Fall Flavors Asian Salad Recipe + Experience the Goodness of Fall at P.F. Changs!
I really like P.F. Chang’s for one simple reason… They’re incredibly gluten free friendly. In fact, they’re so gluten free friendly that they have special little gluten free plates and even a GF cake on the menu and that’s amazing. And since I’m the only Celiac in the family I feel pretty badly because I’m also the only one that can mess up everybody’s dining out plans. So when we find a restaurant that works for us all, it stays in regular rotation.
And as I may have mentioned a time or two, Autumn is my FAVORITE season. So when I heard about it, I naturally pretty excited about the Fall Seasonal Menu. Then I heard that there was also a contest where I could win a whole bevy of interesting prizes and I thought it would be fun to share with you all.
But first let’s talk about this new fall menu. There are so many things I want to try – all utilizing fresh, Autumn ingredients like butternut squash, brussels sprouts, and green apples! And FYI, I’ll double-check with the excellent waitstaff to ensure that my meal is gluten free. But here are my tops to try out… first off, the Apple Cinnamon martini. I rarely have a drink but when I do it’s got to be something amazing like this! I’m also totally jonesning to try the Shanghai Waldorf salad (I’m a salad FREAK!) and the Citrus Mustard Prawns – yum!
And now for news on this awesome contest! Contestants will create 3 totally unique dishes that embody fall with seasonal ingredients used on the Fall Seasonal Menu. The top five recipes will be judged by Philip Chiang, Cofounder, Yuji Iwasa, Head Development Chef, Mary Melton, Director of Beverage all of P.F. Chang’s and blogger Jennifer Chong!
So you want to know what kind of recipe I put together for The Goodness of Fall Contest?
Fall Flavors Asian Salad
This salad features lots of fruit for a sweet and a savory Asian dressing. With kale, green apples and candied walnuts this salad is fresh with the tastes of fall! The recipe calls for granulated honey because it dissolves in cold liquid. You can purchase granulated honey for a great price at Asian supermarkets. If you don’t have access to the granulated version, you can use regular but will need to slightly heat to integrate the honey in the dressing just prior to serving.
- small can of mandarin orange slices
- baby kale and spinach bagged salad mix
- smoked chicken or turkey deli meat, thinly sliced
- green onions, thinly sliced
- radishes, thinly sliced
- candied walnuts
- dried cranberries
- Drain mandarin oranges and allow to rest on paper towels to absorb excess moisture.
- Layer salad mix, chicken, scallions and radishes.
- Finish with oranges, cranberries and walnuts.
- Dress with Sesame Asian dressing.
Sesame Asian Dressing
- 1/4 cup vegetable oil
- 1/4 cup sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1/4 cup granulated honey (sold at Asian markets for cheap!)
- 2 garlic cloves, minced
- 1 green onion, sliced
- 1/2 tablespoon sesame seeds
- Toss everything into a mason jar and shake it like you mean it. Refrigerate for at least 8 hours prior to serving. Shake to reintegrate while serving.
So what do you think? Have I got what it takes to win? Prizes include $50 gift cards that are given out daily plus the biggie is a two-night trip to Napa in 2014 where you’ll get a special mean from chefs Chiang and Iwasa and get involved in “extensive” wine tasting! Visit to enter the contest at: The Goodness of Fall Contest