We’re lucky that Brown’s cafeteria, the Ratty, has quite the internationally stocked condiments counter – with spices ranging from curry powder to ground ginger it’s almost as if the Ratty is begging students to experiment with “homemade” flavor enhancements. Yes, it will take a little longer to prepare such an awesome dining hall meal, and yes, you do have to mix it up the dressing and toss the salad by hand, but we promise it will be worth every drop.
Connie and Annie are sisters and bloggers making the most of dining hall fare at the Ratty, Brown University’s dining hall. They blog at Ratty Gourmet.
Broccoli Chicken Salad with “Homemade” Asian Peanut-Sesame Dressing
2 cups mixed greens
1/4 cup chopped cucumbers
5-6 small broccoli florets, steamed
4-5 pieces sliced mushrooms
2 tablespoons chopped red bell peppers
2 tablespoons pinto beans
3-4 pieces diced firm tofu
1 baked chicken thigh, shredded
Asian Peanut-Sesame Dressing (recipe follows)
Combine all of the salad ingredients on a plate, drizzle Asian Peanut-Sesame Dressing generously over the top, and enjoy.
“Homemade” Asian Peanut-Sesame Dressing
Makes enough for 1 salad
1 tablespoon sesame oil
1 tablespoon old-fashioned peanut butter
1 tablespoon Hoisin Sauce (optional)
3 turns of ground black pepper
1/4 teaspoon soy sauce
1 teaspoon onion powder
1/8 teaspoon ginger powder
1 teaspoon honey (optional)
Combine all ingredients in a cup and whisk vigorously with a fork until emulsified, about 1 minute.