Japanese Omelet Salad
I’m serving this delicious salad for lunch today at Gilda’s Club where I’ll be starting week #1 of a 5 week series, Recipes and Strategies for Better Health. This salad is hearty enough to be a meal with the brown rice and the eggs in the omelet. We will be sending loving energy and thoughts to Japan as we enjoy this salad.
Japanese Omelet Salad
Salad:
Combine all salad ingredients in a large bowl.
3/4 c. raw short grain brown rice, cooked and cooled
1 c. or more snap or snow peas, halved
1 yellow, red, or orange pepper, chopped
4 scallions, chopped
1 cucumber, chopped
Lots of salad greens
Omelettes:
3 large eggs
1/2″ or so piece of fresh ginger, finely chopped
1 tbsp (or more) chopped cilantro
1 tbsp tamari
fresh ground pepper
a little water
oil (olive, etc.) for frying the eggs
Mix up all ingredients. Heat up small frying pan with a little oil. When very hot, ladle out about 1/4 cup of the omelette mixture into the hot pan and make a very thin omelette. Let set on one side and flip to 2nd side for about 30 sec. more. When done, carefully transfer to cutting board and lay flat. Repeat with remaining egg mixture. You should get about 5 thin omelettes from this amount. Stack up the omelettes and loosely roll them (easier than keeping them flat). Cut thin strips (1/4″ or so) through all 5 layers.
Dressing:
This is a basic dressing that you can make by the pint or so and keep in the fridge.
Just use as much of this as you want for the salad.
1 ½ c. olive oil
1-2 tbsp. balsamic (to taste)
1-2 tbsp. lemon juice, to taste
1 tsp each of:
powdered mustard, dill, marjoram, tarragon, basil
1/2 tsp. salt, to taste
fresh ground black pepper
2 cloves chopped garlic
Put all in jar and shake!
Just before serving, dress the salad and mix well. Then add the omelet strips. I like to add them after dressing the salad because they may begin to fall apart with too much mixing.
