Spring Salad with Sweet Tamari Dressing
Published Mar 05, 2025
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I love spring! I love the flowers, the new growth, and the abundance of fresh, sweet vegetables. This winter was particularly cold where I live. Ok, Florida isn’t like Buffalo New York, but for us it was cold! It SNOWED!!!
Now that spring is finally here, I am embracing it. This salad is the ultimate way to celebrate the season, bursting with delicate asparagus, snow peas, fresh mint, and baby lettuce—all tossed in an irresistible dressing featuring San-J Sweet Tamari Splash.
What You Need:
4 tablespoons San-J Sweet Tamari Splash
4 tablespoons olive oil
1 tablespoon seasoned rice vinegar *see note
1 teaspoon pure maple syrup
1 teaspoon grated fresh ginger
½ teaspoon toasted sesame oil
Kosher or fine sea salt and pepper, to taste
6 ounces snow peas, trimmed and string removed
24 spears asparagus, woody ends removed
2 cups frozen peas
4 ounces whole baby lettuce leaves (sweet lettuces or baby gems)
1 cup loosely packed mint leaves
4 ounces goat cheese
What is my secret ingredient in the salad dressing? San-J Sweet Tamari Splash. This single ingredient brings layers of umami depth, gentle sweetness, and a subtle tang that ties everything together. It’s amazing how just a little can take a simple dish from good to gourmet. The balanced notes of sweet tamari, sesame oil, and ginger in the dressing highlight the freshness of the vegetables without overpowering them.
If ever a salad embodied sunny days and fresh beginnings, this is it. The combination of crisp blanched asparagus, tender peas, and vibrant mint makes every bite taste like the first signs of warmer weather. The creamy goat cheese adds a luscious contrast, while the light, savory-sweet dressing brings everything together in harmony.
Spring Salad with Sweet Tamai Dressing
Ingredients
- 4 tablespoons San-J Sweet Tamari Splash
- 4 tablespoons olive oil
- 1 tablespoon seasoned rice vinegar *see note
- 1 teaspoon pure maple syrup
- 1 teaspoon grated fresh ginger
- ½ teaspoon toasted sesame oil
- Kosher or fine sea salt and pepper, , to taste
- 6 ounces snow peas, , trimmed and string removed
- 24 spears asparagus, , woody ends removed
- 2 cups frozen peas
- 4 ounces whole baby lettuce leaves, (sweet lettuces or baby gems)
- 1 cup loosely packed mint leaves
- 4 ounces goat cheese
- Edible flowers, , optional for garnish
Instructions
- Whisk together the Tamari Splash, olive oil rice vinegar, maple syrup ginger, sesame oil, and a pinch or two of salt and pepper. Set aside.
- Bring a large pot of water to a boil. Have a strainer, a bowl of ice water, and a paper towel-lined plate or sheet tray standing by. Add the snow peas to the boiling water and boil for 1 ½ minutes. Add the asparagus and continue to boil for another 1 ½ minutes. Add the peas and boil for 30 seconds. Drain and add to the bowl of ice water.
- Remove the snow peas and asparagus and place on the paper towels to dry. Strain the peas in the strainer and let them dry.
- Place the blanched vegetables in a bowl, add about ¾ of the dressing, and toss to coat. Season with salt and pepper if desired.
- Toss the lettuce and mint leaves with the rest of the dressing, adding some salt and pepper if desired. Arrange on a platter. Top with the blanched vegetables and dot with goat cheese and edible flowers if using..
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
