Green Tea Salad

This comes from Rachael Ray's Magazine. It sounded so interesting and different, so I decided to post it for later use. Cook time does not include toasting the coconut and the sesame seeds.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  teaspoon  vegetable oil
• 4  garlic cloves, thinly sliced
• 1⁄4 cup  green tea leaves
• 1⁄4 cup lemon juice, plus
•  lemon wedge, for serving
• 3  tablespoons soy sauce
• 3  tablespoons fish sauce
• 2  tablespoons fresh ginger, grated
• 1  jalapeno pepper, stemmed, seeded, and finely chopped
• 6  tablespoons  dry-roasted unsalted peanuts, chopped
• 1⁄4 cup unsweetened dried shredded coconut, toasted
• 2  tablespoons sesame seeds, toasted
• 1 (5 ounce) bag  mixed baby greens (8 cups)

Directions

1. In a small skillet, heat oil over medium heat. Add garlic and cook, stirring until golden, about 3 minutes. Set aside.
2. In a small bowl, combine tea leaves, lemon juice, soy sauce, fish sauce, and ginger. Let stand at room temperature for 30 minutes.
3. Strain the dressing into a bowl, pressing with a spoon, and discard the solids.
4. Stir the jalapeno, peanuts, coconut, sesame seeds, and reserved garlic into the dressing. Toss with the mixed greens in a salad bowl and serve with the lemon wedges.