nformation: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL
eanwhile, to make the Asian herb salad, combine salad greens, herbs and chili
o rest while preparing the salad (5-10 minutes is more
4 cups.
*NOTE: The recipe for the caramelized nuts will
There are 2 options for preparing this dressing.
You can either mix ingredients in a blender, which makes it a little frothy, OR you can finely mince the garlic and ginger, and whip the rest of the ingredients together with a wire whisk. Either way, it's fabulous!
You can easily double this recipe. Just keep the 2 to 1 ratio for the garlic and ginger, and the soy sauce and vinegar.
tir in lightly.
This salad is best served warm.
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ork in pan.
Make salad; Line crispy tortillas with romaine
0 mins.
Meanwhile, for salad, toss sugar snap peas, snow
The secret to the best tuna salad is to have mostly tuna
Combine lime zest, 1 tbsp lime juice, chili and oil. Add calamari, cover with plastic wrap and chill for 20 mins to marinate.
Heat a grill or grill pan over medium heat. Cook calamari and lime halves for 2-3 mins, or until calamari is tender and lightly golden.
Arrange salad greens, pepper and carrot on serving plates. Top with calamari. Combine sweet chili sauce and extra juice. Drizzle over calamari salad. Serve with grilled lime halves.
pice mix.
For the salad, whisk lime juice, oil, fish
To make the dressing, whisk the lime juice, fish sauce, sugar and chili together in a small bowl until the sugar dissolves.
In a medium bowl, combine the calamari, oil, ginger and garlic. Toss to coat, then cover and chill for 10 mins.
Preheat a griddle pan to high. Cook the calamari for 1-2 mins, turning, until curled and golden. Place the salad, cucumber, tomatoes and herbs in a serving bowl and top with cooked calamari. Drizzle with dressing, toss well and serve.
then add the mustard and salad dressings. Stir until smooth.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
dd to season the egg salad mix. Finish with a few
Combine all in a large salad bowl and mix well to coat salad with dressing. Voila!
Would be good with probably most viniagrettes but personally I make mine with Newman's Low-Fat Sesame Ginger Dressing! It really adds an asian twist and is relatively healthy.
Whisk together first eight ingredients and refrigerate.
To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart.
Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing.
( Salad dressing will need to be shaken to mix as it tends to settle.).
b>salad bowl and pour the salad dressing over them. Cover.
Best if salad
mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
Combine all ingredients, adding only enough mayonnaise to make creamy.
Allow salad to rest overnight in refrigerator to allow ingredients to mix.
Makes great sandwiches or stuffing in half a cantaloupe for a summers lunch.