he mixture over the potato salad and stir in lightly.
ombine.
To make the salad:
Roast peppers under the
ix all of the tuna salad ingredients together.
Now take
ixed salad greens evenly among salad plates. Top with raspberries and Spicy Pecan
For the Salad:
Preheat broiler.
Place
Prepare Spicy Seasoning Mix. Store in airtight
ork in pan.
Make salad; Line crispy tortillas with romaine
remove from grill.
Combine Spicy Aioli Mayonnaise ingredients and spread
Mix all dressing ingredients and set aside.
Add lettuce, spinach and mango to a large salad bowl.
Spary a non-stick frying pan with an olive oil spritzer. Add garlic, pepper, onion and crushed chilies. Stir fry on med-high until veggies are cooked. Add to salad.
Spary same pan again. Add shrimp and cook until pink. Add shrimp to salad.
Top with dressing and serve.
Brine:
In a medium bowl whisk together ingredients for brine.
Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.
Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing.
o broil.
Make the Spicy Seasoning Mix. Arrange the potatoes
Coat fish lightly in seasoning mix, shaking off excess.
Heat oil in a large skillet on high heat. Cook fish 2-3 mins each side, until flesh flakes easily when tested with a fork. Drain on paper towels.
For the papaya salsa, combine all ingredients in a medium bowl.
Serve fish on a bed of salad greens, topped with papaya salsa. Serve with additional lime.
Mix dressing and chipotle pepper together until combined. Refrigerate until ready to use.
Heat oil in skillet.
Add corn, red pepper, onions, garlic and chili powder; saute until vegetables are crisp-tender.
Place salad greens on plate, top with vegetable mixture, then grilled chicken breast, sliced into strips.
Pour on the dressing and enjoy!
To make tofu:
Preheat oven to 350 degrees. Coat baking sheet with cooking spray.
Toss tofu with sesame seeds and oil in a large bowl until well coated.
Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done.
To make salad:
Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well.
Serve immediately or store up to two days in refrigerator.
Mix and toss all chopped ingredients except the calamari.
Layer fried calamari on the salad.
Serve and enjoy!
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
ot hold up in the salad. Drain red potatoes and chill
4 cups.
*NOTE: The recipe for the caramelized nuts will
Boil potatoes until fork-tender.
Do not peel potatoes. Allow to cool and cut into bite-size pieces.
Combine mayonnaise, salsa and mustard and toss with potatoes.
Add scallions, pepper and carrots.
Chill salad until ready to serve.
In small jar combine oil, vinegar, chili powder, salt and hot sauce.
Shake well.
Put potatoes in large salad bowl.
Add dressing and toss.
Refrigerate at least one hour.
Add remaining ingredients (except for tomato wedges) to potatoes and toss.
Garnish with tomato wedges and parsley.