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Tampilkan postingan dengan label Salad. Tampilkan semua postingan
Tampilkan postingan dengan label Salad. Tampilkan semua postingan
Ingredients:

- 1/4 cup reduced-sodium chicken broth
- 3 tablespoons reduced sodium soy sauce
- 2 tablespoons bottled chinese hoisin sauce (essential)
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 2 teaspoons toasted sesame oil
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/8 teaspoon black pepper

Salad

- 12 ounces boneless skinless chicken breasts
- 4 ounces angel hair pasta
- 3 medium nectarines or 3 medium peaches, sliced
- 2 cups baby bok choy, shredded
- 2 green onions, sliced

Serve 4
Calories 348.9

1. Whisk together the dressing ingredients until very well combined.

2. Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside.

3. Drain and let cool slightly and cut into bite size pieces.

4. Cook pasta according to package directions.

5. Drain and toss with 3 tablespoons of dressing.

6. Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions.

7. Drizzle with remaining dressing.

Asian Chicken and Pasta Salad

Ingredients: 

- 16 ounces barilla plus spaghetti
- 2 cups diagonally sliced fresh snow peas
- 4 cups shredded cooked chicken breasts
- 1 cup red bell pepper, julienned
- 1/2 cup green onion, sliced
- 1 tablespoon sesame seeds, toasted
- 3/4 cup teriyaki sauce
- 2 tablespoons dark sesame oil
- salt and pepper, to taste
- chili oil (optional)

Serve 12
Calories 282.9

1. Cook spaghetti in boiling water for 9 minutes.

2. Add sliced snow peas and cook for 1 more minute.

3. Drain and rinse under cold, running water.

4. Drain well.

5. Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside.

6. In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using).

7. Pour over pasta mixture and toss well.

8. Serve at room temperature or chilled.

9. Keeps well in the fridge for up to a week.

Chinese Chicken Noodle Salad


Brown Rice Salad With Crunchy Sprouts And Seeds

Ingredients:

1. Chopped fresh chives - 1.0 cup
2. Extra-virgin olive oil - 0.5 cup
3. Fresh lemon juice - 2.0 tbsp
4. Kosher salt - 1.0 tsp
5. Mixed dried sprouted legumes - 1.5 cup
6. Grated zucchini - 1.5 cup
7. Cooked brown rice - 0.5 cup
8. Scallions - 2.0 pc
9. Toasted salted sunflower seeds - 0.25 cup
10. Toasted salted shelled pumpkin seeds - 0.25 cup
11. Coarsely chopped roasted unsalted almonds - 0.25 cup
12. Freshly ground black pepper - as required

 Serve 6
Calorie per serving 179

1. Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
2. Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot, remove from heat. Let stand for 3 minutes, drain. Rinse legumes under cold water to cool, drain.
3. Transfer to a large bowl. Do Ahead: Vinaigrette and legumes can be made 1 day ahead. Cover separately, chill.
4. Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes, toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired. Enjoy!

Brown Rice Salad With Crunchy Sprouts And Seeds


Vegetarian Chinese Noodles Salad

Ingredients:

1. Vermicelli pasta - 250.0 g
2. Sesame oil - 2.0 tbsp
3. Soy sauce - 1.0 pinch
4. Dried crushed chilli flakes - 0.5 tsp
5. Capsicum julienned - 1.0 pc
6. Fresh coriander finely chopped - 1.0 bunch

Serve 4
Calories Per Serving 248

1. Cook pasta or Noodles according to packet instructions, drain and rinse under cold water to cool.
2. Whisk the sesame oil, soy sauce, and crushed chilli flakes together in a large bowl.
3. Toss with the cooled pasta, capsicum and coriander until well mixed.
4. Cover. Serve. Or you may refrigerate for one hour.
5. Serve chilled!

Vegetarian Chinese Noodle Salad


Special Greek Vegetable Salad

Ingredients:

1. Sliced celery - 2.67 cup
2. Cauliflower - 2.67 cup
3. Tomatoes - 2.67 cup
4. Carrots - 2.67 cup
5. Cucumbers - 2.67 cup
6. Onion - 1.33 pc
7. Olive oil - 1.25 cup
8. Parsley - 1.25 cup
9. White wine vinegar - 1.0 tbsp
10. Salt - 1.33 tsp
11. Mustard - 1.33 tsp
12. Pepper - 1.25 tsp
13. Clove garlic - 2.67 pc

Serve 4
Calories per serving 728

1. Mix together the first 6 ingredients in a large serving bowl.
2. In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
3. Put on tight fitting lid, shake vigorously to combine ingredients.
4. Pour over salad and toss to coat.
5. Cover and refrigerate for at least 2 hours and up to 8 hours.
6. Serve with a slotted spoon. Add salt and pepper to taste. Serve!

Special Greek Vegetable Salad

Special Green And White Salad

Ingredients:
 
1. Courgette - 2.0 pc
2. Daikon - 2.0 pc
3. Fennel - 4.0 slice
4. Green beans - 12.0 pc
5. Broad beans - 1.0 cup
6. Shallots - 4.0 pc
7. Lemon thin - 4.0 slice
8. Cucumber - 8.0 slice
9. Mint for decoration - 24.0 pc
10. Vinaigrette dressing - as required

 Serve 4

1. Chop up the ingredients and assemble in a flat dish, well mixed.
2. Pour on the vinaigrette to taste and decorate the top with the mint leaves and cucumber, and serve!

Special Green and White Salad

Kimchi Potato Salad
20 mins

Ingredients:

- 1 1/2 lbs baby gourmet potato blend
- 2 tablespoons apple cider vinegar, divided
- 1/4-1/2 cup cabbage kimchi
- 1 whole green onion, sliced thinly
- 2 tablespoons cilantro, chopped
- 1 raw carrot, shredded
- 3/4 cup mayonnaise
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 tablespoon korean red pepper paste (gochujang)

Directions

1. Put potatoes in a pot of cold water and a handful of salt

2. Boil roughly 15-18 minutes

3. (Do not over boil or it will fall apart)Rinse with cold water so that you can cut the potatoes in half without burning your fingers

4. Cut potatoes in half and then pour 1 1/2 Tbsp of apple cider vinegar

5. Set aside.In a small bowl, mix together the mayo, sugar, salt, gochujang, and remaining 1/2 Tbsp of apple cider vinegar.In a large bowl, add the shredded carrot (you can use the large cheese grater setting), sliced green onion, and chopped cilantro.Add the mayo dressing and the potatoes to the large bowl and mix gently

6. Refrigerate, then enjoy.

Kimchi Potato Salad

Delicious Rice Salad For Vegan


ingredients

- 300g/11oz long-grain rice

- 75g/3oz frozen peas

- 3 spring onions, sliced

- 1 green pepper, finely diced

- 1 red pepper, finely diced

- 275g/10oz canned sweetcorn kernels, drained

- 15g/1⁄2 oz fresh mint, chopped

For the dressing

- 125ml/4fl oz extra virgin olive oil

- 2 tablespoons freshly squeezed lemon juice

- 1 garlic clove, crushed

- 1 teaspoon granulated sugar

- salt and freshly ground

- black pepper


Serves 6–8

  • Bring a large heavy pan of water to the boil, and stir in the rice. Return to the boil and cook for 12–15 minutes until tender. Drain and cool.

  • Cook the peas in a small pan of boiling water for about 2 minutes. Rinse under cold water. Drain well.
  • To make the dressing, whisk together the oil, juice, garlic and sugar in a small jug, then season with salt and pepper.
  • Combine the rice, peas, spring onions, peppers, sweetcorn and mint in a large bowl. 
  • Pour over the dressing and mix well. Cover the salad with cling film, and refrigerate for 1 hour before serving. 

Delicious Rice Salad For Vegan

Pasta Healthy Salad
Pasta Healthy Salad

ingredients


  • 450g/1lb penne 
  • 100g/4oz fresh basil leaves
  • 2 garlic cloves, crushed
  • 50g/2oz Parmesan cheese, freshly grated
  • 2 tablespoons pine nuts, toasted
  • 75ml/3fl oz olive oil
  • 250g/9oz cherry tomatoes, halved
  • 1 small red onion, sliced into thin wedges
  • 150g/5oz pitted black olives

Serve 6-8


  • Cook the pasta in lightly salted boiling water until al dente. Drain, retaining a very little of the cooking water to keep moist. Set aside to cool while you make the pesto.
  • Blend or process the basil, garlic, Parmesan and pine nuts until roughly chopped. With the motor running, add the oil in a thin stream until well combined.
  • Put the pasta in a large bowl, stir in the pesto and mix well. Add the tomatoes, onion and olives. Stir gently. Chill for 1 hour, then serve.

Pasta Healthy Salad

Perfumed pineapple salad
Perfumed pineapple salad

ingredients


  • 1 small pineapple 
  • 1 tablespoon icing sugar
  • 1 tablespoon orange-flower water
  • 100g/4oz fresh dates, stoned and quartered
  • 225g/8oz strawberries, sliced
  • fresh mint sprigs, to decorate

Serve 4


  • Cut the skin from the pineapple and, using the tip of a vegetable peeler, remove as many brown ‘eyes’ as possible. Quarter the pineapple lengthways, remove the core from each wedge, then slice.
  • Lay the pineapple slices in a shallow serving bowl. Sprinkle with icing sugar, and drizzle the orange-flower water over.
  • Add the dates and strawberries to the pineapple, cover and chill for at least 2 hours, stirring once or twice. Serve chilled, decorated with a few mint sprigs.

Perfumed pineapple salad

Beetroot & yogurt salad
Beetroot & yogurt salad


ingredients


  1. 350g/12oz cooked beetroot, chopped into bite-sized cubes
  2. 2 large gherkins, chopped into
  3. large chunks
  4. 4 tablespoons Greek-style yogurt
  5. 2 tablespoons white wine
  6. vinegar
  7. salt and freshly ground
  8. black pepper
  9. 1 tablespoon finely chopped
  10. fresh dill, to garnish

serves 4


  • Put the beetroot and gherkins in a large serving bowl.
  • In a separate bowl, mix together the yogurt and vinegar, and season with salt and pepper.
  • Pour this mixture over the beetroot and gherkins, and stir. Sprinkle with fresh dill and serve.

Beetroot & yogurt salad


Grilled artichoke salad
Grilled artichoke salad

ingredients


  1. 400g/14oz canned artichoke
  2. hearts, drained and halved
  3. olive oil for brushing
  4. 3 Little Gem lettuces
  5. salt and freshly ground
  6. black pepper
  7. For the dressing
  8. 200ml/7fl oz extra virgin
  9. olive oil
  10. 200ml/7fl oz grapeseed oil
  11. 125ml/4fl oz white wine vinegar
  12. pinch of granulated sugar
  13. pinch of mustard powder
  14. 2 garlic cloves, crushed

serves 4


  • Preheat the grill until hot. Season the artichoke hearts with salt and pepper, and brush with olive oil. Grill until charred round the edges. 
  • To make the dressing, put the oils, vinegar, sugar, mustard powder and garlic into a large screwtop glass jar. Seal the jar and shake well. Season with salt and pepper.
  • Toss the lettuces in the dressing with the artichokes, and serve.

Grilled artichoke salad


It’s a beautiful summer presentation salad and SO delicious.

Panzanella Salad


The clean, fresh look of this salad with its two-tone colour scheme makes you feel healthy just looking at it! The beans can be cooked and combined in advance but the dressing is best made just before eating as avocados oxidise when exposed to air and this can cause discoloration. For a more substantial meal, serve with toasted pitta pockets.

Green and White Bean Salad with Avocado Dressing


This colourful salad can be enjoyed at any time of year and is substantial enough to be a meal in itself. Pearl barley is used in this recipe but pot barley also works well. If you have vegetable stock use that, but water and bouillon powder can also be used. Using fresh corn sliced off the cob is delicious but canned or frozen corn tastes great.

Bright Barley Salad


This recipe uses frozen broad beans and artichokes marinated in oil to make it quick and easy. However, if you have fresh broad beans and artichokes, these can also be used. Peeled broad beans are a real treat but this step is not essential, especially if the broad beans are quite small. For a more substantial meal, add a can of cannellini beans or some crumbled feta.

Lemony Broad Bean and Artichoke Salad


Almond mayonnaise is easy to make and provides a creamy accompaniment to the crunchy celeriac but you can use other nut or seed butters or tahini, if you prefer. For a more colourful dish, include some grated carrots along with the grated celeriac.

Celeriac and Pumpkin Seed Salad with Almond Mayonnaise


Veggie Comfort Food - Both sweet potatoes and watercress are rich in beta-carotene, the pre-cursor to vitamin A in the body. The sweet potatoes bring colour, sweetness and a comforting soft texture to this salad, while the watercress provides a welcome sharp contrast. The toasted seeds provide depth of flavour and crunch, and the yogurt dressing brings a creamy coolness.

Sweet Potato, Sunflower Seed and Watercress Salad


Veggie Comfort Food - A summery, richly coloured salad, this is perfect as a side dish or in a meze with other salads. Alternatively it’s substantial enough to eat on its own for a light lunch. The feta can be omitted for a dairy-free version. The crunchy bitterness of the walnuts contrasts with the soft sweetness of the beetroot. To save time you can use ready-cooked beetroot or cook the beetroot the day before and store it in the fridge.

French Bean, Feta, Walnut and Beetroot Salad


This salad is easy to make and very delicious if enjoyed during the day.

Green Goodness Salad