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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