Salad Recipes

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Marinated Asian Vegetable Salad

1/4 lb chinese peas
1/2 lb bok choy (white stemmed cabbage), coarsely chopped
1/2 lb won bok (celery cabbage); coarsely chopped
1/4 lb daikon; shredded in long strands
1/4 lb carrot; shredded in long strands
1/3 can (15 oz size) bamboo shoots strips
1/4 lb fresh shiitake mushrooms; sliced
1/3 can (15 oz size) baby corn
1/4 cup rice vinegar
1/4 cup sesame oil
1/4 cup water
1/4 cup soy sauce
1 tablespoon sugar
2 cloves garlic; minced
1 piece (1/2-inch) ginger root, minced
1 tablespoon wasabi (horseradish paste)
1 tablespoon minced maui onion
1 tablespoon chopped green onion
1 green lettuce leaves
1 sheet nori; cut into thin strips
1 tablespoon toasted black and white sesame seed

Blanch Chinese peas, bok choy, and won bok. In a bowl, combine the blanched vegetables with daikon, carrot, bamboo shoots, mushrooms, and corn. To make marinade, combine rice vinegar, sesame oil, water, soy sauce, sugar, garlic, ginger, wasabi, onion, and green onion; mix well. Pour marinade over vegetables and refrigerate for 30 minutes. To serve, place vegetables on lettuce leaves. Top with nori strips and sesame seed. Makes 6 servings.
>From I Love Country Cafe

Barley Salad

1 1/2 cup barley
8 cup water
1/3 cup parsley, diced
2 tablespoon basil, crushed
1/4 cup green onions, sliced
1/4 cup lemon juice, fresh
1/2 cup salad oil
1 teaspoon soy sauce
2 tomatoes, diced

In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oiland soy sauce; add tomatoes; toss with barley mixture. Chill. Yield: 4 servings

Oriental Potato Salad With Soy Dressing

1 tablespoon honey
1 1/2 lb new potatoes
1 cup bean sprouts
1 cup sliced mushrooms
1 stalk celery; diced
1 scallion; chopped
1/4 cup parsley; chopped
1/4 cup safflower oil
2 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon water
1/4 teaspoon ginger powder
1 dash garlic powder

Fill half a large pot with water; add honey. Place over high heat and bring to a boil. Meanwhile, scrub potatoes and cut into large cubes or thick slices. Simmer potatoes until just tender, about 8 minutes. Drain. While potatoes are cooking, prepare other salad ingredients. Set aside. In a small bowl, whisk together the dressing ingredients. In a large bowl, toss vegetables with warm potatoes. Pour on dressing and toss again. Garnish with toasted sesame seeds and fresh watercress. Serve warm.

Roasted Vegetable Salad

1/2 cup salad dressing (Miracle Whip)
1/4 cup olive oil
2 tablespoon cider vinegar
1 cup basil (fresh); chopped
1 teaspoon garlic; minced
1/2 teaspoon black pepper; coarse ground
1/2 teaspoon salt
14 oz yellow squash; sliced (0.25 in)
4 oz zucchini; sliced (0.25 in)
3/2 single (3 oz) bell peppers (red, green, yellow); cored, cut in strips
4 large potatoes (red-skinned); quartered
5 oz eggplant (baby); sliced (0.25 in)
8 oz green beans (fresh); trimmed

Heat oven to 450 F. Have a large shallow roasting pan ready. Whisk all dressing ingredients in a medium-size bowl until blended. Remove and reserve 0.25 cup. Arrange vegetables in separate groups in roasting pan. Drizzle with the larger amount of dressing and gently toss to coat, but keep vegetables in separate groups. Roast 35 minutes or until potatoes are tender. Arrange on a large serving platter. Serve with reserved dressing. Serves 4.

Lemon Blueberry Salad

3 oz package lemon flavored gelatin
3 oz package black raspberry gelatin
1 tblsp lemon juice
1 cup boiling water
1/2 cup cold water
21 oz can blueberry pie filling
1/4 cup sifted confectioners sugar
1 cup dairy sour cream

Dissolve gelatins together in boiling water. Add cold water and lemon juice. Gradually stir into pie filling. Pour into 8x8x2 inch baking dish. Chill till firm. Fold sugar into sour cream just till blended. Spread over gelatin.

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