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
----DRESSING----
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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