Asian Tossed Salad Recipes

ASIAN TOSSED SALAD

Steps:

• In large bowl, mix lettuce, coleslaw mix, peas, carrots and onion. In small bowl, mix mayonnaise, salad dressing and honey with wire whisk until smooth.
• Add dressing mixture to salad; toss to mix. Sprinkle with almonds.

ASIAN TOSSED SALAD

Steps:

• In a large bowl combine, lettuce,coleslaw mix (discard the salad packet) snap peas,carrots and red onion.
• In a small bowl combine, mayonnaise, salad dressing and honey.
• Whisk all together until smooth.
• Add dressing to the salad mixture and sprinkle with almonds.
• NOTE: For best results pour dressing over salad, (tossing lightly) right before you serve.

ASIAN TOSSED SALAD

Steps:

• In a large resealable plastic bag, combine soy sauce and sugar. Add chicken; seal bag and turn to coat. Refrigerate overnight., Just before serving, in a electric skillet or deep-fat fryer, heat oil to 375°. Fry wonton strips for 1-2 minutes or until golden brown. Drain on paper towels. , In a large salad bowl, combine the lettuce, mushrooms and onions. Add the wonton strips and chicken with any remaining soy sauce mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Drizzle 1/2 to 3/4 cup over salad; toss to coat. Save remaining dressing for another use.

ASIAN SALAD

Steps:

• In a medium skillet over low heat brown ramen noodles, almonds, and sesame seeds with melted butter or margarine. Once browned, take off heat and cool.
• In a small saucepan bring vegetable oil, sugar, and vinegar to boil for 1 minute. Cool. Add soy sauce.
• In a large bowl, combine shredded napa cabbage and chopped green onions. Add the noodle and soy sauce mixture. Toss to coat. Serve.

GRILLED STEAK SALAD WITH ASIAN DRESSING

Steps:

• Season both side of the rib eye steak with soy sauce and steak seasoning. Cover and refrigerate at least 1 hour to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Grill steak on preheated grill until firm, reddish-pink, and juicy in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steak to a platter, sprinkle with lemon juice, and cover loosely with aluminum foil. Allow meat to rest for about 10 minutes, then cut into strips.
• Whisk rice vinegar, olive oil, sugar, sesame oil, garlic powder, and red pepper flakes together in a small bowl. Combine lettuce, cucumber, avocado, tomato, carrot, red onion, and steak strips in a large bowl. Pour rice vinegar dressing over salad and toss to coat. Sprinkle with sesame seeds to serve.

ASIAN STRAWBERRY SALAD WITH DRESSING

Steps:

• For Dressing:
• Mix all ingredients together well and cover.
• Refrigerate for at least an hour before serving.
• For Salad:.
• Open package of Ramen noodles and throw out seasoning pouch.
• In a large sauce pan melt butter and add walnuts.
• Break ramen noodles into bite size pieces and add to sauce pan.
• Lightly brown walnuts and noodles in butter, stirring constantly (burns easily).
• Remove sauce pan from heat and set aside.
• Lightly toss chopped broccoli, lettuce, spinach, onions and strawberries in a large salad bowl.
• Pour the warm contents of the sauce pan over the salad and mix lightly to gently wilt the lettuce.
• Serve immediately with dressing.