Pacific Rim Salad Recipes

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PACIFIC RIM SUMMER SALAD



Pacific Rim Summer Salad image

Make and share this Pacific Rim Summer Salad recipe from Food.com.

Provided by Potagekempcc

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 heads red-leaf lettuce (Leaves Pat Dry)
1 cup kalamata olive (Pitted, sliced)
4 tablespoons flat leaf parsley (Chopped)
3 japanese cucumbers (Seeds removed, Sliced Thin)
4 cups daikon radishes (Sliced Thin)
2 anaheim chilies (Fine Diced)
1 (14 ounce) can hearts of palm (Sliced )
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper
3/4 cup lemon yogurt
2 tablespoons lemon zest
1 tablespoon fresh lime juice
1 pinch cayenne pepper

Steps:

  • Chill lettuce leaves and salad plates for 15 minutes.
  • Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
  • In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
  • Assemble the salad.
  • Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
  • Garnish salads with fresh chopped parsley and sliced Kamata olive.

Nutrition Facts : Calories 184.9, Fat 5.4, SaturatedFat 1, Cholesterol 1.8, Sodium 888.7, Carbohydrate 30.4, Fiber 6.8, Sugar 14.6, Protein 8.9

GRILLED PACIFIC RIM TUNA SALAD



Grilled Pacific Rim Tuna Salad image

Pineapple and tuna are grill partners and toppers for a fresh dinner salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

1/2 cup pineapple juice
1/4 cup teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon sesame oil
1/4 teaspoon ground ginger
12 pieces (1 1/2 inches each) fresh pineapple (2 cups)
4 tuna steaks (about 4 oz each)
4 cups bite-size pieces mixed salad greens
1 cup grape tomatoes or cherry tomatoes, cut in half
1 small red onion, sliced, separated into rings
1/2 cup sesame oat bran sticks

Steps:

  • Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
  • On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
  • Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
  • Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

Nutrition Facts : Calories 310, Carbohydrate 29 g, Cholesterol 65 mg, Fiber 3 g, Protein 25 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 550 mg, Sugar 19 g, TransFat 0 g

PACIFIC RIM'S WALDORF SALAD



Pacific Rim's Waldorf Salad image

Pacific Rim's Waldorf Salad is a fusion of flavors from the Western Hemisphere. Rice Vinegar and Maple Syrup enhance flavor.

Provided by Potagekempcc

Categories     Apple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup Hellmann's mayonnaise
1/3 cup vanilla yogurt
2 teaspoons dark amber maple syrup
2 teaspoons seasoned rice vinegar
1/4 teaspoon fine sea salt
1 dash white pepper
1 cup celery (Medium Diced)
2/3 cup golden raisin
1 fresh lemon (Cut Quarters)
4 cups fuji apples (Medium Diced)
2 Asian pears (Medium Diced)
2 tablespoons unsalted butter
1/2 cup coconut
2/3 cup macadamia nuts (Chopped)
1 bunch fresh cilantro (Chopped)

Steps:

  • In a bowl combine mayonnaise, maple surup, seasoned rice vinegar, sea salt and white pepper. Wisk dressing until smooth and chill.
  • Place apples and pears into lemon water.
  • Heat a small saute pan add butter, coconut, macadamia nuts and toast until golden brown.
  • Add celery, raisins, apples, pears, coconut, nuts to salad and toss well. Fold in salad dressing. Season to taste with fine salt and white pepper.
  • Chill salad for 30 minutes.
  • Place salad on a chilled plates and serve.
  • Garnish with Fresh Chopped Cilantro.

Nutrition Facts : Calories 548.6, Fat 37.3, SaturatedFat 13.9, Cholesterol 23, Sodium 327.9, Carbohydrate 57.5, Fiber 10.4, Sugar 38.2, Protein 5.2

PACIFIC RIM GRILLED STEAK AND NOODLE SALAD



Pacific Rim Grilled Steak and Noodle Salad image

Provided by Food Network

Time 6h45m

Yield 6 to 8 servings

Number Of Ingredients 13

1 beef flank steak (1-1/2 to 2 pounds)
Noodle Salad (recipe follows)
Toasted sesame seeds and sliced green onions (optional)
2/3 cup teriyaki marinade and sauce
1/2 cup orange marmalade
3 tablespoons creamy peanut butter
2 tablespoons minced fresh ginger
4 garlic cloves, minced
8 ounces uncooked whole grain or wheat spaghetti
2 cups broccoli florets
1 medium red bell pepper, cut into 1/4-inch strips
1 cup carrots, cut into 1/4-inch diagonal slices
1/2 cup fresh basil, chopped

Steps:

  • Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  • Prepare Noodle Salad.
  • Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
  • Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
  • Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

PACIFIC RIM MANGO AND SEAFOOD SALAD



Pacific Rim Mango and Seafood Salad image

Pacific Rim Salad with Mango, warm Fresh Alaskan Blackened Shrimp, Sea Scallops and a Cilantro Vinaigrette.

Provided by Potagekempcc

Categories     Summer

Time 30m

Yield 4 serving(s)

Number Of Ingredients 21

3 heads bibb lettuce (Chopped)
6 cups Baby Spinach
2 japanese cucumbers (Seeded, Sliced Thin)
2 pints cherry tomatoes
1 cup red onion (Sliced Thin)
1 cup red bell pepper (Small Diced)
2 mangoes (Sliced Thin)
2 tablespoons unsalted butter
8 jumbo shrimp (Fresh Alaskan, P&D )
8 sea scallops (Fresh Alaskan)
1 tablespoon fine sea salt
2 tablespoons ground black pepper
2 tablespoons Old Bay Seasoning
1 tablespoon cajun seasoning
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1/4 cup fresh cilantro (Chopped)
1 teaspoon lime zest
1 tablespoon fresh thyme (Lemon)
6 tablespoons extra virgin olive oil
2 lemons (Cut in Wedges)

Steps:

  • In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss.
  • In a hot saute pan add 1-tablespoon butter and sauté shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm.
  • Add 1-tablespoon butter and sauté scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm.
  • In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste.
  • Assemble the salad:.
  • Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
  • Place 2 warm shrimp and 2 warm scallops on top of each salad.
  • Drizzle cilantro-lime dressing over each salad and serve.
  • Garnish with chopped cilantro and lemon wedges.

Nutrition Facts : Calories 514, Fat 28.6, SaturatedFat 7, Cholesterol 93, Sodium 2230.1, Carbohydrate 53.9, Fiber 10.8, Sugar 34.9, Protein 19.5

PACIFIC RIM FRUIT SALAD



Pacific Rim Fruit Salad image

Delicious alternative to the usual American fruit salad, given to me by an accomplished hostess in Australia. This is so good it can be served for breakfast or as a side dish at any meal. If you prefer, you may substitute mangoes for the papaya (or pawpaw) with equally delicious results.

Provided by Stella Mae

Categories     Tropical Fruits

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

1 golden ripe papaya (There should be more papaya than banana and kiwi, about 2/3 papaya and 1/3 banana & kiwi)
green kiwi fruit (not the golden variety)
banana
1/2 orange
1/2 lemon

Steps:

  • peel and seed papaya, cut into cubes.
  • place papaya in a large glass bowl.
  • add sliced kiwis and bananas and mix well.
  • squeeze orange and lemon together, stir into fruit mix.
  • let stand at room temperature an hour or two, then refrigerate overnight for best results.

PACIFIC RIM RAMEN NOODLE SALAD WITH GRAPES



Pacific Rim Ramen Noodle Salad with Grapes image

Provided by Food Network

Number Of Ingredients 15

5 ea. packages raw ramen noodles, original flavor, broken up in to 1" chunks (reserve seasoning packs)
4½ cups chicken meat, cooked, diced 1/2"
1 cup green onion, sliced 1/8"
2 cups carrot, julienne 1/8"
6 cups green grapes, whole, stemmed
1½ packed gallon green cabbage, shredded 1/4"-1/8"
1 cup sliced almonds, toasted
¼ cup sesame seeds, toasted
5 each seasoning packets from ramen
1¼ cups white wine vinegar
2 Tbsp. sesame oil
1 cup salad oil
1¼ cups sugar
1 Tbsp Kosher salt
¼ tsp. crushed red pepper flakes

Steps:

  • Place all dry mix ingredients in a clean container; label, date, initial and refrigerate until needed. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved. Pour dressing over salad and toss to coat. Place in a clean container; label, date, initial and refrigerate for 1 hour before serving.

PACIFIC RIM LAMB SALAD



Pacific Rim Lamb Salad image

Provided by Marian Burros

Categories     dinner, pastas, main course

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds boneless leg of lamb
3 tablespoons plus 1 teaspoon finely minced lemon grass
7 or 8 tablespoons lime juice, about 3 limes
1/2 teaspoon plus 2 tablespoons fish sauce (nam pla or nuoc mam)
4 large cloves garlic
1/2 to 1 teaspoon hot pepper flakes
1 1/2 cups finely chopped red onion
4 large slightly ripe mangos, cubed
4 tablespoons finely chopped basil
4 tablespoons chopped cilantro, plus cilantro for garnish
1 1/2 pounds fresh linguine or fettuccine, cooked, drained and cooled

Steps:

  • Remove all the fat from the lamb, and slice it into 1/8-inch-thick pieces. Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and 1/2 teaspoon fish sauce in a bowl large enough to hold the meat. Mix the meat with the marinade, and set aside for 10 minutes. Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.
  • Heat a small sauté pan; spray with nonstick spray, and sauté the garlic for 30 seconds, stirring constantly. Spoon into a bowl large enough to hold all the ingredients.
  • To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.
  • Dice meat finely, and add to bowl. Stir well. Stir in pasta, and mix thoroughly, using your hands if necessary.
  • Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.

Nutrition Facts : @context http, Calories 730, UnsaturatedFat 10 grams, Carbohydrate 103 grams, Fat 20 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 8 grams, Sodium 609 milligrams, Sugar 33 grams

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