Pear Salad Bae Saeng Chae Recipes
MOO SAENG CHAE (MARINATED RADISH SALAD)
I don't know how closely this recipe follows the traditional Korean recipe; I make do with what produce is available here. For this recipe I used both daikon radish and icicle radish. I'm sure other varieties will work. Use fresh, crisp farm fresh radishes. Limpy grocery chain radishes won't work. Spicy!
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare marinade and set aside. Note: I cut down the amount of soy sauce from 3 T. to 1 T.- add more if you wish.
- Peel radishes and cut into matchstick strips.
- Peel, core and seed apple; cut into matchstick strips. Soak in cold water with a good squeeze of lemon juice to prevent browning.
- Slice the spring onions crosswise into thirds then lengthwise cut into thin strips, including both white and green parts.
- Combine the salad dressing with the radish, well-drained apple strips and green onion.
- Cover and chill before serving. Best made 1-2 hours in advance to allow to marinate.
Nutrition Facts : Calories 117.7, Fat 6.9, SaturatedFat 1, Sodium 843.5, Carbohydrate 14, Fiber 2.6, Sugar 9.2, Protein 1.8
ROASTED PEAR SALAD
Oven-roasted pears take the ho-hum out of this green salad created by our Test Kitchen staff. They tossed together a good-for-you medley of mellow pear slices, crispy greens, nuts and dried cranberries. The creamy dressing carries yet more pear flavor sweetened with just a touch of honey.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, toss pears with 1 teaspoon oil. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 10 minutes. Turn pears over; bake 5-7 minutes longer or until golden and tender., When cool enough to handle, peel pears. Thinly slice two pear halves lengthwise and set aside. Place remaining pear halves in a blender. Add the vinegar, water, honey, salt and white pepper; cover and process until smooth. While processing, gradually add the remaining oil in a steady stream., In a large bowl, toss the salad greens, watercress, hazelnuts and cranberries. Arrange reserved pear slices on top; drizzle with dressing.
Nutrition Facts : Calories 174 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 178mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 5g fiber), Protein 3g protein.
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