CRUNCHY THAI SALAD
Steps:
- Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
- Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
BISTRO SALAD
Make and share this Bistro Salad recipe from Food.com.
Provided by ChefMeli2544
Categories Salad Dressings
Time 8m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Combine vinegar, mustard, sugar and shallots. Add oils slowly, blending to emulsify.
- Add in herbs and adjust seasonings.
- Then toss with salad
- Plate with bacon and Bleu Cheese on top.
- Place sunny side up quail egg on top of salad.
Nutrition Facts : Calories 991.2, Fat 103.5, SaturatedFat 20.1, Cholesterol 116.5, Sodium 751.3, Carbohydrate 6.8, Fiber 1, Sugar 2.1, Protein 12.1
THAI CARROT SALAD
I got this recipe from the cook at my favorite Thai restaurant in Cincinnati. His carrot salad was one of his most popular salads/appetizers, people would buy multiple orders to go so they could bring this as a take along dish to an event. This is even better made a day ahead.
Provided by kheldar33
Categories Salad Vegetable Salad Recipes Carrot Salad Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Place grated carrots in a large bowl.
- Combine sugar, water, and vinegar in a saucepan and bring to a boil; cook until sugar is dissolved, about 5 minutes. Reduce heat to medium; add garlic, fish sauce, and curry paste to sugar mixture and simmer until flavors blend, 2 to 5 minutes. Remove saucepan from heat and cool dressing completely, about 30 minutes.
- Stir lime juice and red pepper flakes into dressing and pour over carrots. Add peanuts and toss to coat. Refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 183 calories, Carbohydrate 34.3 g, Fat 5.4 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 332.5 mg, Sugar 28.4 g
BISTRO SALAD
This salad is all about the tastes of summer. We love enjoying this salad on the patio. It consists of butter lettuce, crisp red peppers, and baby potatoes from the market and is topped with chicken strips. It is then draped with a fabulous tangy, creamy dressing. This salad will tempt anyones tastebuds! Serve with some nice fresh french bread from the bread market and some nice Riesling..... gets your tastebuds going.
Provided by Chef Decadent1
Categories < 60 Mins
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle 2 chicken breast with steak spice and bake in 350 oven approximately 40 minutes. Cool and cut in strips for salad. In the meantime boil new baby potatoes in water until soft. Cool baby potatoes and chicken in fridge.
- Dressing: Combine sour cream, white wine vinegar(no substitutes),mayonnaise, dijon mustard, worcestershire sauce, salt, pepper and minced garlic in a bowl. Whisk until smooth.
- Arrange plates with butter lettuce, baby potatoes cut in half, strips of red pepper, strips of chicken and drizzle dressing over top. Sprinkle with parmesan cheese. Enjoy!
Nutrition Facts : Calories 507.4, Fat 16.1, SaturatedFat 6.1, Cholesterol 59.8, Sodium 562.6, Carbohydrate 68.2, Fiber 8.7, Sugar 5.6, Protein 24.6
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