Hungry Janey: Salads

Showing posts with label Salads. Show all posts

Bean Sprout Salad

I was intrigued when I came across this recipe on Pinterest, because it was a side dish that could easily be served hot or cold. Serve cold as a side salad with dinner, and enjoy the leftovers reheated for lunch the next day (at least that's what I did!). The recipe below is adapted for the original recipe for Sukjul Namul, as seen on MM's Kitchen Bites.

1 tsp soy sauce

1 tsp rice vinegar

1 tsp sesame oil

1/2 tsp olive oil

1 clove garlic, minced

A few grates fresh garlic

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1/2 Lb bean sprouts

Handful red peppers, thinly sliced

Handful snow peas, chopped

2 green onions, chopped

1 Tblsp (+/-) sesame seeds (optional garnish)

Boil a large pot of water. Add bean sprouts and blanch for 20-30 seconds. Plunge into ice cold water to stop them from cooking any further. Drain. Add red peppers, snow peas, and green onions. Stir to combine. Whisk all dressing ingredients together, and toss with vegetable mixture. Sprinkle with sesame seeds when serving, if desired.

Chickpea Salad

Sometimes, when I have a few ingredients on hand that I want to use, I just put the list in to Google and see what comes up. A few weeks ago, I tried this salad as a result of one of those searches...and have made it at least three times since. It's so fresh tasting and filling! Two of my three wee ones like it too.

1 can chickpeas, drained and rinsed
1/2 pint grape tomatoes, halved
1/2 cup parsley, chopped
1 Tblsp red onion, diced
1 clove garlic, minced
3 Tblsp olive oil
1 Tblsp lemon juice
Salt and pepper, to taste

Combine all ingredients, and chill several hours before serving.

Cool Cucumber Sesame Noodles

My sister made this salad a few weekends ago, and it was an instant hit! It has a really fresh, cool, refreshing flavour. I know this will be a staple for us this summer! We had it last night with our beloved Teriyaki Salmon, and the flavour combination was great. An added bonus? My kids really like it too.

6 Tbsp soy sauce
3 Tbsp rice wine vinegar
2 Tbsp sugar
3 Tbsp sesame oil
1 Tbsp vegetable oil
1 Lb rice vermicelli (I used a 450g box of angel hair last night)
1 English cucumber, julienned
3 green onions, thinly sliced

Whisk together first 5 ingredients to make dressing.

Cook noodles until tender. Rinse and drain very thoroughly.

Toss noodles with cucumber and green onion. Combine with dressing.

Broccoli Salad

Broccoli salad is one of my favourite things to spot at a pot luck. But why wait until a potluck to get what you want? That's what I thought when we were grilling this week! This is my aunt Maureen's recipe, but I don't include the bacon and she doesn't include the raisins. Do whatever makes you feel good!

1/2 Cup of mayonaise

1Tblsp red wine vinegar

3 Tblsp white sugar

Combine to create dressing.

1 head of broccoli, cut into bit sized pieces

1/4 cup red onion, chopped

1 Cup grated cheddar cheese

3/4 Cup sunflour seeds

7 strips of bacon, cooked crisp and crumbled

1/3 cCup of raisins

Combine and mix thoroughly with dressing.

Bulgar Salad

As a side dish last night, we had a bulgar salad. I just threw some random stuff we had together, but it turned out pretty good!

1/2 cup dry bulgar
1/4 cup sweet onion, diced
1/4 cup carrots, julienned
1 tomato, chopped
1 tsp olive oil
1 tsp lemon juice
2 tsp balsamic vingear

Rehydrate the bulgar as directed. It's always a ratio of 1-2 with water, so 1/2 cup bulgar and 1 1/2 cups boiling water...just allow to sit until all water is absorbed, approx. 20-30 minutes. Stir in everything else and enjoy!

February 2006. Boston Massachusetts. Legal Seafood. I had the best salad of my life. On the take out menu, which I have saved to this day, it is called the tortilla, apple, and goat cheese salad, with scallops and chopped avacado in an chipotle orange dressing . I have never forgotten the divinity that was that salad.

My newly-invented imitation of that dressing is not quite right, but it's still pretty darn good. Today I enjoyed it over mixed greens, tomato, red onion, green onion, oranges, goat cheese, and egg. Mmmmmmm!

Zest of one orange

Juice of one orange

One clove of garlic, minced

One jalepeno pepper, diced

1/2 Cup Oil

1/2 Cup Vinegar

1/4 Cup Lime Juice

Combine all ingredients in a bottle and shake to combine. Can be stored in the refridgerator - I don't know for how long, because it doesn't stick around long enough to go bad.

Pages

Bean Sprout Salad

Chickpea Salad

Cool Cucumber Sesame Noodles

Broccoli Salad

Bulgar Salad