Asian Tossed Salad Recipes

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.

Steps:

• 1/2 cup chow mein noodles, for garnish
• For the salad: Using a vegetable peeler, shave the carrot and add to a large salad bowl. Stir in the cabbage, lettuce, pepper, Thai basil, chicken, almonds, and sesame seeds.
• For the dressing: In a small bowl, whisk together the oil, soy sauce, vinegar, and sugar until smooth. Season with salt and pepper, to taste, if using.
• Pour the dressing over the salad and toss well. Garnish with the chow mein noodles and serve.

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

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.

Steps:

• In a small bowl, whisk the marmalade, vinegar, sesame oil and ginger; set aside., Cook edamame according to package directions, adding the snow peas during the last minute of cooking. Drain and rinse in cold water. Place in a large bowl. Stir in the black beans, red pepper and green onions. Add the marmalade mixture, mandarin oranges, salt and pepper; toss to coat.

Steps:

• In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

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.

Steps:

• In a large salad bowl, combine the romaine, tomatoes, pineapple and onion; set aside. In a large skillet, heat vegetable oil to 375°. Fry wonton strips, in batches, for 10-20 seconds or until lightly browned. Drain on paper towels. Sprinkle over salad.
• In a blender, combine the vinegar, mustard, lemon juice, salt and pepper. While processing, gradually add olive oil in a steady stream. Transfer to a pitcher or bowl; serve with 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.

Steps:

• In a large mixing bowl add in the cabbage and brake up the cabbage into sliced. Add in the rest of the ingredients and combine the mixture. Let stand for 30 minutes and pour into a 2 quart plastic container and cover with lip and into the refrigerator. This is best in the refrigerator for a week before use.
• Hand shredded the romaine lettuce and place into large mix bowl of ice water. After 5 minutes, pour into a colander to drain. Return back romaine lettuce into the mixing bowl and blend in the 2 cup of Kim Chee and Catalina dressing and combine together. Top with fresh ground black pepper. Plate and serve.

Steps:

• Combine all ingredients except dressing and noodles in large bowl.
• Add dressing just before serving; toss to evenly coat.
• Sprinkle with noodles.

Steps:

• Mix dressing ingredients in a jar and shake.
• Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss.
• Put dressing and bowl on table with bean sprouts, nuts and sesame seeds in individual bowls and tell your guests to create their own salad.

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.

Steps:

• Combine first 4 ingredients in large bowl.
• Add noodles and dressing just before serving; toss to coat.