Freshlotusrootsalad Recipes

Steps:

• Boil about 3 quarts of water in a pot.
• Rinse lotus roots with cold water.
• Trim and discard both ends of the bulb and peel the skin.
• Diagonally cut the root into 1/8 inch thick slices and immediately put them into acidulated (water with some vinegar or lemon juice to prevent discoloring) water.
• Drain the roots and put them into the boiling water.
• Take pot off heat and cover pot with lid.
• Let sit for 5 minutes.
• Drain and rinse with cold water.
• Pat dry and put in a shallow bowl.
• In a bowl, combine soy sauce, vinegar, sesame oil, chili oil and cilantro.
• Pour dressing over lotus roots and garnish with sesame seeds.
• Serve chilled.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
• In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
• In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

Steps:

• Pare lotus root cut crosswise into thin slices. Cut bell peppers into 1/4-inch strips. Remove seeds and membrane from chili. Cut chili into very thin slices. Mix vinegar, sugar and soy sauce. Stir in sesame oil. Toss lotus root, bell pepper, chili and dressing. Cover and refrigerate 1 hour.Toss salad just before serving sprinkle with sesame seed.6 servings*You can substitute 1/2 can (16 ounce size) sliced lotus root, drained, for the fresh lotus root.**Lotus roots are symbolic: The Chinese words for lotus root and the expression that means "achieve more each year" sound almost identical and so Lotus root has become a traditional New Year's food. This vegetable can be used in salads, stir-fries and stews or soups. Thinly sliced, a little goes a long way.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a large salad bowl, combine strawberries, blueberries, kiwi, bananas and grapes. , In a small bowl, combine yogurt, lemon juice, sugar and vanilla. Serve with fruit.

Steps:

• Wash and dry turnips. Cut off ends and leave unpeeled.
• Grate turnips. A julienne hand grater or food processor are ideal.
• Place in medium bowl.
• Combine rest of ingredients.
• Mix into turnips.
• Chill well.