Oriental Salad Bean Sprout And Snow Pea Salad Recipes
ORIENTAL SALAD (BEAN SPROUT AND SNOW PEA SALAD)
Provided by Craig Claiborne And Pierre Franey
Categories easy, quick, salads and dressings
Time 20m
Yield Four to six servings
Number Of Ingredients 16
Steps:
- If you desire, pick over the bean sprouts to remove and discard the tiny curlicues at the top and/or bottom. Put the bean sprouts in a salad bowl.
- Drop the snow peas into a basin of boiling water lightly seasoned with salt. Bring to the boil and drain. Chill under cold running water. Drain. Add to the bean sprouts.
- Cut the ham and turkey breast into very fine shreds. There should be about two cups of each. Add this to the bowl.
- Add the celery, scallions and water chestnuts. Sprinkle with the coriander.
- To make the salad dressing, blend the mustard, egg, ginger and vinegar in a mixing bowl. Start beating with a wire whisk while gradually adding the oil. Add salt and pepper.
- Serve the salad and salad dressing separately if desired. Or toss the salad with the dressing.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 41 grams, Fiber 4 grams, Protein 21 grams, SaturatedFat 6 grams, Sodium 687 milligrams, Sugar 6 grams, TransFat 0 grams
CITRUS PEA SPROUT SALAD
Provided by Ming Tsai
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a blender, add the segments and Dijon and blend on high speed. Drizzle in the oil and season. Toss 1/2 of the vinaigrette with the sprouts, check for seasoning, and add more vinaigrette if necessary. Set aside any leftover vinaigrette.
ASIAN SNOW PEA TOSS
My love for Asian flavors sparked the idea for this easy, healthy side dish. For this Asian salad, I use just-picked peas from our garden and serve it with grilled chicken. - Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 12 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 304mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges
CRISP SNOW PEA SALAD
A simple Japanese dressing turns crunchy snow peas into a refreshing salad. Great with grilled salmon or chicken. Created by Heather Trim for Food and Drink.
Provided by Leslie
Categories Salad Dressings
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Snip ends and remove string from snow peas. Fill a large bowl full of ice water.
- Bring a large saucepan of salted water to a boil, and add snow peas and carrots.
- Cook just until snow peas turn bright green, about 15 seconds, drain and plunge into cold water. Drain well and pat dry.
- Cut snow peas diagonally into ½-inch (1-cm) wide pieces. Place in a bowl along with carrots.
- To prepare dressing, whisk soy with lemon juice, sesame oil, sugar and wasabi powder, making sure sugar and wasabi powder are dissolved.
- Stir with snow peas and carrots. Taste and add salt if needed. Sprinkle with sesame seeds.
Nutrition Facts : Calories 106.8, Fat 4.4, SaturatedFat 0.6, Sodium 513.1, Carbohydrate 13.3, Fiber 3.5, Sugar 7.9, Protein 4.5
SZECHUAN NOODLE SALAD
This salad comes together quickly and is great at either room temperature or cold. Feel free to add whatever additional fresh veggies you have on hand, such as green bell peppers, bean sprouts, snow peas, etc. Originally from the Asian Food Grocer website several years ago.
Provided by Leslie in Texas
Categories Spaghetti
Time 28m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles to desired doneness as directed on the package.
- Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
- Drain noodles; rinse noodles in cold water to cool.
- In a large bowl, combine cooked noodles, chicken and vegetables.
- Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.
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