Vietnamese Salad Rolls
1 8 ounce package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers, 6.5 inch diameter
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed
Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
Serve the spring rolls with the warm dipping sauce.
- Joc
Chinese Pork Salad
1 1/2 lbs. pork loin chops, boneless or strips
8 ozs. chinese pea pods
4 ozs. rice vermicelli noodles
1/2 cup rice vinegar
3 tbsps. soy sauce
2 tbsps. minced fresh ginger
1 tbsp. granulated sugar
1 tbsp. powdered mustard
1 tbsp. sesame oil
3 tbsps. salad oil
2 cloves garlic, thinly sliced
1 cup thinly slivered red onion
1 large red or yellow pepper stemmed, seeded, diced
2 tbsps. lemon juice
6 cups salad greens, rinsed, crisped
1/3 cup finely chopped fresh cilantro
Cut pork chops into thin strips.
Remove strings from pea pods and cook pods in boiling water until bright green,1 minute. Drain and chill.
In large saucepan, bring about 8 cups water to a boil; add noodles and return to a boil, stirring once. Remove from heat; let stand 5 minutes. Drain noodles.
Combine vinegar, soy, ginger, sugar, mustard mixed with 1 tbsp. water and sesame oil to make dressing.
Pour 2 tbsps. salad oil into wok or large skillet over high heat. Add Pork and stir-fry until done, 5 to 6 minutes. Remove from pan; keep warm. Drain drippings.
Pour 1 tbsp. oil into pan. Add garlic; stir-fry about 1 minute. Add onion, peppers, lemon juice and 3 tbsps. water. Stir-fry about 3 minutes or until liquid evaporates.
Mix salad greens with cilantro and arrange on large platter. Shake noodles in colander to remove water. Pour into a bowl; mix with 1/3 of dressing and mound on greens.
Pour remaining dressing into wok. Add cooked pork and peas; stir to heat and coat with dressing. Arrange on and around noodles.
Serve with crusty bread.
Serves 6.
- BadManCanner
Chili’s Southwestern Cobb Salad
Ease of Cooking: Medium Difficulty
Serving Size: 3 – 4
Notes:
This salad has some extra zing. Its light, yet filling.
Ingredients:
5 – 3 oz Seasoned, Crispy Prepared Chicken Patties (fried golden)
1 16 oz Package Green Salad Mix (iceberg/ romaine mix)
3 Medium Size Roma Tomatoes (diced)
1 14.5 oz Can Black Bean (drained)
1 14.5 oz Can Yellow Corn (drained)
3/4 C. Diced Red Bell Pepper
1/2 C. Diced Yellow Onion
1/3 C. Lemon Juice (fresh)
Crushed Black Pepper (to taste)
1 12 oz Package Bacon (diced and fried crisp, set aside to drain)
3 or 4 Hard Boiled Eggs (diced)
8 oz Monterey Jack/Cheddar Cheese Finely Grated
1 C. Pico De Gallo
Chopped Green Onions for Garnish (to taste)Preparation:
Avocado Ranch Dressing (served on side)
1 C. Prepared Guacamole
1 1/2 C. Bottled Ranch Dressing
Mix together well and place in a covered plastic container and refrigerate, unused portion will stay fresh for several days.
Mix black beans, corn, red bell pepper, diced yellow onion, and lemon juice with crushed black pepper in bowl and refrigerate for several hours. This will let the flavors develop. Boil eggs, drain and cool eggs. Fry diced bacon until crisp. Drain bacon and cool eggs. Fry seasoned chicken patties until crisp, set aside and drain. Cut chicken patties 3/4″ wide x 2 1/2″ long strips.
The ingredients should make 3 – 4 salads, divide accordingly.
On large serving plate place lettuce. On top of lettuce in a strip fashion the length of the lettuce serving, place in order the remainder of these ingredients:
Left to Right–
1/4 – 1/3 Cup Shredded Monterey Jack/ Colby Cheese
1/3 Cup Pico De Gallo
Diced Chicken Patties Strips
1/2 Cup Corn, Black Bean relish mixture
1 Chopped Boiled Egg
1/4 Cup Crisp Diced Bacon
Top with diced Green Onions (to taste)
Serve Avocado Ranch dressing along side of salad. A tall refreshing beverage and crisp tortilla chips and lunch to remember.
Pico De Gallo
1 Medium Sweet Onion (chopped)
3 Medium Tomatoes (chopped)
2 – 4 Jalapeno Peppers (remove seeds and stem, chop finely)
3 Tbs. Chopped Fresh Cilantro ( to taste)
2 Tbs. Fresh Lemon Juice
Season with salt and pepper (to taste)
Mix all ingredients together and refrigerate. Should be used same day.
- Mom2Sam Tiny
Syrian Salad
1 head romaine lettuce
1 cucumber, thinly sliced
5 radishes, thinly sliced
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
2 large tomatoes, cut into wedges
2 scallions, chopped
1 small red onion, sliced
3 ounces feta cheese, sliced or crumbled (optional)
1/2 cup fresh parsley, stem, coarsley chopped
several black olives
2 tablespoons capers, optionalDressing
1/4 cup olive oil
juice of one lemon
1 tablespoon wine vinegar
1 garlic clove, pressed
salt to taste
fresh ground black pepper to taste
pinch of dried mint
Rinse the roamaine, tear it into bite-sized pieces, and put in salad bowl. Arrange other vegetables attractively over the romaine,topping with the feta, parsley, olives and capers. Combine the dressing ingredients and drizzle over the salad.
- Gypsy G.
Greek Pasta Salad with Shrimp and Olives
3/4 pound tomatoes, chopped
1 large red bell pepper, chopped
1/4 pound feta cheese, crumbled
2 tablespoons dry white wine
1 tablespoon thyme
6 green onions, chopped
1/2 cup olive oil
3 large garlic cloves, minced
1/2 cup kalamata olives, chopped
1/4 cup lemon juice
3/4 pound pasta, cooked
3/4 pound bay shrimp, cooked
Mix first 10 ingredients in large bowl.
Add pasta and shrimp and toss to blend. Season to taste with salt and pepper.
- Pedro B.
Grecian Pork Tenderloin Salad
1 pound pork tenderloin
1 teaspoon chopped fresh oregano
1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons olive oil
1 clove garlic, crushed
1 1/2 cups peeled sliced cucumber, divided
1 tablespoon fresh dillweed
8 ounces plain nonfat yogurt
vegetable cooking spray
4 cups torn romaine lettuce, tightly packed
1/2 cup onion, thinly sliced, separated into rings
1/2 cup radishes, thinly sliced
2 tablespoons feta cheese, crumbled
2 teaspoons fresh mint, chopped
2 medium unpeeled ripe tomatoes, cut into 8 wedges
1 medium green bell pepper, cut crosswise into 12 rings
8 whole ripe olives, pitted
Trim fat from pork.
Combine oregano, vinegar, oil, and garlic in a large zip-top heavy-duty plastic bag. Add the pork; seal bag, and marinate in refrigerator for 30 minutes, turning bag occasionally.
Position knife blade in food processor bowl; add 1/2 cup cucumber, dillweed, and yogurt. Process 10 seconds or until smooth, scraping sides of processor bowl once; set aside. Remove pork from bag, reserving marinade. Coat grill rack with cooking spray, and place on grill over medium-hot coals. Place pork on rack.
Cover and cook 30 minutes or until meat thermometer registers 160 degrees, turning pork occasionally and basting with reserved marinade. Thinly slice pork, and set aside. Yield: 4 servings.
Serve immediately.
- Pedro B.
