Wednesday, 26 December 2012

Salads


Asian Style Chicken Salad

4 cups cos lettuce leaves (baby torn)
375 g boneless skinless chicken breasts (cooked and chopped)
1/2 fresh pineapple (core removed and cut into wedges)
2 granny smith apples (cored and sliced or 2 cups of red and or or green seedless grapes)
1 yellow capsicum (or red cut into thin strips, bell pepper)
Dressing
2 tablespoons light soy sauce
1 tablespoon lemon juice (fresh)
1 tablespoon peanut butter
2 teaspoons honey
1 pinch chili flakes
Directions:
1
On individual serving plates divide and stack the lettuce, chicken, pineapple, apple (or grapes) and capsicum (bell pepper).
2
In a small jug whisk the soy sauce (or tamari), lemon juice, peanut butter, honey and chilli flakes.
3
Drizzle the dressing between the 4 serves.






Low-Calorie Creamy Balsamic Salad Dressing

Author: Paula
Recipe type: Salad Dressing
Prep time:  5 mins Total time:  5 mins
Serves: ¾ cup
 
A low-calorie dressing with nonfat Greek yogurt as the base. Light on fat, heavy on flavor.
Ingredients
¼ cup balsamic vinegar
1 tablespoon light soy sauce
1½ tablespoon Dijon mustard
1½ tablespoon honey
3 tablespoons nonfat Greek yogurt (may substitute regular nonfat yogurt but finished product will be a little different)
½ tablespoon extra-virgin olive oil.
Instructions
Mix well. Store in refrigerator.
Notes

 
 Makes 8 servings/2 tablespoons each.
 
Nutrition Information
Calories: 62 Fat: 4 g Carbs: 6 g
 



Japanese salad dressing 

Ingredients:
1/8 cup miso
3 tbls soy sauce
1 tbls sesame oil
2 tbls rice vinegar
3 tbls sesame seeds



Japanese sesame dressing 

Ingredients:
3 Tbsp. white sesame seeds
2 Tbsp. Japanese mayonnaise
2 Tbsp. rice vinegar (reduce the amount if you prefer less sour)
1½ Tbsp. soy sauce
1 tsp. sugar
½ tsp. mirin
½ tsp. sesame oil
A pinch of salt

Method:
Put sesame seeds in a frying pan and toast them on low heat until 2-3 sesame seeds starts jumping (similar to popcorn). Remove from the heat immediately.

Put the roasted sesame seeds in a circular grinder and grind them with a wooden pestle while they are hot. If you don’t have a Japanese grinder any other spice grinder will do. It’s up to you how fine/coarse you want to grind the sesame seeds. Keeping the sesame seeds a bit coarse gives the salad more texture when eating, similar to adding nuts.

Combine all in a bowl and whisk everything together or use food processor to mix. I can make about 100 ml with this recipe.

http://justonecookbook.com/blog/recipes/sesame-dressing/






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