Archives for Salads category

Napa Cabbage Slaw

Napa Cabbage Slaw

Ingredients

1 lime, juiced
3 tablespoons rice vinegar
2 tablespoons Asian chili oil
1 tablespoon mayonnaise
1 tablespoon soy sauce
3 cups finely shredded napa cabbage
1 red bell pepper, thinly sliced
1 orange bell pepper, thinly sliced
1/2 cup thinly sliced snow peas
3 scallions, thinly sliced
Salt and freshly ground black pepper

Directions

Whisk together the lime juice, vinegar, chili oil, mayonnaise and soy sauce in a large bowl. Add the cabbage, peppers, snow peas and scallions and toss to combine. Season with salt and pepper, to taste. Refrigerate for at least 30 minutes to allow flavors to meld.

Serves: 4 to 6 servings

WFT 21

Asian Slaw

Asian Slaw

This Spicy Dish Can Be Made in a Snap – and It’s Easy on the Waistline.

Ingredients:
4 cups shredded cabbage
1 cup shredded carrots
1 small onion, finely chopped
Pinch of Salt and Pepper
1 ½ tbsp seasoned rice vinegar
½ cup fat free mayonnaise
1 1/4 tsp Asian sesame oil
½ tsp Sriracha Sauce
1/4 tsp sugar
1 tbsp sesame seeds or chopped peanuts

Directions:
Toss cabbage, carrots, onion, salt in a bowl.  Season with pepper.
Whisk together vinegar, mayo, sesame oil, sriracha, and sugar until smooth.  Taste– Add Salt if needed.
Pour dressing over the slaw mixture and chill for a few hours.
Finish with a shower of sesame seeds or peanuts.

WFT 21

Lemon Romaine

Lemon Romaine

Ingredients:
1 large head Romaine
Zest from 1 lemon or (zest from 3 preserved lemons)
2 tbl. Lemon juice
3 tbl. Avocado oil, or (Olive oil)

1/4 teaspoon kosher salt

Directions:

Cut or tear the lettuce. Soak the lettuce in salt water for 5 minutes.  Run through a salad spinner to dry.  Toss with the zest, juice and oil.  Sprinkle the salt on the salad and serve.

Note:
I am soaking all greens now.  This removes the chemical taste that I notice from all bagged greens.

WFT 21

LAYERED SALAD

LAYERED SALAD

Ingredients:
½ Head iceberg lettuce
10 oz. bag fresh spinach
4 hard cooked eggs, chopped
1 bunch green onions with green tops, chopped
1 Lb. bacon, fried crisp, and crumbled
10 oz. Frozen peas, thawed
2 tsp. Sugar salt & pepper
1 C grated Swiss cheese
dressing: 1 ½ C sour cream
1 ½ C Miracle Whip

Directions:
Wash, drain and tear lettuce and spinach into pieces. In a large salad bowl, using only half of the ingredients, layer the lettuce, spinach, egg, onion, cheese, bacon and peas. Sprinkle with 1 Tbs. Sugar, and lightly salt and pepper. Frost with half of the dressing mixture. Repeat the layers and sugar, salt & pepper. Frost the top with the rest of the dressing. Cover with plastic wrap and refrigerate overnight. Option: you can garnish the top with grated cheese, (about ¼ C).
WFT 57

CAJUN PECANS

IMG_0106CAJUN PECANS

Ingredients:
2 Tbs. Butter
1/3 C Worcestershire
2 Tbs Tabasco
3 C Pecans
Directions:
In a sauce pan Melt butter and add the rest of the ingredients. While stirring the whole time cooking
at hi heat util almost all of the liquid is gone. (About 1 tablespoon of liquid) Pour the nuts onto a baking sheet and bake in a preheated oven at 325^ for 20 minutes, stirring at 10 minutes. Pull from the oven and let them sit in the hot baking sheet to cool. If they are not crunchy after a 5 minute cooling period, place back in the oven for
another 5 minutes.
WFT member Mark Studer