APPCAT SALAD

Ingredients:

1 carrot
1 celery stalk
1 apple
1 cup bean sprouts
3⁄4 cup sprouts
1⁄2 cup sunflower kernels

For Dressing:

1 tablespoon lime juice
1 tablespoon finely chopped coriander
2 tablespoons sunflower oil
1⁄2 teaspoon sesame oil
1⁄2 teaspoon reduced-salt soy sauce
1 teaspoon grated fresh ginger
pepper to taste

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How to make Appcat Salad:

. Cut the carrot into thin matchstick sized pieces.  Cut the celery into the same size.

. Core the apple and chop it.

. Combine the carrot, celery, apple, bean sprouts, sprouts and sunflower kernels in a mixing bowl.

. For dressing, whisk together all the ingredients, seasoning with pepper. Mix it with the salad, toss well and serve.

Enjoy!

Appcat-Salad

MEXICAN CORN RECIPE

Ingredients

1 cup yellow corn kernels, steamed
1 medium sized onion, finely chopped
1 tomato, finely chopped
1 small green capsicum/bell pepper, finely chopped
1 small yellow bell pepper, finely chopped
1 red bell pepper, finely chopped
1 carrot, finely chopped
1/2 tablespoon lemon juice
1/2 tablespoon extra virgin olive oil
1 small green chili
1/2 teaspoon paprika powder
coriander leaves, finely chopped
salt to taste

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How to make Mexican Corn Recipe:

. To begin making Mexican Corn Salsa Recipe, steam the corn either using a steamer or in a pressure cooker for one whistle. Let the corn kernels cool.

. Once the corn kernels are steamed and cooled, put them in a large mixing bowl. Add chopped onion, green capsicum, yellow bell pepper, red bell pepper, carrot and toss the ingredients together. Add the chopped green chili. Adjust the green chili suiting to your palate.

. Season the ingredients in the bowl with lemon juice, extra virgin olive oil, paprika powder, salt. Add freshly chopped coriander leaves.

. Toss all the ingredients in the mixing bowl well, check the salt and spices and adjust to suit your taste.

. Serve the Mexican Corn Salsa in a serving bowl.

Enjoy!

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GRILLED CORN AND TOMATO SALAD

Ingredients

    For the vinaigrette:

1/2 tsp ground cumin
1/2 tsp ground coriander
1 1/2 Tbsp or 20 ml canola oil
1 tsp or 5ml lime zest
1 garlic clove, minced

    For the salad:

2 ears corn on the cob, shucked, grilled and sliced off cob
2 cups cherry tomatoes cut in half
1/2 cup red onion, thinly sliced
1/3 cup whole, pitted kalamata olives
1 head leaf lettuce, shredded
3 hard-boiled eggs, quartered

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How to make Grilled Corn and Tomato Salad:

. In a small bowl, whisk together cumin, coriander, canola oil, lime juice, zest and garlic. Set aside.

. In large bowl, gently combine corn, tomatoes, onion, olives and the vinaigrette made above.

. Divide lettuce among four plates, top with salad and garnish with egg.

Enjoy!
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CHINESE CHICKEN SALAD

Ingredients

2 boneless, skinless chicken breasts
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 teaspoon white pepper
4 cups chopped romaine lettuce
1 cup shredded red cabbage
1/3 cup grated carrots
1/4 cup shelled edamame
1 green onion, thinly sliced
1/4 cup chow  mein noodles (if available) or Chinese noodles , for serving
1/4 cup sliced almonds, for serving
For the sesame vinaigrette
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce

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How to make Chinese Chicken Salad:

. Preheat oven to 350 degrees F.
. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
. In a gallon size Ziploc bag or large bowl, combine chicken, soy sauce, sesame oil and white pepper; marinate for at least 30 minutes, turning the bag occasionally.
. Add chicken and marinade to a baking dish. Place into oven and bake until cooked through and juices run clear, about 13-15 minutes. Let cool before dicing into bite-size pieces.
. To assemble the salad, place romaine lettuce in a large bowl; top with red cabbage, carrots, edamame, green onion and chicken. Pour sesame vinaigrette on top of the salad and gently toss to combine.
. Serve immediately, topped with chow mein noodles and almonds, if desired.

 

Enjoy!

 

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QUINOA FRUIT SALAD

Ingredients

2 cups cooked quinoa
1 mango, peeled and diced
1 cup strawberries, quartered
1/2 cup blueberries
2 tablespoons pine nuts
Chopped mint leaves, for garnish

    FOR THE LEMON VINAIGRETTE

1/4 cup olive oil
1/4 cup apple cider vinegar
Zest of 1 lemon
3 tablespoons freshly squeezed lemon juice
1 tablespoon sugar

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How to make Quinoa Fruit Salad:

. To make the vinaigrette, whisk together olive oil, apple cider vinegar, lemon zest and juice, and sugar in a small bowl; set aside.

. In a large bowl, combine quinoa, mango, strawberries, blueberries and pine nuts. Stir in lemon vinaigrette.

.Serve immediately, garnished with mint leaves.

 

Enjoy!

 

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ASIAN-STYLE COBB SALAD

Ingredients

5 cups chopped romaine lettuce
1 (11-ounce) can mandarin oranges in light syrup, drained
1/3 cup shredded chicken
1/3 cup grated carrots
1 avocado, halved, seeded, peeled and diced
2 hard-boiled eggs, diced
1/4 cup sliced green onions
    For the sesame vinaigrette
1/4 cup plus 2 tablespoons rice wine vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon freshly grated ginger
1 teaspoon soy sauce

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How to make Asian-Style Cobb Salad:

. To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.
. To assemble the salad, place baby greens in a large bowl; top with arranged rows of mandarin oranges, chicken, carrots, avocado, eggs and green onions.
. Serve immediately with sesame vinaigrette.

 

Enjoy!

 

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BBQ CHICKEN SALAD

Ingredients

  • 1 tablespoon olive oil
  • 2 boneless, skinless thin-sliced chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chopped romaine lettuce
  • 1 Roma tomato, diced
  • 3/4 cup canned corn kernels, drained
  • 3/4 cup canned black beans, drained and rinsed
  • 1/4 cup diced red onion
  • 1/4 cup shredded Monterey Jack cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup Ranch dressing
  • 1/4 cup BBQ sauce
  • 1/4 cup tortilla strips
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How to make BBQ Chicken Salad:

. Heat olive oil in a medium skillet over medium high heat.
. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
. To assemble the salad, place romaine lettuce in a large bowl; top with chicken, tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
. Serve immediately, topped with tortilla strips.

 

Enjoy!

 

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