Crunchy Romaine Salad With Sweet Sesame Vinaigrette Recipes

CRUNCHY ROMAINE SALAD

Steps:

• Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
• Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
• Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Steps:

• Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
• Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

CRUNCHY ROMAINE TOSS

Steps:

• In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.

RICE VINEGAR AND SESAME VINAIGRETTE

Steps:

• Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.

CRUNCHY SALAD WITH COCOA VINAIGRETTE

Steps:

• Mix together the arugula, almonds, celery and cucumber. Set aside while you make the dressing.
• Whisk together the mustard, cocoa powder, balsamic and olive oil. Drizzle the salad with enough dressing to coat. Toss well together. Serve in individual bowls and garnish with shaved Parmesan.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Steps:

• In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
• Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.