Easy Veggie Salad With Asian Dressing Recipes
ASIAN SALAD
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 1/2 English cucumber, 1/2 small jicama, 1 large carrot and 1 celery stalk into matchsticks. Drain and rinse a 15-ounce can baby corn; quarter the corn lengthwise. Toss the vegetables with dressing: Mix 3 tablespoons rice vinegar, 1/4 cup chopped cilantro, 2 tablespoons soy sauce, 1 tablespoon each sesame seeds and grated ginger, 1 teaspoon sesame oil, 1/2 teaspoon each grated garlic and minced jalapeno, and salt to taste.
VINAIGRETTE VEGGIE SALAD
"All of my children love my Vinaigrette Veggie Salad," says Connie Small of Schoolcraft, Michigan. "It's easy to make and attractive, too. Sometimes I cut up the vegetables ahead of time so dinner preparation goes faster."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.
Nutrition Facts : Calories 60 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
ASIAN SALAD DRESSING
This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
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