STIR FRIED VEGETABLE SALAD
This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.
Provided by MarieRynr
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 TBS oil in a wok or a 10 inch frying pan.
- When hot, stir fry the cashew nuts until golden.
- Remove and set aside.
- Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
- Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
- Transfer to a large bowl.
- Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
- Add the peppers and onions to the beans.
- Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
- Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
- Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
- Season to taste.
- Toss together and set aside to cool.
- Just before serving, twist off the watercress stalks and add the leaves to the salad.
- Toss again and transfer to a serving bowl.
VEGETABLE-BARLEY SALAD
This quick-cooking, whole-grain side is good with sauteed tofu, Italian sausage, or Garlic-Lemon Pork.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Thinly slice red onion and toss with vinegar; set aside. In a medium saucepan, bring water to a boil. Add barley. Reduce heat and simmer, covered, until barley is tender and water is absorbed, 10 to 12 minutes. Thinly slice kale leaves and add to a large bowl along with cooked barley, red onion mixture, tomatoes, cucumber, and bell pepper. Toss with olive oil and season with salt and pepper.
Nutrition Facts : Calories 362 g, Fat 21 g, Fiber 9 g, Protein 7 g, SaturatedFat 3 g
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
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