Steamed Vegetable Salad With Macadamia Dressing Recipes

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GINGER-SESAME STEAMED VEGETABLE SALAD



Ginger-Sesame Steamed Vegetable Salad image

A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

2 tablespoons grated fresh gingerroot
2 tablespoons sesame oil
1 tablespoon fish sauce or reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon reduced-sodium soy sauce
1/4 teaspoon salt
1 cup cut fresh green beans (2-inch pieces)
4 cups fresh broccoli florets
2 large carrots, julienned
1 package (9 ounces) fresh spinach
1/2 cup finely chopped unsalted dry roasted peanuts
Coarsely chopped fresh cilantro and julienned fresh gingerroot

Steps:

  • In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.

Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

STEAMED VEGETABLE SALAD WITH MACADAMIA DRESSING



Steamed Vegetable Salad with Macadamia Dressing image

Crunchy and light, this salad is the perfect summer night's dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 14

3 tablespoons fresh citrus juice (any combination of lime, lemon, and orange)
1 teaspoon raw apple-cider vinegar
1/2 teaspoon honey
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh dill, plus sprigs for garnish
1 1/2 tablespoons chopped fresh flat-leaf parsley, plus leaves for garnish
4 fresh basil leaves, sliced, plus leaves for garnish
1/4 cup raw macadamia nuts, toasted and finely chopped
Coarse salt
1/2 large fennel bulb, cored and cut into 1/2-inch slices
1/2 pound asparagus, trimmed
1/4 pound green beans, trimmed
1/2 pound small carrots, scrubbed
Coarse salt

Steps:

  • Whisk dressing ingredients in a bowl and season with salt.
  • Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.
  • Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.

Nutrition Facts : Calories 372 g, Fat 27 g, Fiber 11 g, Protein 7 g, SaturatedFat 4 g, Sodium 256 g

STEAMED VEGETABLES WITH HONEY SESAME DRESSING



Steamed Vegetables With Honey Sesame Dressing image

Make and share this Steamed Vegetables With Honey Sesame Dressing recipe from Food.com.

Provided by greysangel

Categories     Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

1 bunch broccoli, trimmed and cut into florets
1 yellow zucchini, cut lengthways
3 1/2 ounces baby corn
8 baby carrots, peeled
1 bunch bok choy, quartered
1/4 cup honey
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted
1 garlic clove, crushed
sea salt and pepper, to taste

Steps:

  • To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
  • Steam vegetables for about 6 minutes.
  • Spoon over the honey sesame dressing.
  • Great with grilled chicken, fish or meat.

STEAMED VEGETABLE PLATTER WITH LEMON GARLIC DRESSING



Steamed Vegetable Platter With Lemon Garlic Dressing image

Delicious, healthful recipe that is great to go with grilled meats. Another winner from "In The Kitchen With Rosie- Oprah's Favorite Recipes."

Provided by ChipotleChick

Categories     Corn

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

6 cloves garlic, peeled and minced
2 teaspoons soy sauce
2 teaspoons fresh squeezed lemon juice
1/4 teaspoon black pepper
12 trimmed string beans
15 baby carrots, halved
3 ears fresh husked corn, halved
2 small yellow squash, trimmed and cut into 1/4 inch rounds
2 small zucchini, trimmed and cut into 1/4 inch rounds
2 cups broccoli florets
2 teaspoons spike seasoning or 2 teaspoons other sodium-free seasoning
2 slices low-fat cheddar cheese
1 teaspoon fresh grated parmesan cheese

Steps:

  • Mix all dressing ingredients together in a small bowl and set aside.
  • Fill a large pot with water, until it's just below the steamer insert.
  • Bring to a boil and put the string beans and carrots in the steamer basket.
  • Cover and cook about 3 minutes.
  • Add the corn, yellow squash, zucchini, and broccoli.
  • Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
  • Place the veggies on a platter.
  • Arrange the corn around the edges and sprinkle them with the Spike seasoning.
  • Drizzle the dressing over the other veggies and top with the cheeses.
  • Cover with foil for a few minutes before serving.

HEALTHY STEAMED VEGETABLES



Healthy Steamed Vegetables image

This is the healthiest way you can eat vegetables. When served raw, if not chewed thoroughly, vegetables can cause polyps to form on the inner tract of the colon. If boiled or canned, the vitamins are diminished. Proper steaming of your vegetables leaves the vitamins and minerals intact, while also saving your tummy lots of trouble. It's delicious, too! Multiply this recipe by the number of adult servings you need...it's that easy! :) You can use any variety of vegetables in season, or not...even frozen vegetables. One cup [cooked weight] is one serving.

Provided by Pagan

Categories     Vegetable

Time 25m

Yield 1 serving(s)

Number Of Ingredients 5

1/3 cup broccoli
2 baby carrots, sliced into rounds
1/4 cup summer squash, sliced into rounds
1/4 cup zucchini, sliced into rounds
2 ounces red bell peppers, sliced in bite-sized lengths

Steps:

  • Set up your steamer inside your pot with 1 1/2" water in the bottom of the pot and heat over medium-high heat until water is boiling.
  • Deposit vegetables with a light salting and garlic to taste; season salt may be used, to taste.
  • Replace lid and steam until vegetables are tender, but not mushy. Fork will insert easily, but will not tear veggies apart, when done.
  • Remove to a bowl and serve as is.

Nutrition Facts : Calories 41.5, Fat 0.4, SaturatedFat 0.1, Sodium 30.4, Carbohydrate 9.1, Fiber 2.9, Sugar 5, Protein 2.3

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