Recipe of Oriental Flavored Cucumber Salad
1 each English cucumber
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
1 tablespoon Vegetable oil
1/2 teaspoon Oriental sesame oil
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/4 teaspoon Hot chinese chili paste
1 each Small clove garlic -- minced
Trim ends off cucumber and cut into 1 inch chunks.
Combine rice vinegar with soya sauce, vegetable oil, sesame oil, salt,
sugar, hot chili paste and garlic.
Mix dressing with cucumbers and serve at room temperature.
Oriental Green Salad
1 cup Leaf lettuce -- torn
1 cup Chinese cabbage -- torn
1 cup Mung bean sprouts
1/2 cup Bamboo shoots; sliced -- cannd
1/4 cup Carrots -- thinly sliced
1/4 cup Celery -- thinly sliced
1/4 cup Broccoli -- chopped
3 tablespoons Low-sodium soy sauce
3 tablespoons Rice vinegar
2 tablespoons -- water
1/4 teaspoon Fresh garlic -- minced
1/4 teaspoon Fresh ginger root -- minced
*cals
*gm protein
*gm fat
*gm carbo
*mg sodium
*gm fiber
Salad: Combine all vegetables in a large bowl. Toss to mix. Set aside. Dressing: Combine all dressing ingredients in a blender or small jar. Process briefly or shake well to combine ingredients. Pour over salad and toss to coat. Serve at once. Serves 4.
Oriental Spinach Salad
1 each Bunch of spinach
1 can Water crestnuts(sliced)
1 can Bean sprouts(drained)
2 each Hard boiled eggs
1/4 pound Bacon (fried and crumbled)
-----DRESSING-----
1/2 cup Oil
1/8 cup White vinegar
1/2 cup Med. onion
1/4 cup Sugar
1 teaspoon Salt
3 teaspoons Ketchup
Blend dressing one day in advance.
Orzo and Artichoke Salad with Prosciutto
3/4 cup orzo
3 tablespoons olive oil
1/4 cup chicken broth -- canned or fresh
1/2 package frozen artichoke hearts (9 oz. pkg.) -- thawed
1 tablespoon white wine vinegar
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
2 tablespoons fresh basil -- minced
2 each green onions -- finely chopped
1/3 cup prosciutto -- sliced, chopped
1/3 cup fresh parmesan (about 1 oz.) -- grated
2 tablespoons fresh parsley -- chopped
Cook orzo in large saucepan of boiling salted water until aldente. Drain. Rinse under cold water and drain again. Transfer orzo to large bowl. Add 1 tablespoon olive oil and toss to combine.
Bring chicken broth to simmer in heavy medium saucepan. Add artichokes
and simmer 3 minutes. Drain. Mix artichokes into orzo.
Whisk vinegar, lemon juice and mustard in small bowl. Whisk in remaining 2 tablespoons oil. Stir in basil. Pour dressing over orzo. Add all remaining ingredients and toss well. Season to taste with salt and pepper. Cover and refrigerate. (Can be prepared 1 day ahead.) Serve chilled.
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