HERB SALAD
Steps:
- Separate 1 large head Bibb lettuce. Combine in a large bowl with 2 tablespoons each of torn basil, dill, parsley and mint. Toss with the juice of 1/2 lemon and 2 tablespoons olive oil, and season with salt and pepper.
LEBANESE HERB SALAD
I found this on the web and adapted it to make a fabulous salad. I would never have thought of putting cinnamon in a dressing but it really works here. I have sometimes left the mint out and just increased the amount of the two other herbs.
Provided by Sackville
Categories Greens
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Place the herbs, lettuce, cilantro, scallions, pepper and tomatoes in a bowl.
- Separately, whisk together the olive oil, lemon juice, cinnamon, salt and pepper.
- Toss the dressing together with the salad and let rest for 15 minutes.
- About 5 minutes before you want to eat, toast the pita breads and then cut each in half crossways.
- Cut each half into 3 strips to make 12 pieces.
- Arrange 6 strips around each plate and heap the salad in the middle.
PRESSURE COOKER SHORT RIBS WITH HERB SALAD
A Thai-style beef recipe that's made in a pressure cooker - the meat becomes melt-in-the-mouth in its rich sauce.
Provided by Barney Desmazery
Categories Main course
Time 1h20m
Number Of Ingredients 19
Steps:
- In a mini chopper, make a paste with the ginger, coriander stalks, onion and garlic, then set aside. Heat the oil in the pressure cooker pan and brown the meat well on all sides, then remove. Fry the paste for 2-3 mins with 1 tsp golden caster sugar. Return the ribs to the pan and add the soy sauce, star anise, oyster sauce and enough chicken stock to just cover the ribs.
- Bring to a simmer, cover and bring up to high pressure. Cook for 45 mins, then release the pressure slowly. Take off the lid, add a splash of vinegar and remove the ribs from the pan. Simmer the sauce down until reduced and intensely flavoured. While the sauce is simmering, mix the salad ingredients together. Serve each rib in a puddle of sauce, topped with a pile of salad and rice on the side.
Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 2.9 milligram of sodium
ASIAN-INSPIRED SALAD
We are addicted to this salad! It goes very well with sushi or as a meal itself with grilled chicken on top. This is one of my most requested recipes.
Provided by erinn in tbay
Categories Vegetable
Time 10m
Yield 1 salad(you determine the size)
Number Of Ingredients 13
Steps:
- Mix dressing ingredients in a jar and shake.
- Wash and tear lettuce into a bowl, add carrots, peppers, celery to bowl and toss.
- Put dressing and bowl on table with bean sprouts, nuts and sesame seeds in individual bowls and tell your guests to create their own salad.
Nutrition Facts : Calories 1809.9, Fat 198.5, SaturatedFat 25.7, Sodium 1584.5, Carbohydrate 11.3, Fiber 0.3, Sugar 8.9, Protein 3.2
ASIAN HERB SALAD
Wildly refreshing! Using delicate herbs and a wonderful sweet and sour vinaigrette! Adapted from Good Cooking Cookbook by Jill Dupleix
Provided by Sharon123
Categories Greens
Time 15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix the shallots, rice vinegar, and sugar together in a small bowl and set aside.
- Trim excess stems from the arugula(or spinach), and pick the leaves from the stems of the herbs. Rinse and dry the arugula and herbs. Cut the bamboo shoots into matchsticks.
- To make the dressing, whisk the olive oil, sesame oil, mirin, salt and pepper together in a large bowl. Stir in the shallot mixture, taste and adjust flavors to taste.
- Very lightly toss arugula, bamboo shoots, and herbs in the dressing.
- Serve with chopsticks. Enjoy!
Nutrition Facts : Calories 131.5, Fat 8.8, SaturatedFat 1.2, Sodium 55.3, Carbohydrate 11.9, Fiber 4.2, Sugar 2.6, Protein 4.8
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