Crunchy Sweet And Sour Salad Food

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

Crispy Noodle Salad with Sweet and Sour Dressing image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 cups mixed baby greens, 1 sack
1 cup fresh bean spouts
1 cup shredded carrot, available in produce department
3 radishes, sliced
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size, available in bulk bins or on Asian foods aisle of market
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
Salt and pepper

Steps:

In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

SWEET-AND-SOUR SALAD

Sweet-and-Sour Salad image

Here's a tasty twist to pasta salad that my family really enjoys. The sweet-and-sour dressing is irresistible.-Sheryl Christian, Watertown, Wisconsin

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces elbow macaroni or mostaccioli
1 medium green or sweet red pepper, coarsely chopped
1/2 medium cucumber, sliced
1 small onion, coarsely chopped
1 cup cider vinegar
3/4 cup sugar
1 tablespoon dried parsley flakes
1-1/2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse with cold water. Place in a bowl; add pepper, cucumber and onion. In a jar with tight-fitting lid, combine remaining ingredients; shake until sugar is dissolved. Pour over salad; toss. Chill.

Nutrition Facts :

CRUNCHY SWEET AND SOUR SALAD

Crunchy Sweet and Sour Salad image

This is an absolutely wonderful salad for a dinner party - it is very aesthetically pleasing to look at (all green with brown crunchies) and you also make your own delicious, sweet and sour salad dressing to go with it. Please note: the dressing is included in the recipe list and it makes approx. 1-1/4 cup - the amount you will need for the salad. This recipe was adapted from a Junior League cookbook from Jackson, MS.

Provided by larchie

Categories Salad Dressings

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 cup walnuts, chopped
1 (3 ounce) package ramen noodles, uncooked & broken (discard spice packet, just get normal size ramen noodles, i just put 3 oz down)
4 tablespoons unsalted butter
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, washed and chopped
1 bunch green onion, chopped
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup red wine vinegar
1 -1 1/2 teaspoon soy sauce

Steps:

Melt butter in skillet and brown walnuts & ramen noodles; cool on paper towels.
Combine browned noodles and walnuts with broccoli, lettuce, and onions in large serving bowl.
Whisk remaining four ingredients together in mixing bowl.
Dress salad when ready to serve.

Nutrition Facts : Calories 326.3, Fat 25, SaturatedFat 5.8, Cholesterol 12.2, Sodium 160, Carbohydrate 24.2, Fiber 4, Sugar 12.4, Protein 5.4

SWEET AND SOUR CRUNCHY SPINACH SALAD

Sweet and Sour Crunchy Spinach Salad image

This is a nice summer salad with a very unique blend of flavors and textures. I always serve the dressing on the side so that the salad doesn't get soggy, and you can prepare this hours ahead of time. Before serving, you may need to whisk the dressing to blend the vinegar and oil, or use a shaker. Yummy:)

Provided by Manda

Categories Spinach

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs fresh spinach, torn (I like to use baby spinach)
1 (14 ounce) can bean sprouts, drained
4 hard-boiled eggs, chopped
1 (8 ounce) can water chestnuts, roughly diced
1/4 cup celery, chopped
8 -10 slices bacon, cooked and crumbled
1 cup grape tomatoes (optional)
1/2 cup sugar
1/4 cup vinegar
1/3 cup ketchup
1 cup oil
1 teaspoon celery seed
salt and black pepper, to taste
1/4 teaspoon garlic powder
1 red onion, finely chopped

Steps:

Combine all salad ingredients and toss.
In seperate bowl, combine dressing ingredients, and whisk well.
Refrigerate until serving.
To serve, I offer the dressing on the side, with croutons and Parmesan cheese for topping (opt.) You could also offer shredded cheese, chow mein noodles, or any of your other favorite salad toppings.

Nutrition Facts : Calories 691.8, Fat 54.4, SaturatedFat 10.5, Cholesterol 161.9, Sodium 575.1, Carbohydrate 41.3, Fiber 6.1, Sugar 26.1, Protein 15.1

SOY GLAZED SALMON WITH CRUNCHY HOT AND SOUR SALAD

Soy Glazed Salmon With Crunchy Hot and Sour Salad image

This makes a superb meal when you have friends coming over. Most of the prep work can be done the day before, it only takes minutes to throw together, it's colourful and healthy. Serve with fried rice (a combination of mint, coriander and shitake mushrooms in the rice works well).

Provided by Sackville

Categories European

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

4 (170 g) salmon steaks
2 tablespoons oil
5 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon honey
1/4 cup rice wine vinegar
1 red chile, deseeded and finely chopped
1 tablespoon caster sugar
1 tablespoon sunflower oil
140 g cashew nuts
1 teaspoon sea salt
1 teaspoon black mustard seeds
225 g bean sprouts
100 g snow peas, sliced on the diagonal
6 -8 water chestnuts, thinly sliced
1/2 lime, zest of
1/2 lime, juice of
2 -3 tablespoons freshly chopped coriander, plus extra to garnish

Steps:

Combine the marinade ingredients.
Pour over the salmon and put in the fridge for at least two hours and as long as overnight.
Make the hot and sour dressing by putting the vinegar, chilli and sugar in a small saucepan.
Heat gently without boiling until the sugar has dissolved.
Remove from the heat, leave to cool and then add the sunflower oil.
While the dressing is cooling, fry the cashew nuts in a heavy frying pan until lightly browned, then add the sea salt and mustard seeds and fry for a minute or until the seeds start to pop.
Set aside.
In a hot pan, add the oil and let it heat up.
Fry the salmon steaks for four minutes on each side, starting with the skin side down.
The flesh should be moist but cooked and the top of the salmon should be a lovely brown.
Combine all the salad ingredients and the dressing together.
Serve piled onto each plate and topped with the salmon.

Nutrition Facts : Calories 713.7, Fat 48.8, SaturatedFat 8.8, Cholesterol 100.3, Sodium 2170.3, Carbohydrate 27.5, Fiber 3.6, Sugar 11.5, Protein 44.6

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Crunchy Sweet And Sour Salad Food

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING

SWEET-AND-SOUR SALAD

Here's a tasty twist to pasta salad that my family really enjoys. The sweet-and-sour dressing is irresistible.-Sheryl Christian, Watertown, Wisconsin

CRUNCHY SWEET AND SOUR SALAD

SWEET AND SOUR CRUNCHY SPINACH SALAD

SOY GLAZED SALMON WITH CRUNCHY HOT AND SOUR SALAD

This makes a superb meal when you have friends coming over. Most of the prep work can be done the day before, it only takes minutes to throw together, it's colourful and healthy. Serve with fried rice (a combination of mint, coriander and shitake mushrooms in the rice works well).

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