Debis Salad Food

3-2-1-1 VINAIGRETTE

3-2-1-1 Vinaigrette image

This is my classic go-to dressing and makes just enough for a nice salad. I love it most with red wine or balsamic vinegar. You can also easily double or triple this recipe if you need a larger amount. Heartier greens like romaine and iceberg need more dressing. More delicate greens like arugula need less.

Provided by Alex Guarnaschelli

Categories condiment

Time 5m

Yield about 1/2 cup

Number Of Ingredients 4

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon cool water

Steps:

In a medium bowl, whisk together the olive oil, red wine vinegar, mustard and water.

DEVIL'S SALAD

Devil's Salad image

The name of this salad comes from devil food cake because of the color of Hijiki seaweed. It's black! Though it sounds scary, this salad is so nutritious. Also you can enjoy the color and the mariage of balsamic vinegar and soy sauce.

Provided by Nohoko

Categories Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
1 tablespoon soy sauce
1/2 tablespoon gingerroot, minced
2 tablespoons dried hijiki seaweed
1/2 cup frozen edamame, unshelled
1/2 cup frozen corn
1/2 cup chickpeas, canned
1/2 carrot, cut into thin slices and shredded

Steps:

Soak hijiki seaweed in a bowl to make it soft and moist for 20 minutes and drain well.
Boil water in a small pan. Put hijiki, edamame, corn, chick bean, and carrot together into the boiling water and cook for 1 minute, and drain well.
Mix balsamic vinegar, extra virgin olive oil, soy sauce and root ginger in a bowl to make a dressing.
Pour the dressing into the vegetables and toss well.

Nutrition Facts : Calories 274.1, Fat 12.2, SaturatedFat 1.6, Sodium 703.8, Carbohydrate 31.4, Fiber 6.8, Sugar 0.9, Protein 13.6

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