Hearty Stir Fry Salad Food
HEARTY STIR-FRY SALAD
"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6-8 servings.
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts :
HEARTY STIR-FRY SALAD
'I tossed together this tasty salad for some business friends a few years ago,' explains Michelle Smith from Running Springs, California. 'The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!'
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
- Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 27.2 g, Cholesterol 79.1 mg, Fat 11.6 g, Fiber 6.7 g, Protein 34.7 g, SaturatedFat 3.6 g, Sodium 1122 mg, Sugar 10.9 g
STIR-FRY SPINACH SALAD
I first served this at a party...it was an instant hit. I'm sure you and your family will like the slightly sweet-and-sour sauce in this unique salad.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Drain pineapple, reserving 3 tablespoons juice in a small bowl; set pineapple aside. (Discard remaining juice or save for another use.) , In a skillet or wok, stir-fry chicken in oil for 5 minutes or until no longer pink. Add green pepper; stir-fry for 2-4 minutes or until crisp-tender., Meanwhile, add brown sugar and cornstarch to pineapple juice. Stir in the ketchup, vinegar and soy sauce until smooth; gradually add to skillet Bring to a boil; cook and stir until thickened. , On a large serving platter, arrange the spinach, pineapple and tomatoes. Top with chicken and green pepper.
Nutrition Facts : Calories 230 calories, Fat 8g fat (0 saturated fat), Cholesterol 53mg cholesterol, Sodium 480mg sodium, Carbohydrate 53g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
ZESTY STEAK SALAD
Stir-fried steak and veggies give this hearty salad a cozy kick. Add any of your favorite salad ingredients like shredded cheese, croutons, mushrooms or cucumber. -Leah Carrell, Quitman, Texas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sirloin and Worcestershire sauce; cover and refrigerate. , Meanwhile, in a large skillet, saute onion and green pepper in butter until crisp-tender, 3-4 minutes. Add sirloin; stir-fry until meat is no longer pink. Spoon meat and vegetables over lettuce; garnish with tomatoes. Serve with salsa if desired.
Nutrition Facts : Calories 218 calories, Fat 8g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 314mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
STIR-FRY SALAD
Frozen veggies, precooked chicken strips and greens are tossed with a zesty blend of Italian dressing and soy sauce in this easy entrée salad.
Provided by My Food and Family
Categories Home
Time 12m
Yield 4 servings, 2-1/3 cups each
Number Of Ingredients 5
Steps:
- Mix dressing and soy sauce; set aside. Place salad greens in large bowl.
- Spray large skillet with cooking spray. Add vegetable blend; cook and stir on medium-high heat 5 minutes. Add chicken breast strips, cook an additional 2 minutes or until heated through.
- Add to salad greens; mix lightly. Add dressing mixture; toss to coat. Serve immediately.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 1200 mg, Carbohydrate 21 g, Fiber 6 g, Sugar 7 g, Protein 15 g
HEARTY STIR-FRY SALAD
'I tossed together this tasty salad for some business friends a few years ago,' explains Michelle Smith from Running Springs, California. 'The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!'
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
- Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 27.2 g, Cholesterol 79.1 mg, Fat 11.6 g, Fiber 6.7 g, Protein 34.7 g, SaturatedFat 3.6 g, Sodium 1122 mg, Sugar 10.9 g
HEARTY STIR-FRY SALAD
'I tossed together this tasty salad for some business friends a few years ago,' explains Michelle Smith from Running Springs, California. 'The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!'
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
- Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 27.2 g, Cholesterol 79.1 mg, Fat 11.6 g, Fiber 6.7 g, Protein 34.7 g, SaturatedFat 3.6 g, Sodium 1122 mg, Sugar 10.9 g
STIR-FRY CHICKEN SALAD
Use your favourite vegetables to make this tasty Quick 'N Easy stir-fry Chicken Salad. Great for casual outdoor eating. Adjust the garlic to suit your taste. The original recipe had no garlic. NO garlic! If you are not using a non-stick pan or wok, you may need slightly more oil. This recipe makes four generous serves. If you are serving this with another dish, there should be ample for six. Adapted from Rodale's 'Terrific Chicken: 100 Great Meals in Minutes'.
Provided by bluemoon downunder
Categories One Dish Meal
Time 26m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a (preferably non-stick) wok over a medium heat for 1 minute.
- Add the chicken and stir-fry for 5 minutes or until golden.
- Stir in the vegetables and stir-fry for 5 minutes, or until tender-crisp.
- Transfer the contents of the wok to a large salad bowl, add the salad greens and mix well.
- Whisk together the dressing and the soy sauce in a small bowl, drizzle it over the salad-vegetable mixture and toss to combine.
- Serve with noodles or rice.
HEARTY STIR-FRY SALAD
'I tossed together this tasty salad for some business friends a few years ago,' explains Michelle Smith from Running Springs, California. 'The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!'
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 18
Steps:
- In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
- Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
- Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.
Nutrition Facts : Calories 354.5 calories, Carbohydrate 27.2 g, Cholesterol 79.1 mg, Fat 11.6 g, Fiber 6.7 g, Protein 34.7 g, SaturatedFat 3.6 g, Sodium 1122 mg, Sugar 10.9 g
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