Meos Asian Salad Dressing Food
ASIAN SALAD DRESSING
Steps:
- Place everything in jar with a lid and shake until smooth and emulsified. Store in the fridge where it will keep for up to 10 days. Makes about 1 cup of dressing.
Nutrition Facts : ServingSize 2 tablespoons, Calories 137 kcal, Carbohydrate 5 g, Protein 1 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 1 mg, Sodium 284 mg, Fiber 1 g, Sugar 5 g
ASIAN SALAD DRESSING
This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
COOKED MAYONNAISE (SALAD DRESSING)
This is an old family recipe. We live on the east coast of Canada and this mayonnaise is used in dishes such as lobster salad sandwiches, lobster rolls, potato salad, egg salads and anything else that you would use mayonnaise or salad dressing in. I like it because it is cooked and keeps for quite a while when refrigerated. My grandmothers used to make it for Lobster Suppers that their church used to host.
Provided by Chef burnt toast
Categories Salad Dressings
Time 14m
Yield 2 1/2 cups, 20 serving(s)
Number Of Ingredients 9
Steps:
- In a microwave safe bowl beat the 2 eggs.
- Beat in the flour and dry mustard.
- Stir in the milk, sugar and salt. I use skim milk as I watch fat, but you can use whole milk which makes it a bit richer.
- In a measuring cup mix together the vinegar and hot water, and add while stirring to the milk mixture in the microwave safe bowl.
- To stir this mixture I usually use a wire whisk.
- Microwave at full power for 9 minutes, stirring half way through the cooking time.
- After the cooking time, add the butter if desired.
Nutrition Facts : Calories 33.8, Fat 1.1, SaturatedFat 0.4, Cholesterol 22.9, Sodium 129.5, Carbohydrate 4.5, Fiber 0.1, Sugar 3.2, Protein 1.2
ASIAN VINAIGRETTE SALAD DRESSING
This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe.
Provided by DangerBun
Categories Salad Dressings
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix first 5 ingredients in a bowl or food processor.
- If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
- If using a food processor, leave it running while you drizzle in the oil.
- When dressing is well combined, add sesame seeds and scallions.
- Serve immediately or refrigerate and use within a week.
ASIAN SALAD DRESSING
I've been experimenting with making my own fresh salad dressings and this is one of my favorites! It's so easy to make your own and this keeps well for at least a week in the refrigerator. This goes great with salad ingredients that include romaine, slivered cabbage, green onions, cucumbers or any of the bitter asian greens that many grocers and farmer's markets now carry.
Provided by WildLime
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small jar with tight fitting lid.
- Shake to combine and chill until serving time.
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