ASIAN SOBA SALAD
Steps:
- In a pot of boiling salted water cook the Soba for 5 minutes, or until al dente, drain and transfer to large bowl. Toss with oil. In large saucepan of boiling salted water add carrots and cook 2 minutes, add snowpeas and bean sprouts and bring water back to boil. Drain vegetables and refresh. Pat dry.
- Add vegetables to bowl of pasta along with seafood and minced scallion.
- Make the dressing: In blender or processor combine all ingredients and blend until combined well. Toss salad with dressing.
OCEAN SALAD
Make and share this Ocean Salad recipe from Food.com.
Provided by Charlotte J
Categories Pineapple
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Dissolve Jell-0 in hot water.
- Then add cream cheese and marshmallows; stir until blended.
- Add pineapple juice.
- Chill until partly set, then whip mixture.
- Add pineapple, mandarin oranges and whipped cream.
- Mix well and refrigerate until ready to serve.
OCEAN SPRAY SALAD
So super simple and so super good. This is a tart and beautiful salad that is refreshing. Serve with Chef #462496's Recipe #215827.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 6m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 3 ingredients together, crumble in half the goat cheese and dress lightly.
- Toss to coat the greens and sprinkle on the remaining goat cheese. Pass extra dressing on the side.
Nutrition Facts : Calories 152.2, Fat 14.4, SaturatedFat 3.8, Cholesterol 11.2, Sodium 73.1, Carbohydrate 3, Fiber 1.6, Sugar 1.2, Protein 4.4
WAKAME SEAWEED SALAD
Provided by Alton Brown
Time 55m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the wakame in a large bowl and cover with the water, adding more if needed to keep wakame submerged. Soak until softened, about 10 minutes. Line a colander with a clean kitchen towel and have it standing by.
- Meanwhile, make the dressing. Whisk 1 1/2 tablespoons of the rice wine vinegar with the soy sauce, ginger, sugar, and 1/4 teaspoon of the salt in a small bowl. Whisk constantly while drizzling in the sesame oil to form an emulsion.
- When the wakame is hydrated, drain thoroughly through the prepared colander. Gather up the sides of the towel to form a pouch, then twist the towel to wring out additional water. Dry the large bowl and return the wakame to it. Top with the dressing and toss to coat. Cover and refrigerate until the seaweed is cold and the dressing has been absorbed, at least 30 minutes or up to overnight.
- When ready to serve, peel and dice the avocado into small cubes measuring between 1/4 and 1/2 of an inch. Toss in a small bowl with the remaining 1 1/2 teaspoons of rice wine vinegar and the remaining 1/2 teaspoon salt. Fold in the carrot and radishes, then fold this mixture gently into the wakame and serve.
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- Place the seaweed in a medium-sized bowl and cover with water. Let sit for 10 minutes until rehydrated.
- While seaweed is soaking, prepare the dressing: In another medium-sized bowl, whisk together the soy sauce, rice vinegar, mirin, sugar, ginger, garlic, sesame oil, and red pepper flakes. Set aside.
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