Sesame Almond Romaine Salad Food

SESAME ALMOND SLAW

Steps:

• Split ramen noodles in half (save the seasoning and half of the noodles for another use). Break apart remaining noodles; place in a bowl. Add the cabbage, romaine, onion, almonds and sesame seeds. , For dressing, in a jar with a tight-fitting lid, combine the vinegar, sugar, canola oil, water, sesame oil, soy sauce, salt and pepper; shake well. Add dressing to salad and toss to coat. Serve immediately.

ASIAN SESAME CHICKEN SALAD

Steps:

• DRESSING: Add rice vinegar in a small saucepan over medium heat and allow it to just come to a gentle boil. Add sugar and garlic cloves and let sugar dissolve; about 1 minute. Remove from stove, discard garlic cloves. Place the rice vinegar in a mason jar, add sesame oil, canola oil, soy sauce, and sesame seeds. Allow the dressing to come to room temperature; about 10-15 minutes. Place lid on the jar and shake until the dressing mixes together. If dressing separates, shake again to combine.
• ASSEMBLE THE SALAD: In a large bowl, combine the ingredients for the salad, except the wonton strips. Ttop with the sesame vinaigrette and toss to combine. Top with wonton strips and serve immediately.

CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE

Steps:

• For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
• For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
• In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

SESAME-ALMOND ROMAINE SALAD

Steps:

• In a large skillet, melt butter and sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning packets from noodles or save for another use.) Cook and stir for 6-8 minutes or until browned; set aside. In a large salad bowl, toss the romaine and onions., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over romaine mixture; top with noodle mixture. Toss to coat.

SESAME-ALMOND ROMAINE SALAD

Steps:

• In a large skillet, melt butter and 1 tblspn sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning pack from noodles or save for some other use.) Cook and stir for 6-8 minutes or until browned; set aside.
• In a large salad bowl, toss the romaine and onions.
• In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over romaine mixture; top with noodle mixture.Toss to coat.

CRANBERRY ROMAINE SALAD

Steps:

• Melt 1 tablespoons butter. Cook and stir almonds until toasted. Let cool.
• Melt 1 tablespoons butter. Add sugar. Cook and stir pecans until toasted. Let cool.
• Combine greens with toasted almonds and pecans and cranberries and choice of fruit and cheese.
• Whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegars, and oil. Toss with salad when ready to serve.

SESAME CHICKEN SALAD

Steps:

• Whisk together all ingredients in a small bowl (or shake together in a mason jar) until combined.
• Combine the coleslaw, chicken, cilantro, green onions, almonds, carrots and avocado togehter in a large mixing bowl, drizzle with the vinaigrette, and toss until combined
• Serve the salad immediately, sprinkled with sesame seeds as a garnish.

ASIAN CHICKEN SALAD

Steps:

• Grate the ginger and place in a small bowl with a crushed garlic clove. Sprinkle with sea salt and muddle to make a paste.
• Add the rice wine vinegar, sesame oil, soy sauce, honey, and lemon juice and whisk until combined. Slowly pour in the olive oil, whisking constantly until emulsified. Season with salt and pepper to taste and stir in the toasted sesame seeds.
• Pat the chicken dry with paper towels and place in a large resealable plastic bag. Pour half of the vinaigrette into the bag with the chicken Seal the bag and refrigerate for 30 minutes. Reserve the remaining vinaigrette for tossing the salad.
• While the chicken marinates, toss together the romaine, red cabbage,, red bell pepper, carrots, green onions, and mandarin oranges in a large bowl and set aside.
• Preheat the grill to medium high heat, approximately 400 degrees. Cook the chicken over direct heat (discard the marinade in the bag) for 10 minutes, turning once, until the juices run clear and the chicken is done.
• Remove the chicken to a cutting board and let rest for 5 minutes before slicing or cutting into cubes.
• Add the chicken to the salad and drizzle with the reserved vinaigrette. Top with wonton strips and almonds and serve.

CHINESE CHICKEN SALAD WITH GINGER SESAME DRESSING

Steps:

• Wash and julienne all the vegetables.
• Wash and chop romaine lettuce. Place romaine lettuce and spring mix in a large bowl.
• Top with bell peppers, bok choy, cucumbers, carrots, and chicken. Pour the ginger sesame dressing over top and toss well.
• Garnish with mandarin oranges, wonton strips, silvered almonds, sesame seeds, and cilantro. Enjoy!
• In a small bowl, whisk together all the dressing ingredients. Place in an airtight container in the fridge until ready to use.
• The dressing will keep for one month refrigerated.