Sichuan Style Crispy Shrimp With Garden Salad Food

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OLIVE GARDEN-STYLE HOUSE SALAD



Olive Garden-Style House Salad image

For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become so popular over the years that Olive Garden started selling the dressing in grocery stores in 2017. The secret to re-creating the texture at home: a few spoonfuls of Miracle Whip.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini or other pickled peppers
1 small vine-ripened tomato, cut into wedges
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

Steps:

  • Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
  • Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

SZECHUAN SHRIMP SALAD



Szechuan Shrimp Salad image

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

10 ounces uncooked thin spaghetti
1/3 cup canola oil
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, sliced
1/2 cup sliced green onions
3 tablespoons minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Nutrition Facts :

WARM SZECHUAN SHRIMP AND SPINACH SALAD



Warm Szechuan Shrimp and Spinach Salad image

A warm ginger-flavored dressing prepared with just a few ingredients tops this fresh and fun salad that's special enough for guests. The slight hint of heat beautifully complements shrimp and veggies. -Roxanne Chan, Albany, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 14

1 pound uncooked medium shrimp, peeled and deveined
1 tablespoon sesame oil
1 package (6 ounces) fresh baby spinach
1 can (15 ounces) whole baby corn, drained
1 cup bean sprouts
1/4 cup salted roasted almonds, chopped
1/4 cup sliced water chestnuts
1/4 cup chopped sweet red pepper
1/4 cup minced fresh cilantro
1 green onion, finely chopped
1/4 cup rice vinegar
1-1/2 teaspoons minced fresh gingerroot
1-1/2 teaspoons chili garlic sauce
1-1/2 teaspoons soy sauce

Steps:

  • In a large skillet, saute shrimp in oil until no longer pink. In a large bowl, combine the spinach, corn, sprouts, almonds, water chestnuts, red pepper, cilantro, onion and shrimp., In the same skillet, combine the vinegar, ginger, garlic sauce and soy sauce. Cook and stir over medium heat until heated through; pour over salad and toss to coat. Serve immediately.

Nutrition Facts : Calories 187 calories, Fat 8g fat (1g saturated fat), Cholesterol 110mg cholesterol, Sodium 468mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges

SZECHWAN SHRIMP



Szechwan Shrimp image

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

Provided by FOODGU1

Categories     World Cuisine Recipes     Asian     Chinese

Time 20m

Yield 4

Number Of Ingredients 11

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
¼ teaspoon ground ginger
1 tablespoon vegetable oil
¼ cup sliced green onions
4 cloves garlic, minced
12 ounces cooked shrimp, tails removed

Steps:

  • In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
  • Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g

SHRIMP GARDEN SALAD



Shrimp Garden Salad image

This is my version of a simple garden salad which I changed by adding a small tin of shrimp.

Provided by bluebayou

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

1 head romaine lettuce- rinsed, dried and chopped
2 bunches radishes, sliced
1 bunch green onions, chopped
1 cucumber, cleaned and chopped
3 tomatoes, chopped
3 stalks celery, chopped
1 (4.5 ounce) can small shrimp, drained

Steps:

  • In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 10.3 g, Cholesterol 36.9 mg, Fat 0.9 g, Fiber 4.3 g, Protein 7.8 g, SaturatedFat 0.2 g, Sodium 77.2 mg, Sugar 4.8 g

SZECHUAN SHRIMP NOODLE SALAD



Szechuan Shrimp Noodle Salad image

This is a terrific hot weather salad or side dish with your favorite Chinese main dish. Beef or chicken can be substituted also. Enjoy!

Provided by BakinBaby

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb egg noodles (thin Chinese style, or linguini in a pinch)
4 ounces shrimp (small, pre-cooked)
4 ounces snow peas (sliced diagonally)
1/2 lb bean sprouts
1 carrot (cut into matchstick size pieces)
1 egg
5 tablespoons soy sauce
1/2 tablespoon hot pepper sesame oil
1 1/2 teaspoons sugar
1/2 tablespoon sesame oil
1 tablespoon black vinegar
2 tablespoons rice vinegar
3 green onions (minced)
1 tablespoon gingerroot (grated)

Steps:

  • Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
  • To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
  • Rinse vegetables immediately in cold water. Place in refrigerator to cool.
  • Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
  • Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.

Nutrition Facts : Calories 339.9, Fat 6, SaturatedFat 1.4, Cholesterol 155.9, Sodium 1366.8, Carbohydrate 51.6, Fiber 4.6, Sugar 7.6, Protein 20.8

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