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 :
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
SALAD BAR VEGETABLE STIR-FRY
Stir-fry your favorite veggies and serve over rice for a veggie-rich dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook rice in 1 cup water with salt as directed on package.
- Meanwhile, in 10-inch skillet or wok, heat oil over medium-high heat. Add cauliflower and carrots; cook and stir 4 minutes. Add broccoli; cook and stir 1 minute. Add 3 tablespoons water. Reduce heat to medium; cover and cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender.
- Add pea pods, bell pepper and stir-fry sauce; cook and stir until thoroughly heated. Sprinkle with sunflower seeds. Serve over rice.
Nutrition Facts : Calories 270, Carbohydrate 38 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1430 mg, Sugar 8 g
STIR FRIED KALE
A great way to use up some of the extra kale you might have in your garden! You can use other similar greens in this recipe - spinach, mustard greens, and arugula will all work. A mixture of greens is also quite good. Serve as a salad, as a side dish, or as a main dish with rice.
Provided by FISHLOVE
Categories Side Dish Vegetables Greens
Yield 6
Number Of Ingredients 5
Steps:
- Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
- Mix in breadcrumbs, and cook and stir until brown.
- Stir in kale, and cook until wilted. Serve hot or warm.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 27.8 g, Fat 8.6 g, Fiber 3.8 g, Protein 7 g, SaturatedFat 1.3 g, Sodium 233.7 mg, Sugar 1.9 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
STIR FRIED VEGETABLE SALAD
This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.
Provided by MarieRynr
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 TBS oil in a wok or a 10 inch frying pan.
- When hot, stir fry the cashew nuts until golden.
- Remove and set aside.
- Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
- Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
- Transfer to a large bowl.
- Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
- Add the peppers and onions to the beans.
- Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
- Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
- Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
- Season to taste.
- Toss together and set aside to cool.
- Just before serving, twist off the watercress stalks and add the leaves to the salad.
- Toss again and transfer to a serving bowl.
STIR-FRY NOODLE SALAD
Good Food's associate food editor Barney says this is his favourite veggie summer dish, perfect for picnics
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 25m
Number Of Ingredients 16
Steps:
- To make the dressing, tip all the ingredients and 4 of the torn lime leaves in a small saucepan and bring to a simmer. Boil for 1 min, then remove from the heat to infuse.
- Cook the noodles according to pack instructions, then drain and toss with 3 tbsp of the sesame oil. Leave to cool, tossing occasionally so they don't stick. Set aside.
- Heat the rest of the oil in a wok and stir-fry the peppers, carrots, ginger and garlic for just 1 min, then set aside. To serve, tip the noodles into a bowl and drain over the dressing. Finely shred the remaining lime leaves and toss in with all the other ingredients, setting aside a small handful of coriander leaves. Taste the noodles, adding a splash more vinegar, soy or sesame oil to suit your taste. Pile the noodles onto a platter or into a large bowl. Scatter over the rest of the coriander and serve.
Nutrition Facts : Calories 301 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 3.35 milligram of sodium
ASIAN STEAK STIR-FRY SALAD
An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad.
Provided by Steve Wortham
Categories World Cuisine Recipes Asian
Time 12h30m
Yield 2
Number Of Ingredients 11
Steps:
- Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
- Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
Nutrition Facts : Calories 620.3 calories, Carbohydrate 9.3 g, Cholesterol 71.3 mg, Fat 52.5 g, Fiber 1.8 g, Protein 28.9 g, SaturatedFat 12.5 g, Sodium 1336.6 mg, Sugar 2.9 g
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