Thai Cobb Salad Food
THAI COBB SALAD
This Thai salad is really special because of the mix of avacado and ginger. You can use chicken, beef, or pork for this one. I like the pork the best though.
Provided by celestial_star03
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Half the avocado, seed it and peel it, then cut it into 1/2 inch pieces.
- In a large bowl combine salad dressing, soy sauce, fresh ginger, and crushed red pepper.
- Add Salad greens and toss lightly.
- Divide greens among 4 plates and top with meat, avocado, carrots, cilantro, green onions, and peanuts.
Nutrition Facts : Calories 166.9, Fat 12.4, SaturatedFat 1.9, Cholesterol 0.6, Sodium 633.5, Carbohydrate 12.2, Fiber 5.6, Sugar 5.1, Protein 4.8
LAYERED COBB SALAD
Light and packed with protein, this is easy! Adapted from Family Circle magazine. The Cobb salad was a signature menu item of the legendary Brown Derby in Hollywood, a landmark restaurant in Los Angeles, California. Variations of the salad are now served in restaurants world-wide.
Provided by Sharon123
Categories Chicken
Time 15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In the bottom of a 14 cup glass salad bowl or trifle dish, place the washed and sliced lettuce. Pack down tightly.
- On top of lettuce, neatly layer tomatoes, chicken, avocados, red onion, peas and cheddar cheese. Press down lightly.
- Spread the blue cheese dressing(or ranch) over the top. Refrigerate at least 1 hour. Sprinkle the bacon bits on top just before serving. Enjoy!
Nutrition Facts : Calories 465.7, Fat 34.8, SaturatedFat 8.6, Cholesterol 82.5, Sodium 613, Carbohydrate 13.4, Fiber 6, Sugar 4.7, Protein 26.6
THAI YUM SALAD
Make and share this Thai Yum Salad recipe from Food.com.
Provided by Trevor Spink
Categories Thai
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Peel and de-vein the prawns.
- Slice the onion and tomato.
- Dice the cucumber into small pieces and chop the spring onions.
- Chop finely all the sauce ingredients together adding the lemon juice, vinegar, fish sauce and sugar, mix well and leave to one side to infuse for approx.
- 30 minutes.
- Char-grill the Prawns or boil until the prawns turn pink, and then place into the salad bowl.
- Mix the prawns, vegetables and roasted rice together and then add all the sauce in and mix well.
- Serve with salad, garnish with coriander leaves.
Nutrition Facts : Calories 179.3, Fat 1.5, SaturatedFat 0.3, Cholesterol 91.2, Sodium 2654.3, Carbohydrate 26.8, Fiber 3.1, Sugar 11.6, Protein 16.8
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