Yum Yum Salad Food

YUM NUA - THAI BEEF SALAD

Steps:

• Start making the dressing by crushing the minced garlic and bird chili peppers together against the cutting board with the flat side of your knife to make a paste.
• Put this paste in a small bowl and add lemongrass, fish sauce, lime juice, and sugar.
• Whisk together to combine and set aside.
• To cook the steak, heat oil in a skillet over medium high heat.
• Sear the steak on one side and continue to cook 5-6 minutes.
• Turn over steak and cook for another 5 minutes or until medium rare or medium.
• Remove from heat and let stand on cutting board for 5 minutes.
• After meat has rested, slice steak very thinly.
• In a large bowl, add beef (and any juices left on cutting board), mint, shallots, cilantro and cucumber.
• Pour the dressing on top and toss gently.
• Line a serving platter with romaine leaves and pile beef salad on top.
• Serve with rice if desired.

PINEAPPLE YUM YUM SALAD

Steps:

• In a medium saucepan, over medium heat, bring the crushed pineapple with its juice to a boil.
• Remove from the heat.
• Stir in the lemon jello followed by the cream cheese.
• Use a mixer, if needed, to get any lumps of the cream cheese out.
• Chill about 20 minutes.
• Fold in the whipped cream and spoon into a large pretty glass bowl.
• Chill at least 2 hours before serving.

YUM YUM RIBBON SALAD

Steps:

• Prepare strawberry jello.
• Pour into 3 qt rectangular baking dish.
• Chill until almost set, about 1 hour.
• In large mixing bowl, dissolve lemon jello in 1 c.
• boiling water.
• Add marshmallows, whisk until marshmallows are almost melted.
• Whisk in cream cheese and mayonnaise until combined.
• Stir in UNDRAINED pineapple, set aside.
• In small mixing bowl, beat whipping cream until soft peaks form.
• Gently fold into lemon mixture, spoon on top of chilled strawberry jello.
• Spread over top evenly.
• Chill until almost firm, about 1 hour.
• Prepare lime jello.
• Chill until partially set, about 45 minutes.
• Pour over chilled lemon mixture.
• Cover and chill 4 hours or more.
• Cut into squares and serve.

YUM YUM SALAD

Steps:

• Mix creme cheese and sugar.
• Add drained fruits.
• Add sour creme.
• Mix.
• Add cool whip.
• Mix all this together, gently, and freeze (YES FREEZE).
• Before serving let stand at room temperature about 10-15 minutes.

THAI YUM SALAD

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.

YUM YUM CRANBERRY SALAD

Steps:

• Blend cranberries in a food processor until ground; pour into a large bowl.
• Pour sugar evenly over the top of the cranberries. Spread pineapple over the sugar layer; add pecans.
• Pour whipping cream into a bowl; beat until stiff peaks form. Fold the whipped cream into the cranberry mixture until ingredients are evenly mixed.