easy salad recipe | James & Everett https://jamesandeverett.com Sharing delicious recipes from our kitchen Thu, 23 Aug 2018 19:24:50 +0000 en-US hourly 1 https://i0.wp.com/jamesandeverett.com/wp-content/uploads/2018/04/cropped-J_E_new_logo_favicon.jpg?fit=32%2C32&ssl=1 easy salad recipe | James & Everett https://jamesandeverett.com 32 32 35272068 Pot Sticker Salad https://jamesandeverett.com/2018/08/23/pot-sticker-salad/?utm_source=rss&utm_medium=rss&utm_campaign=pot-sticker-salad https://jamesandeverett.com/2018/08/23/pot-sticker-salad/#respond Thu, 23 Aug 2018 14:05:50 +0000 https://jamesandeverett.com/?p=7729 Fresh garden vegetables and mandarin oranges are tossed with an Asian sesame dressing then topped with warm pot stickers for this scrumptious salad.   This light and healthy dish requires little time to prepare and is certain to please with it’s combination of interesting flavors and …

The post Pot Sticker Salad first appeared on James & Everett.]]> Asian Pot Sticker Salad

Fresh garden vegetables and mandarin oranges are tossed with an Asian sesame dressing then topped with warm pot stickers for this scrumptious salad.   This light and healthy dish requires little time to prepare and is certain to please with it’s combination of interesting flavors and textures.  Serve a small version for a luncheon or a heartier version as your main dinner course.  This easy to make salad is the perfect solution for a quick and nutritious dinner on a busy day that your family is sure to love.  

Asian Pot Sticker Salad

Asian Pot Sticker Salad

Asian Pot Sticker Salad

Asian Pot Sticker Salad

Asian Pot Sticker Salad

Asian Pot Sticker Salad

 

Asian Pot Sticker Salad
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Pot Sticker Salad

A bed of fresh lettuce and crisp vegetables are tossed with a sesame dressing and madarin oranges then topped with crisp pot stickers.
Course Main Course, Salad
Cuisine Asian
Keyword Asain Dumpling Salad, Asain Sesame Dressing recipe, Pot Sticker Salad
Prep Time 20 minutes
Cook Time 15 minutes
chill 1 hour
Total Time 35 minutes
Servings 4
Author Christoph

Ingredients

Salad

  • 2 hearts of romaine ribs removed and torn
  • 1 small carrot peeled and matchstick
  • ½ red pepper seeded and slivered
  • 1 radish slivered
  • 1 jalapeno pepper seeded and sliced
  • 2 cups snow peas blanched
  • 1 small can mandarin oranges drained
  • 1 small can water chestnuts drained and rinsed
  • 1 cup chow mein noodles
  • 3 green onions thinly sliced
  • Fresh cilantro garnish
  • 1 tablespoon toasted sesame seeds garnish

Pot Stickers

  • 2 dozen frozen pot stickers 5-6 per salad
  • 1 tablespoon peanut oil
  • ¼ water

Sesame Dressing

  • 1/4 cup vegetable canola, or grapeseed oil
  • 2 tablespoons sesame oil
  • 1/4 cup soy sauce
  • 1/3 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon toasted sesame seeds.

Instructions

Salad

  • Wash all produce, then tear, cut and chop all ingredients.
  • Drain oranges and water chestnuts. Rinse water chestnuts.
  • Toss together all salad ingredients except for the chow mein noodles, green onions, and cilantro. Chill

Pot Stickers

  • Heat a large skillet with a tight fitting lid over medium-high heat.
  • When skillet is hot add oil and swirl pan to coat. Add pot stickers and fry for 3 to 4 minutes, do not lift or move pot stickers.
  • Add water to fill pan with about 1/4 inch and cover with lid immediately. Reduce heat to medium-low and steam for 8 to 10 minutes.

Sesame Dressing

  • Whisk together all ingredients.  Store unused portion in fridge.

Assemble

  • Toss salad with enough dressing to completely coat all ingredients.   Arrange salad on plate and top with chow mein noodles, pot stickers, scallion, and cilantro.  Finish with toasted sesame seeds if desired.

Notes

Feel free to add or omit any ingredients you like.  I do recommend blanching any vegetables like green beans or broccoli. 

 

The post Pot Sticker Salad first appeared on James & Everett.]]> https://jamesandeverett.com/2018/08/23/pot-sticker-salad/feed/ 0 7729 Grilled Pineapple & Cucumber Salad https://jamesandeverett.com/2013/05/27/grilled-pineapple-cucumber-salad/?utm_source=rss&utm_medium=rss&utm_campaign=grilled-pineapple-cucumber-salad https://jamesandeverett.com/2013/05/27/grilled-pineapple-cucumber-salad/#comments Mon, 27 May 2013 14:33:20 +0000 https://jamesandeverett.com/?p=2996 Combinations of textures and flavors make this grilled pineapple and cucumber salad not only a treat for the eyes, but a delight for the tongue. The perfect dish for your next backyard barbecue or luau, this salad hits all the right notes.   Combinations of …

The post Grilled Pineapple & Cucumber Salad first appeared on James & Everett.]]> Grilled Pineapple Salad

Combinations of textures and flavors make this grilled pineapple and cucumber salad not only a treat for the eyes, but a delight for the tongue. The perfect dish for your next backyard barbecue or luau, this salad hits all the right notes.

Grilled Pineapple Salad

 

Grilled Pineapple Salad
Print

Grilled Pineapple & Cucumber Salad

Combinations of textures and flavors make this grilled pineapple and cucumber salad not only a treat for the eyes, but a delight for the tongue. The perfect dish for your next backyard barbecue or luau, this salad hits all the right notes.
Course Salad, Side Dish
Cuisine Hawaiian, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12

Ingredients

  • 1 small pineapple halved
  • 1 large cucumber seeded and diced
  • 1 red hot pepper Thai chili, jalapeno, seeded and diced
  • 1 small red onion diced
  • 3 Tablespoon mint rough chopped
  • 3 Tablespoon cilantro rough chopped
  • 3 Tablespoon fresh lime juice
  • 1 Tablespoon sugar
  • ½ teaspoon salt
  • fresh pepper
  • 1 - 2 teaspoons minced garlic optional

Instructions

  • Cut pineapple in half with a sharp knife.
  • Using a paring knife, carefully remove the core from one half. With a melon-baller hallow out to create a serving bowl and set aside.
  • Trim the top and the outer layer off of the other half and removed the core, keeping the fruit in a large piece.
  • Heat grill to medium. Place the pineapple bowl face down on the grill for about 5 minutes or until grill marks have formed on the top.
  • Grill the large pieces of pineapple for about 5 minutes on each side or until slightly tender. Allow the pineapple bowl and grilled fruit to cool.
  • Seed and dice cucumber and pepper and place in a large mixing bowl.
  • Dice pineapple and onion and add to the mixture.
  • Rough chop the mint and cilantro and toss with the salad.
  • In a small bowl, whisk together lime juice, sugar, and salt & pepper. Pour over salad and toss to coat.

Serve

  • Spoon into pineapple bowl. Refill the bowl as needed.

Notes

Use 2 tablespoon of fish sauce and 1 tablespoon of lime juice for the dressing to give this a Thai twist.

 

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