Asian Salad Dressing Via Susiequsie Recipes

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ASIAN SALAD DRESSING



Asian Salad Dressing image

This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

ASIAN SALAD WITH SESAME DRESSING



Asian Salad with Sesame Dressing image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 13

1/8 cup rice wine vinegar
1 shallot clove, quartered
1/2 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons tahini or peanut butter
1 tablespoon sesame seeds
1/2 cup sesame oil
6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
1 cup baby corn from a jar or can
1 (8-ounce) can Mandarin orange segments, drained
1 red bell pepper, stem and seeds removed and sliced julienne
1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
1 cup grape tomatoes, halved

Steps:

  • Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
  • Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

ASIAN DRESSING



Asian Dressing image

Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 cup

Number Of Ingredients 7

1/4 cup rice vinegar
1 1/2 teaspoons soy sauce, or more to taste
1/2 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon grated ginger
Pinch red pepper flakes
1/3 cup vegetable oil

Steps:

  • In a small bowl, whisk together vinegar, soy sauce, mustard, garlic, ginger, and pepper flakes. Add oil in a slow, steady stream until emulsified.

Nutrition Facts : Calories 41 g, Fat 5 g

ASIAN SALAD DRESSING VIA SUSIEQUSIE



Asian Salad Dressing Via Susiequsie image

SusieQusie & I are in "Recipe Exchange Mode" these dys. Aware of our fondness for oriental cuisine & that my sister (Kathy) often shares her oriental recipes w/me, SQ passed this 1 along to me & acknowledged her source as Graham Kerr who said "This is a low-fat tart/sweet dressing or marinade w/distinctive Asian flavors." Thx SQ! (Time does not include time for dressing to chill)

Provided by twissis

Categories     Salad Dressings

Time 13m

Yield 4 2 tbsp servings, 4 serving(s)

Number Of Ingredients 9

1 tablespoon sesame oil
1 garlic clove (crushed & finely minced)
3 slices fresh ginger (quarter size, very finely minced)
2 tablespoons low sodium chicken broth
3 tablespoons rice wine vinegar
1 tablespoon light soy sauce
1 tablespoon sugar (or equal amt Splenda Granular)
1/4 teaspoon salt
1 teaspoon cornstarch

Steps:

  • Heat oil over med heat in a sml pan. Add garlic + ginger & cook 1 minute.
  • Stir chicken broth, rice vinegar, soy sauce, sugar (or Splenda), salt & cornstarch together in a sml bowl.
  • Add to the pan & heat till mixture thickens slightly. Remove from heat & chill.
  • Serving Suggestions: Serve over salad greens, steamed oriental veggies or use as a marinade for meat or seafood in oriental dishes as desired.

MEO'S ASIAN SALAD DRESSING



Meo's Asian Salad Dressing image

I use this over chicken salad. I cook the chicken in butter with mushrooms and crush up 1 pkg of Top Ramen (usually oriental or teriyaki flavored). While that's cooking I add about 1/2-1 pkg of the seasoning packet to the chicken mix. I top the salad with chopped cucumbers and mandarin oranges. Very fresh and super simple....mostly because I'm lazy and want shortcuts in the kitchen ;) Oh...and as usual, every ingredient can be adjusted for your sweetness or "soy-ness" (if that's a word lol)

Provided by FatKidBehavior

Categories     Low Cholesterol

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

1/2 cup light soy sauce (I prefer Kikkomans)
1/4-1/2 cup rice vinegar
3 -5 tablespoons white sugar (I keep adding til it's sweet enough)
1 -2 tablespoon oil

Steps:

  • Combine all ingredients.
  • Shake.
  • Dip finger and taste -- after you washed your hands, of course!
  • Adjust to your liking.

Nutrition Facts : Calories 88.7, Fat 3.4, SaturatedFat 0.4, Sodium 2051.2, Carbohydrate 11.5, Fiber 0.3, Sugar 10.1, Protein 3.9

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