Choi Sum And Mixed Vegetable Salad With Pineapple Dressing Recipes
TROPICAL SALAD WITH PINEAPPLE VINAIGRETTE
An easy salad to make with a bag of salad greens, pineapple, bacon bits, nuts and toasted coconut. Use fresh pineapple, if you can, and substitute toasted almonds for the macadamia nuts, if desired.
Provided by Marianne G
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
- Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
- Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
Nutrition Facts : Calories 255.4 calories, Carbohydrate 10.9 g, Cholesterol 10.1 mg, Fat 22.4 g, Fiber 2.9 g, Protein 5.3 g, SaturatedFat 4.7 g, Sodium 323.6 mg, Sugar 6.1 g
BOK CHOY SALAD
This recipe has won more praise than any other dish. I think it is because it is so different than the standard salad fair. It is definitely the sugar/candy ramen noodles and the dressing that makes this dish very unique. So do not mix the salad and ramen noodles with the dressing until ready to eat!
Provided by Country Chef
Categories Greens
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In large pan melt butter and add sesame seeds, sugar, broken ramen noodles, almonds.
- Brown and set aside to cool. After cooled, break up and set aside in small bowl.
- Wash and chop bok choy (smaller is better) and green onions in large salad bowl.
- Dressing
- Mix vegetable oil, red wine vinegar, sugar, and soy sauce.
- Just prior to serving the salad, (plan for this salad to be the last thing you pull together for the event), mix bok choy and ramen noodles mixture. Drizzle dressing over salad or pass dressing around in small bowl.
Nutrition Facts : Calories 567.2, Fat 45.2, SaturatedFat 12.6, Cholesterol 30.5, Sodium 861.2, Carbohydrate 36.3, Fiber 4, Sugar 17.8, Protein 8.4
YUMMY BOK CHOY SALAD
This is hands down the best salad that I've ever had. It is definitely a family favourite, and I urge you to just give this one a try. You would think that raw baby bok choy would give this salad a bitter taste, but the dressing makes all the difference.
Provided by SYS1
Categories Salad Green Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.
- Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.
Nutrition Facts : Calories 458 calories, Carbohydrate 35.9 g, Fat 33.5 g, Fiber 3.7 g, Protein 6.4 g, SaturatedFat 4.8 g, Sodium 867.6 mg, Sugar 18.7 g
MIXED VEGETABLE SALAD
Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.
CHOI SUM AND MIXED VEGETABLE SALAD WITH PINEAPPLE DRESSING
Steps:
- For the salad, toss all of the salad ingredients together in a large salad bowl.
- For the dressing, whisk all of the dressing ingredients together in a small bowl and drizzle over the salad. Toss well to coat, then pile onto serving plates and serve.
MIXED VEGETABLE SALAD
Make and share this Mixed Vegetable Salad recipe from Food.com.
Provided by grandme26
Categories Vegetable
Time 40m
Yield 12-18 serving(s)
Number Of Ingredients 9
Steps:
- Cook vegetables as directed on package.
- Drain and cool.
- Drain and rinse beans.
- Mix first 6 ingredents together.
- In a small sauce pan combine vinegar, Splenda and corn starch.
- Cook until slightly thickened.
- Adjust vinegar and Splenda to your tastes.
- Should have a sweet/sour taste.
- Add dressing to vegetables.
- Serve cold.
Nutrition Facts : Calories 92.3, Fat 0.7, SaturatedFat 0.1, Sodium 214.8, Carbohydrate 17.5, Fiber 4.1, Sugar 1.1, Protein 4.3
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