Gluten Free Asian Salad Dressing Recipes

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GLUTEN FREE ASIAN SALAD DRESSING



Gluten Free Asian Salad Dressing image

This Asian Dressing is a family favorite. Now that our garden is in full gear we are having home grown salads at least once a day. In order to keep things interesting, I've come up with a variety of salad dressings and this one has stuck. I kid you not when I say that the boys fight over the last drops. http://www.elanaspantry.com/asian-salad-dressing/

Provided by Elanas Pantry

Categories     Salad Dressings

Time 10m

Yield 1 jar, 2-4 serving(s)

Number Of Ingredients 5

1/4 cup olive oil
2 tablespoons sesame oil
1 tablespoon umeboshi vinegar
1 tablespoon agave nectar
1 tablespoon orange juice, freshly squeezed

Steps:

  • In a medium mason jar, combine all ingredients.
  • Shake well until combined.
  • Serve over favorite greens from your garden.
  • Store in mason jar for up to 4 days.

Nutrition Facts : Calories 362.2, Fat 40.6, SaturatedFat 5.7, Sodium 0.6, Carbohydrate 0.8, Sugar 0.6, Protein 0.1

ASIAN CHICKEN SALAD GLUTEN FREE



Asian Chicken Salad Gluten Free image

Honey mustard dressing over delicious cabbage and lettuce with crisp chicken pieces. I found it in the Sacramento Bee letter section. They described it as an Applebee's salad clone. Everyone in my family devoured it immediately. I was very surprised since my 7 year old and husband aren't usually salad eaters. She and her sisters say they so loved it and it was the best salad ever! I even forgot to add the Romaine so it was just the cabbages.

Provided by Sue Tip

Categories     Salad Dressings

Time 45m

Yield 12 cups, 10 serving(s)

Number Of Ingredients 20

1/4 cup honey
1/2 cup white vinegar
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon sesame oil (I substituted warmed oil with sesame seeds)
frying oil
2 eggs
1 cup 2% low-fat milk
1 cup flour (I used Bob's Red Mill GF all purpose flour)
1 cup corn flakes, crushed
1 teaspoon salt
1/4 teaspoon pepper
2 lbs boneless skinless chicken breasts
6 cups chopped romaine lettuce
4 cups chopped napa cabbage
1 cup chopped red cabbage
2 shredded carrots
3 sliced green onions
1/3 cup sliced almonds
1 cup crunchy chow mein noodles (I used maifan rice sticks)

Steps:

  • Blend dressing ingredients together and chill.
  • In a shallow bowl beat the eggs, add milk and mix well. In another bowl, combine flour with cornflake crumbs, salt and pepper. Cut chicken breasts into strips. Dip each strip into egg mixture, then flour mixture, coating completely. Fry chicken in hot oil until coating is golden brown (about 5 minutes). Set aside.
  • In a salad bowl, toss romaine, cabbages, carrot and green onion. Drizzle with enough dressing to taste. Sprinkle with almonds and noodles. Top with chicken.

Nutrition Facts : Calories 332.5, Fat 11.3, SaturatedFat 2.1, Cholesterol 100, Sodium 526.4, Carbohydrate 30.7, Fiber 2.7, Sugar 11.4, Protein 26.9

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