Land And Sea Salad Recipes
LAND AND SEA SALAD
Make and share this Land and Sea Salad recipe from Food.com.
Provided by Molly53
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine first five ingredients lightly, taking care not to break the fish into too small pieces.
- Arrange salad greens on chilled plates.
- Pile salad lightly onto greens and garnish with alternate slices of beets and eggs.
SEA SALAD
This mineral-rich salad presents itself beautifully. It has long been a favourite at Toronto's Big Carrot deli.
Provided by VeggieChallenge
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the dried sea vegetables. Rinse several times if you prefer less of an 'ocean' taste.
- Place them in a small pot of cold water and bring to a boil.
- Simmer for 10 minutes, then remove pot from heat and let stand, covered for 30 minutes or longer until the arame and hijiki re-hydrate and become tender.
- Drain sea vegetables well (retain cooking water as a soup stock).
- Rinse again, if desired, for a milder flavour.
- Add the rest of the ingredients and toss well.
- Source: Vegetarian Tastes of Toronto, p. 24.
Nutrition Facts : Calories 47.5, Fat 2, SaturatedFat 0.2, Sodium 256.1, Carbohydrate 7.2, Fiber 1.4, Sugar 1.3, Protein 1.6
SOUTH SEA SALAD
This is one of my favorite salad recipes passed on to me from my friend Pam D. A wonderful light and crunchy salad. Great with seared Ahi tuna.
Provided by lillianes
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 12
Number Of Ingredients 11
Steps:
- Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
- Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
- Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
- Drizzle dressing over the salad and toss to coat.
Nutrition Facts : Calories 267.7 calories, Carbohydrate 23.8 g, Cholesterol 5.1 mg, Fat 18.3 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 393.1 mg, Sugar 12.1 g
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