Michelles Oriental Salad Recipes
ORIENTAL SALAD
Make and share this Oriental Salad recipe from Food.com.
Provided by Shannon 24
Categories Vegetable
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Mix cabbage, bean sprouts and onions in large bowl.
- In small bowl or dressing container, combine dressing ingredients. Mix well.
- Half an hour before serving add seeds and noodles.
- Ten minutes before serving add dressing.
- Stir to coat.
- Enjoy!
MICHELLE'S CHICKEN SALAD WITH PECANS
This is an attempt to recreate my favorite restaurant chicken salad. It is not even close- it is better!!
Provided by Nocurfupa
Categories Lunch/Snacks
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Trim excess fat from chicken.
- Sprinkle lightly with garlic salt and lemon pepper. Bake in covered dish at 350` for 30-40 minutes, or until juices run clear.
- Chop chicken breasts into ½-1" cubes.
- Stir in mayonnaise and yogurt, making sure to coat well. Make sure there is enough mayonnaise and yogurt to coat the chicken well because it soak into the chicken and be dry later.
- Add remaining ingredients; stir well.
- Refrigerate for one hour, stir again and serve over romaine lettuce on sourdough toast.
- Will stay good in refrigerator for up to 3 days.
- May substitute light or no-fat mayonnaise. May substitute garlic powder and potassium salts such as NuSalt®- a heart healthy alternative.
Nutrition Facts : Calories 245.6, Fat 14.5, SaturatedFat 2, Cholesterol 51.9, Sodium 206.2, Carbohydrate 8.6, Fiber 1.1, Sugar 3, Protein 20.8
ORIENTAL CHICKEN SALAD
Make and share this Oriental Chicken Salad recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Chicken Breast
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan, combine the first seven ingredients.
- Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
- In a large salad bowl, combine the remaining ingredients; add dressing and toss to coat. Serve immediately.
Nutrition Facts : Calories 373.2, Fat 21, SaturatedFat 3.7, Cholesterol 29.4, Sodium 403.3, Carbohydrate 33.4, Fiber 2.6, Sugar 17.1, Protein 15.5
MANDARIN ORIENTAL SALAD
I have been making this salad for at least 25 years. I think I got it from my friend, Cloetta. We served it at a church party for over 150. I like to make this the day before and refrigerate, individually, in ziploc bags. When we are ready to eat mix together. (Add chow mein noodles last if desired. I don't use them at all)
Provided by Carols Kitchen
Categories < 30 Mins
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Wash, dry and tear lettuce. I like to prepare my lettuce hours earlier and refrigerate in a ziploc bag, so that it will be crisp.
- Wash and chop onions.
- Toast sesame seeds and almonds in small skillet. I don't toast them together.
- Drain mandrian oranges.
- Prepare dressing.
- Mix everything right before serving.
- Add chow mein noodles last minute.
Nutrition Facts : Calories 397.6, Fat 36.7, SaturatedFat 4.6, Sodium 256.1, Carbohydrate 15.8, Fiber 4, Sugar 10.6, Protein 5
MICHELLE'S ORIENTAL SALAD
From my Aunt Michelle this is very addictive and works well with BBQ.
Provided by malinda sargent @GREEKROSE2005
Categories Other Salads
Number Of Ingredients 9
Steps:
- Bring to boil the sugar, vinegar, oil, water.
- Once the above liquids boil then add the spice packets the oriental work the best.
- Now Boil the noodles in another pan then drain noodles.
- In a large bowl combine the noodles, the onion and broccoli slaw, nuts and seeds, and the liquid. Its better if you let this set for at least 3 hours but it can be eatten immediately.
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