Mixed Salad With Hoisin Vinaigrette Recipes

"ONO-LISHIOUS": GRILLED SESAME CHICKEN SATAY PAPAYA SALAD WITH HOISIN BALSAMIC VINAIGRETTE

Steps:

• For the Chicken Satay: Combine the first 8 ingredients to coat chicken. Let marinate for 2 hours. Skewer 3 to 4 cubes of chicken per stick. Sprinkle chicken with sesame seeds. Set aside before grilling.
• For the Papaya Salad: Cut papaya in half, seed and skin. Cut papaya into quarters, then cut into thin slices. Squeeze the lime juice over the papaya and arrange on plate over mixed greens.
• For the "Hoisin" Balsamic Vinaigrette: Combine the first set of ingredients in blender. With blender on, emulsify by adding oil slowly until well blended. Add salt, sugar and pepper, to taste. Set aside.

SALAD WITH VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato, cucumber and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle dressing over salad just before serving.

MIXED SALAD WITH MUSTARD VINAIGRETTE

Steps:

• In a bowl, whisk together the vinegar, mustard, oil, salt and pepper and set aside.
• Chop the romaine lettuce and place in a large bowl. Cut the tomatoes into wedges and the red onion into thin slices and add to the bowl. Just before serving, toss the salad with the mustard vinaigrette.

MIXED SALAD VINAIGRETTE

Steps:

• Make sure you have enough different greens to provide a salad of varied texture and color. Wash and dry greens thoroughly in a salad spinner. Tear the leaves with your hands; if the leaves are small, use them whole.
• In a large salad bowl, place mustard, vinegar, garlic, salt and pepper. Blend well.
• Add the oil in a steady stream, whisking with a wire whisk until well blended. Since vinegar varies greatly in strength, taste to see if the vinaigrette has enough punch. Add more vinegar if necessary.
• Add the greens, toss well with the vinaigrette and serve with the tuna.

WINTER SALAD WITH HOISIN VINAIGRETTE

Steps:

• Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.
• combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.
• tranfer to serving bowl and top with red onion, thinly sliced.

SESAME AHI TUNA SALAD WITH HOISIN VINAIGRETTE

Steps:

• To create the vinaigrette, combine all ingredients in a bowl and whisk until emulsified.
• In a large bowl, toss to combine salad greens, carrots, green onions, mint, basil, and cilantro. Add half of the vinaigrette and toss to combine.
• Season steaks with salt and pepper. Combine sesame seeds on a plate. Press steaks into the seeds coating all sides. Heat oil in a large skillet over high heat until hot. Place steaks in skillet and sear 1 minute a side. Remove steaks to a carving board and slice into thin strips.
• Divide salad onto serving plates and top each with tuna. Drizzle remaining vinaigrette over tuna and serve.

CHICKEN AND WATERCRESS SALAD WITH HOISIN VINAIGRETTE

Steps:

• Finely chop ginger and 2/3 of onions in processor. Add next 5 ingredients; blend until smooth. Season with salt and pepper.
• Arrange watercress on large platter. Mix chicken and 2/3 of bell pepper slices in bowl. Arrange chicken atop watercress. Pour dressing over. Top with remaining green onions and bell pepper slices; serve.