POMELO SALAD WITH RICE VERMICELLI
A light and refreshing cold salad loaded with Asian flavors, and only 4 SmartPoints per serving on the WW Green plan!
Provided by Kim's Cooking Now
Categories Salad 100+ Pasta Salad Recipes Fruit Pasta Salad Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
- Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
- Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.
Nutrition Facts : Calories 194.5 calories, Carbohydrate 43.3 g, Fat 0.6 g, Fiber 3.4 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 649.4 mg, Sugar 6.2 g
SHRIMP POMELO SALAD
A refreshing appetizer salad or perfect on its own as a meal, this tasty pomelo salad is far from boring!
Provided by A Day In the Kitchen
Categories Salad Seafood Salad Recipes Shrimp Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
- Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
- Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.
Nutrition Facts : Calories 193.7 calories, Carbohydrate 22.8 g, Cholesterol 110.7 mg, Fat 5.4 g, Fiber 3.8 g, Protein 15.9 g, SaturatedFat 0.8 g, Sodium 846.5 mg, Sugar 4.6 g
RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS
While living in Colorado, I worked for an all Vietnamese company that made wreaths and wall decorations out of red river birch and white willow twigs as their office manager. I worked there for 10 years and became very close to the people that I worked with. Often the owner of the company would treat me to lunch from his favorite Vietnamese restaurant. I always requested this dish. He once told me the name of it but darned if I could ever understand what he was saying, let alone how to spell it. Anyway, I just had to recreate this wonderful Vietnamese dish from memory because I have missed it so much. Here is what I have come up with.
Provided by Karen From Colorado
Categories Pork
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Partially freeze pork for easy slicing; slice thin.
- Marinade pork strips in the soy sauce and garlic powder for 1 hour.
- Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
- Heat egg rolls; cut into 1 inch pieces.
- Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
- Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
- Top vegetables with pork strips and egg roll pieces.
- Sprinkle peanuts on top.
- Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
- Repeat for a second serving.
Nutrition Facts : Calories 762.7, Fat 19.4, SaturatedFat 4.8, Cholesterol 142.9, Sodium 1814.3, Carbohydrate 84.7, Fiber 6.1, Sugar 3.2, Protein 60.3
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