Shiitake Sesame Salad Dressing A Copycat Recipes

SHIITAKE SALAD WITH SESAME-GINGER VINAIGRETTE

Shiitake Salad with Sesame-Ginger Vinaigrette image

This salad combines my favorite Asian flavors with crisp, colorful veggies and smoky grilled shiitakes. Mirin for the dressing can be found in the Asian section of well-stocked supermarkets.-Kathi Jones-DelMonte, Rochester, New York

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 19

Ingredients

1/2 cup mirin (sweet rice wine)
6 tablespoons rice vinegar
4-1/2 teaspoons reduced-sodium soy sauce
1 shallot, minced
1 tablespoon minced fresh gingerroot
2 teaspoons lemon juice
2 teaspoons Sriracha chili sauce or 1 teaspoon hot pepper sauce
1 teaspoon coarsely ground pepper
2 tablespoons olive oil
1 tablespoon sesame oil
SALAD:
1/2 pound fresh shiitake mushrooms
2 teaspoons olive oil
4 cups spring mix salad greens
4 green onions, chopped
1/3 cup thinly sliced radishes
1/3 cup thinly sliced fresh carrots
1 can (8 ounces) sliced water chestnuts, drained and rinsed
2 tablespoons sesame seeds, toasted

Steps:

In a small saucepan, bring mirin to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until slightly thickened. Transfer to a small bowl; cool to room temperature. Whisk in the vinegar, soy sauce, shallot, ginger, lemon juice, chili sauce, pepper and oils; set aside., Place mushrooms in a small bowl; drizzle with oil and toss to coat. Transfer to a grill wok or basket. Grill, uncovered, over medium heat for 6-8 minutes or until tender, stirring frequently., In a large bowl, combine the salad greens, onions, radishes, carrots and water chestnuts. Add half of vinaigrette; toss to coat. Divide among four plates; top salad with mushrooms. Drizzle with remaining vinaigrette and sprinkle with sesame seeds.

Nutrition Facts : Calories 289 calories, Fat 15g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 365mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges

CRUNCHY CHICKEN SALAD WITH SHIITAKE MUSHROOMS, SPICY SESAME DRESSING AND PEANUTS

Crunchy Chicken Salad with Shiitake Mushrooms, Spicy Sesame Dressing and Peanuts image

Categories Salad Chicken Mushroom Vegetable Marinate Mint Peanut Cucumber Summer Cabbage Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

Ingredients

For dressing
1/2 cup plus 1 tablespoon seasoned rice vinegar
1 tablespooon plus 1 1/2 teaspoons Dijon mustard
1/2 cup plus 1 tablespoon vegetable oil
1/4 cup plus plus 1 1/2 teaspoons oriental sesame oil
2 1/2 teaspoons soy sauce
12 green onions, chopped
1 teaspoon dried crushed red pepper
For salad
1 1/2-pound head Napa cabbage, sliced
1 1/2 hothouse cucumbers, sliced diagonally
1 cup chopped fresh mint
6 skinless boneless chicken breast halves
12 fresh shiitake mushrooms, stemmed
1 cup lightly salted dry roasted peanuts, coarsely chopped

Steps:

Make dressing:
Whisk vinegar and mustard in medium bowl. Gradually whisk in both oils, then soy sauce. Mix in green onions and crushed red pepper. Season to taste with salt and pepper.
Make salad:
Combine cucumbers, carrots and mint in large bowl. (Dressing and salad can be made 4 hours ahead. Cover seperately and chill. Bring to room temerature before using.)
Place chicken and mushrooms in large glass baking dish. Pour 1/2 cup plus 2 tablespoons dressing over and turn to coat. Cover; chill 30 minutes to 1 hour.)
Prepare barbeque (medium heat). Remove chicken and mushrooms from marinade; sprinkle with salt and pepper. Grilled chicken until cooked through, about 4 minutes per side. Transfer to work surface. Grill mushrooms until tender, about 2 minutes per side. Pour enough dressing over salad to coat and toss gently to blend. Season with salt and pepper. Transfer to large platter. Halve mushrooms and tuck in among chicken slices. Drizzle chicken with remaining dressing. Sprinkle with nuts and serve.

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