HEALTHY SRIRACHA-LIME RICE-NOODLE SALAD BOWL WITH BEEF
This filling healthy salad bowl is fast and fun to make, with fresh flavors your whole family will enjoy.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- In large bowl, beat Dressing ingredients with whisk. Add carrots, onion and cucumber; toss to thoroughly coat vegetables. Cover; set aside.
- In large bowl, place noodles. Pour enough boiling water over noodles to cover; stir to break apart noodles. Let stand 5 to 7 minutes, stirring noodles occasionally with tongs until tender. Divide noodles among 4 serving bowls.
- Set oven control to broil. Line broiler pan or cookie sheet with foil; spray with cooking spray. Rub steak with vegetable oil, then Chinese five-spice powder. Place on pan. Broil with top 6 inches from heat 5 to 6 minutes on each side, until cooked to desired doneness (140°F for medium). Transfer steak to cutting board, cover with foil; let rest 5 minutes.
- Using tongs or slotted spoon, divide vegetables among 4 bowls with noodles. Toss salad greens in remaining dressing, and transfer to bowls with noodles and vegetables.
- Thinly slice beef diagonally against the grain, then cut into bite-size pieces and place on top of salad. Serve immediately.
Nutrition Facts : Calories 380, Carbohydrate 58 g, Cholesterol 40 mg, Fat 1, Fiber 5 g, Protein 20 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 9 g, TransFat 0 g
SRIRACHA POTATO SALAD
A small-batch recipe because I know it's not for everyone. Start off with the least amount of seasonings then adjust to taste.
Provided by gailanng
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Boil potatoes with skin on until tender. Once done, drain and skin potatoes; discard the skin and dice potatoes.
- While potatoes are boiling, in a medium bowl combine mayonnaise, Sriracha and lemon juice; set aside. Prepare remaining ingredients.
- Once potatoes are cooked, peeled and diced, place in bowl with mayonnaise mixture. Add on top remaining ingredients and toss gently until mixed. Serve warm or cold.
- NOTE: Adding the potatoes to the sauce mixture while still hot/warm ensures that the potatoes can better absorb the spicy sauce.
Nutrition Facts : Calories 217.2, Fat 11.2, SaturatedFat 1.9, Cholesterol 54.1, Sodium 927.6, Carbohydrate 26.5, Fiber 2.3, Sugar 3.9, Protein 4.2
SRIRACHA & LIME POTATO SALAD
Jazz up your usual summer potato salad with a spicy sriracha and zingy lime dressing. It's a lively addition to any barbecue that's healthy to boot
Provided by Liberty Mendez
Categories Side dish
Time 25m
Number Of Ingredients 9
Steps:
- Tip the potatoes into a large pan of cold salted water. Bring to the boil, then reduce the heat and simmer for 15-18 mins until tender. Drain and leave to cool completely.
- Whisk the mayonnaise with the soured cream, sriracha, lime zest and juice, the honey, half the spring onions, most of the coriander and some seasoning.
- Toss the cooled potatoes with the sriracha-mayonnaise mixture until all the potatoes are coated. Tip into a serving bowl and scatter over the remaining spring onions, the rest of the coriander and chilli flakes, if you like.
Nutrition Facts : Calories 205 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CREAMY LIME POTATO SALAD
Not only is this change-of-pace salad good served cold, but it is absolutely fantastic when it's warmed a tad. The recipe came from my daughter, who likes to use lime juice and lime peel for a unique flair. -Angela Accorinti of Okeana, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings, 3/4 cups per serving.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Drain. Cool potatoes for 10 minutes; transfer to a large bowl., Meanwhile, in a small bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper. Pour over potatoes; toss gently to coat. Serve warm or chilled.
Nutrition Facts : Calories 158 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 376mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED SWEET POTATO SALAD WITH LIME DRESSING
The sweet, mellow flavor of roasted sweet potatoes and onions combines nicely with this ginger and lime salad dressing!
Provided by sueb
Categories Salad Potato Salad Recipes No Mayo
Time 1h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine sweet potatoes and onion in a large bowl. Add oil and toss to coat. Spread onto a large baking sheet.
- Bake in the preheated oven until crisp-tender, about 30 minutes. Remove from the oven and allow to cool slightly, about 10 minutes.
- While the vegetables are cooling, combine garbanzo beans, tomato, and cilantro in a large bowl. Combine ginger, lime juice, and garlic in a small bowl.
- Add cooled vegetables to the garbanzo bean mixture, pour lime dressing over top, and toss to combine. Chill in the refrigerator until flavors have combined, about 1 hour.
Nutrition Facts : Calories 170.8 calories, Carbohydrate 34.8 g, Fat 2.3 g, Fiber 5.9 g, Protein 4.1 g, SaturatedFat 0.3 g, Sodium 170.7 mg, Sugar 6.3 g
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