GINGER-SESAME STEAMED VEGETABLE SALAD
A homage to my father's Laotian roots, this warm salad is traditionally prepared with baby bok choy, snow peas, peapod shoots and baby mustard greens. Just use any seasonal green vegetables you like. -Monnie Norasing, Mansfield, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.
Nutrition Facts : Calories 156 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges
STEAMED VEGETABLE SALAD WITH MACADAMIA DRESSING
Crunchy and light, this salad is the perfect summer night's dinner.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 14
Steps:
- Whisk dressing ingredients in a bowl and season with salt.
- Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.
- Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.
Nutrition Facts : Calories 372 g, Fat 27 g, Fiber 11 g, Protein 7 g, SaturatedFat 4 g, Sodium 256 g
STEAMED VEGETABLE SALAD WITH WALNUT OIL
Keep a kettle of boiling water nearby to easily refill the steamer pot.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Set a steamer basket inside a pot of water and bring to a boil. Working in batches, and refilling pot with water as needed, steam vegetables until crisp-tender, 3 to 5 minutes for broccolini; 4 to 5 minutes for asparagus, squash, and zucchini; 5 to 6 minutes for carrots; and 15 to 20 minutes for beets.
- Arrange vegetables on a platter. Season with salt, drizzle with oil, and squeeze with lemon. Garnish with microgreens; serve.
STEAMED VEGETABLES WITH HONEY SESAME DRESSING
Make and share this Steamed Vegetables With Honey Sesame Dressing recipe from Food.com.
Provided by greysangel
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
- Steam vegetables for about 6 minutes.
- Spoon over the honey sesame dressing.
- Great with grilled chicken, fish or meat.
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- Separate the vegetables into batches, putting together the softer ones like cauliflower and broccoli flowerets, and doing the same with harder ones, including the apple, fennel, celery, daikon and carrots. Sprinkle with the scallions.
- Steam the batches of vegetables, separately, over high heat for about 3 minutes per batch until they are all cooked. If you don''t have a steamer, blanch each batch of veggies separately by plunging them into boiling water for 3 minutes and removing them with a slotted spoon into a colander to drain. Whether steaming or blanching, it''s a good idea to use a timer.
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