NORRIS' SESAME PASTA SALAD
Do not question whether or not to try this recipe. It is a nice pasta salad for any occasion that, once tasted, one cannot resist having some more.
Provided by WholesomeHunter
Categories Salad 100+ Pasta Salad Recipes Spaghetti Pasta Salad Recipes
Time 4h25m
Yield 18
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Mix spaghetti, sesame oil, honey, soy sauce, corn oil, red pepper flakes, and salt together in a large bowl until spaghetti is evenly coated. Cover bowl with plastic wrap and refrigerate for at least 4 hours. Add cilantro, green onions, peanuts, and sesame seeds; toss to combine.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 26.8 g, Fat 10.8 g, Fiber 1.8 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 446.6 mg, Sugar 7.4 g
SESAME NOODLE SALAD
This amazing salad recipe was given to me by a friend who used to know someone at the now closed Larry's Markets in the Seattle area. I've added to the recipe a little -- so it's not exactly the same... but better! I take this to every picnic and everyone loves it! May also add diced chicken for a variation.
Provided by jkmom
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.
Nutrition Facts : Calories 337.8 calories, Carbohydrate 40.8 g, Fat 16.8 g, Fiber 2.5 g, Protein 7.3 g, SaturatedFat 2.2 g, Sodium 1020 mg, Sugar 9.3 g
TOASTED MILLET SALAD
Millet is crunchy and quick cooking, and is a good source of fiber and plant protein. It contains potassium, B vitamins, folate, iron, magnesium, copper and zinc. Yummy! Adapted from Prevention magazine.
Provided by Sharon123
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, bring 2 1/2 cups water to a boil. Meanwhile, coat bottom of a large saute pan with 1 teaspoons of the olive oil. Add millet and cook, stirring, over medium low heat until it gives off a toasted aroma, about 10 minutes. Add boiling hot water. Cover and cook over medium low heat until water is absorbed and millet is tender, about 25 minutes. Uncover and cool.
- Meanwhile, coat salmon with 1 teaspoons of the soy sauce. Heat a large skillet over high heat. When hot, add fillets, reduce heat to medium and cook until browned, about 3 minutes. Turn over and cook until the salmon is cooked through, 3-5 minutes longer. Remove from heat. Cool in pan. Break into 1" pieces.
- Heat a small saucepan of water to a boil. Add snow peas and cook 1 minute. Drain, rinse, and blot dry.
- In a large bowl, whisk vinegar, 2 tbsp water, sesame oil, ginger, garlic, salt, and remaining olive oil and soy sauce. Reserve 1 tbsp of the mixture. Toss millet with the dressing. In a small bowl, toss scallions, pepper, snow peas, and reserved dressing. Add half the vegetables and the salmon to the millet.
- Spoon millet salad onto a platter. Top with remaining vegetables. Serve and enjoy!
SOY-SESAME DRESSING
This is a great Asian-style dressing for a pasta salad. You can prepare this dressing in advance, but toss with the salad no more than 15 minutes before serving.
Provided by USA WEEKEND columnist Pam Anderson
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Mix all ingredients until well-blended.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 3.2 g, Cholesterol 1.3 mg, Fat 11.3 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 1.7 g, Sodium 696.4 mg, Sugar 1.9 g
VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE
This pasta salad is bursting with more than two pounds of sweet summer vegetables and brightened by a rich, tangy sesame-ginger vinaigrette. The angel hair pasta is broken into pieces for easy scooping, making it perfect for picnics and potlucks. It's a great make-ahead meal that travels well - and develops even more flavor as it sits. You can prepare it a few hours ahead and keep it at room temperature.
Provided by Kay Chun
Categories dinner, easy, lunch, quick, noodles, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, and season generously with salt.
- In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
- Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
- Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
- Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.
THAI-INSPIRED CONFETTI SALAD
Give your veggies a Thai twist. Serve this salad alone or over rice noodles for a light lunch.
Provided by taddy
Categories Salad Fruit Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Combine tomato, beans, cucumber, and papaya in a large bowl. Toss with garlic and chile pepper.
- Stir together lemon juice, lime juice, fish sauce, and sugar in a small bowl. Pour over papaya mixture and toss. Sprinkle peanuts and cilantro on top and serve.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 24.2 g, Fat 9.4 g, Fiber 6.5 g, Protein 6.8 g, SaturatedFat 1.3 g, Sodium 704.2 mg, Sugar 9.4 g
SESAME STEAMED VEGETABLES
"Broccoli grows abundantly during the long summer days here in Alaska," Heidi Doudna explains from Fairbanks. "I like to harvest it and freeze it along with julienned carrots, so this is always ready to go. The two vegetables are wonderful together, and the judges at our state fair even awarded this dish a first prize."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the broccoli, carrot, celery, water chestnuts, water and soy sauce; bring to a boil. Cover and steam for 4-6 minutes or until vegetables are crisp-tender. Sprinkle with sesame seeds.
Nutrition Facts : Calories 68 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 229mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
TOASTED MILLET AND CONFETTI VEGETABLE SALAD WITH SESAME AND SOY
Modified from Cooking Light, June 2007. I really, really *want* to like millet-it's a healthy whole grain, after all... but I've struggled to find a recipe I really like, and that my husband likes. This recipe is flavorful, relatively easy to make, and has vegetables for color, flavor, and additional nutritional value. It makes great leftovers, too. The original recipe calls for toasted walnuts, but my husband doesn't like them, so we opted for toasted sesame seed instead.
Provided by Podkayne
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- To make the dressing, whisk together vinegar, 1 Tbsp water, 1 Tbsp soy sauce, the oils, ginger, salt and garlic.
- Toast the millet for 5 minutes in a sauce pan. Add 2 c water, bring to a boil, cover, and simmer 20 minutes. Remove from heat, add the chopped carrots, and let sit 10 minutes, then fluff with a fork.
- Toast the sesame seeds either in a small pan on the stove or in a toaster oven.
- To the millet and carrots, add the cilantro, peppers, onions, and jalapenos, and toss with dressing.
- Top each serving with a sprinkle of sesame seeds.
Nutrition Facts : Calories 272, Fat 7.4, SaturatedFat 1, Sodium 571.7, Carbohydrate 44.4, Fiber 7, Sugar 3, Protein 8.2
SESAME VEGETABLE SALAD
From Woman's Day-Oct. 1996 Note: August 17th, 2011 -- Update: This makes a large salad. I made it in my 4 quart pyrex glass bowl. The dressing makes a 1 1/4 cups, it is tangy from the rice vinegar and has a mustardy, sesame flavor. I made the dressing 3 hours before serving and put in the refrigerator to chill. Added dressing to salad just before serving. My family really enjoyed this and loved the flavors.
Provided by MomLuvs6
Categories Asian
Time 22m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Dressing:.
- Put first seven ingredients for dressing in a blender or food processor. Process until ginger and garlic finely chopped. Add oil slowly processing until well blended. Put into a jar and refrigerate.
- Salad:.
- Slice cucumbers and radishes thinly, put into bowl. Shred carrots into bowl.
- Add quartered mushrooms and chopped scallions. Mix vegetables. May refrigerate until ready to serve.
- Over medium heat toast sesame seeds for 2 to 3 minutes.
- To Serve:.
- Add dressing to vegetables, mix and sprinkle sesame seeds on top.
TOASTED MILLET SALAD WITH CUCUMBER, AVOCADO AND LEMON
Cooked millet has a taste and aroma that's subtly reminiscent of raw hazelnuts, and as with hazelnuts, toasting millet first really deepens its flavor. If you want to work ahead, toast and cook the millet, set aside and toss in the other ingredients when ready. Sharp mint leaves, creamy avocado, crisp cucumbers and bright lemon really round out this dish, which makes a lovely side dish, an afternoon snack or the base of a protein-focused grain bowl. Millet is marvelous, but a wide variety of grains will work just as well.
Provided by Yewande Komolafe
Categories dinner, weekday, grains and rice, salads and dressings, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To a small pot set over medium heat, add the millet and toast, swirling the pan constantly until the grains begin to crackle, become fragrant and deepen in color to a deep tan, about 10 minutes.
- Turn heat to low and carefully add 1 1/4 cups water, season with salt, bring to a simmer and cook, partly covered, until the millet is softened, about 15 minutes. Remove the millet from the heat, and stir in 1 tablespoon olive oil and let sit covered for at least 10 minutes. Fluff with a fork, and allow to cool to room temperature. You can do this step ahead and store the cooked millet in the refrigerator for up to 3 days. (If using other grains, toast first, then cook according to package directions.)
- While the millet cooks, make the vinaigrette: Combine the lemon zest, juice and honey in a small bowl and whisk to incorporate. Add the remaining 3 tablespoons of olive oil and whisk until emulsified. Season with salt and pepper.
- Toss the cooled millet with cucumbers, mint, almonds (if using) and half of the lemon vinaigrette; divide among bowls. Top each bowl with an avocado quarter and dress with spoonfuls of vinaigrette.
More about "toasted millet and confetti vegetable salad with sesame and soy recipes"
TOASTED SESAME ASIAN SALAD DRESSING RECIPE - THE …
From thecreativebite.com
PICKLED VEGETABLE SALAD WITH SESAME SEEDS RECIPE
From eatright.org
10 BEST MILLET SALAD RECIPES - YUMMLY
From yummly.com
TOASTED MILLET SALAD - PREVENTION
From prevention.com
10 BEST SESAME SEED SALAD RECIPES - YUMMLY
From yummly.com
TOASTED MILLET & CONFETTI VEGETABLE SALAD & SESAME & SOY
From myrecipes.com
3/5 (1)Calories 238 per servingServings 4
SESAME SOY DRESSING - MY POCKET KITCHEN
From mypocketkitchen.com
ASIAN NOODLE SALAD WITH TOASTED SESAME DRESSING
From happyhappynester.com
LOW SODIUM RECIPES - TOASTED MILLET SALAD - BALANCED
From 8healthysrecipes.blogspot.com
ROASTED VEGETABLE SALAD WITH MILLET - ANNA BANANA
From annabanana.co
TOASTED MILLET SALAD: GLUTEN FREE - SUGAR-FREE MOM
From sugarfreemom.com
SIMPLE SESAME SALAD RECIPE | MYRECIPES
From myrecipes.com
ASIAN CHOPPED SALAD WITH SESAME SOY VINAIGRETTE (IN A JAR)
From skinnytaste.com
VEGETABLE MILLET SALAD - EVERYDAY NOURISHING FOODS
From everydaynourishingfoods.com
DILLED MILLET AND VEGETABLE SALAD - HEALTHY & FILLING - VEGKITCHEN
From vegkitchen.com
TOASTED MILLET SALAD WITH SOY GINGER DRESSING AND FRESH …
From hy-vee.com
ASIAN CHICKEN SALAD AND SESAME SOY DRESSING - THE MIDNIGHT BAKER
From bakeatmidnite.com
MEAL-SIZED ROASTED VEGETABLE AND FETA SALAD - RICARDO
From ricardocuisine.com
TOASTED SESAME AND MISO NOODLE SALAD - WHOLEFOODBELLIES.COM
From wholefoodbellies.com
TOASTED MILLET SALAD WITH CILANTRO LIME DRESSING - MILL CITY …
From millcityfarmersmarket.org
ROASTED ROOT VEGETABLE SALAD WITH MILLET RECIPE
From recipegraze.com
25 MINUTE SESAME NOODLE SALAD [VEGAN!] - MIDWEST FOODIE
From midwestfoodieblog.com
SPICED CARROT AND MILLET SALAD | THE MINIMALIST VEGAN
From heartfultable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love