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Full Online Book HomeLearning KitchenAsian - Salad Teriyaki Spinach Salad
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Asian - Salad Teriyaki Spinach Salad Post by :alexesc Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3427

Click below to download : Asian - Salad Teriyaki Spinach Salad (Format : PDF)

Asian - Salad Teriyaki Spinach Salad

The salad:
1 pound fresh spinach,
1 medium red onion, sliced and separated into rings
2 eggs, hard cooked and sliced.

1 cup walnuts, finely chopped
1/4 cup cider vinegar
2 tablespoons olive oil
2 tablespoons sugar
1/4 cup bottled Teriyaki sauce
Freshly ground black pepper

Whisk together, vinegar, sugar, oil and Teriyaki. Mix in the walnuts Pour over the salad and toss to serve
Serves 6
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Asian - Salad Vietnamese Vegetable Platter
Soft leaf lettuce, such as Boston, separated into leaves. Allow about 3 per person 6 green onions, cut into 2" lengths 1 cup fresh mint leaves 1 cup fresh Asain or regular basil leaves -- 1/2" cubes 1 cup fresh coriander leaves 1 cucumber, peeled, cut in half, sliced thinly crosswise 4 ounces fresh bean sprouts 1 carrot, thinly sliced lime slices, optional Spicy Fish Sauce (Nuoc Cham) Place the lettuce in a mound in the center of serving platter. Put the green onions, mint, basil, coriander around the lettuce in separate mounds. Arrange the cucumber, bean sprouts and carrots in

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Asian - Salad Napa Slaw
1/2 cup thai fish sauce (nam pla) 1/2 cup rice wine vinegar 1/2 tbsp. red pepper flakes 8 large basil leaves -- cut lengthwise 1/4" 1 1/2 tsp. sugar 3 cups napa cabbage -- cut 1/8" ribbons 1 cup carrots -- shredded 1 cup bean sprouts 1/2 cup scallions (green part only) -- cut 1/8" thick In a large bowl, combine the fish sauce, vinegar, pepper flakes, basil, and sugar and whisk to blend. Add the cabbage, carrots, bean sprouts, and scallions and toss well. Season with the salt and pepper to taste and allow to rest to flavor, about 3