Category — Salad Recipes

Here’s a side dish I could seriously eat for dinner. One of those dishes where, if you don’t move the bowl away from me I’m going to keep eating…and eating…until the bowl is absolutely picked clean.

Directions:

1. Soak some dried sliced shiitake mushrooms in a bowl of water to rehydrate.

2. Slice a bunch of fresh green beans into 1.5 to 2 inch pieces.

3. Put a tablespoon of oil in a small pan along with 1 or 2 cloves of chopped garlic. Let this cook on low/medium for about a minute.

4. Turn the heat up and saute the drained mushrooms and green beans in the garlic oill.

5. Add a little sprinkle of salt to taste.

That’s it you’re done! Feel free to add any other veggies that you like. On this day I also added a little carrot to the mix.

That garlic oil that lightly covers everything is so addicting!

Here’s a tasty little salad that I learned how to make from our Tokyo friends!

It’s very simple here’s what you do:

1. Cut 1 small Japanese daikon into match stick sized pieces. Put this in a bowl with a little salt sprinkled on it and let it sit. After about 10 minutes, a little liquid should have come out. Rinse off this liquid and the salt.

2. To the bowl of daikon pieces, add one small can of scallops that has been broken up. (The can looks like a small tuna can, I’ve seen it at Marukai, Nijiya Market, and the Asian food aisle in other supermarkets.)

3. Add reduced fat Kewpie (or Best Foods) mayonnaise until it reaches the consistency of egg salad or tuna salad.

4. Add a little shoyu and salt to taste, some sliced green onions – then mix everything together. (The photo above was taken just prior to mixing.)

This salad is great, very cool and refreshing!

Tonight I just checked out the Taco Bell website. Did you know that it listed the Fiesta Taco Salad as having 840 calories and 45 grams total fat? Yikes! So much for salads as being healthy.

Don’t worry too much. It looks like a big chunk of those numbers come from the shell bowl. The Fiesta Taco Salad without the shell has just 470 calories and 24 grams total fat. So enjoy the taco salad, just don’t eat that shell.

Although I’m sure I’ll still get the Taco Bell Taco Salad every once in a while, I thought it would be better tonight to just make my own at home. Here’s what I came up with…
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We’ve been eating way too much rice, pasta, and bread lately. Fried rice, rolls, chow mein – the list goes on and on. So for dinner the other night we stuck to white meat chicken over some cucumbers and lettuce.

I didn’t even bother to use dressing hoping to eliminate any extra calories/fat from our meal. Luckily, the chicken had more than enough taste to keep me happy.

All I did was marinate the chicken (10 to 15 min.) in the mixture below and cooked it in a nonstick skillet. I was going to broil it in the oven but it was way too hot that night to be heating up the whole oven for a couple pieces of chicken.

MARINADE
1/4 cup miso paste
3 tablespoons soy sauce
1/4 cup sake
1 tablespoon sugar

In the mood for a mincing marathon? Well it’s not actually that bad, it’s more of a mincing 10K. The hardest part of this recipe is mincing the chicken and removing all of the little straggly pieces of fat stuck to the meat. If you’re kind of anal about it like me, this may take a little while.
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Here is a little side dish I had with dinner the other night. No cooking involved, just grab your knife and a cutting board…
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I usually enjoy regular green salad with dressing from the fridge as much as the next person. But once in a while I get really bored with just the green lettuce and same old dressing. Tonight was one of those nights that I just couldn’t bring myself to have a plain salad…again. So, a delicious Thai chicken salad is what I had instead – it was a good choice!
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The other evening I went to the market to buy some ground turkey for a dinner I had planned. I was really happy because the paper said it went on sale that day and I’m a sucker for a sale.

So I went about my shopping and finally got to the refrigerated meat area and…no ground turkey on sale! In fact, no ground turkey period. No ground chicken either! Ugh…feeling totally defeated I left without ground meat of any kind. Luckily, I found a piece of steak in the freezer when I got home.
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I was very happy to receive a bottle of tandoori sauce as a gift last month. Here is my first recipe using it, a light chicken salad with a spicy kick. Now I just have to figure out more things to make with this tandoori sauce.
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Whenever I go to Yanagi Sushi I have to order one of two things along with my dinner, salmon skin roll or salmon skin salad. If I want to be healthier I order the salad but if I am really hungry, as I often am, I order both.

As you can see the salmon skin roll is done inside out style with more salmon than skin, slivers of sweet onion, and lots of daikon sprouts. I like to alternate dipping the salmon skin roll in wasabi and soy sauce or lemon and soy sauce. Both sauces give the sushi a distinct flavor that I love.
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