Ginger + Lime Soba Noodle Salad Vinaigrette

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This is currently my favorite salad to eat. Just cook your buckwheat soba noodles according to the package directions, rinse in cold water, and toss it with this super yummy salad dressing.

Ginger + Lime Soba Noodle Salad Vinaigrette

Source: Lo Huynh (4 servings)

Ingredients:
1 teaspoon peanut butter
1 tablespoon ginger, minced
2 cloves garlic, minced
1 tablespoon soy sauce
2 tablespoons rice vinegar
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon sugar
1 tablespoon sesame oil
2 tablespoons canola oil

Directions:
Whisk ingredients together and toss dressing with soba noodles, grilled shrimp, mixed greens, julienned red onions, cucumbers, and tomatoes.

SESAME FARFALLE PASTA SALAD

I made this pasta salad for the husband’s birthday lunch but it would be a great dish to make for our work lunch meals!

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Sesame Farfalle Pasta Salad

Source: Lo Huynh (6 servings)

Ingredients:
1 lb. farfalle pasta, cooked al dente
1 bunch scallions, diced
1 each red bell pepper, julienned
3 each carrots, julienned
1/2 bunch cilantro , roughly chopped
2 each chicken breast, roasted and diced into 1-inch pieces
8 ounces cherry tomatoes, cut in half, lengthwise
3 each cucumbers, sliced
1 cup baby spinach
8 ounces sugar snap peas
2 ears sweet white corn, cobbed

Salad Dressing:
½ cup canola oil
1 tablespoon sesame seeds
⅓ cup soy sauce
⅓ cup rice vinegar
1 tablespoon sesame oil
3 tablespoons sugar
1 tablespoon honey
1 teaspoon fresh ground black pepper
2 cloves garlic, finely minced
1 inch fresh ginger, finely minced

Directions:
1. Whisk the salad dressing ingredients together.
2. In a big bowl, add the farfalle pasta, scallions, red bell pepper, carrots, cilantro, chicken breast, cherry tomatoes, cucumbers, sugar snap peas, and sweet white corn. Toss with the salad dressing.
3. Add the baby spinach at the last minute before serving to keep the spinach looking vibrant.
4. Serve at room temperature or chilled.

THAI COBB SALAD

I utterly LOVE cobb salad and I love Thai food…so this is my spin on my two favorite things!

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Thai Cobb Salad

Source: Lo Huynh (2 servings)

Ingredients:
6 ounces baby spinach, shredded
1 cup cooked chicken breast, diced into 1/2″ cubes
2 each cooked thick sliced bacon, diced into 1/2″ pieces
1 each roma tomato, diced into 1/2 inch cubes
1 each Persian cucumber, diced into 1/2″ cubes
1 each hard boiled egg, diced into 1/2″ cubes
1 each avocado, diced into 1/2″ cubes

Garnish:
1 tablespoon cilantro , rough choppd
2 tablespoons fried wontons

Dressing:
1 clove garlic, finely minced
1 teaspoon fresh ginger, finely minced
1 teaspoon brown sugar
1 teaspoon sesame oil
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon Thai sweet chili sauce
1 tablespoon natural creamy peanut butter
4 tablespoons canola oil

Directions:
Salad:
1. Put the shredded spinach in the bottom of your bowl.
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2. In rows, line the chicken, bacon, tomato, cucumber, egg, and avocado.
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3. Garnish the salad with the cilantro and fried wontons.
4. Serve with the dressing on the side.

Dressing:
1. In a small mixing bowl, whisk all the dressing ingredients together EXCEPT for the canola oil.
2. Once the ingredients are nicely blended, slowly whisk in the canola oil.
3. Serve this dressing with the Thai Cobb Salad.

BUTTERNUT SQUASH, PLUM, AND KALE SALAD

I think the secret to making a great kale salad is to toss it with the vinaigrette for about fifteen minutes before you serve it. Also, you can switch out the plum with peaches or whatever stone fruit pleases you. You can even use grapes or dried cranberries instead. For the cheese, go with whatever cheese you like and feel free to switch out any of the ingredients as you please. You’re the one eating it so make it with your favorite ingredients. The almonds can be switched out with candied walnuts too!

Butternut Squash, Plum, and Kale Salad

Source: Lo Huynh (4 servings)

Ingredients:
½ bunch kale, ribs removed and thinly sliced
1 each plum, thinly sliced wedges
1 each tomato, cut into wedges
¼ each red onion, julienned
2 strips bacon, cut into 2 inch pieces and fried until crispy
2 each eggs, hard boiled and cut in half
3 tablespoons Danish blue cheese, crumbled
¼ cup almonds, toasted

¼ pound butternut squash, roasted and cut into wedges
1 tablespoon extra virgin olive oil
tt sea salt
tt freshly ground black pepper

Dressing:
4 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon honey
1 teaspoon fresh thyme
tt sea salt
tt freshly ground black pepper

Directions:
1. Roast the butternut squash by drizzling with some extra virgin olive oil, season with sea salt and freshly ground black pepper and bake at 425 degrees Fahrenheit for about 30 minutes. Once the butternut squash is cool, cut into wedges and set aside.
2. In a mixing bowl, whisk the dressing ingredients together. Toss the kale with the dressing and let this sit in the fridge for 15 minutes.
3. After 15 minutes, toss the kale with the plum, butternut squash, tomatoes, and red onions.
4. Garnish the salad with the bacon, Danish blue cheese, almonds, and top the salad with the hard boiled egg.

CHINESE CHICKEN SALAD

I think my favorite salad in the world would have to be the Chinese chicken salad. And this past weekend, I think I’ve finally figured how to make a pretty kick a$$ Chinese chicken salad dressing…

Chinese Chicken Salad

Source: Lo Huynh

Dressing:
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon soy sauce
2 tablespoons sesame oil
6 tablespoons rice vinegar
2 tablespoon white sesame seeds
1 tablespoon minced ginger
1 tablespoon minced garlic
1/2 cup grape seed oil

Salad Mix:
romaine lettuce, shredded
napa cabbage, shredded
radicchio, shredded
bean sprouts
scallions, chopped
cilantro, chopped
roasted chicken, shredded
avocado, sliced
cucumbers, sliced
carrots, julienned
sugar snap peas
red bell peppers, julienned
wonton strips, fried

Directions:
1. Whisk the dressing ingredients together and let it sit for about an hour to let the flavors marinate.
2. Toss the dressing with your salad mixture and top with fried wontons.

THAI BEEF SALAD

My sister has been bugging me to make some Thai grilled beef salad so here’s my rendition of it.

* serves 4

Dressing/Marinade:
3 tablespoons fish sauce
1 lime, juiced
1 tablespoon sugar
1 tablespoon lemongrass, thinly sliced {tender white part}
2 shallots, thinly sliced
1 each bird’s eye chili, minced

1 lb. New York steak or whatever kind of meat you’d like such as beef tenderloin

1 each English cucumber, thinly sliced
1 each tomato, cut into wedges
1/4 bunch cilantro, chopped
2 stalks scallions, chopped
1/2 head of romaine lettuce, cut into bite sized pieces

Directions:
1. Whisk the dressing ingredients together. Set aside.
2. Marinate the beef in 1 tablespoon of the dressing for 15 minutes.
3. Lightly oil a grill pan and let the pan get smoking hot. Grill the beef on the pan until desired doneness. Let rest and then thinly slice across the grain.
4. In a big bowl, add the English cucumber, tomato, cilantro, scallions, romaine lettuce, and beef. Toss the mixture with the dressing. Place on a plate and eat as is or serve with some jasmine rice.

CHICKEN SALAD WITH A SWEET CHILI GINGER VINAIGRETTE

Today was spent painting the exterior of our home. That royally sucked. What made it worst was that I picked out this gray color and when it was painted on the house, it looked like a lavender which completely freaked me out cause I had purchased 5 gallons of it. Luckily, I was able to bring it back to Home Depot and begged and pleaded with the paint guys to turn that color into a more darkish gray which I’m more happy about although now my husband tells me that the exterior of our house now looks like a prison. ugggghhh…

So since we’ve been painting all day…and by we, my husband…I spent most of the day standing outside and micromanaging the process to make sure there weren’t any places that he missed with the paint spray gun…I had to make a quick meal for dinner.

Since I had some napa cabbage from the shabu shabu dinner we had a while back and half of a red bell pepper, i decided to make a simple chicken salad cause it’d be a nice cool meal after the hot day we had.

What’s great about this salad is that you can use whatever type of salads you’d like, from romaine to mixed greens…but since I only had napa cabbage, that’s what I used. Also feel free to add avocado, bean sprouts, cooked bacon…or whatever you like in a salad…this dressing is pretty versatile and goes great if you’re craving something Asian tasting, refreshing, and like seriously yummy…

* serves 2

1/2 of a napa cabbage, shredded
1/2 of a red bell pepper, julienned
1 carrot, julienned
1 hard boiled egg, cut in half
1 breast chicken, roasted and shredded

Vinaigrette:
3 tablespoons rice wine vinegar
3 tablespoons lime juice
3 tablespoons sweet chili sauce
1 tablespoon honey
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon white sesame seeds
1 tablespoon sesame oil
6 tablespoons grape seed oil
tt sea salt, fresh ground black pepper

Directions:
Whisk vinaigrette ingredients together and toss with your salad mixture. Use as much or as little of the vinaigrette you’d like.