Pacific Rim Salad Recipes

Steps:

• Stir rice vinegar, sugar, and bay leaf together in a small saucepan over medium heat; bring to a boil. Whisk the boiling mixture until the sugar dissolves completely; remove from heat. Discard the bay leaf. Season with salt and pepper. Set aside to cool.
• Spread cucumber and radish slices onto a layer of paper towels. Sprinkle sea salt over the cucumber and radish slices. Set aside for 10 minutes. Rinse under cold running water and pat dry with paper towel.
• Toss cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper together in a large bowl. Drizzle rice vinegar dressing over the salad; toss to coat.

Steps:

• Heat gas or charcoal grill. In small bowl, mix all dressing ingredients with wire whisk; reserve 2 tablespoons.
• On each of 2 (10-inch) metal skewers, thread pineapple, leaving 1/4-inch space between each piece. Brush 1 tablespoon of the reserved dressing on pineapple; brush remaining 1 tablespoon reserved dressing on tuna.
• Carefully spray grill rack with cooking spray. Place tuna on grill. Cover grill; cook over medium heat about 10 minutes, turning once and adding pineapple for last 5 minutes of grilling, until fish flakes easily with fork and is slightly pink in center.
• Among 4 plates, divide salad greens, tomatoes and onion. Top each with pineapple and tuna. Sprinkle with sesame sticks. Serve with remaining dressing.

Steps:

• Place all dry mix ingredients in a clean container; label, date, initial and refrigerate until needed. In a stainless bowl, whisk together dressing ingredients until sugar is dissolved. Pour dressing over salad and toss to coat. Place in a clean container; label, date, initial and refrigerate for 1 hour before serving.

Steps:

• Combine marinade ingredients in glass measuring cup, whisking until just blended. Cover and refrigerate 2/3 cup for dressing. Place beef steak and remaining marinade in plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
• Prepare Noodle Salad.
• Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Carve steak diagonally across the grain into slices; sprinkle with sesame seeds and green onions, if desired. Serve steak with noodle salad.
• Noodle Salad: Cook whole grain or wheat spaghetti according to package directions, adding broccoli florets, red bell pepper and carrot during last 3 minutes of cooking; drain. Place pasta mixture in large serving bowl. Stir in fresh basil. Heat reserved 2/3 cup dressing in microwave on HIGH 30 to 60 seconds or until hot, stirring once. Add to pasta mixture, tossing to combine. Set aside.

Steps:

• In a bowl combine 1-teaspoon salt,1-teaspoon black pepper, old bay seasoning, cajun seasoning, lemon juice, lime juice, 1-tablespoon cilantro and lemon thyme. Whisk in 2-tablespoons olive oil, add shrimp, scallops and toss.
• In a hot saute pan add 1-tablespoon butter and sauté shrimp 2-3 minutes or until are golden brown. Add 1-tablespoon cilantro, toss shrimp, remove and hold warm.
• Add 1-tablespoon butter and sauté scallops 2-3 minutes or until golden brown. Add 1-tablespoon cilantro, toss scallops, remove and hold warm.
• In a small bowl combine lemon juice, lime juice, cilantro, lime zest and thyme. Wisk in olive oil 1-tablespoon at a time until dressing is smooth. Season with salt and pepper to taste.
• Assemble the salad:.
• Combine lettuce and spinach in a bowl and toss. Divide lettuce on chilled salad plates. Place cucumbers, cherry tomatoes, red onion, red pepper and mangoes strips over lettuce.
• Place 2 warm shrimp and 2 warm scallops on top of each salad.
• Drizzle cilantro-lime dressing over each salad and serve.
• Garnish with chopped cilantro and lemon wedges.

Steps:

• Remove all the fat from the lamb, and slice it into 1/8-inch-thick pieces. Combine 2 teaspoons of lemon grass, 2 teaspoons lime juice and 1/2 teaspoon fish sauce in a bowl large enough to hold the meat. Mix the meat with the marinade, and set aside for 10 minutes. Then, either grill the lamb on a stove-top grill or broil until it is browned on both sides but still pink inside, just a few minutes.
• Heat a small sauté pan; spray with nonstick spray, and sauté the garlic for 30 seconds, stirring constantly. Spoon into a bowl large enough to hold all the ingredients.
• To the bowl add the remaining lemon grass, lime juice, fish sauce, hot pepper flakes, red onion, mango, basil and chopped cilantro, and stir well.
• Dice meat finely, and add to bowl. Stir well. Stir in pasta, and mix thoroughly, using your hands if necessary.
• Chill the salad for a couple of hours or overnight, and serve, garnished with additional cilantro if desired.

Steps:

• 1. Combine sauce ingredients in bowl, cover and refrigerate for at least 30 minutes.
• 2. Cook pasta in 6-8 quarts of rapidly boiling water until al dente (about 8-10 minutes). Drain pasta.
• 3. In a small pan, roast peanuts until fragrant. Chop coarsely.
• 4. In a large serving bowl, add cooled/cooled pasta, chicken, green onions, red bell peppers, and sauce. Mix well. Garnish with freshly chopped cilantro and peanuts.

Steps:

• Chill lettuce leaves and salad plates for 15 minutes.
• Place olives, parsley, cucumbers, radishes ,chilles, hearts of palm, salt, pepper in a bowl and toss the salad.
• In a small bowl combine lemon yogurt, lemon zest, lime juice and cayenne pepper. Whisk dressing until smooth. Season with salt and pepper to taste. Fold dressing into salad, cover with plastic and chill for 15 minutes.
• Assemble the salad.
• Place Red-Leaf lettuce leaves on chilled salad plates and add salad.
• Garnish salads with fresh chopped parsley and sliced Kamata olive.