Robin Millers Thai Salad Recipes

Steps:

• Season steak with salt and pepper. Place in preheated grill pan that has been sprayed with cooking spray. Sear on each side for 2 to 3 minutes for medium-rare, or cook to desired degree of doneness. Remove from pan and let rest before slicing against the grain on the bias.
• Place lettuce on 4 individual plates. Top lettuce with watercress and bean sprouts. Top with steak slices, tomatoes, cucumber, and scallions. Set aside.
• In a small bowl, whisk together peanut sauce and lime juice. Pour mixture over salad. Top with steak and sprinkle peanuts over top just before serving.

Steps:

• Arrange the tomato wedges on a platter. Sprinkle with salt and pepper, to taste. Sprinkle with parsley and serve.

Steps:

• In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine.
• In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper. Pour mixture over vegetables and toss to combine.

Steps:

• In a medium bowl, combine mango, tomatoes, onion, lime juice, and cumin. Toss to combine. Season, to taste, with salt and black pepper.

Steps:

• In a large bowl, combine the chicken, tomatoes, celery, and onion. Add the peanut sauce, mayonnaise, and lime juice and toss to combine. Season with salt and pepper. (At this point, you can refrigerate the salad for up to 3 days.)
• Place the lettuce on 4 individual plates and top with the chicken mixture. Sprinkle the peanuts over the top just before serving.
• In a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
• The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
• Yield: approximately 3 1/2 cups

Steps:

• Place sesame seeds in a small skillet and set pan over medium-low heat. Cook 1 to 3 minutes, until just golden brown, shaking the pan frequently to prevent burning. Remove from heat and set aside.
• Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with beef, carrots, scallions and cilantro.
• In a small bowl, whisk together broth, vinegar and sesame oil. Season with salt and pepper, to taste. Pour mixture over salad, and top with toasted sesame seeds. Serve immediately.

Steps:

• Using a fork, pull chicken meat from bone in shreds.
• Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.
• In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

Steps:

• Roast the 2 chicken breasts halves until cooked and shred. Toss with romaine lettuce.
• Add all the vegetables; cucumber, tomatos, green onions, and peanuts.
• For the dressing, combine the following ingredients in a small bowl; peanut butter, soy sauce, sesame oil, lime juice, and chicken broth. Mix well.
• Pour dressing over chicken, lettuce, and veggies and top with chinese noodles. Serve immediately!