NOODLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well
- Using a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.
ROYAL ORCHID NOODLE SALAD
Make and share this Royal Orchid Noodle Salad recipe from Food.com.
Provided by Galley Wench
Categories Asian
Time 25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix the dressing ingredients together in jar and shake.
- In large bowl, combine noodles, bell pepper, green onions, snow peas, water chestnuts, shrimp and pork or chicken.
- Add dressing and toss well.
- Refrigerate for 30 minutes before serving.
- Sprinkle sesame seeds on top before serving.
Nutrition Facts : Calories 345, Fat 9.9, SaturatedFat 1.9, Cholesterol 23.8, Sodium 974.6, Carbohydrate 49.9, Fiber 1.7, Sugar 2.1, Protein 18.3
CRUNCHY NOODLE SALAD
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
- Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain.
- For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.
- Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together.
ORCHARD SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Coarsely chop lettuce. Squeeze the a little lemon juice over apples and pears and toss with greens. Combine cider, vinegar and sugar in a bowl and whisk in oil in a slow stream. Pour dressing over salad and season salad with salt and pepper and toss salad to combine and coat evenly. Serve salad with a garnish of sliced sharp cheddar cheese.
ORZO AND WILD RICE SALAD
This wonderful salad of pasta, currants, and vegetables is dressed with a tangy vinaigrette.
Provided by CWillemin
Categories Salad Pasta Salad
Time 3h
Yield 4
Number Of Ingredients 20
Steps:
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 20 to 45 minutes depending on the variety of wild rice. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Once finished, spread into a shallow dish, and refrigerate until cold.
- Bring a large pot of lightly salted water to a boil. Add the orzo pasta, and cook until al dente, 7 to 8 minute. Drain, rinse with cold water, and chill.
- Place the chilled rice and orzo into a large mixing bowl. Stir in the red onion, currants, corn, yellow bell pepper, red bell pepper, and green bell pepper. Season with 2 tablespoons basil, salt, and 1/2 teaspoon pepper. In a separate bowl, whisk together the vinegar, honey, mustard, garlic, 1/8 teaspoon pepper, and 1 1/2 teaspoons basil. Slowly whisk in the canola and olive oils until emulsified. Stir the dressing into the pasta, and refrigerate 2 hours before serving.
Nutrition Facts : Calories 566 calories, Carbohydrate 68.2 g, Fat 29.1 g, Fiber 4 g, Protein 10.6 g, SaturatedFat 3.3 g, Sodium 340.7 mg, Sugar 15.8 g
ORCHID'S TANGY COOL NOODLES
This yummy side dish is from The Modern Art of Chinese Cooking by Barbara Tropp. It is very simple and will last for several days in the refrigerator. We like to serve this with any Asian entree, especially chicken.
Provided by Vicki Butts (lazyme)
Categories Pasta Sides
Time 25m
Number Of Ingredients 9
Steps:
- 1. Cook noodles in boiling water. Cook 2 to 3 minutes. Drain immediately in a colander and chill thoroughly under cold running water. Shake off excess water, then return the noodles to a clean dry bowl.
- 2. Blend the seasonings in a small bowl.
- 3. Pour the sauce evenly over the noodles, using a handful of noodles to wipe the bowl clean so you don't lose any of the sugar.
- 4. Toss gently with your hands to separate the noodles and distribute the sauce, then add the green onions and toss again to mix.
- 5. Notes: Remember that the chili will grow more pronounced within a few hours, so err on the cautious side if you are not eating the noodles immediately. For best flavor, cover and put aside for several hours at room temperature or store overnight in the refrigerator. Toss before eating to redistribute the seasonings. Garnish with green onion slices. These will last 4 to 5 days, sealed airtight and refrigerated. Flavor peaks in spiciness on the second day.
RICE NOODLE SALAD
This salad is easy, sweet, spicy, nutty and light. Many friends request this for get-togethers, and our family enjoys it at least once a month for dinner. To make it a main dish, I add marinated and grilled teriyaki chicken.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8-10 servings.
Number Of Ingredients 16
Steps:
- Cook noodles according to package directions. Meanwhile, in a large salad bowl, combine the spinach, carrot, pineapple, cilantro and onion. , In a blender, combine the dressing ingredients; cover and process until blended. Drain noodles and rinse in cold water; drain well. Add to spinach mixture. Drizzle with dressing and toss to coat.
Nutrition Facts : Calories 149 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 238mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
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