SALMON SALAD
Try this salmon salad in place of the standard tuna salad.
Provided by Jessica
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Crumble the salmon into a 1 quart bowl, removing any bones or skin.
- In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 3.7 g, Cholesterol 43.6 mg, Fat 7.4 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.6 g, Sodium 567.8 mg, Sugar 2.2 g
TOFU SALMON SALAD
I adapted this recipe to fit the Jorge Cruise 3 hour diet plan, from one that I usually make. Very nice in the summer. This makes 4 main course servings.
Provided by Wenstar
Categories Soy/Tofu
Time 12m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
- Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
- Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
- Pour the dressing over evenly and garnish with the sliced green onions.
- Serve with some steamed rice.
Nutrition Facts : Calories 368.4, Fat 18.5, SaturatedFat 3.3, Cholesterol 69.8, Sodium 1272.7, Carbohydrate 19.7, Fiber 7.2, Sugar 8.4, Protein 38.6
SPINACH AND TOFU SALAD
Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
- Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
- While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
- Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
- Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
- To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
- Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.
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