Steamed Vegetable Salad With Macadamia Dressing Recipes

Steps:

• Whisk dressing ingredients in a bowl and season with salt.
• Working in batches, steam vegetables until crisp-tender, 2 to 4 minutes. Halve steamed asparagus spears and carrots lengthwise.
• Arrange vegetables on a platter before seasoning with salt, drizzling with dressing, and garnishing with herbs.

Steps:

• Mix all dressing ingredients together in a small bowl and set aside.
• Fill a large pot with water, until it's just below the steamer insert.
• Bring to a boil and put the string beans and carrots in the steamer basket.
• Cover and cook about 3 minutes.
• Add the corn, yellow squash, zucchini, and broccoli.
• Recover and cook another 2 minutes, or until veggies are as tender as you'd like.
• Place the veggies on a platter.
• Arrange the corn around the edges and sprinkle them with the Spike seasoning.
• Drizzle the dressing over the other veggies and top with the cheeses.
• Cover with foil for a few minutes before serving.

Steps:

• In a small bowl, mix the first six ingredients., In a stockpot, place steamer insert or basket over 2 in. of water. Place green beans, broccoli and carrots in insert. Bring water to a boil. Reduce heat to maintain a simmer; steam vegetables, covered, 5-7 minutes or just until crisp-tender. Add spinach; cook, covered, 1-2 minutes longer or until spinach is wilted., Transfer vegetables to a large bowl. Add ginger mixture; toss to combine. Just before serving, sprinkle with peanuts, cilantro and julienned ginger.

Steps:

• To make the dressing, place the honey, soy, sesame seeds, garlic, salt and pepper in a small bowl and stir to combine. Set aside.
• Steam vegetables for about 6 minutes.
• Spoon over the honey sesame dressing.
• Great with grilled chicken, fish or meat.