This is a special recipe for salad that is not a lettuce salad. Great complement for Asian-influenced main dishes such as Teriyaki Pork.
- 1 head romaine lettuce or bok choy
- 1 bunch green onions, finely chopped
- 1Tbsp vegetable oil
- 4oz slivered almonds
- 2oz sesame seeds
- 2 pkg Ramen noodles, broken up (save seasoning packet for later use)
- 1 can mandarin oranges, drained.
Dressing:
- ½ cup sugar
- ½ cup vegetable oil
- ¼ cup vinegar
- 2 Tbsp soy sauce
- ½ tsp ginger
Place lettuce and green onions in large bowl. Saute oil, almonds, sesame seeds, and noodles in a skillet for about 10 minutes. Cool, then add to salad greens. Meanwhile, combine dressing ingredients in salad cruet. Chill.
Just before serving, toss gently with oranges and dressing.
Serves 4.
This is a fun dish to make during Thanksgiving week, when everyone is looking for something besides turkey dinner.
- 4 boneless skinless chicken breasts, cut into 2″ pieces
- ¾ cup onions, chopped
- 1 cup fresh cranberries
- 1 tsp salt
- ¼ tsp cinnamon
- ¼ tsp ginger
- 1 tsp grated orange rind
- ½ cup orange juice
- 3 Tbsp butter
- 2 Tbsp cornstarch
- 3 Tbsp brown sugar (optional)
Layer chicken pieces in bottom of slow cooker. Top with (in order) onion, cranberries, salt, cinnamon, ginger, orange rind, and orange juice. Cover and cook on low for 5 to 6 hours. Remove chicken pieces to a platter.
Melt butter in saucepan. Pour sauce from chicken into pan, reserving ½ cup. Add sugar to saucepan, if using. Heat to boil. Combine reserved sauce with cornstarch until smooth; add to sauce. Return to boil. Boil and stir one minute, until thickened. Serve over chicken.
Serves 4.
Citrus and sugar make it sweet; mustard and pepper make it spicy. All taken together, this is a savory treatment for your next grilling adventure.
- 1 tsp grated lemon peel
- ½ cup lemon juice
- 1/3 cup oil
- 2 Tbsp scallions, chopped
- 1 clove minced garlic
- 4 tsp sugar
- 1½ tsp salt
- 1 tsp Worcestershire sauce
- 1 tsp prepared mustard
- 1/8 tsp pepper
Mix together all ingredients. Pour over 4 1″ steaks, or a flank steak. Cover and marinate 30 minutes to 24 hours (longer is better).
Grill 6-7 minutes per side.