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Chicken & Mango Satay
4 (large) Chicken Breast Salt and pepper 2 mango, ripe but firm 30 to 35 bamboo skewers or cocktail toothpicks Thai Kitchen Peanut Satay Sauce Garnish with fresh mint leaves Bake or broil chicken breasts with a pinch of salt and pepper until fully cooked. Cut into (30-35) x 1-inch bite sized pieces. Peel mango
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Wild Rice Salad
375 ml (1 1/2cups) cooked Du Bois Wild Rice, cold 250 ml (1 cup) cooked, peeled shrimp 2 tomatoes 2 red apples, diced 2 green onions 1 celery stalk, diced Seasoning Mayonnaise Wash wild rice thoroughly. Add 125 ml (1/2 cup) wild rice to 375 ml (1 ½ cups) boiling water. Cover and simmer for
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Warm Apple and Fennel Salad
This is my kind of salad: Crunchy, tangy, light with a sweet finish of warm apples. I always use a firm apple that keeps a bit of texture when cooked. It’s a soothing fall and winter salad that is has nothing green. I’m known for making tart dressings, so if you like a sweeter profile,
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Tutti Fruitti Rice Salad
3 cups cooked Rice Select’s Texmati Brown Rice 3/4 cup dried cranberries 1 mango, chopped 3/4 cup chopped pecans, toasted* 3/4 teaspoon ground black pepper 1/2 cup raspberry vinaigrette dressing 1/4 cup plus two tablespoons fresh chopped parsley, divided In large bowl, combine rice, cranberries, mango, pecans, pepper, vinaigrette and 1/4 cup parsley. Toss well.
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Thai Caesar Salad
2 tbsp Thai Kitchen Premium Fish Sauce 1 tbsp fresh lemon juice 1 tsp fresh chopped garlic 1⁄2 tsp black pepper 3 tbsp olive oil 4 cups chopped romaine lettuce 1⁄2 cup grated parmesan cheese In a small bowl, combine fish sauce, lemon juice, garlic, pepper and olive oil. In a large salad bowl, toss
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Thai Beef Salad (Yam Neau)
8 oz. Beef Sirloin, sliced 2 tbsp. soy sauce 2 tbsp. vegetable oil 1 tsp. pepper 1/4 cup onion, sliced 1/4 cup tomato, sliced 1/2 cup cucumber, sliced 3 tbsp. green onions, sliced 1-inch pieces 2 leaves torn lettuce Dressing 2 tsp. bird’s-eye chili 4 tsp. garlic, minced 4 tbsp. fresh lime juice 4 tsp.
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Summer Seafood Salad
2 cups cooked and chilled Rice River Farms Premium Dry Roasted Wild Rice ½ pound cooked crab meat 1 can sliced water chestnuts, drained ½ cup sliced celery ¼ cup sliced green onions, including tops ¼ cup yogurt ¼ cup dairy sour cream 1 tbsp fresh lemon juice ¼ tsp hot pepper sauce ¼ tsp
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Summer Fresh Asparagus Salad
1 bag of mixed salad greens 1 head of boston lettuce cherry tomatoes (vine-ripened are best tasting) bunch of asparagus 1 small red onion Thinly slice red onion. Cut ½ inch off the asparagus stems and peel the bottoms of stems, wash well. Blanch asparagus quickly in boiling salted water. Cool in cold water. Toss
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Strawberry Romaine Salad
1 head Romaine, Boston or other leaf lettuce ½ pint strawberries, sliced ½ cu shredded Monterey Jack cheese ¼ cup chopped walnuts or pecans 1 (12oz) bottle Briannas Blush Wine Vinaigrette Dressing Tear lettuce into bite size pieces. Toast the chopped nuts 3 to 4 minutes in a 300° F oven. Combine the lettuce with
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