Satisfy salad cravings with 2 delectable dishes


POSTED: Wednesday, January 13, 2010

Give yourself a break from all those rich holiday foods of the past few months and treat yourself to deliciously satisfying salads.

The Jicama Salad is great as either a salad or a sandwich filling. Asian Salad with Sesame Vinaigrette is as beautiful to look at as it is good to eat, making it perfect for a potluck.



1 medium jicama (chop suey yam)
1 Japanese or English cucumber
1/2 cup thinly sliced red onion
1/2 cup thinly sliced radishes
2 tablespoons currants
3 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 clove garlic, minced
Salt to taste
Pinch of ground red pepper

Pare and cut jicama into 1/2-inch cubes. Cut cucumber in half lengthwise, then into 1/4-inch slices.

In bowl, combine jicama, cucumber, onion, radishes and currants.

Combine remaining ingredients; pour over vegetables and toss.

Chill several hours. Serve on bed of greens. Serves 4.

Note: This is also a great filling for pita bread or a tortilla wrap.

Approximate nutritional analysis, per serving (based on four servings and not including salt to taste): 50 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 10 mg sodium, 11 g carbohydrate, 1 g fiber, 3 g sugar, 1 g protein



1 package (8.75 ounce) soba noodles
1 small carrot, shredded in long strands
1 small daikon, shredded in long strands
6 leaves romaine lettuce, torn
6 leaves red leaf lettuce, torn
1 red bell pepper, sliced
1 yellow bell pepper, sliced
4 ounces fried tofu, sliced
8 ounces water chestnuts, sliced
1 can (11 ounce) mandarin orange wedges, drained
1 can (20 ounce) lychee, drained and cut into quarters
» Dressing:
1/4 cup toasted sesame seed
1/2 cup brown sugar
1 teaspoon salt
1 teaspoon pepper
1/4 cup salad oil
1/2 cup lime juice
6 tablespoons mirin
1 cup rice vinegar
1/2 cup tamari or soy sauce
4 teaspoons sesame oil

Cook soba noodles according to package directions, rinse, drain and cool.

In large bowl, toss noodles with carrot and daikon.

Put lettuce on large serving platter. Top with noodle mixture, peppers, tofu, water chestnuts, mandarin oranges and lychees. Chill until ready to serve.

Combine dressing ingredients; mix well. Serve with salad. Serves 10 to 12.

Approximate nutritional analysis, per serving (based on 10 servings): 350 calories, 12 g fat, 1.5 g saturated fat, 0 mg cholesterol, 1100 mg sodium, 55g carbohydrate, 5 g fiber, 24 g sugar, 10 g protein

Approximate nutritional analysis, per serving (based on 12 servings): 290 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 950 mg sodium, 46 g carbohydrate, 4 g fiber, 20 g sugar, 9 g protein


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