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30 Recipes Collection

Salad      

Number04

Asian Summer Salad

What you Need

Cutting Board and Carving Knife
Kettle
Colander
Bowl and Spoon

Salad

8 oz uncooked vermicelli pasta

2 (~1 cup) carrots, julienned

2 baby (~1 cup) zucchini, peeled, julienned

3 green onions, sliced thin

12 oz roast chicken breast, cubed

Dressing

3 tablespoons soy sauce

1 tablespoon sugar

⅛ teaspoon cayenne (red) pepper

1 teaspoon ginger root, minced

1 clove garlic, minced

What to do

What to Do

Break dry vermicelli pasta into quarters (~2½-inch lengths).
Cook pasta according to package instructions; drain, rinse and chill.
Combine cut vegetables, cubed chicken and chilled vermicelli in a large bowl.
Combine dressing ingredients in a small bowl.
Pour dressing over salad; toss to coat; cover and chill at least one hour before serving.
Garnish with ground peanuts
1 tablespoon fresh herb ≈ 1 teaspoon dried herb; ⅛ teaspoon garlic powder ≈ 1 clove pressed garlic ≈ ½ teaspoon minced garlic

Nutrition

Nutrition Facts: Servings: 4; Amount per serving: Calories 625; Total fat 32.4g 50%; Saturated fat 15.9g 80%; Cholesterol 144mg 48%; Sodium 1740mg 73%; Carbohydrates 37g 12%; Fiber 4.6g 33%; Sugars 8g 16%; Protein 46.2g 92%; Based on DV of 2000 calories per day
Variation Substitute rice sticks for vermicelli; break-up/chop rice sticks
Ziploc
Saran
ReynoldsWrap