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Salad-Asian Summer Recipe

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This recipe for Salad-Asian Summer is from The Dietz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Salad
Ingredients:  
Ingredients:  
8 oz Uncooked vermicelli
¾ cup Julienne carrots, 2”
¾ cup Julienne zucchini, 2”
¾ cup Red bell pepper
⅓ cup Sliced green onions w/tops
¾ lb Turkey or chicken breast, cut ½ inch thick
Directions:
Directions:
Break vermicelli into quarters. Cook, drain and rinse under cold running water using colander. Place vermicelli in large colander bowl and set aside. Cut carrots and zucchini into julienne strips cut strips into 2” pieces. Chop bell pepper and sliced green onions. Cut turkey into thin pieces, 2” long. Add vegetables and turkey to pasta.
 

Dressing
Ingredients:  
Ingredients:  
¼ cup Vegetable oil
3 Tbls Rice vinegar
3 Tbls Soy sauce
2 tsp Sugar
1/8 tsp Ground red pepper
1 tsp Finely chopped, peeled fresh gingerroot
1 clove Garlic, pressed
Chopped peanuts or cashews and fresh cilantro
Directions:
Directions:
For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in bowl. Peel ginger root finely chop. Add ginger root and garlic and mix well using whisk.

Pour dressing over salad, toss. Cover and refrigerate at least 1 hour to allow flavors to blend.
Garnish with chopped nuts and cilantro, if desired.
Number Of Servings:
Number Of Servings:
6

 

 

 

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