Best Best Oriental Salad Recipes

Best Oriental Salad Dressing image

Provided by Gatorbek

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
1 tablespoon sesame oil
2 tablespoons rice vinegar (whatever you have) or 2 tablespoons white vinegar (whatever you have)
1 tablespoon tomato paste or 1 1/2 tablespoons ketchup
1 tablespoon soy sauce
1/2 teaspoon salt (to taste)
1 teaspoon fresh ginger, minced or 1/2 teaspoon dry ginger powder
1/2 cup celery, sliced or 1 teaspoon celery salt
1/4 cup green onion, chopped (white onion will work, too)

Steps:

Combine all ingredients in blender and blend at medium speed 3-4 seconds until celery is finely grated.
This can be served immediately, but the flavors will blend better if refrigerated about an hour before serving.
The fewer substitutions you have to make, the better, of course, but I've used each of these at one time or other, and still been happy with the results. Send me any other substitutions you've tried!

Best Oriental Salad image

Provided by Nichole McGhee

Time 30m

Number Of Ingredients 10

1 bag of prepared coleslaw cabbage mix
2 bunch green onions
3-4 Tbsp butter
2 pkg ramen noodles - discard spice pack
4 Tbsp sesame seeds
1/2 c sliced almonds
2 Tbsp soy sauce
1/4 c white vinegar
1/2 c sugar
3/4 c vegetable oil

Steps:

1. Chop green onions and add to coleslaw mix. Chill.
2. Break up the ramen noodles and brown in 3-4 tbsp of butter. Add sesame seeds and almonds to toast. Set aside to cool.
3. Mix soy sauce, vinegar, sugar, & oil in sauce pan and bring to boil. Boil for 1-2 minutes, or until the sugar has completely dissolved. Place in separate container and chill.
4. Just before serving add the toasted noodle mix and the dressing to the coleslaw mix.

Best Dressed Oriental Spinach Salad image

Provided by Pam-I-Am

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb fresh spinach
8 slices bacon
3 hard-boiled eggs
1 cup fresh bean sprout
3/4 cup canola oil
1/4 cup vinegar
1/4 cup sugar (or splenda to equal 1/4 cup)
1/3 cup catsup
1 teaspoon Worcestershire sauce
1/4 cup grated onion

Steps:

Clean and prepare spinach. (You can also use fresh bagged spinach) Place in large bowl.
Rinse bean sprouts and toss them with the spinach.
Fry bacon to be crisp, drain on paper towels and break up into small pieces.
Peel hard boiled eggs and chop. Place in small bowl.
Mix dressing in a jar or cruet. Shake vigorously.
Place the spinach in individual bowls. Put some bacon and chopped egg on top of each salad. You can drizzle some dressing on it or leave the person to do that themselves.
Enjoy!

Nutrition Facts : Calories 736.6, Fat 65.8, SaturatedFat 11, Cholesterol 189.8, Sodium 752.5, Carbohydrate 25.2, Fiber 3.2, Sugar 19.6, Protein 14.5