Best South Sea Salad Recipes

SOUTH SEA SALAD

South Sea Salad image

This is one of my favorite salad recipes passed on to me from my friend Pam D. A wonderful light and crunchy salad. Great with seared Ahi tuna.

Provided by lillianes

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 20m

Yield 12

Number Of Ingredients 11

Ingredients

1 large head romaine lettuce, chopped
1 large head bok choy, chopped
½ cup sliced almonds
½ cup sunflower seed kernels
2 (3 ounce) packages ramen noodles, crumbled (flavoring packets reserved for other use)
2 (15 ounce) cans mandarin oranges, drained
2 tablespoons butter
½ cup olive oil
¼ cup white sugar
¼ cup vinegar
1 tablespoon soy sauce

Steps:

Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
Drizzle dressing over the salad and toss to coat.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 23.8 g, Cholesterol 5.1 mg, Fat 18.3 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 4.3 g, Sodium 393.1 mg, Sugar 12.1 g

BUTTER SEARED BLACK SEA BASS WITH SHAVED FENNEL-CITRUS SALAD - TASTE OF THE SOUTH

Butter Seared Black Sea Bass with Shaved Fennel-Citrus Salad - Taste of the South image

Butter Seared Black Sea Bass with Shaved Fennel-Citrus Salad Save Recipe Print Yields: 4 servings Ingredients 1 lemon, zested and juiced 2 tablespoons olive oil 1 tablespoon sugar 1 ½ teaspoons kosher salt, divided ¾ teaspoon ground black pepper, divided 1 small fennel bulb, cored and thinly sliced, fronds reserved 1 small navel orange, ...

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

1 lemon, zested and juiced
2 tablespoons olive oil
1 tablespoon sugar
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper, divided
1 small fennel bulb, cored and thinly sliced, fronds reserved
1 small navel orange, segmented
1 small grapefruit, segmented
½ cup halved Castelvetrano olives
4 (6-ounce) black sea bass fillets, skin on
2 tablespoons unsalted butter
Garnish: fennel fronds, fresh grapefruit zest, ground black pepper

Steps:

In a large bowl, whisk together lemon zest and juice, olive oil, sugar, ½ teaspoon salt, and ¼ teaspoon pepper until smooth. Gently stir in fennel; cover and refrigerate at least 30 minutes. Gently stir in orange segments, grapefruit segments, and olives.
Season fillets with remaining 1 teaspoon salt and remaining ½ teaspoon pepper. In a large cast-iron skillet, melt butter over medium-high heat. Add fillets, flesh side down; cook, turning once, until golden brown and firm to touch, about 6-8 minutes per side. Serve over Fennel-Citrus Salad. Garnish with reserved fennel fronds, zest, and pepper, if desired.