Best Winter Salad With Hoisin Vinaigrette Recipes

Mixed Salad With Hoisin Vinaigrette image

Provided by KelBel

Time 5m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons white wine vinegar
1 tablespoon finely chopped peeled fresh ginger
1 teaspoon Dijon mustard
1 1/2 tablespoons hoisin sauce
2 teaspoons canola oil
1 1/2 teaspoons low sodium soy sauce
1 teaspoon toasted sesame oil
1 large garlic clove, minced
1 cup cherry tomatoes, halved
1/4 cup chopped green onion
1 (8 ounce) package field greens mixed salad greens
1/2 cup carrot, shredded

Steps:

Combine vinaigrette ingredients in a food processor; process until well combined.
Toss salad ingredients together.
Top with vinaigrette, toss together and serve.

Nutrition Facts : Calories 123.6, Fat 7.5, SaturatedFat 0.8, Cholesterol 0.4, Sodium 379.7, Carbohydrate 13.4, Fiber 2.5, Sugar 7, Protein 2

Winter Salad with Hoisin Vinaigrette image

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons hoisin sauce
1 tablespoon distilled white vinegar
3 tablespoons grapeseed oil or safflower oil
1 tablespoon toasted sesame oil (such as Asian)
1 5 to 6 ounce bag mesclun
1 8-ounce can sliced water chestnuts, drained
1 small red onion,thinly sliced

Steps:

Combine hoisin sauce and vinegar in a bowl. Slowly whisk in both of the oils until emulsified.
combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat.
tranfer to serving bowl and top with red onion, thinly sliced.

Light Chinese Chicken Salad With Hoisin Vinaigrette image

Provided by Boo Chef in West Te

Categories < 30 Mins

Time 20m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breast halves, about 6 ounces each
salt & fresh ground pepper
4 teaspoons peanut or vegetable oil
1/3 cup rice vinegar
3 tablespoons hoisin sauce
1 1/2 tablespoons low sodium soy sauce
1 tablespoon grated fresh ginger
1 carrot, peeled and shredded
1/2 medium napa cabbage, sliced thin crosswise about 4 cups
1/2 large red bell pepper, stemmed seeded and sliced thin about 1 cup
1 cup bean sprouts
2 scallions, sliced thin
1 tablespoon minced fresh cilantro leaves
1 cup chow mein noodles

Steps:

Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add ½ cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces.
Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside.
Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.

Nutrition Facts : Calories 188.5, Fat 6.7, SaturatedFat 1.1, Cholesterol 45.9, Sodium 373.7, Carbohydrate 11.7, Fiber 1.6, Sugar 4.2, Protein 20.2

Grilled Steak and Asparagus Salad with Hoisin Vinaigrette image

Yield Serves 6

Number Of Ingredients 17

For vinaigrette
1/4 cup hoisin sauce
1/4 cup white wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4 teaspoons minced peeled fresh ginger
1 tablespoon soy sauce
2 teaspoons hot Chinese-style mustard or Dijon mustard
For salad
1 tablespoon black peppercorns
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 1-pound top sirloin steak (about 1 inch thick)
Nonstick olive oil spray
1 1/4 pounds thin asparagus spears, trimmed
3 thin red onion slices
Orange slices

Steps:

Make vinaigrette:
Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
Make salad:
Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.