Cajun Shrimp Salad

Cajun Shrimp Salad

Fresh and spicy and easy to make. Also, upon self reflection, my ideal salad contains corn, red peppers and tomatoes 🙂

~Morenita Uno

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Vegan Black Bean and Quinoa Salad

Vegan Black Bean and Quinoa Salad

This is super yummy! I left out the cilantro and coriander and added two ears worth of fresh corn.

~Morenita Uno

Vegan Sweet and Spicy Asian Salad

Serves 4

Ingredients:

1 block tofu

cornstarch

2 tbsp sriracha

6 tbsp sugar

2 tbsp rice vinegar

1 can mandarin oranges (don’t dump the juice!)

2 tbsp soy sauce

2 tbsp ketchup

1 tbsp cornstarch

chow mein noodles

green onions, chopped

sliced almonds

red bell pepper, thinly sliced

lettuce mix

1 tbsp sesame oil

3 tbsp white vinegar

1 clove garlic, minced

1 tsp salt

Instructions:

The night before, place tofu block in strainer over a bowl in the fridge. This will keep it firm and help it not to fall apart.

30 minutes before dinner, prep lettuce. Mix sesame oil, white vinegar, garlic and salt and toss with lettuce. Divide between four plates. Top with mandarin oranges, chow mein noodles, almonds, red pepper, and green onions. Set aside.

Slice tofu into 1/2 inch thick pieces. Dip in cornstarch.

In small saucepan, mix sriracha, soy sauce, ketchup, sugar, vinegar, and cornstarch. Heat until thick. Thin to desired salad dressing-like consistency with mandarin orange juice.

Fry tofu slices in oil until crispy and brown. Toss in sauce and place to the side of the salad. Drizzle left over sauce over salads.

–by Morenita A

Crock Pot Buffalo Chicken Salad

Serves Two

Ingredients:

1 chicken breast

1 1/2 tsp ranch dressing powder

4 ounces buffalo sauce

1 head lettuce of your choice

2 green onions

blue cheese (optional)

blue cheese or ranch dressing

Instructions:

5 hours before dinner, place chicken breast, ranch powder, and buffalo sauce in crock pot. Turn on high and ignore it for about 4 1/2 hours.

30 minutes before dinner, squish chicken with a wooden spoon (it sort of shreds the chicken). Turn off crock pot and drizzle chicken with a little extra sauce. Or a lot of extra sauce if you like life spicy.

Prep lettuce. Chop up green onions. Plate lettuce topped with green onions, blue cheese crumbles, and chicken. Add dressing.

–by Morenita A

August Challenge!

SALAD MONTH!!!!

Our goal this month is to flex our culinary muscles and transform the simple and often-boring salad. We each are to make six main-dish salads: 3 with meat, 2 vegetarian, and 1 vegan. The only rule is that they must be hearty enough that my significant other (Hops) doesn’t feel the need to race off to McDonald’s for his favorite heart attack in a wrapper, the McGangBang.

 

–by Morenita A