Friday, March 30, 2018

Spring Roll Salad

This light and tasty salad is the perfect appetizer for spring. Fresh greens are combined with peppers, herbs and shrimp, a healthy recipe that requires a lot of chopping but is easy to prepare.

See the pictorial and get preparation tips at Style Blueprint

Spring Roll Salad — Fresh, Light & Tasty

Prep time: 23 mins Total time: 23 mins

Author: Liza Graves

If you like fresh spring rolls, you'll love this adaptation, which uses the filling as the main meal. It's quick, easy and tasty!

Ingredients

2 cups chopped cabbage

1/2 orange bell pepper, chopped

1/2 yellow bell pepper, chopped

1/2 red bell pepper, chopped

1/2 English cucumber (or seeded regular cucumber) sliced in half, then chopped

1 cup cilantro, chopped

1 jalapeno, seeded and chopped

A handful of pea shoots

20 leaves of mint, chopped

10 large leaves of basil, chopped

1 cup edamame

Avocado (to garnish)

Green onions (to garnish)

Large leaves of Bibb lettuce (chopped if adding to salad, left whole if using to "wrap" the salad

1 pound shrimp, cooked, shelled, deveined and cut (lengthwise) in half

8 oz (approximately) thin rice noodles (found in the Asian section of the grocery store)

salt and pepper to taste

Dressing

3 tablespoons honey

3 tablespoons fish sauce (found in the Asian section of the grocery store)

3 tablespoons unseasoned rice vinegar

2 tablespoons water

Juice of two limes squeezed

2 garlic cloves, minced (or 1/4 tsp garlic powder)

2 tablespoons fresh grated ginger (or 1 teaspoon ginger powder)

1/4 cup diced shallots

Instructions

1. First, soak your rice noodles in a bowl/pot of warm water. Then, make the dressing as it gets better the longer it stands. Combine all ingredients, stir and set aside.

2. When you are finished making your dressing, your noodles are likely done. Rinse them with cold water so that they are no longer hot. Then, season the noodles with salt and black pepper to taste. Cut noodles into smaller pieces. (The easiest way to do this is with kitchen sheers — like 10 seconds easy!) Set aside.

3. Chop all your vegetables. When complete, toss with the rice noodles and the dressing. Use the Bibb lettuce as wrappers for the salad (refer to photo), or you can chop and add to the salad. When complete, garnish with green onions, avocado and sliced lime as well as any leftover herbs.



Recipe by StyleBlueprint at https://styleblueprint.com/everyday/recipe-rice-noodles-vegetables-shrimp-herbs/

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