Recipes > Menus > Pan-Asian Repast Menu

Pan-Asian Repast Menu

The refreshing salad provides textural contrast. (Serves 6)

Be the first to rate it

Rate and Review Read Reviews (0)
Pan-Asian Repast Menu enlarge

Chicken and Potatoes over Sautéed Spinach

Asian salad*

Pineapple chunks with ground red pepper

* Combine 6 cups chopped romaine lettuce heart, 1 cup grated carrot, 1 cup chopped cucumber, and 1 cup halved grape tomatoes in a large bowl. Combine 1/4 cup rice wine vinegar, 2 tablespoons soy sauce, 1 1/2 teaspoons miso, 1 teaspoon minced garlic, and 1 teaspoon grated peeled fresh ginger in a small bowl. Add 1 tablespoon sesame oil and 1 teaspoon peanut oil, stirring constantly with a whisk. Drizzle dressing over greens; toss gently.

Cooking Light, March 2007

Add a Note
My Notes

(Only you will be able to view, print, and edit this note.)

Ratings and Reviews (0)

Be the first to rate it Add a Review

You Might Also Like

Related Menus

Home-Style Dim Sum Menu Home-Style Dim Sum Menu
Make-Ahead Breakfast Casserole Menu Make-Ahead Breakfast Casserole Menu
Chicken Tostada Meal Chicken Tostada Meal
advertisement
Stay connected with MyRecipes
Mobile
Add MyRecipes to:
My Yahoo! My Google My MSN My Netvibes
Give a Gift
About | Advertising | Careers | Contact | FAQ | Press | RSS | Site Map | Sweepstakes & Contests
Copyright © 2013 Time Inc. Lifestyle Group. All Rights Reserved. Use of this site constitutes acceptance of our Terms of Use and Privacy Policy (Your California Privacy Rights). Ad Choices