Twice Cooked Rice with Vegetables Toasted Sesame Dressing 1/2 cup White or brown rice, cooked 2 cups Chopped Vegetables 2 cups Vegetable oil 2 tbsp 1. In a hot skillet, sautĂŠ vegetables for about 3 minutes. 2. Add rice and cook an additional 3 minutes. 3. Add Toasted Sesame Dressing and stir to coat rice and vegetable mixture. Serve as a side dish to chicken, beef, or fish. 3-4 Servings
Cucumber Wasabi Vinaigrette Cusabi Dressing 1 cup Wasabi 1 tbsp Light soy 1/4 cup Rice wine vinegar 1/4 cup Canola oil 1/2 cup Sesame oil 1/4 cup 1. Mix together with a hand blender (or blender) the cusabi dressing, wasabi, light soy, rice wine vinegar, canola oil and sesame oil. Drizzle, dip and serve with Asian inspired dishes or on sushi.
Blushing Raspberry Honey Vinaigrette Salad Raspberry Honey Vinaigrette Grapes - red, seedless, halved Strawberries - stem removed, sliced Mandarin oranges Grapefruit - fresh, segments Almonds - sliced, toasted Spring salad mix or seasonal greens
2 cups 1 1/4 lbs 1 1/4 lbs 2 1/2 lb 2 1/2 lb 10 oz 5 lbs
1. In a mixing bowl combine and toss 1 oz each of grapes and strawberries and 2 oz each of grapefruit and orange segments and 1 1/2 oz of Cranberry Citrus Vinaigrette Dressing. 2. Place fruit mixture over salad greens and garnish with 1/2 oz of toasted sliced almonds. 20 Servings