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Crispy Chinese Salad With Kiwi Vinaigrette Recipe
|Radicchio||4 Ounce, torn into 1-inch pieces to make 1 1/2 cups (1 Small Head, Packed)|
|Napa cabbage leaves||10 Large, cut into 1-inch squares, thick stems discarded to make 3 cups (Packed)|
|Romaine lettuce head||1⁄4 Small, torn into 1-inch pieces to make 1 cup (Packed)|
|Bean sprouts||3 Ounce, rinsed, dried, and cut into thirds|
|Ginger piece||1 (Fresh, About The Size Of A Quarter)|
|Kiwi||2 Large, peeled and coarsely chopped (Or 3 Small Kiwis)|
|Fresh lime juice||4 Teaspoon|
|Oriental sesame oil||1 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Orange juice/Water||3 Tablespoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Peeled chopped jicama/Peeled chopped apple||1 Cup (16 tbs) (1/2 Inch Pieces)|
|Carrot||1 Medium, peeled and thinly sliced|
Serving size: Complete recipe
Calories 6489 Calories from Fat 903
% Daily Value*
Total Fat 107 g164.3%
Saturated Fat 2.9 g14.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6100 mg254.2%
Total Carbohydrates 1188 g396%
Dietary Fiber 16.7 g66.8%
Sugars 41.2 g
Protein 559 g1118.9%
Vitamin A 3006.6% Vitamin C 3081.5%
Calcium 1466.9% Iron 2077.9%
*Based on a 2000 Calorie diet
(Greens may be refrigerated overnight.) To Make Vinaigrette: In a food processor with the metal blade, process ginger until minced, scraping sides of bowl.
Measure 1 teaspoon and return to processor.
Add kiwi and process until pureed.
Add lime juice, oils, orange juice, salt, and honey and process until mixture is smooth and creamy.
Remove to small bowl or jar.
(Dressing may be refrigerated up to 3 days.) This makes about 3/4 cup.