SALAD LEAVES RECIPES RECIPES
TEA-LEAF SALAD RECIPE | EATINGWELL
Traditionally, the star of this famous Burmese salad, laphet, is made by fermenting just-picked tea leaves for several months underground. While laphet is starting to be imported, it is still hard to find. This version, using readily available green tea, offers a quick alternative. Mix the salad at the table so everyone can appreciate the diversity of ingredients--from crunchy to savory--that make it so special.
Provided by Kate Leahy
Categories Healthy Cherry Tomato Recipes
Total Time 30 minutes
Number Of Ingredients 18
Steps:
- To prepare dressing: Steep tea leaves in hot water for 3 minutes. Drain and press excess water out of the tea leaves (you can drink the tea). Let cool to room temperature.
- Combine the tea leaves, fresh garlic and salt in a mini food processor; pulse to combine. With the motor running, drizzle in 3 tablespoons oil and vinegar.
- To assemble salad: Make a bed of cabbage on a round, rimmed serving platter or in a shallow bowl. Spoon the dressing into the center. Arrange piles of tomatoes, jalapeño (or serrano), fried garlic, peanuts and split peas around the dressing. Drizzle oil, lime juice and fish sauce over the top and sprinkle with cilantro, shrimp powder (if using) and crushed red pepper. Mix tableside with 2 forks.
Nutrition Facts : Calories 180.1 calories, CarbohydrateContent 13.6 g, FatContent 12.6 g, FiberContent 4.5 g, ProteinContent 5.1 g, SaturatedFatContent 1.2 g, SodiumContent 341.4 mg, SugarContent 2.7 g
TURNIP GREENS SALAD RECIPE: HOW TO MAKE IT
This Turnip Greens Salad was created using items from my garden. Because most people cook turnip greens, I wanted to present those same greens in a way that would retain their nutrient content. You can also add different kinds of meat, like cooked shrimp or chicken. —James McCarroll, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Side Dishes
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Trim and discard root end of turnip greens. Coarsely chop leaves and cut stalks into 1-in. pieces. Place in a large bowl. Add spinach, cucumber, tomatoes, cranberries, red onion and feta., Place garlic on a cutting board; sprinkle with salt. Using the flat side of a knife, mash garlic. Continue to mash until it reaches a paste consistency. Transfer to a small bowl. Whisk in oil, vinegar, mustard, pepper and cayenne until blended. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 161 calories, FatContent 10g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 203mg sodium, CarbohydrateContent 17g carbohydrate (12g sugars, FiberContent 3g fiber), ProteinContent 3g protein. Diabetic Exchanges 2 vegetable
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