THAI SALAD JAMIE OLIVER RECIPES

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CRUNCHY THAI SALAD RECIPE | JAMIE OLIVER | FOOD NETWORK



Crunchy Thai Salad Recipe | Jamie Oliver | Food Network image

Provided by Jamie Oliver

Categories     main-dish

Total Time 20 minutes

Prep Time 20 minutes

Number Of Ingredients 21

Noodles
Bean sprouts
Finely sliced green and red peppers
Baby spinach
Finely sliced and seeded red or green chiles
Rocket (arugula)
Sliced scallions
Peeled, seeded and sliced cucumbers
Finely sliced Chinese and Savoy cabbage
Whole sugar snap peas
Mint, basil and coriander (cilantro)
Lightly toasted cashew nuts or sesame seeds, for garnish
4 tablespoons fresh lime juice
3 tablespoons olive oil
1 tablespoon sesame seed oil
1 tablespoon soy sauce
Large pinch brown sugar
1 tablespoon ginger, peeled and finely chopped
1/2 clove garlic, finely sliced
1 red chili, seeded and finely sliced
1 large handful fresh coriander (cilantro) and basil, chopped

Steps:

  • Cook the noodles as normal and prepare all the vegetables while the noodles are cooking. When they are done rinse under cold water and add to the salad.;
  • Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;

CAMPBELL'S® SLOW COOKER SAVORY POT ROAST - ALLRECIPES



Campbell's® Slow Cooker Savory Pot Roast - Allrecipes image

This tender pot roast is braised to perfection in a mixture of Campbell's® Condensed Cream of Mushroom Soup, onion soup and recipe mix, carrots, and potatoes.

Provided by Campbell's Kitchen

Categories     Campbell's Kitchen

Total Time 8 hours 10 minutes

Prep Time 10 minutes

Cook Time 8 hours 0 minutes

Yield 6 servings

Number Of Ingredients 5

1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request)
1 (2 ounce) pouch Campbell's® Dry Onion Soup and Recipe Mix
6 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
1 (3 pound) boneless beef bottom round roast or chuck pot roast

Steps:

  • Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.
  • Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.

Nutrition Facts : Calories 683.4 calories, CarbohydrateContent 42 g, CholesterolContent 147.1 mg, FatContent 33.3 g, FiberContent 6.8 g, ProteinContent 50 g, SaturatedFatContent 12.5 g, SodiumContent 1356.9 mg, SugarContent 6.4 g

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CRUNCHY THAI SALAD RECIPE | JAMIE OLIVER | FOOD NETWORK
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Reviews 4.5
Total Time 20 minutes
Category main-dish
Cuisine asian
  • Mix all of the ingredients together in a jam jar, shake and pour over the salad. Garnish with cashew nuts or sesame seeds.;
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