Asian Flare Salad...

This is just an idea for you.... a lot of parts to this salad are "choose your own adventure" if you know what I mean- pick what you like and as much of it that you prefer... no measuring on this one! Let your taste buds be your guide!

Ingredients:

Lettuce or Cabbage

Carrots, shredded

Broccoli or cucumber, chopped

Bean Sprouts

Snap Peas

Bell Pepper, sliced

Fresh Mint, chopped

Grilled or Browned Chicken Tenderloins

Toasted Almond Slivers or Slices

A few Shakes of Sesame Seeds

Dressing:

1 TBSP Soy Sauce

1 TBSP Rice Vinegar

2 TBSP Grape Seed Oil

1 tsp Sesame Seed Oil

2 tsp creamy peanut butter

1/4 tsp grated ginger

Chicken:

I actually made my chicken in the crock pot for this salad. I added a splash of soy sauce, a splash of chicken broth, and a pinch of grated ginger. I cooked it on low for 3 hours. That's it. Then I chopped it up and threw it on top, super simple, super tasty!

Peanut Asian Salad Dressing...

NOTE: I have updated the last two posts with pictures, sorry I posted them without pictures initially, someone has been doing a hack job on my blog and stealing my recipes, pictures and posts... lame huh??? Anyhow, without further a-do... here's the latest:

The other night I was in the mood to mix things up a bit from my ordinary salad dressings and think outside the box :) So... I came up with this tasty dressing for on top of an "Asian Style" salad. I have made it 3 times since, changing it a bit each time, but I have finally landed on the "official one". I will post the salad recipe tomorrow, but for now I will tempt you with the dressing...

Ingredients:

1 TBSP Soy Sauce

1 TBSP Rice Vinegar

2 TBSP Grape Seed Oil

1 tsp Sesame Seed Oil

2 tsp creamy peanut butter

1/4 tsp grated ginger

Directions:

Combine, shake and serve over Asian Flare Salad or as a dipping sauce for grilled chicken tenderloins.

Sauteed Green Beans...

Super simple, so fresh, so crisp, compliments anything perfectly. You can't go wrong.

Ingredients:

1 lb. fresh green beans, ends trimmed

2 cloves garlic, minced

a drizzle of expeller pressed coconut oil

sea salt

pepper

Directions:

After rinsing your green beans, discarding small or shriveled ones, trimming the ends and cutting them into bite sizes, toss them in boiling water to blanch them for 2-3 minutes. Then throw them right into a skillet over medium heat with a drizzle of expeller pressed coconut oil and freshly minced garlic cloves. Toss every few minutes for 5-6 minutes, depending on how crunchy you like them. Season with sea salt & pepper and serve! Enjoy!!