Spring Roll Salad
Shocker alert, I actually made something healthy! If you love Spring Rolls then this is the salad for you! I had it for lunch today and I’m serving it for dinner tonight. The flavors in this refreshing salad are amazing. This recipe is adapted from the magazine Cuisine At Home. It actually calls for shrimp, but I made it with chicken. Or you could leave the meat out altogether and make it a vegetarian dish. It has rice noodles in it, which also makes it gluten free. I love the taste of red curry paste, fresh ginger, cilantro, mint, and all the crunchy vegetables along with the noodles. I topped it with cashews because that is what I had in my pantry, but you can use peanuts or whatever nuts you like. The salad is then topped with crispy wontons. The vinaigrette dressing is to die for and I would make it just to eat on a regular salad too. I know a lot of you have asked for a healthy recipe from me, so here it is. You could leave out the wontons if you really want a low calorie meal, but I think just a few added to this delicious salad, really makes it Spring Roll worthy. Today is Tuesday and I’m counting down the days until Sunday. Our youngest son P.J. will be flying home from NYC for his Spring Break. I so look forward to making his favorite meals. His all time favorite is this wonderful recipe I have for Mac and Cheese and I will have to post it soon. I also will be making Buttermilk pancakes, french toast, beignets, homemade baked ziti and gingerbread cookies. This is why I have chosen to eat healthy before Sunday. Let me know what you think of my healthy meal, and what you would like to see me post next. I love all your comments, and would love some suggestions on what you would like to see! Thanks, and here’s to healthy eating! Stacey
This recipe makes about 7 cups
2 boneless skinless chicken breasts cut into strips and then marinate into the following;
Marinate:
1 tsp red curry paste
1 tsp sugar
1 tsp canola oil
pinch of salt
For the Vinaigrette;
Combine; Whisk in:
3 Tbs. fresh lime juice
2 Tbs sugar
1 Tbs Fresh ginger, minced
2 tsp fish sauce
2 tsp Sriracha hot sauce
2 Tbs canola oil
For the Salad:
Soak; Drain and Rinse:
2 oz dry rice noodles
Prepare; Add:
3 cups iceberg lettuce chopped
1/2 cup carrot, julienned
1/2 cup cucumber, seeded, sliced into half-moons
1/2 cup fresh bean sprouts
1/2 cup red bell pepper, diced
1/4 cup cilantro leaves
1/4 cup torn fresh mint leaves
softened rice noodles
Assemble salad with:
Marinated chicken
Crispy wontons: Slice wonton wrappers into strips and fry in hot oil until brown and crispy, drain on paper towels
Chopped cashews or peanuts about 1 cup
Prepared vinaigrette
Marinate Chicken with curry paste, sugar, oil, and salt for at least 15 minutes. Meanwhile, prepare the vinaigrette and salad components.
Combine lime juice, sugar, ginger, fish sauce, and sriracha sauce for the vinaigrette in a bowl. Gradually whisk in the oil and set aside.
Soak noodles in boiling water until soft, 3-4 minutes. Drain and rinse in cold water, pulling apart any clumped noodles with your fingers.
Prepare vegetables and herbs for the salad, keeping each separate.
Heat 2 Tbs canola oil in a wok and cook chicken for about 5 minutes or until cooked through.
Assemble salad altogether in a large bowl and toss with chicken and vinaigrette. Top with cashews and crispy wontons.
16 Comments
zitaca
26 Feb 2013 10:02 pm
Again beautiful photos that make this dish so inviting. I love crunchy and this dish would certainly fill that bill and of course my tummy!!! YUMMY!!!
Stacey
Hi Zitaca, thanks for the nice comments on the photos, I'm trying so hard to make the photograph as wonderful as the recipe! This recipe is truly something healthy that I could eat everyday of the week! Thanks, Stacey
Susan
26 Feb 2013 11:02 pm
Looks very good!! Enjoy your time with PJ!!
Stacey
Hi Susan, Thanks again for entertaining my husband, and this is a wonderful Salad recipe, that I'm sure all your girls would enjoy! I appreciate your comments as always! Thanks, Stacey
Helen
27 Feb 2013 02:02 am
Well since I rarely ever cook, the recipes are the least of my interests in your blog. I come here to see your photos and read your writing because you are an artist both in and out of the kitchen. 🙂 When I read your blog I don’t think about making these dishes, I think about wishing I had someone in my house who loves to cook as much as you do!! Thanks and keep it going!
Stacey
Helen, I so appreciate what you have to say. I really consider this comment an honor coming from you. You are truly one of the best writers I have ever come across besides my son. Thank you for reading my blog even though you don't like to cook. I hope I can inspire your creativity! Thanks, Stacey
Phyllis Gehrt
27 Feb 2013 03:02 pm
Stacey, I love reading your recipes and the pictures. You are an amazing cook.
Stacey
Hi Phyllis, you are so kind to take the time to read my blog. It truly is my passion and brings me such comfort and joy! Thanks, Stacey
Laura Tick
27 Feb 2013 10:02 pm
I will put this on the menu for this week! Sounds delish and healthy! Enjoy your time with PJ. Sam will be home from SCAD on 3/15 and I will be cooking all his favorites too!
Stacey
Hi Laura, I had it again last night, I'm truly addicted to this salad. You can keep adding fresh lettuce if you have any left over to mix with the rest of the salad to eat for the next few days! Let me know how you like it. Thanks for the nice comment, Stacey
Kristi Kleban
02 Mar 2013 01:03 am
This looks like a wonderful gluten-free option for me!
P.J. is one lucky boy to have a Mom who loves cooking for him!
Stacey
Hi Kristi, I will make this salad for you soon. It is my new favorite and I know you will love it too. It is a great gluten free recipe. Thanks my friend, Stacey
Mary
28 Mar 2013 12:03 pm
This salad looks so yummy and once again, your photos make it look even more delicious. My mouth is watering (and I haven’t had my big breakfast yet!). This is a great option for any meal with our warm weather kicking in so soon.
Stacey
Hi Mary, I will have to make this for you and Kristi some night. It is right up there with Sydneys Pho Soup! It is light and refreshing and the dressing is to die for! Thanks for commenting, Love Stacey
Cindi M.
06 Apr 2013 01:04 pm
I made this recipe and it was delicious! I love the combination of mint and cilantro and crunchy vegetables. I had never used rice noodles before but they are now one of my favorite things. The dressing is delicious and would taste good on any salad. I’ll be making this again and again.
Stacey
Hi Cindi, I'm so glad you liked the Spring Roll Salad, it is one of my favorites too. I can honestly say I have become addicted to it, and have to have it at least once a week! I will becoming up with more healthy recipes soon. Thanks for the nice comment, love, Stacey
Leave a Comment