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6 servings
suggest servings
| Peanut ginger dressing | |||
| 1/4 | cup | peanut butter | |
| 1/4 | cup | water | hot |
| 1/3 | cup | cider vinegar | |
| 2 | tablespoons | soy sauce | |
| 1 | tablespoon | ginger root | fresh, grated |
| 1 | teaspoon | garlic | minced |
| salad | |||
| 7 | cups | shrimp | and scallops, cooked, and chilled |
| 3 | medium | cucumbers | pickling, halved lengthwise, seeded and thinly sliced crosswise |
| 2 | medium | sweet red bell peppers | cored, seeded and thinly sliced |
| 1 | cup | cilantro leaves | chopped, optional |
| 1/2 | cup | scallions, spring or green onions | sliced |
Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth.
Whisk in vinegar, soy sauce, sugar, gingerroot and garlic.
Add remaining ingredients.
Toss to mix. Makes about 12 cups/ 6 servings.
For a spicier version, sprinkle with crushed red pepper.
Where is "Pasta" in the recipe? I added cooked spaghetti (broken into small pieces) into the salad. The dressing was pretty nice, adding some red pepper flakes for a kick. This would make a great salad using cooked chicken, too.
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+3
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| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 356mg | 15% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 2.0g | 10% |
| Sugars 4.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 29% | Vitamin C | 93% | |
| Calcium | 3% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
How is this calculated?| Not a member? You can still rate this recipe! |
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General:Pepper is the dried berry of Piper nigrum. This vine which can grow up to ten feet tall is indigenous to India and Asia. Pepper is actually berries that are picked about nine months after flowering. ...
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