The Edmond Sun


April 14, 2014

Spring is for salads, but make healthy choices of ingredients


MEMPHIS — Chinese Chicken Salad

with Peanut Dressing

Serve 4.


For the Peanut Dressing:

1/4 cup rice wine vinegar

2 tablespoons creamy peanut butter

1 teaspoon finely grated fresh peeled


1 tablespoon soy sauce

1 tablespoon honey

2 teaspoons toasted sesame oil

1/2 cup canola oil

Pinch of red pepper flakes (optional)

Kosher salt and freshly ground pepper For the salad:

1/2 cup Peanut Dressing

1/2 cup fresh snow peas

1 bag (5 ounces) Spring Mix salad blend

2 cups shredded cooked chicken

2 carrots, peeled and shredded on the large holes of a traditional grater

1/4 cup thinly sliced scallions

1/4 cup fresh cilantro leaves

1/2 cup chopped roasted peanuts

2 limes, quartered, for garnish


1. For the Peanut Dressing: In a small bowl whisk together the vinegar, peanut butter, ginger, soy sauce, honey, sesame oil, canola oil, and red pepper flakes. Season with salt and pepper to taste.

2. For the salad: Bring salted water to a boil in a medium pot. Add snow peas and cook until vibrant green and crisp tender, 1 to 1.5 minutes. Drain the peas and immerse in an ice water bath to stop the cooking process. Drain again and place in a large salad bowl.

3. Add the salad blend, chicken, carrots, scallions, cilantro, and peanuts and toss. Add the dressing to taste and gently toss to coat. Garnish with lime wedges. Serve immediately.

Note: To save time, pick up a roasted rotisserie chicken at your local grocery for this recipe.

Source: “Simply Salads,” Jennifer Chandler

Wild Arugula, Summer Squash

and Asparagus with a Fried Egg

and Hot Pickled Peppers

Serves 4.


16 asparagus spears

1 medium summer squash

7 tablespoons extra-virgin olive oil

Fine sea salt and freshly ground black pepper

2 garlic cloves, gently smashed and peeled

4 large eggs

1/2 pound baby or wild arugula

1 tablespoon balsamic vinegar

1 tablespoon chopped hot pickled

peppers, plus more to taste


1. Trim asparagus and cut in half crosswise, then either halve or quarter the spears lengthwise, depending on thickness. Cut squash in half lengthwise, then cut in 1/3-inch diagonal slices.

2. In large nonstick skillet, heat 2 tablespoons oil over medium-high heat; add asparagus and season with generous pinch of salt and pepper. Reduce heat to medium and cook, stirring occasionally, until tender — about 8 minutes. Transfer to large plate.

3. Add squash to skillet and season with a pinch of salt and pepper. Cook, stirring occasionally, about 5 minutes or until tender. Using a slotted spoon, transfer to plate with asparagus.

4. Add 2 tablespoons of the remaining oil and garlic to the skillet. Heat over low heat, stirring and tilting the pan to keep garlic submerged (do not brown the garlic) until tender, 5 to 7 minutes. Using a slotted spoon, removed and discard garlic.

5. Crack the eggs in the skillet and season with salt and pepper. Cook over medium-high heat about 2 minutes. Remove from heat and let stand while you prepare salad.

6. In a large bowl, combine arugula, remaining 3 tablespoons oil, vinegar, 1/4 teaspoon salt and a generous amount of pepper. Toss to combine; adjust seasoning if necessary.

7. Divide arugula, asparagus and squash among 4 plates. Top each with 1 egg, then sprinkle hot peppers over the top.

Source: “Salads: Beyond the Bowl,” Mindy Fox

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