Monday, February 27, 2012

Easy Salad with Cooked Asian Dressing


Unless you like the fresh, raw and sometimes nearly tasteless taste of vegetables in a salad, you’d most likely scour for salad dressing before you take your fill. Of all the usual salad dressings available, the Asian dressing is my absolute favorite.

I have no idea why they call it Asian or if dressings should be made in a specific way to deserve the name. All I know is I typically associate dressings with the term Asian if it perfectly mixes sweet, salty and spicy tastes.

Ingredients for the Salad:

1 head of lettuce, small
1 hardboiled egg, sliced
3 pieces black olives, sliced
1 pc. tomato, seeded and sliced
¼ carrot, sliced thinly
¼ onion, sliced
2 pcs. ham, sliced
30 grams cottage cheese, cubed
30 grams cheddar cheese, cubed

Ingredients for the Dressing:

1 chicken bouillon cube
1 cup water
3 tsp. sugar
1 tsp. hoisin sauce
1 tbsp. lemon juice
½ tsp. pepper
¼ tsp. dried, crushed oregano
¼ tsp. garlic powder

Procedure:

1. In a small pan and under low heat, boil one cup of water and dissolve bouillon cube

2. Add sugar and mix well.

3. Add hoisin sauce.

4. Add pepper and lemon juice.

5. Add oregano and garlic powder.

6. Let dressing cook before serving with salad ingredients. Serves 3.

Wife’s Verdict:

If a traditional chef read all this he’d probably scold us. The ingredients for both the salad and the dressing don’t seem to respect any known traditional lists for what would be considered Asian. It’s as if we just threw in everything and anything in there. To me though, what’s important is the taste. The sugar, salt and spice are seemingly in there in harmony.

Jan’s Quip: “A little nutritious with a hint of the opposite."

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