Sunday, June 8, 2008

Luau Salad Revisited

An adaptation of Cheesecake Factory’s Luau Salad
photo from the Cheesecake Factory

1 bag of mixed greens
2 Grilled chicken or one grilled turkey breasts, cubed
Handful sugar snap peas, chopped
½ cucumber, chopped of sliced thin with a peeler
Mango, skinned and cubed
4 ounces carrots, peeled into thin sliced with peeler
1 ounce green onions, sliced thinly
1 teaspoon salt
1/4 teaspoon ground black pepper

Optional (I made the salad without these and it was still Mmmmm good)
Red bell pepper, sliced into thin strips
Yellow bell pepper, sliced into thin strips
Handful fresh green beans, blanched, cut into 3-inch pieces
1/2 Red onion, cut into small pieces

1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar
1/4 cup granulated sugar
1 teaspoon sesame oil

Top with:
8 (6-inch) egg roll wrappers, fried crisp AND sweet and sour sauce
OR simply use wonton crisps from the Asian food aisle
Handful toasted macadamia nuts, chopped
2 tablespoon sesame seeds

Place the lettuce, chicken, vegetables, and mango into a large mixing bowl. Season the ingredients with salt and pepper.

Whisk together the balsamic vinaigrette, seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.

Sprinkle individual salads with macadamia nuts and sesame seeds and wonton crisps (Otherwise, wonton’s will get soggy in the salad bowl).

Serves 4.

** To make it just like Cheesecake Factory’s use egg roll wrappers and all optional ingredients. Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Garnish each salad with some thin sliced carrots and green onions.

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