Kale Salad

Take a break from the same old lettuce salad. Try this creative mix of kale, tomato, and sweet pepper tossed with a captivating Asian dressing.

Ingredients: 

• 3   cups finely chopped fresh kale leaves
• 1   plum tomato, chopped
• 1/3  cup chopped red sweet pepper
• 1/4  cup pitted ripe olives, quartered lengthwise
• 3   radishes, thinly sliced and halved if desired
• 2   green onions, sliced
• 2   tablespoons raw sunflower kernels

Asian Dressing:

• 3   tablespoons lemon juice
• 3   tablespoons water
• 2   tablespoons reduced sodium soy sauce
• 2   teaspoons olive oil
• 1/2  teaspoon onion powder
• 1/4  teaspoon garlic powder

   

  Directions:

  
  

  1. In a large bowl, combine kale, tomato, sweet pepper, olives, radishes, green onions, and sunflower kernels. Toss gently to mix.

  2. Drizzle Asian Dressing over vegetables. Toss gently to coat. Makes 4 (1-cup) side-dish servings.

   

  NoteAsian Dressing: In a screw-top jar, combine lemon juice, water, reduced-sodium soy sauce, olive oil, onion powder, and garlic powder. Cover and shake well. Chill until ready to serve or for up to 1 week. Makes 1/2 cup.

   

  Source: Food.com

Cashew Chicken Stir-Fry

Soy sauce, oyster sauce, and chili paste make a flavorful sauce for this chicken and vegetable meal. Poblano chile peppers give the dish a little heat.

Ingredients:

• 12   ounces skinless, boneless chicken breast halves
• 1   tablespoon soy sauce
•  Dash ground white pepper
• 3   tablespoons water
• 2   tablespoons organic granulated sugar or sugar
• 2   tablespoons soy sauce
• 2   tablespoons oyster sauce
• 2  2  teaspoons red chili paste
• 2   tablespoons canola oil or cooking oil
• 1   small red onion, halved lengthwise and thinly sliced
• 6   green onions, bias-sliced into 2-inch pieces
• 4   cloves garlic, minced
• 1  8  ounce can sliced water chestnuts, drained
• 1 - 2   large dried poblano or ancho chile peppers, broken into large pieces and seeds discarded or 1/2 to 1 teaspoon crushed red pepper, optional
• 1   cup lightly salted roasted cashews
• 2   cups hot cooked jasmine, basmati or white rice

   

  Directions:

   

  1.Cut chicken into 1/2-inch pieces. Places chicken in a medium bowl. Add 1 tablespoon soy sauce and white pepper; toss gently to coat. Set aside.

   

  For sauce:

  
  

  1. In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.

  2. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.

  3. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add water chestnuts and dried chile peppers, if you like. Cook and stir about 1 minute more or until heated through. Remove large pieces of chili pepper, if using. Stir in cashews. Serve with rice. Serves 4.

   

  Source: bhg