Salads

Crispy Shrimp Ginger Salad

Course Salad
Servings 2

Ingredients

  • 1/2 lb shrimp (shelled & deveined)
  • spring mix lettuce
  • 1 tomato
  • 1 cucumber
  • oil for frying
  • salt & pepper
  • 1/2 cup flour or cornstarch
  • 1/4 cup mayonnaise
  • 1/4 cup TonTon Ginger Dressing

Instructions

  • Combine mayo & ginger dressing in a bowl, stir & set aside
  • Chop tomato & cucumber
  • Heat oil in a pan. Mix flour, salt & pepper. Bread shrimp in flour. When oil is hot, fry shrimp for 2 to 3 minutes or until golden brown.
  • Rest fried shrimp on a rack.
  • When shrimp has been fried, put shrimp into a bowl & mix well with creamy ginger sauce.
  • On a plate, place spring mix, tomato, cucumber, & drizzle on Ginger Dressing.
  • Arrange shrimp on top of salad & serve.

Avocado & Ham Salad

Course Salad
Servings 2

Ingredients

Instructions

  • Halve the avocado & scoop out the seed. Skin avocado & slice thin. Place slices on the plate.
  • Dice ham into cubes. Place diced ham on plate in center of avocado slices.
  • Season to taste with TonTon Ginger Dressing.

Avocado Shrimp Boat Salad

Course Salad
Servings 2

Ingredients

Instructions

  • Halve avocado & scoop out seed. Remove the rest of inside & cut to preferred size.
  • Halve peeled boiled shrimp.
  • Mix avocado, shrimp, & TonTon Ginger Dressing
  • Fill avocado skin with shrimp mixtures.

Ginger Salad

Course Salad
Servings 1

Ingredients

Instructions

  • Cut lettuce and vegetables into bite-size pieces and place into bowl.
    Top with Tonton Ginger Dressing.

Notes

This dressing goes great with any salad.

Enoki Mushroom Salad

Course Salad
Servings 2

Ingredients

Instructions

  • Cut stems off red radishes and slice very thin. Place radish slices in cold water for 5 minutes. Drain in a colander.
  • Heat salted water untilboiling. Cook enoki mushrooms for 10 seconds and drain. Place in water until mushrooms are chilled.
  • Drain and cut stems off enoki mushrooms.
  • Arrange radish and enoki mushrooms on a plate. Season with Tonton Vinaigrette Dressing to taste.

Notes

Hot mustard goes well with Tonton Vinaigrette Dressing

Mixed Vegetable Salad

Course Salad
Servings 1

Ingredients

Instructions

  • Peel asparagus tips. If too hard, remove.
  • Heat salted water until boiling; add asparagus. Cook 10 seconds and drain. Place in water until cold. Halve asparagus.
  • Cut lettuce and arrange vegetables on a plate. Pour Tonton Vinaigrette Dressing
    over them.

Notes

This dish makes a great light meal.

Bean Sprout Salad

Course Salad
Servings 1

Ingredients

  • 1/2 tsp salt
  • 1/4 cup bean sprouts
  • 2 leaves green leaf lettuce
  • 1 leaf red leaf radichio
  • 2 cherry tomatoes
  • TonTon Vinaigrette Dressing
  • hot mustard or horseradish

Instructions

  • Heat salted water until boiling, add bean sprouts. Heat 10 seconds, then drain.
  • Place in cold water until chilled, then drain.
  • Place vegetables on plate. Pour TonTon Vinaigrette Dressing over them & serve.

Notes

Dressing goes well with hot mustard or horseradish.

Cabbage Salad

Course Salad
Servings 2

Ingredients

Instructions

  • Cut cabbage into 4 wedges. Core each.
  • Cut each wedge into thin slices for delightful crispy and sweet cabbage taste.
    Place cabbage into cold water for 5 to10 minutes. Drain in a colander.
  • Slice & place vegetables on a plate – green leaf lettuce first, then cabbage, broccoli, tomatoes, and cucumbers. Pour Tonton Vinaigrette Dressing over them.
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