Teriyaki salad dressing
Many people don’t really know how to make the easy Teriyaki Restaurant Salad Dressing. Anyone can make this recipe since it is so simple. You will need brown rice, water, mushrooms, green onions, teriyaki sauce, and a little oil or butter. The easy Teriyaki salad dressing is a favorite in many households. It is surprisingly easy to make and can be prepared in minutes from start to finish.
Teriyaki Restaurant Salad Dressing
Teriyaki Salad Dressing – Ideal main dishes
Teriyaki salad dressing is a true staple of the healthy diet and can be enjoyed in many different varieties. But what does a teriyaki restaurant salad have to do with anything? When you take all those ingredients that make up the perfect salad and mix them together with some Teriyaki sauce, it’s unbelievably delicious.
- 3 cups Romaine Lettuce
- 3 Hard Boiled Eggs
- 1 can of Mandarin Oranges
- ¼ cup of Onion, diced (optional)
- Salt & Pepper to taste
- Teriyaki Sauce
Here is a quick how-to on how to make your own Teriyaki restaurant salad:
- Put one handful of mixed greens in your bowl.
- Sprinkle in some cucumbers, tomatoes, carrots, celery sticks, and jicama sticks if you want.
- Add a tablespoon of walnuts or almonds if desired.
- Throw in a small handful of blueberries if possible.
- Then, add in some Teriyaki sauce and mix it all together with a wooden spoon or some chopsticks.
- Add some shredded cheese to top off the salad.
- Drizzle your favorite teriyaki salad dressing and enjoy!
Prepare Teriyaki Salad Sauce
Background information: Sometimes the simplest things create the most amazing results, so use this to know how to go about making teriyaki salad dressing, either for yourself or for other people you care about. Knowing how to make a restaurant salad is an incredibly valuable tool that you can use over and over again as much as you’d like without any trouble at all. When you’re going about making a salad, make sure you follow the instructions carefully. First off, you want to start by cutting some of your vegetables in a size that’s small enough to fit into your bowl. To know which size is perfect, simply look at the size of your bowl and then use a ruler to find out how much an inch is. Then measure out one inch of each vegetable order from smallest to largest in order for it to fit into your bowl nicely. After that, put these vegetable chips into your bowl and mix in the vegetables with your hands. Remember to keep your vegetables cut and you’ll have a great teriyaki salad dressing in no time.
Also, remember that cooking your vegetables takes much longer than it does when you’re eating them raw. When you’re taking the time to cook them, consider making sure that a little bit at a time and work slowly as you don’t want your salad to be soggy. For best results, make sure you’ve pre-cooked all the vegetables before adding them to your bowl, and then add your sauce along with the vegetables. This will ensure that they don’t turn to mush when mixing your salad. And last but not least, keep in mind that salads are meant to be crunchy. So, when you’re combining the ingredients together, make sure that they’re not too soft and that they’ve had enough time to soften up.
Other Teriyaki Salad Recipes
Teriyaki Chicken Salad
Teriyaki chicken salad is a great dish to make, as you can adjust the ingredients to suit your tastes. It’s relatively easy and quick to prepare, with a minimum of fuss. The recipe below combines chicken, rice noodles, and water chestnuts with vegetables in a tasty teriyaki sauce.
Teriyaki Chicken Salad – Delicious dish not to be missed
- 250 g chicken breast fillet, cooked and diced
- 175 g dried rice noodles (vermicelli)
- 1 medium carrot, peeled and cut into matchstick strips
- 1/2 cup water chestnuts, sliced 2 cm thick
- 2 cups salad leaves
- Sherry teriyaki sauce to serve.
- Cook the noodles in a large saucepan of boiling water for about 10 minutes, or until tender. Drain well after rinsing under cold running water.
- Prepare a large serving platter for the salad leaves. Arrange the noodles, carrot, and water chestnuts on top of the greens and drizzle with the teriyaki sauce.
- Sprinkle with chicken pieces and serve immediately.
- Before coating everything with teriyaki salad dressing, top with shredded seaweed, sesame seeds, and onion slices.
Tips & Tricks
- Remember to keep the teriyaki sauce hot so that the chicken and noodles don’t get cold.
- ·Once you’ve made the salad, you can make up a double batch of noodles which will keep for a couple of days in the refrigerator. To use, reheat in a saucepan and add more teriyaki sauce if necessary.
- You could also use chicken breast fillets for this recipe instead of the pre-cooked diced meat. Just make sure to slice them into bite-size chunks before cooking so that they don’t dry out during cooking time.
- Not fond of the sherry teriyaki sauce? If you don’t have any, try substituting it with a honey glaze to give a sweeter flavor.
- For a different flavor, add a few strips of lemon zest in addition to the sherry.
- To suit your own tastes, you can customize the ingredients. I personally like the combination of chicken and noodles, but my husband prefers rice vermicelli instead. Whatever you like is fine – just remember to make sure they all complement each other!
- Make sure that the water chestnuts are sliced as thinly as possible so that they cook quickly during cooking time.
Rascals teriyaki grill salad dressing recipe
This is the recipe for Rascals Teriyaki Grill Salad Dressing, a creamy, salty dressing with an Asian flair. The teriyaki flavor is slightly sweet and tangy and pairs well with leafy greens like spinach. This dressing has just four ingredients making it easy to make but also nutritious as all of the ingredients are whole foods!
- 1/2 cup raw almond butter
- Add 3 tablespoons of water (as needed)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Combine all ingredients in a small bowl. If the mixture is too thick, add more water (up to 1/4 cup). Store in an airtight container and place in the refrigerator where it will last for up to four days.
- 1/4 Cup of dressing is about 100 calories and contains 12 grams of fat (including 1.5 grams of saturated fat).
- Preparation time: 5 minutes
- Nutrition Facts: 1/4 Cup = 100 calories, 12 g fat, 1.5 g saturated fat, 3 g carbohydrate, 2 g fiber, 4 g sugar, 6 g protein
- Cost per serving: $0.10
This recipe will add a little more than 300 calories and 42 grams of fat (including 7 grams of saturated fat) to your day if you use the whole recipe which is approximately 3 servings (it goes a long way).
The cost of this recipe will range from $5.85 to $6.23 if you use the whole recipe (this includes the cost of the optional poppy seeds as you’ll need 1/4 cup for 4 servings if you don’t want to add them yourself) meaning it will be more expensive than many commercial teriyaki salad dressing recipes or homemade dressings which are much lower in calories and fat.
Rascals teriyaki grill salad dressing
Things to pay attention to
- The dressing is nutritious because all of the ingredients are whole foods and contain lots of nutrients!
- This recipe is a little higher in fat than some commercially bottled dressings as well as many homemade ones but the difference in calories is negligible and it’s still a healthy option.
- The best part about this dressing is that it’s quick and easy to make!
- This recipe was submitted by a SparkPeople user and has not been tested by our food editors.
Tips & Tricks
- This dressing will thicken up if you add more water so keep that in mind when you’re adding other ingredients.
- If you’re not a fan of poppy seeds, just leave them out of your dressing and everything will be good.
- This dressing is very versatile and can be used to make a delicious poached chicken salad (add some spinach, mushrooms, hard-boiled eggs, and salt & pepper for a real treat).
- Store the dressing in an airtight container between layers of waxed paper (or plastic wrap) in the refrigerator for up to four days. When you’re ready to use it, just let it sit at room temperature until it softens and becomes creamy again.
- If you want to thicken your dressing, even more, add a couple of tablespoons of flaxseed where you add the water. You can also add some flaxseed to the poppy seed mixture as well for thickening.
Teriyaki Pasta Salad
This Teriyaki Pasta Salad is a recipe with a twist. This salad features your favorite pasta mixed with stick carrots, red peppers, green onions, and ranch dressing. I mixed all the ingredients in a large bowl to ensure just the right balance of flavors and textures before adding some pasta and tossing it all together. The result was an easy dish that’s perfect for summer potlucks or picnics!
Teriyaki Pasta Salad
- ½ cup pasta sauce (see the tip below for alternate use)
- ¼ cup water (or vegetable broth)
- 2 strips of bacon, cooked and crumbled
- ⅓ cup shredded carrots
- ⅓ cup shredded red bell pepper
- ⅓ cup chopped green onion (with most of the white ends removed)
- ¼ teaspoon dried oregano, crushed or ¼ teaspoon fresh oregano, minced + a few tablespoons of olive oil to drizzle over salad before serving.
If you have fresh basil, parsley, or cilantro on hand, you can add a few fresh sprigs of each to this salad for some nice flavor.
- Cook the pasta according to the package directions.
- While pasta is cooking, cook bacon in a skillet over medium heat until crispy and add to bowl with salad ingredients.
- In a small bowl, whisk together the water or stock, ½ cup of pasta sauce, and dried oregano (fresh herbs if you have them). Add this mixture to the bacon and vegetable mixture in the bowl. Toss everything together until combined well with no dry spots left from not having mixed well enough before adding it into your salad!
- In the same little bowl where you mixed the stock and pasta sauce, whisk together ⅓ cup of vegetable broth (I had on hand and was using a vegetable broth made from carrots). Pour this into your pasta and toss everything together again.
- Transfer your salad to a serving bowl or platter. Drizzle about 1 tablespoon of olive oil over top for added flavor.
- Add about ¼ cup of pasta and toss it all together. This is how I added the pasta to the salad:
- a. Add about 2 tablespoons of the salad to a serving bowl and top with ¼ cup of pasta.
- b. Stir the pasta in with the rest of the salad ingredients.
- c. Repeat step 6a until your salad is complete or you run out of ingredients!
Serve and enjoy!
Tips & Tricks
- Need a great vegetarian or vegan pasta sauce, but don’t want to take the time to make your own? Look for a jar (about 16 oz.) of Newman’s Own Organic Pasta Sauce (their marinara flavor works well in this recipe) at your local grocery store. This sauce is awesome because it’s organic, gluten-free, and vegan-friendly!
- If you want to add some extra protein or fiber to this teriyaki salad dressing, try using whole wheat small bowtie pasta instead of regular white pasta. It’s what I use in this recipe.
- If you’re looking for a vegan pasta sauce, I recommend Gimme Some Oven – the best vegan Alfredo sauce I’ve ever tasted!
- Top this salad with vegan chicken strips or vegan crumbles such as Gardein – they make great salads with fresh veggies!
Teriyaki Beef Salad
If you’re looking for a way to spice up your lunches, you’ve found it! Here’s a recipe on how to make Teriyaki Beef Salad. All the ingredients can be found in your local grocery store, so what are you waiting for?
Teriyaki Beef Salad
- 1/2 pound lean beef, thinly sliced
- 1 head of lettuce, washed, dried, and torn into bite-size pieces
- 3 scallions, chopped into 1-inch lengths
- 3/4 cup teriyaki sauce
- In a large skillet, cook the beef over a medium flame until browned. Drain the meat in a colander, then place on paper towels to blot out excess grease.
- In a large bowl, toss together the lettuce and scallions. Add the cooled meat to the salad bowl and save any extra dressing for later use. Add 3/4 cup of teriyaki sauce on top of the teriyaki salad dressing and toss to combine well.
- Chill the salad for an hour and serve over the lettuce.
Tips & Tricks
- You can add pineapple chunks for a sweeter taste and extra crunch.
- Serve with seafood or tofu for another layer of flavor and texture.
- Serve the unused portion of the teriyaki sauce over fish or chicken to give it a new taste and zing!
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