Recipe by BonApetit.com Servings: 4 8 oz. rice vermicelli noodles 3 tablespoons vegetable oil, divided 1 large shallot, thinly sliced into rings Kosher salt 6 scallions, thinly sliced 1 1/2 tablespoons finely chopped garlic 1 1/2 tablespoons finely chopped ginger 1/4 cup reduced-sodium soy sauce 1/4 cup fresh
Tagged as: cucumber
Creamy Potato Salad
Developed by Marisa Moore, MBA, RDN, LD Servings: 12 Serving Size: ½ cup 1 tablespoon salt 2 large white potatoes 2 medium carrots, peeled and snapped in half 1 cup sweet peas 2 strips bacon, cooked 3 large hard-boiled eggs, peeled ½ cup diced sweet onion ½ cup
Tatsoi, Mizuna and Edamame Salad with Sesame Dressing
Recipe by VegetarianTimes.org Servings: 4 Sesame Dressing: 3 Tbs. roasted sesame oil 2 Tbs. tahini 2 Tbs. seasoned rice wine vinegar 1 Tbs. low-sodium soy sauce Salad: 1 1/2 cups frozen shelled edamame, thawed 2 cups tatsoi leaves 2 cups mizuna 1 cucumber, peeled and sliced 1 8-oz.