Bowl ‘Em Over with Satisfying Salads
Salads make the perfect summer lunch. But with the right fixings, they can serve as a satisfying dinner entrée as well. The trick is in the mix, which should keep things light but still include goodies your family can really sink their teeth into: fish or chicken for protein, nuts or croutons for crunch, whole-wheat pasta or ancient grains for staying power. As a finishing touch, pour on a knockout dressing that ties everything together. All you need to make your own is a neutral oil, an acid like Kikkoman Rice Vinegar and traditionally brewed Kikkoman Soy Sauce for savory deliciousness.
- Pasta salad looks eastward in this Chilled Peanut Noodle Salad. The sumptuous dressing blends Pearl Organic Soymilk Original with peanut butter, Kikkoman Soy Sauce and Rice Vinegar. The recipe is cool and filling enough to serve as a main dish, and it showcases fresh vegetables—putting the best of summer on one plate.
- These days, ceviche is so cool, it’s hot. This South American seafood salad uses citrus juice or vinegar to “cook” the fish, but our Ensalada Pescado Del Norte twists tradition by zapping the fish in the microwave with a little Kikkoman Soy Sauce. With avocado, chiles and cilantro it’s muy delicioso.
- June is National Turkey Lovers’ Month and it’s easy to love turkey with this Quick Chinese Turkey Salad—which is even easier to prep thanks to packaged salad greens and leftover turkey. What really makes the salad sing is the dressing, which transforms five simple ingredients—including Kikkoman Soy Sauce and Rice Vinegar—into authentic Chinese flavor.