The caesar salad dressing is easy to make and only requires a bowl and whisk. It is light, healthy, and flavorful without needing much salt. Whisk together minced garlic, dijon mustard, Worcestershire sauce, lemon juice, and red wine vinegar. While adding oil, whisk until the dressing is smooth and creamy (not oily). Add 1/8 tsp. of black pepper and 1/2 tsp. of salt to taste.
Is Kani Salad nutritious? Kani salad is a Japanese take on crab salad made with thin crab sticks and julienned crunchy vegetables, dressed with a spicy mayonnaise dressing, and topped with panko for an extra crunch. It is similar to the Kani salad you get at the sushi bar or a Japanese steakhouse. However, it can be made healthier by reducing the amount of mayonnaise used or using lower-fat mayonnaise.
You only need a few ingredients for the easy mayo-based dressing and five ingredients total for the green salad recipe.
What you’ll need is as follows: Crab sticks, mango, panko, carrot, and cucumber with dressing.
For the dressing, combine all of the ingredients in a bowl whisk until smooth and creamy. Taste and adjust the seasoning to your liking. Add the crab sticks, the cucumber, carrot, and mango that have been julienned. Add the dressing. Toss well. Serve in a shallow bowl or serving plate. Top with panko and additional dressing.
Hot Kani Salad is spicy but it’s also sweet and sour. The veggies and panko are crunchy, and the dressing gives it a nice spicy creaminess. Kani salad can be kept in the refrigerator for up to three days in an airtight container.
Greek salad is low in calories and high in nutrients, giving you a healthy serving of vitamin A and vitamin C, potassium, iron, and phytonutrients. These nutrients lower your chance of developing diseases like cancer and heart disease.
Below are the ingredients for one of the best green salad recipes.
- 4 large vine tomatoes, cut into irregular wedges
- 1 cucumber, peeled, deseeded, then roughly chopped
- ½ a red onion thinly sliced
- 16 Kalamata olives
- 1 tsp dried oregano
- 85g feta cheese, cut into chunks (barrel-matured feta is the best)
- 4 tbsp Greek extra virgin olive oil