Try this Split Spun Salad recipe, or contribute your own.

Still searching for what to cook ?

Name: Split Spun Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4
Cuisine: American
Ingredients: 1 Cucumber; peeled, seeded and; 8 Green onions; 2 tb Canola oil; ; matchsticks; 2 Romaine lettuce leaves; ; thinly sliced -; 1 Carrot; cut into; 1/2 c Rice wine vinegar; 4 Plum tomatoes; cut into; 1 ts Toasted sesame oil; 1/2 Head iceberg lettuce; 2 tb Brown sugar; 1/4 ts Black Pepper freshly ground; ; 1/4"; Freshly ground pepper to

Find the most delicious recipes here

INGREDIENTS

1 Cucumber; peeled, seeded and
8 Green onions
2 tb Canola oil
; matchsticks
2 Romaine lettuce leaves
; thinly sliced -
1 Carrot; cut into
1/2 c Rice wine vinegar
4 Plum tomatoes; cut into
1 ts Toasted sesame oil
1/2 Head iceberg lettuce
2 tb Brown sugar
1/4 ts Black Pepper ; freshly ground
; 1/4"
Freshly ground pepper to

Servings

INSTRUCTIONS

Chop the green onions in two where the green stem starts turning a darker colour. Chop the white bulb coarsely and set aside. Chop the dark green tops diagonally and set aside separately. Put the onion whites, tomatoes, cucumber and carrot into a large serving bowl and toss well. In a small bowl or blender, beat the canola oil, sesame oil, wine vinegar, brown sugar and black pepper, youll have about 2/3 cup of dressing. Add to the hard ingredients, toss well and let sit for 30 minutes. Drain off and reserve the dressing, you now have about 1/2 cup. Put the hard ingredients in a salad spinner set over a bowl and spin for about 20 turns. You will spin off and extra 1/8 cup more of the dressing. Now you have only 1/8 cup of the dressing on the hard ingredients. Transfer these vegetables onto a plate and set aside. Tear the soft ingredients, the salad greens, into small 2 inch pieces - a size thats easily handled on a fork - and wash them well. Put into the salad spinner and spin 20 times to remove excess liquid. Add the reserved green onion tops to the salad greens. Just before serving, put half the greens in the salad spinner, followed by the vegetables and finally the remaining greens. Pour in the dressing and spin 10 times. You extract about 1/2 cup of the dressing in the process, leaving only 1/4 cup coating the salad ingredients. Transfer the salad to a large bowl, sprinkle with the pepper and toss well. The surplus dressing can be stored in the refrigerator for another day, but should be used before the week is out. The recipe makes enough for 12 servings when spun off in this way. To serve, divide among individual plates. Be sure to toss the vegetables with the greens at the last moment. This will protect the leaves from wilting.

NOTES

Alert editor

Split Spun Salad

1 Cucumber; peeled, seeded and
8 Green onions
2 tb Canola oil
 ; matchsticks
2 Romaine lettuce leaves
 ; thinly sliced -
1 Carrot; cut into
1/2 c Rice wine vinegar
4 Plum tomatoes; cut into
1 ts Toasted sesame oil
1/2 Head iceberg lettuce
2 tb Brown sugar
1/4 ts Black Pepper freshly ground
 ; 1/4"
 Freshly ground pepper to

Chop the green onions in two where the green stem starts turning a darker  colour. Chop the white bulb coarsely and set aside. Chop the dark green  tops diagonally and set aside separately.    Put the onion whites, tomatoes, cucumber and carrot into a large serving  bowl and toss well.    In a small bowl or blender, beat the canola oil, sesame oil, wine vinegar,  brown sugar and black pepper, youll have about 2/3 cup of dressing. Add to  the hard ingredients, toss well and let sit for 30 minutes. Drain off and  reserve the dressing, you now have about 1/2 cup.    Put the hard ingredients in a salad spinner set over a bowl and spin for  about 20 turns. You will spin off and extra 1/8 cup more of the dressing.  Now you have only 1/8 cup of the dressing on the hard ingredients. Transfer  these vegetables onto a plate and set aside.    Tear the soft ingredients, the salad greens, into small 2 inch pieces - a  size thats easily handled on a fork - and wash them well. Put into the  salad spinner and spin 20 times to remove excess liquid. Add the reserved  green onion tops to the salad greens.    Just before serving, put half the greens in the salad spinner, followed by  the vegetables and finally the remaining greens. Pour in the dressing and  spin 10 times. You extract about 1/2 cup of the dressing in the process,  leaving only 1/4 cup coating the salad ingredients.    Transfer the salad to a large bowl, sprinkle with the pepper and toss well.  The surplus dressing can be stored in the refrigerator for another day, but  should be used before the week is out. The recipe makes enough for 12  servings when spun off in this way.    To serve, divide among individual plates. Be sure to toss the vegetables  with the greens at the last moment. This will protect the leaves from  wilting.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (243g)
Recipe Makes: 4 servings

Calories: 184
Calories from Fat: 86 (47%)

Amt Per Serving		% DV

	Total Fat 9.5g	13 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 3.1g
Cholesterol 0mg		0 %
Sodium 30.1mg		1 %
Potassium 394mg		10 %
Total Carbohydrate 22.4g		7 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 19.2g
Protein 2.3g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 184

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe