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Eurasian Spinach, Arugula and Vermicelli Salad https://www.metro.ca/userfiles/image/recipes/salade-vermicelles-eurasienne-epinard-roquette-5090.jpg PT50M PT08M PT58M
Soak vermicelli in tepid water for 30 minutes. Heat a wok over high heat. Pour in oil and add vermicelli, onion and peppers. Stir fry 2 - 3 minutes, then add soybean sprouts and cook 1 - 2 minutes, lifting with a spatula. Transfer to a large, shallow serving dish in which vermicelli can cool quickly. Arrange arugula and watercress over the bed of vermicelli and drizzle with dressing. Garnish with a sprinkling of coriander and sesame seeds. Ginger dressing: In a small bowl, combine all ingredients except olive oil. Add olive oil in a thin stream, whisking to emulsify. Adjust seasoning.
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9 oz (250 g) rice vermicelli 4 tsp. (20 mL) vegetable oil 1/4 cup (60 mL) julienned onion 1/4 cup (60 mL) red pepper 1/4 cup (60 mL) julienned green pepper 3 1/2 oz (100 g) soybean sprouts 0.500 bunch of spinach 0.500 bunch of watercress or arugula, washed and spun as required, chopped fresh coriander to garnish toasted sesame seeds
Eurasian Spinach, Arugula and Vermicelli Salad

Eurasian Spinach, Arugula and Vermicelli Salad

Rate this recipe
2 Votes
  • Lactose-free
4
servings
0:50
Preparation
0:08
COOKING
0:58
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 9 oz
    (250 g)
    rice vermicelli
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    900 g, SELECTED VARIETIES


  • 4 tsp.
    (20 mL)
    vegetable oil
  • 1/4 cup
    (60 mL)
    julienned onion
  • 1/4 cup
    (60 mL)
    red pepper
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  • 1/4 cup
    (60 mL)
    julienned green pepper
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  • 3 1/2 oz
    (100 g)
    soybean sprouts
  • 0.500
    bunch of spinach
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  • 0.500
    bunch of watercress or arugula, washed and spun
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  • as required, chopped fresh coriander

  • to garnish toasted sesame seeds
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  • ginger dressing (makes: 200 ml) miscellaneous product


  • juice and zest
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  • 1 Tbsp.
    (15 mL)
    red wine vinegar
  • 1 Tbsp.
    (15 mL)
    fresh ginger
  • 1
    garlic clove
  • 1 Tbsp.
    (15 mL)
    liquid honey

  • Salt and freshly ground pepper to taste
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  • 2 Tbsp.
    (30 mL)
    sesame oil
  • 2/5 cup
    (100 mL)
    olive oil
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Imprimer ma sélection

Preparation

Soak vermicelli in tepid water for 30 minutes.

Heat a wok over high heat. Pour in oil and add vermicelli, onion and peppers. Stir fry 2 - 3 minutes, then add soybean sprouts and cook 1 - 2 minutes, lifting with a spatula.

Transfer to a large, shallow serving dish in which vermicelli can cool quickly. Arrange arugula and watercress over the bed of vermicelli and drizzle with dressing.

Garnish with a sprinkling of coriander and sesame seeds.

Ginger dressing:

In a small bowl, combine all ingredients except olive oil.

Add olive oil in a thin stream, whisking to emulsify. Adjust seasoning.

Source : Metro

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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