to fit smaller rice cookers.
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A fresh and healthy salad that's great during summer, or during any season for that matter.
Prep: 20 min Total: 80 Mins Yield: Serves 6-8
For the salad:
3 cups romaine lettuce, chopped
2 cups corn kernels
2 cups cucumber, sliced
2 cups tomatoes, chopped
2 cups green beans, trimmed
2 cups asparagus, cut into bite-sized pieces
2 cups potatoes, cut into bit-sized pieces
2 cups bacon, crumbled
1 cup shredded cheese of your choice
For the dressing:
2 tblsp of Dijon mustard
2 tblsp honey
1/2 cup lemon juice
1/2 cup olive oil
To make the salad: Add 3 cups of water to the inner pot of the rice cooker and place the green beans on the Steam Tray. Set the rice cooker to Steam for 3 minutes. Once finished, place the cooked beans into an ice bath to stop the cooking process and retain their color. Add the asparagus to the Steam Tray and steam for 5 minutes. Once finished, place them in the ice bath as well.
Fill the inner pot with water again to the 3 cup mark. Add the eggs to the Steam Tray and steam for 15 minutes. Remove eggs once finished and place them in an ice bath.
Place the potatoes in the Steam Tray and add more water to the inner pot until the water level reaches fill line 3. Steam the potatoes for 20 minutes. Once finished, remove the potatoes and rinse out the inner pot.
Peel and chop eggs. Assemble all ingredients on a platter or in a large bowl.
To make the dressing: Mix the mustard, honey and lemon juice together. Add olive oil once other ingredients are well-mixed. Pour dressing over salad before serving.
Note: All steamed ingredients can be cooked beforehand and stored in the refrigerator before serving.