Best 4 Warm Stir Fried Salad Recipes

Warm stir-fried salad is a delicious and healthy dish that can be enjoyed for lunch or dinner. It's packed with fresh vegetables, lean protein, and a flavorful dressing, making it a great option for those looking for a nutritious and satisfying meal. The best part about a warm stir-fried salad is that it's incredibly versatile, allowing you to customize it to your own preferences and dietary restrictions.

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY STIR-FRY SALAD

Hearty Stir-Fry Salad image

"I tossed together this tasty salad for some business friends a few years ago," explains Michelle Smith from Running Springs, California. "The meat has to marinate first, but it's well worth the wait. In fact, after serving this dish I received two proposals for marriage plus one offer to be a live-in cook!"

Provided by Taste of Home

Categories Lunch

Time 50m

Yield 6-8 servings.

Number Of Ingredients 18

Ingredients

3/4 cup sherry or chicken broth
1/3 cup soy sauce
1 small onion, sliced
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons chili powder
1/2 teaspoon pepper
1 pound boneless beef top round steak, cut into 2-inch strips
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
4 teaspoons vegetable oil, divided
3 medium carrots, julienned
1 cup fresh broccoli florets
1 medium green pepper, julienned
1 medium onion, thinly sliced
1 cup sliced fresh mushrooms
1/2 cup minced fresh cilantro
12 cups torn mixed salad greens
3 medium navel oranges, peeled and cut into 1/2-inch pieces

Steps:

In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade., Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

Nutrition Facts :

WARM STIR-FRIED SALAD

Warm Stir-Fried Salad image

This recipe is a golden find. It is fast and healthy and has amazing flavor. We tried it once and agreed that this would go into the regular rotation. I've used dried tarragon and it turned out great.

Provided by Darcy Loo

Categories World Cuisine Recipes Asian

Time 2h25m

Yield 4

Number Of Ingredients 12

Ingredients

2 (8 ounce) skinless, boneless chicken breast halves, cut into thin strips
3 tablespoons light soy sauce
1 (2 inch) piece fresh ginger, peeled and finely chopped
1 tablespoon chopped fresh tarragon
1 tablespoon brown sugar
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 cup unsalted cashews
2 large carrots, peeled and cut into matchstick-size pieces
1 head cabbage, sliced
1 cup baby kale
1 tablespoon sesame oil

Steps:

Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
Remove chicken from marinade with a slotted spoon, reserving marinade.
Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

Nutrition Facts : Calories 501.1 calories, Carbohydrate 38 g, Cholesterol 65.9 mg, Fat 24.6 g, Fiber 9.8 g, Protein 36.9 g, SaturatedFat 4.7 g, Sodium 783 mg, Sugar 16.2 g

WARM STIR-FRIED SALAD

Warm Stir-Fried Salad image

This salad, with tomatoes, spinach, basil and feta can be served as a main course with crusty bread or pasta, or as a starter heaped onto crostini. Recipe comes from The Complete Stir-Fry Cookbook by Bay Books.

Provided by Rhiannon and Matt

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 red onion, sliced
1 red capsicum, cut into small squares
2 garlic cloves, thinly sliced
250 g cherry tomatoes, halved
150 g baby english spinach leaves
1/2 cup basil leaves
125 g feta cheese, crumbled

Steps:

Heat the wok until very hot, add the oil & swirl it around to coat the base & sides of the wok.
Add the onion, capsicum & garlic then stir-fry for 2 minutes, or until beginning to soften.
Add the tomatoes, spinach & basil and stir-fry until the leaves are just wilted.
Transfer the salad to a serving plate and top with crumbled feta cheese & serve immediately.

Nutrition Facts : Calories 384, Fat 27.8, SaturatedFat 11.4, Cholesterol 55.6, Sodium 770.6, Carbohydrate 23.7, Fiber 6.8, Sugar 12.7, Protein 14.5

STIR FRIED VEGETABLE SALAD

Stir Fried Vegetable Salad image

This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.

Provided by MarieRynr

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons grapeseed oil or 4 tablespoons any light cooking oil
4 ounces cashew nuts
1 inch fresh ginger, peeled,thinkly sliced and cut into fine matchstick sized strips
7 ounces thin green beans, trimmed,but with the tails left on
2 yellow sweet peppers, halved,seeded and cut into thin strips
1 bunch green onion, trimmed and sliced diagonally
7 ounces asparagus, trimmed into 2 inch lengths
1 -2 tablespoon chopped fresh coriander (cilantro)
1 teaspoon sesame oil
1 lemon, juice of
salt & freshly ground black pepper
1 (85 g) package watercress

Steps:

Heat 1 TBS oil in a wok or a 10 inch frying pan.
When hot, stir fry the cashew nuts until golden.
Remove and set aside.
Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
Transfer to a large bowl.
Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
Add the peppers and onions to the beans.
Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
Season to taste.
Toss together and set aside to cool.
Just before serving, twist off the watercress stalks and add the leaves to the salad.
Toss again and transfer to a serving bowl.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
Don't overcook the vegetables: They should still have a bit of a crunch to them.
Use a variety of colors and textures in your salad: This will make it more visually appealing and interesting to eat.
Don't be afraid to experiment with different dressings: There are many different ways to make a dressing, so find one that you like and that complements the flavors in your salad.
Serve your salad warm: This will help to wilt the greens and bring out the flavors of the vegetables.

Conclusion:

Warm stir-fried salads are a delicious and healthy way to enjoy your vegetables. They are easy to make and can be customized to your liking. So next time you're looking for a quick and healthy meal, give one of these recipes a try.