I don't' know who else likes greens cooked this way, but I do. You could further reduce the calories but substituting all or part of the sugar with artificial sweetener, as long as you don't heat it too much and cause it to lose its sweetness.
I never measure my vinaigrette ingredients, so you may have to taste test and adjust the balance of flavors when you make this dish. I really like greens fixed this way.
This is an old heirloom family recipe that has been in my family for 8 generations and it has always been a family favorite as I was growing up. I have never seen another recipe like it and I want to publish this before it gets lost to posterity. The dough recipe is unique, but maybe not too unlike some French dough recipes I've seen. Yet this is something I have seen nobody else publish. It seems to be an ancient recipe and I don't want it to get lost. So here it is. Beware: the dumplings are heavy, but that is part of what I like about this dish.
This recipe was a family favorite when I was growing up. We all went nuts over it every time my mother made it for us. Where it differs from other "Japanese chicken salad" recipes is that it doesn't use Ramen noodles, but rather, the secret is in the hot oil 'puffed' oriental angel hair-size, dry cellophane noodles available in any oriental foods section of any grocery store (either called 'cellophane noodles' or alternatively called 'bean threads' or 'rice thread noodles'--either one will work').
The original recipe which I grew up with called for half yellow wax string beans (canned) and half regular green beans (regular cut) but since I haven't been able to find the yellow wax string beans canned for quite some time anymore, I just reluctantly made the green bean component all GREEN bans.
This dish is definitely NOT low fat, and wouldn’t taste right if it were. It is a special treat kind of dish and everyone who has tried it loves it. Our family serves it at holiday times sometimes, like Thanksgiving or Christmas. It is not a holiday dish per se, but it does go well with any meat: beef, chicken, turkey or ham.
I have found a lot of taco seasonings that use most of these ingredients, but by experimentation I like this recipe myself. However, try it first making a very small batch first. You may or may not agree with the proportions or ratio of spices in this. I like it this way, but you need to try a small bit first to see if you do before possibly ruining a whole dish if you don't.
My mother took an East Indian cooking class at our local college. When I was a teen she tried out the recipes she liked on us kids.
I remember this salad being a favorite of ours. How authentically East Indian it is, I don't know, but it is good and I haven't seen any just like it.
This recipe was born of necessity. My mother got a case of canned spinach as a wedding gift. Rather than throw out the canned spinach, which, by itself, she didn't like, she thought of the following recipe to make it palatable. It was a family hit ever since