Soups & Salads

INGREDIENTS
Spinach (fresh not frozen)
1 ½ cup shredded carrots
½ cup tahini (Mid Eastern sesame paste found in most supermarkets)
3 tablespoons Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce 
4 tablespoons Aloha Apple Cider Vinegar
1 chopped garlic cloves

PROCEDURE
Immerse spinach leaves in a pot of cold water, rinse well and strain. In a bowl, mix together ½ cup of the carrots, tahini, ALOHA SHOYU Soy Sauce, ALOHA Apple Cider vinegar with chopped garlic. (You can adjust the soy sauce and cider vinegar to taste.) Toss the spinach and dressing. Add the remaining shredded carrots and serve.

Yield: 4 servings

INGREDIENTS
4 c Cooked quinoa
1/2 c Pecan halves
3/4 c Golden raisins — plumped in hot water — drained 1/2 cup
Thinly sliced scallions
1/3 c Olive oil
1/4 c Rice vinegar or lemon juice
1/4 ts Pepper
2 tb Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
Lettuce leaves — washed and dried
A sprinkle of paprika Parsley; to garnish

PROCEDURE
Lightly toss salad ingredients. Chill for 1 hour. Arrange on lettuce leaves, add a sprinkle of paprika, garnish with parsley and serve.

(Yield: 6 servings)

INGREDIENTS
1 ts Sesame seeds
8 c Chicken broth (preferably homemade)
2 tb Garlic, finely chopped
2 tb Ginger, finely grated
1/2 c Rice
1 tb Aloha Shoyu Regular Soy Sauce or Aloha Shoyu Lower Salt Soy Sauce
1 ts Toasted sesame oil
1 ts To 2 ts hot chile paste
1 c Shredded cooked chicken
2 Scallions, finely chopped

PROCEDURE
In small dry skillet, toast sesame seeds over medium-high heat, shaking often, until lightly browned and aromatic, about 1 minute. Transfer to small bowl and set aside.

In large pot, combine chicken broth, garlic and ginger; bring to a boil over high heat. Add rice, reduce heat to medium-low and simmer until the rice is tender, 12-15 minutes. Stir in soy sauce and sesame oil; add chile paste to taste. Add chicken and heat until just warmed through. Ladle soup into bowls and garnish with scallions and the reserved sesame seeds.

INGREDIENTS
1 pound Bacon
1 head Lettuce – rinsed and shredded
2 large Tomatoes, chopped
1/4 cup mayonnaise
3/4 cup of Aloha Teriyaki Sauce
1/8 teaspoon ground black pepper
1 pinch salt
2 cups seasoned croutons

PROCEDURE
1) Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.

2) In a blender, combine mayonnaise, Aloha Teriyaki Sauce and black pepper. Blend until smooth. Season the dressing with salt.

3) Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

INGREDIENTS
1 lb –  shredded cabbage
7 Table spoon –  Aloha Barbecue Sauce
2 Table spoon – cane sugar
1 Table spoon – Aloha White Distilled Vinegar
1/2 tea spoon – sea salt
1/2 tea spoon – black pepper
1/4 tea spoon – red pepper

PROCEDURE
Mix the cabbage with the rest of the ingredients and allow at least 20 minutes but longer if possible in the frig.