Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad
Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad

Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, garlic soy sauce marinated shiso leaf and cream cheese salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook garlic soy sauce marinated shiso leaf and cream cheese salad using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad:
  1. Get 70 grams Cream cheese
  2. Get 1/2 to 1 tablespoon Garlic soy sauce marinated shiso leaves
  3. Make ready Salad vegetables:
  4. Get 1/2 Onion
  5. Prepare 1/2 Red onion
  6. Take 1/2 bunch Sprouts (radish sprouts, broccoli sprouts etc.)
  7. Prepare 4 if using cherry tomatoes Tomatoes
  8. Take 1 can Canned tuna
  9. Take 2 tbsp Walnuts
  10. Take 1 an appropriate amount Olive oil
  11. Prepare 1 Black pepper
  12. Get 1 an appropriate amount Balsamic vinegar or lemon juice
  13. Prepare 1 Toasted croutons (optional)
Steps to make Garlic Soy Sauce Marinated Shiso Leaf and Cream Cheese Salad:
  1. Make the cream cheese marinated in garlic soy sauce shiso leaves. Cut the cream cheese and shiso leaves into 1 cm squares. Leave the garlic from the soy sauce in there and marinate the cheese for about 30 minutes.
  2. Slice the onion, rinse in water and drain. Cut the tomatoes into 1 cm cubes. Dry roast the walnuts in a toaster oven and chop up roughly. Wash the sprouts and dry. Drain the oil or water from the canned tuna.
  3. Put the onion on a serving plate and top with the tuna, the marinated cream cheese from Step 1, tomato, sprouts and walnuts. Drizzle on some olive oil and balsamic vinegar or lemon juice and add some black pepper. It's even more delicious topped with some croutons.
  4. The marinated cheese is great with kamaboko or tofu. It's delicious as an onigiri filling too.

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