~Salads~

PAM'S ASIAN NOODLE SALAD 

PEANUT SAUCE 

 (1 1/2 cups)

 Make a sweet soy sauce (the quick version.......1/2 cup soy sauce with 6 T. brown sugar and a clove of minced garlic)

1 cup peanut butter

1/4 cup sweet soy sauce

1 T. hot chili paste (sambal sauce if you have it)

1 T. lemon juice

1 bay leaf

1 T. minced ginger (optional)

1 T. sesame oil (optional)

Mix the above together and thin with either water or coconut milk- I use about 1/2 can of coconut milk)

This makes a good dip for veggies (celery, carrots, broccoli, pea pods, and radishes)

 

To make a dressing for the noodle salad.......mix the above with warm water until it is pourable. 

 

NOODLE SALAD 

Julienne the following ingredients:

 2 large carrots

1 English cucumber or 2 regular cucumbers without the seeds

1 green pepper

4-5 green onions

1-2 cups of either snow peas or pea pods

Broccoli (optional)

 Stem 1 bunch of cilantro and add to the veggies

 1 lb. angel hair spaghetti - cooked to al dente and rinsed with cold water and about 2-3 tablespoons of the sweet soy sauce pour over the noodles

 Mix the above veggies with the noodles.  Usually the easiest way is to toss a handful of pasta in a bowl and alternate it with a handful of veggies.  Sprinkle with peanuts and serve with the peanut sauce. 

Greek Salad

Ingredients

3/4 pound tomatoes, seeded, cut into chunks

(about 2 cups)

2 cups seeded cucumber, cut into chunks

1 cup red and green bell pepper, cut into chunks

1/4 cup thinly sliced red onion

1/4 cup crumbled feta cheese (about 2 ounces)

1/4 cup pitted kalamata olives or

other brine-cured black olives, halved

 Dressing:

1 tablespoon chopped fresh Italian parsley

1 tablespoon chopped fresh oregano (or 1 teas. dried)

1 tablespoon chopped fresh mint

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons red wine vinegar

(rice vinegar or lemon juice)

 Mix tomatoes, cucumbers, peppers, and onions in large bowl and gently toss with dressing.  Top with feta cheese and olives (optional).

 

Cucumber Ranch Dressing

 Ingredients

Makes 2 1/4 cups .

  • 1 medium cucumber, peeled, halved lengthwise, seeded, and grated on the large holes of a box grater
  • 1 tablespoon shallot, finely chopped
  • 3/4 cup sour cream
  • 1/4 cup low-fat buttermilk
  • 1/4 cup mayonnaise
  • 3 1/2 tablespoons (about 1 lemon) fresh lemon juice
  • 1 1/4 teaspoons coarse salt
  • Pinch of cayenne pepper
  • 3 tablespoons fresh flat-leaf parsley, finely chopped
  • 3 tablespoons fresh chives, finely chopped

Directions

Stir together cucumber, shallot, sour cream, buttermilk, mayonnaise, lemon juice, salt, cayenne, parsley, and chives in a medium bowl. Season with additional salt and cayenne 

DILL PICKLE CHIPS

2 pounds cucumbers

3 Tablespoons kosher or course salt

2 cups distilled white vinegar

1 Tablespoons dill seeds

4 cloves garlic

2 bunches fresh dill, chopped

Cut the cucumbers into inch rounds, and transfer to a colander set in a bowl. Toss with salt and refrigerate for one hour.  Rinse cucumbers well and drain. Pat dry with paper towels and transfer to a large bowl.  Bring 3 cups water, vinegar, garlic, and dill seed to a boil in a medium saucepan. Let simmer 10 minutes and let cool slightly (about 10 minutes).  Add fresh dill to cucumber slices and toss to combine.  Add brine to cucumbers and cool completely (30 minutes) and place in an airtight container and refrigerate for one week until ready to eat. Pickles will keep 4 weeks in fridge.  Makes 2 Quarts

 

Bread and Butter Pickles

 2 pounds cucumbers

1 medium onion

2 Tablespoons coarse salt

2 cups cider vinegar

1 cup sugar

1 Tablespoons yellow mustard seeds

teaspoon celery seed

Cut the cucumbers and onions into inch slices, and transfer to a colander set in a bowl. Toss with salt and refrigerate for one hour.  Rinse well and drain. Pat dry with paper towels and transfer to a large bowl.  Bring vinegar, sugar, and mustard and celery seed to a boil in a medium saucepan. Let simmer 4 minutes and let cool slightly (about 10 minutes).  Pour brine over vegetables and cool completely (30 minutes) and place in an airtight container and refrigerate for one week until ready to eat. Pickles will keep 4 weeks in fridge. Makes 2 quarts.

Cucumber Salad

 2 cucumbers, thinly sliced

2 T. fresh dill, cut

2 T. mayonnaise

2 T. sour cream

1 T. olive oil

1 T. lemon juice

 Combine dill, mayonnaise, sour cream, olive oil, lemon juice, salt and pepper (or lemon pepper)  in a bowl and combine.  Add sliced cucumbers and serve.