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Oriental cabbage salad This crunchy salad is always a huge hit when I make it. It’s perfect for a potluck or barbecue and you can count on people asking for the recipe. My kids are big fans. If you want to add diced, cold chicken this salad can turn into a light meal. Almost every recipe similar to this one tells you to combine all of the ingredients together and let it sit an hour or two before serving. Supposedly some people like the noodles soft, but not me! If you want to do some prep work hours before a party combine all of the salad ingredients in a big bowl and put it in the refrigerator. Chill the dressing separately and toss it all together a few minutes before you eat it. This salad makes me eager for summer! Salad ingredients: 1 (3-ounce) package chicken-flavor ramen noodles, crushed 4 cups shredded cabbage (green or red or a combination of both) 2 green onions including green tops, sliced thin 2 tablespoons toasted sesame seeds 1/2 cup toasted slivered almonds (I was out of slivered almonds so I substituted sliced almonds today) 1 to 2 cups diced, cooked chicken (optional) Dressing ingredients: Seasoning packet from noodles 3 tablespoons rice vinegar (not the seasoned kind) 2 tablespoons sugar 2 tablespoons canola oil 1/2 teaspoon pepper 1/4 teaspoon salt Directions: In a large bowl combine the noodles, cabbage, onion, sesame seeds, slivered almonds and optional chicken. Whisk together dressing ingredients. Right before serving toss salad with dressing.

Oriental cabbage salad

This crunchy salad is always a huge hit when I make it. It’s perfect for a potluck or barbecue and you can count on people asking for the recipe. My kids are big fans. If you want to add diced, cold chicken this salad can turn into a light meal.

Almost every recipe similar to this one tells you to combine all of the ingredients together and let it sit an hour or two before serving. Supposedly some people like the noodles soft, but not me! If you want to do some prep work hours before a party combine all of the salad ingredients in a big bowl and put it in the refrigerator. Chill the dressing separately and toss it all together a few minutes before you eat it. This salad makes me eager for summer!

Salad ingredients:

  • 1 (3-ounce) package chicken-flavor ramen noodles, crushed
  • 4 cups shredded cabbage (green or red or a combination of both)
  • 2 green onions including green tops, sliced thin
  • 2 tablespoons toasted sesame seeds
  • 1/2 cup toasted slivered almonds (I was out of slivered almonds so I substituted sliced almonds today)
  • 1 to 2 cups diced, cooked chicken (optional)

Dressing ingredients:

  • Seasoning packet from noodles
  • 3 tablespoons rice vinegar (not the seasoned kind)
  • 2 tablespoons sugar
  • 2 tablespoons canola oil
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

Directions:

In a large bowl combine the noodles, cabbage, onion, sesame seeds, slivered almonds and optional chicken. Whisk together dressing ingredients. Right before serving toss salad with dressing.

Salad, tango-mango style

Ever since I whipped up a batch of that yummy lemon vinaigrette last week I’ve been looking for more ways to use it. It occurred to me a day or two ago that it would probably be an amazing marinade for shrimp. The more I thought about it the more I was convinced I was on to something. An hour later I was staring at a plate of crispy, sweet shrimp with a slightly salty, citrusy flavor. I sliced an avocado and a rather meager looking tomato. The cucumber was sitting in the frig without an agenda, so I quickly pulled together this salad. I admit what is pictured was all for me, but I loved it so much I made the whole thing all over again for my family that same night. This recipe serves 2 as a light meal. It can easily be doubled or tripled, but you would need to make more vinaigrette.

Salad with warm, grilled shrimp, avocado, tomato and cucumber with lemon vinaigrette.

  • 10-12 raw shrimp (21-25 size)
  • Lemon vinaigrette
  • Leaf lettuce, rinsed and patted dry
  • 1 avocado
  • 1 small tomato (or more if they’re at their peak)
  • 1/2 English cucumber, peeled or striped

Directions:

Place the shrimp in a zip-lock plastic bag and pour in half of the dressing. Marinate the shrimp for 20 minutes in the refrigerator. Remove shrimp from bag and thread them on 2-3 skewers, discarding marinade. Set skewers on grill using medium heat. Cook about 4 minutes. Turn and continue cooking until just done, about 3 or 4 more minutes. (If you’re unsure if they’re done, carefully remove a shrimp and cut through it to see if it is opaque in the middle.)

Pit, peel and slice avocado. Slice tomato and cucumber. Place torn lettuce leaves on large plates or platter. Set skewer of shrimp on lettuce and surround with avocado, tomatoes and cucumber slices. Pour remaining dressing over salad(s). Sprinkle with fresh-ground pepper.

An interesting salad I seem to go through periods of time when I’ll try out new recipes every couple of nights, and then a whole month will go by when I cook only those foods that I know so intimately how to prepare, written guides aren’t needed. Perhaps those who follow me have picked up on my trends. Lately, I’ve found lots of inspiration from periodicals.  This recipe boggled me. When I read through it, I couldn’t put these flavors and textures together in my head. This is unusual because I’m pretty good at imagining the look and taste of a dish before it gets to the table. I already had most everything I needed in my frig and pantry to make it, so I decided to give this salad a try. I can say it was interesting. I very much enjoyed it for lunch the day I made it. The lemon juice added brightness and the beans were creamy, but the overall taste didn’t put it up there in the ranks of favorite salads. Would I make it again? Maybe, but probably not. You can be the judge. Warm cauliflower and herbed barley salad, from the March, 2013 issue of Bon Appétit magazine. Ingredients: 1/2 cup pearled barley Kosher salt 1 tablespoon finely grated lemon zest 3 tablespoons fresh lemon juice 1 tablespoon mayonnaise 1 teaspoon Dijon mustard 6 tablespoons olive oil, divided Freshly ground black pepper 1 head cauliflower, cut into florets 1 (15-ounce) can gigante, corona, or butter beans, rinsed 1/2 cup flat-leaf parsley leaves, divided 2 tablespoons fresh tarragon leaves, divided Directions: Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside. Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper. Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper. Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

An interesting salad

I seem to go through periods of time when I’ll try out new recipes every couple of nights, and then a whole month will go by when I cook only those foods that I know so intimately how to prepare, written guides aren’t needed. Perhaps those who follow me have picked up on my trends. Lately, I’ve found lots of inspiration from periodicals. 

This recipe boggled me. When I read through it, I couldn’t put these flavors and textures together in my head. This is unusual because I’m pretty good at imagining the look and taste of a dish before it gets to the table. I already had most everything I needed in my frig and pantry to make it, so I decided to give this salad a try. I can say it was interesting. I very much enjoyed it for lunch the day I made it. The lemon juice added brightness and the beans were creamy, but the overall taste didn’t put it up there in the ranks of favorite salads. Would I make it again? Maybe, but probably not. You can be the judge.

Warm cauliflower and herbed barley salad, from the March, 2013 issue of Bon Appétit magazine.

Ingredients:

  • 1/2 cup pearled barley
  • Kosher salt
  • 1 tablespoon finely grated lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 6 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 head cauliflower, cut into florets
  • 1 (15-ounce) can gigante, corona, or butter beans, rinsed
  • 1/2 cup flat-leaf parsley leaves, divided
  • 2 tablespoons fresh tarragon leaves, divided

Directions:

Place barley in a large saucepan; add water to cover by 2 inches. Season with salt. Bring to a boil and cook until tender, 25-30 minutes. Drain; run under cold water. Set aside.

Meanwhile, whisk lemon juice, mayonnaise, Dijon mustard, and 5 tablespoons oil in a medium bowl until emulsified. Season dressing with salt and pepper; set aside.

Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add cauliflower; cook, turning occasionally, until browned in spots, 10-12 minutes. Add 2 tablespoons water, cover, and cook until just tender, about 2 minutes longer. Season with salt and pepper.

Transfer cauliflower to a large bowl; add beans, 1/4 cup parsley, 1 tablespoon tarragon, reserved barley, and half of reserved dressing. Toss to coat; season with salt and pepper.

Divide salad among bowls; drizzle remaining dressing over. Garnish with lemon zest, 1/4 cup parsley, and 1 tablespoon tarragon.

Lunch at my house today Wedge of iceberg lettuce with Russian dressing and crispy bacon. Russian dressing: 1/2 cup mayonnaise 2 tablespoons ketchup 2 tablespoons finely diced dill pickle 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon coarse salt 1/4 teaspoon freshly ground pepper Directions: Whisk ingredients together in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

Lunch at my house today

Wedge of iceberg lettuce with Russian dressing and crispy bacon.

Russian dressing:

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 2 tablespoons finely diced dill pickle
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper

Directions:

Whisk ingredients together in a small bowl. Dressing can be covered and refrigerated for up to 1 week.

Chicken yakisoba salad Today’s Superbowl food line-up will be brought to you tomorrow after I’ve had a chance to look through the photos. I’m tired and sort of cranky, suffering from jet lag and trying to figure out a new computer. In the meantime, this gorgeous salad was yesterday’s meal. The yakisoba noodles marinated for a few hours in the refrigerator while I created the dressing and fried the crispy, panko-crusted chicken.  The recipe is modified from the great and reliable cookbook, Nordstrom Entertaining at Home. I cut it down by more than half (the original serves ten!)  Ingredients: Marinated Noodles 1/2 cup soy sauce 2 tablespoons Asian sesame oil 1/2 cup brown sugar 1 cloves garlic 1/2 tablespoon Tabasco sauce 1 teaspoon peeled, minced fresh ginger 1/2 teaspoon freshly ground white pepper 1 pound fresh Yakisoba noodles Citrus-ginger vinaigrette 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1 1/2 tablespoons soy sauce 1/2 teaspoon peeled, minced fresh ginger 1 small clove garlic, minced 1 large egg yolk 1/4 tsp kosher salt 1/4 tsp white pepper <1 cup (7/8 cup) canola oil Crisp Panko Chicken 3/4 cup flour 1 teaspoon kosher salt 1/2 teaspoon fresh ground black pepper 2 large eggs 2 tablespoons water 1 1/2 cup panko crumbs 3 boneless, skinless chicken breasts cut into cutlets 1/4 cup canola oil 5 ounces mixed greens Directions: To make the marinated noodles, in a large bowl, combine the soy sauce, sesame oil, brown sugar, garlic, Tabasco, ginger, and pepper. Whisk til combined and sugar has dissolved. Bring water to boil in large saucepan. Add noodles, cook for 1 minute and pour into colander. Rinse with cold water and drain for 2 minutes. Add to marinade. Cover and refrigerate 2 hours. To make the citrus-ginger vinaigrette, in a blender or food processor, combine lemon juice, lime juice, soy sauce, ginger, garlic, and egg yolk and process til smooth. Add salt and pepper. With the machine running, gradually add canola oil in a steady stream. Refrigerate for up to 3 hours. To make crisp panko chicken, organize 3 coatings. Combine flour with salt and pepper and spread in a plate. Beat the eggs with water and pour into second plate. Place panko crumbs in third plate. Dredge breasts in flour, shake off excess, then dip them in the egg and let the excess drain off. Coat lightly but completely with panko and place on rimmed baking sheet. Preheat oven to 200 degrees and have ready an ovenproof platter. In a large skillet over medium-high heat, warm 1/4 cup canola oil and swirl to coat bottom of pan. Sauté until breasts are nicely browned, 2 minutes. Turn and cook until second side golden and crisp and breasts are cooked through, 2 to 3 minutes longer. Transfer to platter and warm in oven. To assemble the salads, place 1 cup marinated noodles in the center of each plate. Using tongs, spread the noodles toward the rim to form a nest. In a large bowl, combine greens and some vinaigrette and toss to coat evenly. Divide the salad evenly among the noodle nests, placing in center. Slice chicken lengthwise into uniform strips and arrange on top of greens. Serve immediately. To make chicken cutlets, place each chicken breast on surface. With a sharp knife cut each in half horizontally. 

Chicken yakisoba salad

Today’s Superbowl food line-up will be brought to you tomorrow after I’ve had a chance to look through the photos. I’m tired and sort of cranky, suffering from jet lag and trying to figure out a new computer. In the meantime, this gorgeous salad was yesterday’s meal. The yakisoba noodles marinated for a few hours in the refrigerator while I created the dressing and fried the crispy, panko-crusted chicken. 

The recipe is modified from the great and reliable cookbook, Nordstrom Entertaining at Home. I cut it down by more than half (the original serves ten!) 

Ingredients:

Marinated Noodles

  • 1/2 cup soy sauce
  • 2 tablespoons Asian sesame oil
  • 1/2 cup brown sugar
  • 1 cloves garlic
  • 1/2 tablespoon Tabasco sauce
  • 1 teaspoon peeled, minced fresh ginger
  • 1/2 teaspoon freshly ground white pepper
  • 1 pound fresh Yakisoba noodles

Citrus-ginger vinaigrette

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons soy sauce
  • 1/2 teaspoon peeled, minced fresh ginger
  • 1 small clove garlic, minced
  • 1 large egg yolk
  • 1/4 tsp kosher salt
  • 1/4 tsp white pepper
  • <1 cup (7/8 cup) canola oil

Crisp Panko Chicken

  • 3/4 cup flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 large eggs
  • 2 tablespoons water
  • 1 1/2 cup panko crumbs
  • 3 boneless, skinless chicken breasts cut into cutlets
  • 1/4 cup canola oil
  • 5 ounces mixed greens

Directions:

To make the marinated noodles, in a large bowl, combine the soy sauce, sesame oil, brown sugar, garlic, Tabasco, ginger, and pepper. Whisk til combined and sugar has dissolved.

Bring water to boil in large saucepan. Add noodles, cook for 1 minute and pour into colander. Rinse with cold water and drain for 2 minutes. Add to marinade. Cover and refrigerate 2 hours.

To make the citrus-ginger vinaigrette, in a blender or food processor, combine lemon juice, lime juice, soy sauce, ginger, garlic, and egg yolk and process til smooth. Add salt and pepper. With the machine running, gradually add canola oil in a steady stream. Refrigerate for up to 3 hours.

To make crisp panko chicken, organize 3 coatings. Combine flour with salt and pepper and spread in a plate. Beat the eggs with water and pour into second plate. Place panko crumbs in third plate. Dredge breasts in flour, shake off excess, then dip them in the egg and let the excess drain off. Coat lightly but completely with panko and place on rimmed baking sheet. Preheat oven to 200 degrees and have ready an ovenproof platter.

In a large skillet over medium-high heat, warm 1/4 cup canola oil and swirl to coat bottom of pan. Sauté until breasts are nicely browned, 2 minutes. Turn and cook until second side golden and crisp and breasts are cooked through, 2 to 3 minutes longer. Transfer to platter and warm in oven.

To assemble the salads, place 1 cup marinated noodles in the center of each plate. Using tongs, spread the noodles toward the rim to form a nest. In a large bowl, combine greens and some vinaigrette and toss to coat evenly. Divide the salad evenly among the noodle nests, placing in center. Slice chicken lengthwise into uniform strips and arrange on top of greens. Serve immediately.

To make chicken cutlets, place each chicken breast on surface. With a sharp knife cut each in half horizontally. 

Citrus salad

Oranges, grapefruit, toasted pecans and pomegranate seeds on watercress and baby romaine, drizzled with a Dijon-citrus vinaigrette and sprinkled with Maldon salt. I couldn’t choose between these two photos so I’m giving you both. (I’ll probably delete one after awhile.)

Sorry for all of the food photos, folks. We’re actually doing something outdoors tomorrow so I’ll try to bring you something a little more interesting.

This was lunch It didn’t take more than a minute to decide on this salad when coming up with a recipe to tie into my kitchen tool of the week review. And if you read about those crunchy, julienned carrot strips - they got mixed right into this salad which was waiting in the wings. This recipe has lots of great things going for it. By adding the chicken it can stand alone as a light meal. The carrots and the crispy wonton strips add texture, and the dressing’s so good you could eat it by the spoonful. Chinese chicken salad, modified from a recipe I found on allrecipes.com Ingredients: 3 tablespoons hoisin sauce 2 tablespoons peanut butter 2 teaspoons brown sugar 1 teaspoon Sriracha sauce 1/2 teaspoon grated fresh ginger 3 tablespoons rice wine vinegar 1 tablespoon sesame oil 1 pound skinless, boneless chicken breast halves 16 (3.5 inch square) wonton wrappers cut in 1/4 inch strips 2 carrots, shredded 4-5 cups romaine lettuce – torn, washed and dried 4 green onions, sliced thin 1/4 cup chopped fresh cilantro Directions: To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, Sriracha, ginger, vinegar, and sesame oil. Grill or broil the chicken. Cool and slice. To fry wonton strips: Heat 1/2 inch oil in a heavy skillet over moderate heat until a won ton strip sizzles when added. Fry strips in 2 or 3 batches, stirring gently with a slotted spoon, until golden, about 30 seconds. Drain on paper towels. In a large bowl combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

This was lunch

It didn’t take more than a minute to decide on this salad when coming up with a recipe to tie into my kitchen tool of the week review. And if you read about those crunchy, julienned carrot strips - they got mixed right into this salad which was waiting in the wings.

This recipe has lots of great things going for it. By adding the chicken it can stand alone as a light meal. The carrots and the crispy wonton strips add texture, and the dressing’s so good you could eat it by the spoonful.

Chinese chicken salad, modified from a recipe I found on allrecipes.com

Ingredients:

  • 3 tablespoons hoisin sauce
  • 2 tablespoons peanut butter
  • 2 teaspoons brown sugar
  • 1 teaspoon Sriracha sauce
  • 1/2 teaspoon grated fresh ginger
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 pound skinless, boneless chicken breast halves
  • 16 (3.5 inch square) wonton wrappers cut in 1/4 inch strips
  • 2 carrots, shredded
  • 4-5 cups romaine lettuce – torn, washed and dried
  • 4 green onions, sliced thin
  • 1/4 cup chopped fresh cilantro

Directions:

To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, Sriracha, ginger, vinegar, and sesame oil.

Grill or broil the chicken. Cool and slice.

To fry wonton strips: Heat 1/2 inch oil in a heavy skillet over moderate heat until a won ton strip sizzles when added. Fry strips in 2 or 3 batches, stirring gently with a slotted spoon, until golden, about 30 seconds. Drain on paper towels.

In a large bowl combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.