Month: May 2009

Thai Cucumber Salad

Ingredients:

1/4 cup water
1/4 cup Thai fish sauce
1 tablespoon lime juice
1 tablespoon sugar
1 teaspoon rice vinegar
1/4 cup chopped cilantro leaves
2 peeled, seeded, and sliced cucumbers

Procedure:

Mix together the water, fish sauce, lime juice, sugar, and vinegar until smooth. Add the cucumbers. Marinate for up to 12 hours. Add the cilantro and serve.

Makes 6 servings.

Crisp Spinach Salad

Ingredients:

1/2 cup peanut oil
1/2 cup rinsed and drained, minced onions
1/4 cup light brown sugar
1/4 cup wine vinegar
2 tablespoons catsup
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
6 cups washed, stemmed, and torn-up spinach
1 cup bean sprouts
1/2 cup sliced mushrooms
1/2 cup thinly sliced scallions
1/2 cup sliced water chestnuts
1/4 cup bacon bits
2 each chopped hard boiled eggs
1/4 cup dry roasted sunflower seeds

Procedure:

Combine oil, onions, brown sugar, vinegar, catsup, Worcestershire sauce, and dry mustard in a food processor process to a smooth puree. Cover and set aside. Combine spinach, bean sprouts, mushrooms, scallions, and water chestnuts-toss lightly to mix well. Add dressing mixture-toss to moisten well. Garnish with bacon, egg, and sunflower seeds. Serve at room temperature or slightly chilled.

Carrot and Ginger Salad

Ingredients:

1 pound grated carrots
3 thinly sliced scallions
1-inch slice of fresh ginger, grated
6 tablespoons sesame oil
Juice of 1 lime
Salt
Freshly ground black pepper

Procedure:

Toss all of the ingredients well in a large bowl. Chill for at least two hours, or up to 24 hours. Serve chilled or at room temperature.

Makes 4 Servings.

French Dressing

Ingredients:

1/4 cup lemon juice
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
6 tablespoons vegetable oil

Procedure:

Whisk together the lemon juice. sugar, and spices. Slowly add the oil, whisking constantly until the dressing is smooth. Serve immediately or chill until ready to serve. Mix or shake before serving.