Salads

Simple Balsamic Vinaigrette Dressing

Ingredients

• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional*
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil

Directions

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Nancy Salaets

(From Emeril) 

Somen Salad

1½      pkg. somen, stir while boiling so it won’t stick (about 10 minutes)

½        head shredded lettuce

½        lb. char siu or ham, cut into matchsticks

3-4    eggs, make into a flat omelet then slivered

1        Kamaboko, cut into matchsticks

5        stalk green onions, slivered

3        shitake mushrooms, soaked and thinly sliced

Sauce:

¼        C. sesame seeds

¼        C. sugar

2        t. salt

1/8     C. vegetable oil

1/8     C. sesame oil

¼        C. Japanese vinegar

¼        C. shoyu

Boil somen, stirring constantly.  Drain. Lay in 13”X9” pan.  Garnish with next 6 ingredients.  Pour sauce.  Serve cold.

Contributed by Monica Sakamoto

(Taken from Favorite Island Cookery II)

Thai Crunch Salad with Peanut Dressing

Ingredients:

Salad

4 cups Napa cabbage, chopped

2 cups red cabbage, chopped

1 cup carrots, grated or shredded

1 red bell pepper, thinly sliced

1 medium cucumber, halved lengthwise, seeds removed, thinly sliced

2 medium scallions, thinly sliced

1 cup cooked and shelled edamame

Dressing

¼ cup creamy peanut butter

2 T. seasoned or unseasoned rice vinegar

2 T. fresh lime juice (from one lime)

2 T. canola (or olive) oil

1 T. reduced sodium soy sauce

2 T. honey

2-3 garlic cloves, roughly chopped

1 inch square piece fresh ginger, peeled and roughly chopped)

¼ t. crushed red pepper flakes

2 T. fresh cilantro leaves

Instructions:

For the dressing – Combine all the ingredients except the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.

For the salad – Combine all ingredients in a large bowl and toss to combine. If serving immediately, drizzle the peanut dressing on top on the salad and toss; otherwise, serve the dressing on the side so the salad doesn’t get soggy.

Serves: 8

Serving size: 1- 1/4 cups

Recipe adapted from Once Upon a Chef.com

Nancy Salaets

That Good Salad a.k.a. Spinach Salad

Dressing:

1        medium purple onion, sliced thinly

½        lb. Mushrooms, chopped

1        T. Poppy seeds

1        C. oil

½        C. vinegar

½        C. sugar

1        T. grated onion

1        t. salt

½        t. dry mustard

Salad:

1        big head iceberg lettuce

1        bunch spinach

¼        C. cottage cheese

½        lb. Swiss cheese, grated

½        lb. or more bacon, cooked and crumbled

Add dressing to salad and serve immediately.  For best results, make dressing ahead, refrigerate in an airtight container.  The salad items may be prepared and bagged separately until ready to use.

Jasmin Williams