Salads


CHINESE CHICKEN SALAD

Marinade:
1 teaspoon minced ginger
1 teaspoon minced garlic
3 tablespoons soy sauce
3 tablespoons dry sherry

Dressing:
1 tablespoon salt
1 teaspoon pepper
1 1/4 cup corn oil
1/4 cup sesame oil
1 cup rice wine vinegar
1 1/2 teaspoon dry mustard

Salad:
2 whole chicken breasts, halved
1 head each thinly chopped, clean and dry romaine and iceberg lettuce
1/2 package rice sticks (3 1/2-oz)
4 slivered scallions, halved twice lengthwise
3/4 cup finely chopped toasted cashews
3 tablespoons toasted sesame seeds

Step 1:
Mix marinade, coat chicken and refrigerate overnight.

Step 2:
Bake chicken at 375 F for 45 minutes, turn to 450 F and cook for 10 minutes more. Brush with marinade during baking.
Cool 15 minutes. Remove skin.
bake skin in a pan at 375 F for 20 minutes until crispy and dark. Cool, process until ground. Set aside.

Step 3:
Remove meat from bones, cool, cut against grain into bite sized strips. Toss with skins.

Step 4:
Mix dressing ingredients briskly with whisk.

Step 6:
Heat 6 cups corn oil over medium heat in a 6-quart pan that is at least 6 inches deep, until a tiny piece of rice stick explodes when dropped into the oil.
Break rice sticks in half. Place half into oil, they will puff instantly. Remove with large slotted spoon immediately and drain on paper towels. Repeat with other half.
Fry as close to serving time as possible. Don't overcrowd, rice sticks expand considerably.

Step 6:
Toss lettuce with 2/3 dressing. Mix chicken with cashews and the rest of the dressing. Make a nest of noodles on lettuce, top with chicken. Sprinkle sesame seeds along edge of lettuce, scallions on top of all.

Source: Ann Kloeppel

CRUNCHY SLAW

2 packages ramen noodles (flavor packet removed)
1/2 cup slivered almonds
1/2 cup chopped pecans
1/2 jar Spice Islands sesame seeds
1/2 cup corn oil
1/2 cup sesame oil
1 cup sugar
1/2 cup apple cider vinegar
2 tablespoons soy sauce
1/2 head each napa and red cabbage, shredded
1 bunch scallions, chopped
1/4 cup butter

Saute noodles, nuts and sesame seeds in butter. Drain on paper towels.

Mix oils, sugar, vinegar and soy sauce. Toss cabbage and scallions with dressing and noodles. Mix just before serving.

CUCUMBER SALAD (LABAN BI CHIYAR)

2 large or 3 medium cucumbers, peeled, seeded and diced
1 pint plain yogurt (the best, if you can get it is Nancy's Honey Yogurt)
1/2 teaspoon freshly ground pepper
3/4 teaspoon salt
3 cloves of garlic, minced
juice of one large lemon
3-4 tablespoons fresh mint, finely chopped

Mix all ingredients in a medium bowl and chill in the refrigerator. Keep in mind that all the amounts in this are to taste, I just do it by eye and taste.

PASTA SALAD

1/2 pound rotini
1/2 pound frozen peas
1 can kidney beans, drained
1 cup mayonnaise
juice of one lemon
3 cloves garlic, crushed
2 tablespoons dill

Boil pasta until al dente.

Mix up the mayonnaise and lemon juice, whisk in the garlic and dill. Refrigerate.

Drain pasta and toss with peas (unthawed) and kidney beans. Mix in dressing and refrigerate for at least 3 hours.

To make into a light lunch, add 1 cup chopped ham or chicken to salad.

RED POTATO SALAD

2 1/2 pounds red potatoes
4 scallions, finely chopped
1 cup Kalamata olives, pitted and sliced or 1 6-oz can pitted black olives, sliced
1/2 cup olive oil
juice of one lemon
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup fresh dill, finely chopped

Quarter potatoes and boil until just done. Drain and cool.

Make vinaigrette out of olive oil, lemon juice, salt, pepper and dill.

Put potatoes in large bowl with scallions and olives, toss lightly. Dress salad and toss to coat each potato. Refrigerate at least 2 hours.

Serve cold with an optional dollop of mayonnaise.

RICH'S GREEK SALAD

1 pound mixed greens
3 tablespoons capers, drained
3/4 cup crumbled feta
1/2 cup diced olives, California or Kalamata
1/2 cup Balsamic vinegar
1/2 cup sun dried tomato oil
2 tablespoons minced garlic
2 tablespoons parsley, finely chopped
juice of one lemon

Toss greens with capers, feta and olives.

Make vinaigrette with vinegar, oil, lemon juice, garlic and parsley. Dress salad and serve.

RICH'S MEXICAN PASTA SALAD

1 pound vegetable rotini
2 cans kidney beans, drained and rinsed
2 cans corn, drained
2 cans black olives, drained and slice
3/4 cup Italian dressing
1/2 packet taco seasoning
1/8 teaspoon cayenne pepper
1/4 teaspoon chili powder
8-oz cheddar cheese, grated

Boil pasta. Drain and run under cold water. Put pasta in large bowl. Mix with beans, corn and olives.

Make dressing by whisking Italian dressing, taco seasoning, cayenne pepper and chili powder. Pour over pasta and mix well.

Refrigerate at least 1 hour. Toss in grated cheese and serve.

TABBOULEH

2 cups bulgur
2 cups hot water
1 small bunch parsley, chopped finely
1 bunch mint, chopped finely
1 bunch scallions, chopped finely
2 cucumbers, peeled, seeded and diced
4 medium tomatoes, seeded and diced
1 cup olive oil
juice of 4 lemons
1 teaspoon freshly ground pepper
6 cloves garlic, minced
Romaine lettuce to garnish

Soak bulgur in hot water while chopping other ingredients.

Mix in parsley, mint, scallions, cucumbers and tomatoes into bulgur.

Make vinaigrette out of olive oil and lemon juice, whisk in pepper and garlic.

Pour over salad and toss together.

Line salad bowl with lettuce leaves and serve.

TUNA SALAD

1/2 pound Ditali pasta
40 Kalamata olives, pitted
2 tomatoes, seeded and diced
1/4 cup parsley, chopped finely
1/4 cup olive oil
6 cloves garlic, finely chopped
3 scallions with green tops, chopped
12 large fresh basil leaves, finely shredded
1 can tuna packed in olive oil (or regular tuna in water, I've done both)
juice of one lemon
Salt and freshly ground pepper, to taste

Boil pasta until al dente over high heat. Drain pasta and toss in olives, parsley and tomatoes.

In a large saucepan, saute garlic and scallions in olive oil until translucent, about 2 min. Add basil and tuna. Stir in lemon juice. Season to taste with salt and pepper and stir until heated. Add to pasta and chill. Toss well before serving.

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