Preheat broiler.

Cook noodles according to package directions.  If package directions are in Chinese, search the internet for half an hour trying to figure out how to cook them.  Or you can soak your noodles in cold water for half an hour, and then put them in a small colander and dip them in boiling water for 30 seconds. Drain and rinse under cold water; drain.  Place noodles in large bowl.  Add 1/4 c. vinegar and next four ingredients.  (Through fish sauce); toss well.  Top with carrots, pepper, green onions, basil and peanuts.  (And whatever you want.  Because who really follows a recipe for salad?)

Combine hoisin and next three ingredients.  (Through garlic)  Use that ginger that comes in a tube and pre-minced garlic.  So worth it.  Season pork with salt and pepper; place on broiler pan treated with cooking spray or covered with aluminum foil.  Brush half the hoisin mix over the pork; broil 3 mins.  Turn over and repeat.  You might have to do the second side a couple more minutes to make sure it is done.  Serve pork thinly sliced over salad.

Preparation

In a large skillet heat the oil over moderately high heat until it is hot but not smoking, in it stir-fry the beef for 1 minute, or just until it is no longer pink, and drain the beef in a sieve. In a bowl whisk together the Worcestershire sauce, the lime juice, the cayenne, the sugar, the soy sauce, and the garlic paste, add the beef, and stir it to combine it well with the dressing. Stir in the scallion and the coriander, divide the mixture between 2 plates, lined with the lettuce leaves, and garnish the salads with lime wedges.

–

Ok…this is one of those recipes that I shouldn’t even of bothered putting up, because I make it all the time, and I never use the recipe, and I never follow the recipe. Lettuce leaves on the plate? Pashaw. Sometimes I make something very much like this, only I serve it over noodles or rice or quinoa or baby spinach or whatever else I have in my fridge. You don’t need this recipe…fer reals.

[tags] asian salad recipe, useless recipes, waste o’time [tags]

• 1 tablespoon chopped fresh rosemary
• 2 teaspoons olive oil
• 3 garlic cloves, unpeeled and crushed
• 1 1/2 pounds peeled sweet potato, cut into 3/4-inch pieces
• 3 cups orange sections (about 6 oranges)
• 1/2 cup vertically sliced red onion
• 3 tablespoons pine nuts, toasted
• 1 (6-ounce) bag prewashed baby spinach

Dressing:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 tablespoon stone-ground mustard
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced

Preheat oven to 400°.To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

Cooking Light December 2005

–

I roasted the onions along with the potatoes for the heck of it. There is a lot of dressing, I only used about half of it.

Technorati Tags: sweet potatoes, salad, recipes, quick, tasty, i am tired of making tags.

Whisk together 1 T. sugar, 2 T. rice wine vinegar, 1/2 tsp. salt, (I don’t put the salt in, or i use sea salt.) and 1/4 tsp. black pepper in a medium bowl.  Add 1/4 c. chopped fresh mint, 2 T. chopped fresh basil, 2 seeded, peeled and sliced cucumers, 1 medium tomato cut into wedges, and 2 chopped green onions.  I usually add a dab of garlic chile sauce or red pepper flakes.

Toss to combine.  The end.

Technorati Tags: quick recipes, healthy, vegetables, salad, super duper yumtastic, recipes

Pierce squash with a fork; place on paper towels in microwave. Microwave at high 15 minutes or until tender. Let stand 10 minutes. Cut squash in half lengthwise; discard seeds. Scrape inside of squash with a fork to remove spaghetti-like strands.Combine cooked squash and next 6 ingredients (through olives) in a large bowl; toss well. Combine vinegar and remaining ingredients, stirring with a whisk. Add to squash mixture, tossing to coat. Cover and chill.

From Cooking Light December 2005

—

This salad is so good that even my carnivorous, bourbon swilling friends liked it.

Technorati Tags: salad, spaghetti squash, greek food, healthy food disguised as tasty food, potluck food

Combine first 3 ingredients in a large bowl, stirring with a whisk.  Add corn and remaining ingredients, stirring to combine.  Cover and refrigerate at least 2 hours before serving.

Whisk together 1/2 c. white vinegar, 1/4 cup sugar, 1 tsp. dry mustard (I highly recommend Colman’s),  and 3/4 tsp. celery seed in a bowl.  Drizzle in 1/4 cup canola oil while whisking to form a smooth dressing.  Add 2 chopped ribs of celery 1 cored seeded and chopped green bell pepper, 1 sliced red onion and the drained and rinsed contents of one 15 oz kidney beans, 1 14.5 oz can green beans, and one 14.5 oz can wax beans.  Toss and season with salt and freshly groud black pepper to taste.  Refrigerate for at least 8 hours, to allow the flavors to meld.

Scoop avocado flesh into mini processor.  Add lime juice, chili garlic sauce, and olive oil and process until smooth.  Season dressing with salt and pepper.

Mix turkey, jicama, red onion, bell pepper, and 1/2 cup cilantro in large bowl.  Add avocado dressing; toss to coat.  Season with salt and pepper.  Divide lettuce leaves among plates.  Spoon salad into center and sprinkle with 1 T. cilantro.

Bon Appetit Feb. 2006

—

I find recipes for salads pretty much completely inane.  Yet I save them and actually type them into the computer.  Salad is salad and Bon Appetit recipes are so fussy.  I would have quit writing the recipe around the time it said to mix the salad dressing up.  Then I would have finished it with….mix the salad dressing with the salad ingredients.  Eat it.

That is why I don’t get paid to write recipes.  I saved this recipe because I wanted to try the dressing.  I am a sucker for anything with Asian Ketchup in it.