Vietnamese Noodle Salad with Shrimp (Prawn)

Ingredients

Garlic Shrimp (Prawns)

• 12 - 15 medium shrimp (prawns), shelled and deveined (about 5 - 7 oz / 150 - 200g, excluding shells)
• 1 tbsp olive oil
• 2 garlic cloves , minced
• Pinch of salt and pepper

Dressing

• 1/4 cup lime juice
• 1/4 cup fish sauce
• 2 tbsp rice vinegar
• 1 tbsp caster sugar
• 1 large garlic clove , very finely chopped
• 1 tsp very finely chopped red chili , adjust to taste (I use birds eye which is spicy)

Salad

• 2.5 oz / 75g dried rice vermicelli noodles (Note 1)
• 3 cups iceberg lettuce , shredded
• 1 cup carrot , cut into fine matchsticks
• 1 1/2 cups cucumber , cut into matchsticks
• 1 1/2 cups beansprouts
• 1/4 cup coriander leaves , lightly packed
• 1/4 cup mint leaves (ordinary or Vietnamese), lightly packed

Instructions

1. Combine the Garlic Shrimp ingredients in a small bowl and set aside for 10 minutes.
2. Combine the Dressing ingredients in a small jar, give it a shake then set aside for 10 minutes.
3. Heat a skillet / fry pan over high heat. Add  the shrimp, scraping in the olive oil and garlic from the sides of the bowl. Cook for 2 minutes, or until browned and the shrimp is just cooked through. (Note 2)
4. Remove the prawns from the skillet onto a plate.
5. Prepare the vermicelli noodles according to the packet directions. I like to just soak them in hot tap water for a few minutes, this ensures they don't overcook. Then drain the noodles.
6. Arrange the noodles and remaining Salad ingredients on a large plate (like the photo) or toss together in a bowl. Top with prawns (warm or at room temperature). Drizzle over the Dressing (or toss through), or you can serve the Dressing on the side.
7. Serve immediately.

Recipe Notes:

1. You can use any type of vermicelli noodles in this, rice or bean. The bean ones are slightly more see through. You can also increase the quantity if you want, to fill it out more.

2. How to tell if prawns are cooked: raw prawns hang almost straight, perfectly cooked prawns curl into a "C" shape and overcooked prawns form a tight "O" shape.

3. This salad is also fantastic with chicken. Just omit the Garlic Shrimp completely and replace with cooked, diced or shredded chicken.

4. Nutrition per serving assuming this serves 3 people. The sodium looks very high because of the amount of dressing made. You need that much dressing to pour it all over the salad, but I'd guess around 1/4 ends up pooled at the bottom of the plate at the end.

Source: https://www.recipetineats.com/vietnamese-shrimp-prawn-noodle-salad/

Vietnamese Noodle Salad - Chicken

Source: https://liagriffith.com/vietnamese-noodle-salad-recipe/?utm_medium=Social&utm_source=Pinterest

Thai Tuna Salad

• 3: 70 gram cans of tuna, drained
• 1 med red bell pepper, diced
• 1/2 red onion, diced 
• 1 cucumber, sliced thinly and diced 
• 1/4 cup sesame oil 
• juice of 1 lime 
• salt and pepper to taste
• sesame seeds, garnish

In a large bowl, break up the tuna into smaller pieces.
Mix in the red bell pepper, red onion, and cucumber. Pour the sesame oil on top and stir to combine everything. Lastly add the juice of 1 lime and stir again to combine.
Salt and pepper to taste and garnish with sesame seeds before serving.

If you feel more sesame oil is needed, feel free to add more to your taste!

Source: https://www.tablefortwoblog.com/thai-tuna-salad/

Grilled Balsamic Chicken Salad

Source: Cooking Light, July 2016

Jalapeno Popper Grilled Corn Salad

Ingredients

1. 8 Ears of Corn (olive oil, salt, pepper)
2. 2 Jalapeños - seeds & stems removed, finely chopped
3. 1 Cup Chopped Cooked Bacon
4. 2 ounces Cream Cheese - softened
5. 1/4 Cup Sour Cream
6. 1 Cup Grated Cheddar Cheese
7. Salt/Pepper To Taste

Instructions

1. Prepare grill and briquets.
2. Remove silk from corn while leaving husks attached. Coat each corn cob with olive oil, salt and pepper. Wrap completely with foil. Place foil wrapped corn cobs on grill, cover. Grill 15-20 minutes, rotate every 2-3 minutes. Open foil slightly during the last 2 minutes to allow the smoky flavor to develop. Remove from grill and allow to cool for 10 minutes. Remove husks then cut kernels off of cobs. (should yield approx 6 cups)
3. Mix kernels with chopped jalapeños, bacon pieces, cream cheese and sour cream. Stir.
4. Stir in shredded cheese, salt and pepper.

Source: http://wonkywonderful.com/jalapeno-popper-grilled-corn-salad-recipe/

fresh cabbage & bok choy slaw

PREP TIME 15 MINS • SERVINGS 4

2 tablespoons raw tahini (ground sesame paste)
juice of 2 limes
1/4 cup cold-pressed sesame oil
1/4 teaspoon minced or grated garlic
4 cups finely sliced red cabbage (1 medium head)
1 cup finely sliced bok choy
sea salt and black pepper to taste
1/4 cup chopped green onions (scallions), for garnish
1 tablespoon white sesame seeds, for garnish

In a large mixing bowl, whisk together the tahini, lime juice, sesame oil, and garlic. Add the sliced cabbage and boy choy to the bowl and toss to combine. Season with salt and pepper.

Garnish with the green onions and sesame seeds. Serve chilled or at room temperature.

Source:

Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3966-3970). Victory Belt Publishing. Kindle Edition.

broccoli & bacon salad with creamy balsamic dressing

4 slices bacon
1 large head broccoli
1/4 cup Healthy Homemade Mayonnaise 
3 tablespoons balsamic vinegar
2 tablespoons minced shallot
sea salt and black pepper to taste

Slice the bacon crosswise into 1/4-inch strips and cook it in a skillet over medium heat until crispy. Remove the bacon from the pan and set it on paper towels to drain. Reserve the bacon fat for another use.

Chop the broccoli into large florets. Steam the broccoli in a basket over 1 inch of boiling water until it’s bright green but not overdone, about 5 minutes. Place the steamed broccoli in a large bowl of ice water to “shock” it—this will keep it from cooking further and maintain its bright color. Drain in a colander. In a small mixing bowl, whisk together the mayonnaise, vinegar, shallot, salt, and pepper.

In a serving bowl, toss the broccoli with the dressing, then garnish with the bacon strips. Serve at room temperature.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3932-3934). Victory Belt Publishing. Kindle Edition.
.

Grilled Ginger-Sesame Chicken Chopped Salad

 

 

Ingredients

Dressing and Marinade
• 1/4 c low-sodium soy sauce
• 2 Tbsp finely minced ginger
• 3 Tbsp canola oil
• 2 Tbsp hoisin sauce
• 1 Tbsp toasted sesame oil (I used regular un-toasted since it's all I had)
• 1 tsp Sriracha (I didn't even notice it, so if you like heat add a little more)
• 1/2 tsp salt, then more to taste as desired
• 1/4 cup red wine vinegar
• 1/4 cup chopped green onions, green and white parts

Salad

• 2 (9 oz) boneless skinless chicken breasts
• 1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
• 1 1/2 - 2 cups matchstick carrots, or 2 medium carrots cut into matchsticks
• 2/3 cup slivered or sliced almonds, toasted
• 1/2 cup cilantro leaves, chopped
• 3 chopped green onions, green and white parts
• 1 tsp white sesame seeds, toasted
• 1 tsp black sesame seeds (or an additional 1 tsp white, toasted)

Directions

• For the marinade:
• In a mixing bowl (or 2-cup liquid measuring cup), whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and 1/2 tsp salt (adding more salt to taste as desired, original recipe calls for 1 tsp salt, I added 3/4 tsp and I still thought that was too much, especially for a healthy salad). Add chicken breasts to a large resealable bag and add 3 Tbsp of the marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
• For the dressing:
• Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
• For the salad:
• Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165 degrees in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about 1/4-inch thick.
• To assemble salad:
• In a large bowl toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve

Source: http://www.cookingclassy.com/2014/05/grilled-ginger-sesame-chicken-chopped-salad/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed:+CookingClassy+(Cooking+Classy)

YuSheng - Chinese New Year Raw Fish Salad

While in Singapore I had the opportunity to experience "tossing" and eating this salad. I loved all the colors and it was great fun tossing it with chopsticks trying to get it higher and higher while wishing prosperity to those around the table. I found this recipe by searching the internet. This one looked most like the one I had out at Raffles Marina. I found it at www.noobcook.com and it has all the steps on how to prepare it laid out with photos. Looks easy to follow and Chinese New Year for 2013 is Sunday, February 10th and is the year of the Snake.

(A) Main Cast – 8 main ingredients

1) 1 carrot, skin peeled
2) 1 white radish (daikon), skin peeled
3) 1 cucumber
4) 2 tbsp Japanese red pickled ginger (In Singapore, I buy them at Sakuraya/Cold Storage Taka/Isetan Scotts Supermarket) - these are stores local to Singapore. Here in Texas I would need to go to an Asian Specialty Market. There is also a list of substitutions at the bottom of the recipe.
5) Pomelo (the pommel is a crisp citrus fruit native to South and Southeast Asia. It is usually pale green to yellow when ripe, with a sweet white flesh and very thick albedo.), peeled and sacks separated, about 50g (1-3/4 oz)
6) 1 packet of Pok Chui crackers (I used store bought ones from NTUC - another store in Singapore)
7 & 8 ) Red and green yam strips which is made with
- 1 yam, remove the skin (wear disposable gloves when handling yam)
- red and green food colouring (I use Bake King’s Cochineal/Cherry Red and Apple Green)
- vegetable oil for deep frying

(B) Supporting cast
- 1 tbsp toasted sesame seeds
- 1 tbsp roasted peanuts, chopped finely (or crushed using mortar and pestle)
- 1 tsp Chinese 5-spice powder
- 1 tsp cinnamon powder
- a small dash of Chinese white ground pepper
- 1 tbsp good quality extra virgin olive oil

 (C) Sauce
Note: Serves 2, feel free to double the quantities for 4, triple for 6, and so on
- 2.5 tbsp Chinese plum sauce
- 1 tsp sesame oil
- a tbsp of hot water to achieve the consistency of sauce to your liking (adjust according to the brand you use)

(D) Raw fish
Suggestions
- raw fish slices 生鱼, usually salmon sashimi slices (traditionally raw mackerel used) and/or
- abalone slices

(E) Tools

- a special vegetable peeler with “teeth” or julienne slicer or mandoline for shredding vegetables quickly and finely to long thin strips

- a round plate for assembling the main ingredients as roundness symbolises fullness

DIRECTIONS:

(A) Main Cast – 8 main ingredients
1) Pat dry carrot, daikon and cucumber after washing. Using a special vegetable peeler with “teeth” or a julienne slicer or a mandoline, julienne (slicing to long thin strips) 50g (1-3/4 oz) of each vegetable.
2) To prepare the yam (see photo step-by-step below), wear disposable gloves as the yam will “bite” our skin. Slice off the yam skin and then using a special vegetable peeler with “teeth” or a julienne slicer or a mandoline, julienne (cutting to long thin strips) 100g of yam. Divide yam into two equal portions in two separate bowls. Using a short straw, pick up a few drops of red colouring and dye one bowl of yam red. Use another straw, dye the other bowl of yam green. Leave to dry for a while. Heat up some vegetable oil in a wok (enough to cover the ingredients; I use about 500 ml), when the oil is hot enough turn it down to medium, add the red yam first and deep fry for about 3 minutes. Remove and drain on a plate. Repeat for green yam. It is important that the oil is hot enough but not too hot or else the yam will become too crispy. Set aside.
3) Arrange all the ingredients on a round plate.

(B) Supporting cast
1) To toast sesame seeds, heat up a dry pan or wok, then add sesame seeds. Use a spatula to stir the sesame seeds evenly and toast till the sesame seeds is a nice golden brown. Do not take your eyes off during the toasting process as it only takes a few minutes, and the seeds get from golden to burnt really quickly.
2) Arrange the ingredients in separate shallow dishes.

(C) Sauce & Raw fish
1) To prepare the sauce, just add everything in a small bowl and mix till evenly dissolved.
2) Arrange the raw fish on a separate plate. If using mackerel, you may want to marinade the fish slices with some ginger juice because some people find it more “fishy” than salmon.

When all the ingredients have been piled on the plate, then everyone, on cue, proceed to toss the shredded ingredients into the air with chopsticks while saying auspicious wishes (吉祥话 Jíxiáng Huà) out loud to mark the start of a prosperous new year. It’s believed that the higher you toss, the greater your fortunes!

Extra Sides (optional/not shown in photos)
- preserved jellyfish
- preserved papaya & melon strips
- lime slices and a bit of lime juice
- lobster sashimi slices

Ingredients substitution
- red bell pepper for red yam
- green bell pepper for green yam
- deepfried wonton skin wrappers for pok chui crackers
- grapefruit for pomelo

Source:http://www.noobcook.com/yu-sheng-chinese-new-year-raw-fish-salad/

Garlic and black pepper beef with toasted quinoa, lentil, beanand baby radish salad, piquant salsa verde dressing

Garlic and black pepper beef with toasted quinoa, lentil, bean and baby radish salad, piquant salsa verde dressing

INGREDIENTS
For the beef:
1 teaspoon lemon pepper
½teaspoon mustard powder
1 tablespoon ground black pepper

Good pinch sea salt flakes, crushed
4 garlic cloves, peeled and very finely minced using a microplane
1” cube fresh ginger, peeled and very finely minced using a microplane
400g fillet or sirloin steak

For the salad:
1 cup puy/French lentils
1 cup quinoa
1 x 400g tin kidney beans, rinsed and drained
Handful baby radish, finely sliced on a mandolin
1 cup smoked almonds, roughly chopped

For the salsa verde dressing:
1/3 cup light olive oil
¼cup white wine vinegar
Large handful fresh basil leaves
Handful flat leaf parsley
2 white anchovy fillets
Juice and zest 1 lemon
Freshly ground black pepper

Extras:Extra Virgin olive oil (EVOO)Baby radish sprouts

METHOD

To prepare the beef, pre-heat oven to 180˚C (350˚F) fan-forced. Add the lemon pepper, mustard powder, ground black pepper and crushed seasalt flakes into a Tupperware container and shake well. Add garlic and gingerpulp into a small bowl or cup and mix well then smear over all sides of beef fillet. Roll fillet in the herb rub then place on a small metal baking tray androast in the oven for 15-20 or until medium rare. Use a meat thermometer totest for doneness. When cooked, remove and allow to rest for 15 minutes before slicing paper thin with a sharp knife.

Cook lentils and quinoa in separate pots (add 1 cup grain/pulse to 3 cups water, bring to the boil then reduce heat and simmer for 30 mins each. Rinse both well under cold running water then drain thoroughly).

Heat 1 tablespoon olive oil in a large frying pan, when hot add the quinoa,season with a little salt and freshly ground black pepper. Fry quinoa for 8-10minutes stirring/tossing often until lightly toasted and light golden brown.Remove from heat and allow to cool before adding to a large mixing bowlalong with the drained kidney beans, cooked and cooled lentils, sliced radishand chopped almonds. Add 1 tablespoon of extra virgin olive oil (EVOO) andcoat everything well.To make the salsa verde add all ingredients into the bowl of a food processorand whizz together for 3-4 minutes.

Balsamic Chicken, Spinach and Tomato Pasta Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6-8

Ingredients:

1 (20-ounce) package cheese tortellini

1 pound  skinned and boned chicken breasts

1 ½  cup  Newman’s Own Balsamic Vinaigrette Salad Dressing, divided

1 teaspoons  Dijon mustard

Salt and freshly ground pepper to taste

2 cups firmly packed fresh spinach, chopped

1/2 cup fresh basil, chopped

1 ½ cups fresh cherry tomatoes, halved

1/2  cup yellow bell pepper, diced

Instructions:

1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken.  Marinate for at least 2 hour, but best if marinated overnight.  Take chicken out of zip-lock bag and discard marinade. 

2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through.  Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side.  Once cooled, dice chicken up in small bites.

3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl.

4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes.

5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl.  Serve immediately, or, if desired, cover and chill 1 hour before serving

Lentil, Bean and Parsley Salad

Ingredients
1 cup small blue or green lentils
3 cups water
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 teaspoons red wine vinegar
1 pinch caster sugar (superfine)
Sea salt and freshly ground black pepper
5 1/2 ounces small green beans, tops removed
2 celery stalks, julienned
1 small handful fresh flat-leaf parsley leaves

Directions
Put the lentils in a saucepan with the water over medium-high heat, and bring to a boil. Reduce the heat and simmer until the lentils are tender, about 15 to 20 minutes. Drain the water and reserve the lentils.
In a large bowl, whisk together the olive oil, lemon juice, vinegar, sugar, and season with salt and pepper, to taste. Stir in the lentils and leave them out to cool.

Meanwhile, blanch the green beans in a saucepan of boiling water until they are bright green and crisply tender. Rinse the beans under cold running water, and then drain well. Add the beans, celery and parsley to the lentils and toss the ingredients gently.


from: Recipe courtesy William Granger
Show: Bill's Food Episode: Days Together

Asian Cabbage Salad

ingredients
1 recipe Peanut Butter Dressing, recipe below
6 cups packaged shredded cabbage with carrot (coleslaw mix)
1 cup fresh sugar snap peas, trimmed and thinly sliced lengthwise
1/2 cup coarsely shredded, peeled jicama
1/4 cup thinly sliced green onions
1/4 cup sliced almonds, toasted
Fresh cilantro (optional)

directions
1. Prepare Peanut Butter Dressing. Toss shredded cabbage, peas, jicama, and green onions in with the dressing. Cover and chill for 30 to 60 minutes.

2. Just before serving, sprinkle with toasted almonds and cilantro. Makes 6 to 8 servings.

Peanut Butter Dressing: In large bowl combine 1/3 cup peanut butter, 1 tsp. curry powder, 1/2 tsp. each salt, garlic powder, and ground ginger; gradually whisk in 1/3 cup water, 2 Tbsp. lemon juice, and 2 Tbsp. olive oil until smooth.

From BHG Magazine June 2010

nutrition facts
Calories 176, Total Fat (g) 14, Saturated Fat (g) 2, Monounsaturated Fat (g) 8, Polyunsaturated Fat (g) 3, Sodium (mg) 277, Carbohydrate (g) 10, Total Sugar (g) 4, Fiber (g) 3, Protein (g) 6, Vitamin C (DV%) 60, Calcium (DV%) 5, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

Summer Vegetable Potato Salad

ingredients
1 lb. small yellow or red new potatoes, sliced
2 fresh ears of sweet corn, cooked, or 1 cup frozen whole kernel corn, thawed
4 roma tomatoes, sliced or cut into thin wedges
1/4 cup fresh basil leaves, torn
1/4 cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. finely chopped shallot or red onion
1/2 tsp. Dijon-style mustard
1/4 tsp. sugar
1/2 cup crumbled feta cheese
Fresh basil leaves
directions
1. In medium saucepan cook potatoes, covered, in enough boiling salted water to cover for 5 minutes or until just tender. Drain and cool. Cut corn from cob. On large serving platter arrange the potatoes and tomatoes. Sprinkle with corn and 1/4 cup basil.

2. For dressing, in a screw-top jar combine oil, vinegar, shallot, mustard, sugar, and salt and pepper to taste. Cover and shake well. Pour dressing over potato mixture.* Sprinkle salad with feta cheese and basil leaves. Makes 8 to 10 servings.

*Make Ahead: Refrigerate salad up to 4 hours. Sprinkle with feta cheese and basil leaves, and let come to room temperature before serving.

From: BHG magazine June 2010

nutrition facts
Calories 163, Total Fat (g) 9, Saturated Fat (g) 2, Monounsaturated Fat (g) 5, Polyunsaturated Fat (g) 1, Cholesterol (mg) 8, Sodium (mg) 195, Carbohydrate (g) 18, Total Sugar (g) 4, Fiber (g) 2, Protein (g) 4, Vitamin C (DV%) 31, Calcium (DV%) 6, Iron (DV%) 5, Percent Daily Values are based on a 2,000 calorie diet

Tex-Mex Beef-and-Beans Chopped Salad

Find refrigerated salsa in your grocer's produce or deli area. We prefer it in this recipe for chunky texture and fresh flavor. This recipe is also great with pulled pork.

Prep Time: 25 minutes
Yield: Makes 6 servings
Ingredients
3/4 cup bottled Ranch dressing
3/4 cup refrigerated salsa
1 (22-oz.) package romaine lettuce hearts, chopped
1 (15-oz.) can black beans, drained and rinsed
3 cups crushed tortilla chips
6 ounces pepper Jack cheese, cut into small cubes
1 cup seeded and chopped cucumber
1 cup diced jicama
3 plum tomatoes, seeded and chopped
1 medium avocado, chopped
3/4 pound barbecued beef brisket (without sauce), chopped and warmed*
Preparation
1. Stir together 3/4 cup Ranch dressing and salsa.

2. Toss together romaine and next 7 ingredients. Drizzle with dressing mixture, and top with brisket. Serve immediately.

*Grilled flank steak, chopped, may be substituted.

Southern Living, MARCH 2010

Spicy Pork-and-Orange Chopped Salad

Combining romaine and coleslaw mix makes this dish crispy and crunchy. The soy sauce-flavored almonds are a new favorite in our Test Kitchen. Find them sold in cans alongside cocktail peanuts.

Prep Time: 28 minutes
Other Time: 5 minutes
Yield: Makes 4 servings
Ingredients
1 pound pork tenderloin, cut into 1/2-inch pieces
2 1/2 teaspoons Szechwan seasoning blend
1/2 teaspoon salt
1 tablespoon olive oil
2 oranges
1/2 cup bottled low-fat sesame-ginger dressing
1 cup seeded and chopped cucumber
1/4 cup chopped fresh cilantro
1 romaine lettuce heart, chopped
3 cups shredded coleslaw mix
1/2 cup wasabi-and-soy sauce-flavored almonds
Garnish: orange slices
Preparation
1. Toss pork with Szechwan seasoning and salt to coat. Sauté pork in hot oil in a large nonstick skillet over medium-high heat 8 to 10 minutes or until done.

2. Peel oranges, and cut into 1/2-inch-thick slices. Cut slices into chunks.

3. Pour dressing into a salad bowl. Stir in oranges, cucumber, and cilantro. Let stand 5 minutes. Add romaine, coleslaw mix, and pork; toss gently. Sprinkle with almonds. Garnish, if desired. Serve immediately.

Note: We tested with McCormick Gourmet Collection Szechwan Seasoning and Blue Diamond Bold Wasabi & Soy Sauce Almonds.

Southern Living, MARCH 2010

Vietnamese Bun Noodle Salad

Sauce:
1/2 Cup (+ a little more) sugar
1 cup hot water
1/2 cup Vietnamese fish sauce
1 Tbl. White Rice Vinegar
1/4 cup fresh lime juice
2 - 5 red or green chilies (finely chopped)
3 - 5 large garlic cloves (finely chopped) - or 2 tsp. from a jar

Dissolve sugar in hot water. Add all other ingredients and all to cool to room temperature. Can be stored in refrigerator up to 7 days.

Salad:
Vietnamese Rice Noodles - prepared
Shrimp - cooked, peeled
Diced cucumber
Shredded carrots
bean sprouts
lettuce - chopped
mint leaves - finely chopped
cilantro - finely chopped
basil - finely chopped (preferably Thai Basil)
green onions - sliced

Tri-Colored Pasta Salad with Ham

1 pkg of Tri-colored pasta
3 sticks of string cheese, sliced
1 can sliced black olives
2 cucumbers, peeled, sliced and quartered
1 bottle of cucumber salad dressing
1 can spam cubed

Cook pasta according to package. Combine pasta and remaining ingredients. Put in covered container in the refrigerator until chilled. Add more salad dressing if it is too dry.

Spicy Southwest Bean & Corn Salad

1/2 cup KRAFT Light Ranch Reduced Fat Dressing
1/4 tsp. hot pepper sauce
1 bag (10 oz.) torn mixed salad greens
1 can (15 oz.) black beans, drained, rinsed
1 pkg. (10 oz.) frozen whole kernel corn, thawed, drained
1/2 cup red pepper strips
1/4 cup finely chopped red onions
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
MIX dressing and hot pepper sauce; set aside.
TOSS greens with beans, corn, red peppers and onions in 3-qt. serving bowl.
ADD dressing mixture; toss to coat. Sprinkle with cheese.

KRAFT KITCHENS TIPS
Try Wrapped Salad A quick way to enjoy your favorite salad on-the-go is to wrap it in a flour tortilla. Simply spoon salad onto tortilla and roll up! Wrap in plastic wrap and refrigerate until ready to serve. This is also a great way to use leftover salad.

Variation Prepare as directed, using 1/2 cup KRAFT FREE Thousand Island Fat Free Dressing and 1/4 tsp. ground black pepper in place of ranch dressing and hot pepper sauce. Also, omit the shredded cheese and increase the red onions to 1/2 cup.

Source: http://www.kraftfoods.com/

Tangy Pasta Salad

6 slices OSCAR MAYER Bacon
1 cup MIRACLE WHIP Dressing
2 Tbsp. sugar
1/2 tsp. garlic salt
1 pkg. (16 oz.) pasta (such as mostaccioli, macaroni or rotini), cooked, drained
3 carrots, shredded
1 small red or yellow onion, sliced
1 medium green pepper, chopped

COOK bacon in skillet on medium heat to desired crispness, turning frequently. Drain bacon, reserving 2 Tbsp. of the drippings. Crumble bacon; set aside.
MIX reserved drippings, the dressing, sugar and garlic salt in large bowl. Add all remaining ingredients except bacon; mix lightly. Cover.
REFRIGERATE several hours or until chilled. Sprinkle with crumbled bacon just before serving.