Being a military spouse, we are always called upon to cook for one event or another ~ I have been fortunate to have been stationed with some amazing men and women these last 22 years ~ and most have shared their yummy recipes! (yea!) The Napa Salad recipe was shared by Kathryn Banks, and the Broccoli-Apple salad was offered up by Lisa Buckner. The Thai Beef is one of the salads I have been making for my family for a long time ~ summer may be dwindling, but the season of the salad never leaves (ha!) ~ enjoy! V
We should look for someone to eat and drink with before looking for something to eat and drink… ~Epicurus
NAPA Salad
5 green onions – sliced (use some tops!)
1 head Napa cabbage – sliced
mix together and place in baggie
2 pkgs Ramen noodles (no seasoning) – crush in package
4 oz. pk slivered almonds
1/2 c. sesame seeds (1 – 2 1/8 oz jar)
1/2 stick butter
Melt margarine in skillet: saute other ingredients on low till brown.
Cool, then toss with Napa cabbage.
Dressing:
1/2 c. oil 1/2 c. sugar
2 tsp soy sauce 1/2 c. rice wine vinegar
(mix in shaker jar)
Pour over salad/ramen mixture just before serving ~ and watch it disappear!
As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow
Broccoli-Apple Salad
2 1/2 tablespoons sugar
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon canola oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (1 1/4-pound) head of broccoli
1 1/4 cups chopped Braeburn or Fuji apple (about 1/2 pound) –
1/4 cup minced Walla Walla or other sweet onion –
6 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon canola oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 (1 1/4-pound) head of broccoli
1 1/4 cups chopped Braeburn or Fuji apple (about 1/2 pound) –
1/4 cup minced Walla Walla or other sweet onion –
Combine first 6 ingredients in a large bowl, stirring well with a whisk.
Coarsely chop broccoli into 1 1/2-inch pieces, and place in bowl with vinegar mixture. Add chopped apple and minced onion, tossing to coat.
8 servings (serving size: about 3/4 cup)
Thai beef salad
- Dressing:
- 1/3 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 2 tablespoons brown sugar
- 1 tablespoon water
- 1 tablespoon Thai fish sauce
- 5-8 garlic cloves, minced
- 2 Thai, hot red, or serrano chiles, seeded and minced
- Salad:
- 1 (1-pound) flank steak or London broil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 6 cups torn romaine lettuce
- 1 3/4 cups quartered cherry tomatoes
- 1 cup thinly sliced red onion, separated into rings
- 1/4 cup coarsely chopped fresh mint
- 2 tablespoons sliced peeled fresh lemon grass (optional)
Preparation
- To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
- Prepare grill or broiler.
- Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.
Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat. Serve on individual plates, or lay out on a large platter, so your family/guests can pick the items they want.
It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato. ~Lewis Grizzard
delectablediction 