let them eat leaves…

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.
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 – 
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)


  1. To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.
  2. Prepare grill or broiler.
  3. 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 

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