Thai Peanut Noodle Salad

Haven't posted in a while but I am still cooking. I made this without the chicken and added green peppers instead of the colored (colored peppers are blasted expensive!) last night and had it as a side. I love food...

8 oz Linguine
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)

Thai Peanut Salad Dressing
1/2 C peanut butter1 lime, juiced and zested
2 1/2 t sesame oil
1 T seasoned rice wine vinegar
2 T soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t kosher salt*
2-3 t sriracha chili sauce*
2-4 T water*

Avocado and Orange Salad

I made this last night it was sooooo delish!!  I also added grilled chicken, I just brushed it with the dressing and threw it on the grill, chopped it up and added it to the salad. This is a keeper!


Avocado and Orange Salad
adapted from Joy the Baker
serves 4-6 people as side salad


1 large head or Romain lettuce, chopped
2 Navel oranges, segmented
1-2 ripe avocados, sliced
1 tsp Dijon mustard
2 tbsp fresh squeezed orange juice
1 clove garlic, minced
2 tsp honey
3 tbsp red wine vinegar
1 tablespoon Greek yogurt (you can also use 1 egg yolk)
1/2 cup olive oil
salt and pepper to taste


Directions:  


Place rinsed and chopped Romain lettuce in large serving bowl.  To segment the oranges, cut about 1/2" off the top and bottom of the orange, then slice down the sides of the orange to cut off the orange peel.  Slice in between the natural orange segments, at an angle and clean orange slices should pop out.  Add orange slices to salad.  Slice up the avocado, and add to salad.  


To make the dressing, combine all ingredients except the olive oil, salt and pepper in jar, tightly sealed tupperware container, or salad dressing jar and give it a good shake.  Remove lid and slowly add in the olive oil, whisking as you add it.  Finally, add salt and pepper, then give dressing another good whisk or shake (with the lid on!).  Drizzle over salad, and enjoy!  Extra dressing will last in the refrigerator up to a week.

Strawberry Spinach Salad with Lemon Poppy Seed

Strawberry Spinach Salad

1 10-oz. bag fresh baby spinach 1/2-1 small red onion, thinly sliced 1 medium cucumber, seeded and sliced (you can peel it first if you want) 1 pint strawberries, sliced 1 c. sliced almonds, toasted 1 recipe Lemon Poppy Seed Vinaigrette 1/2 lb. grilled chicken breasts, sliced or diced (optional)

Lemon Poppy Seed Vinaigrette

2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest) 1/4 c. rice wine vinegar 1/4 c. canola oil 3/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/4 c. sugar 2 tsp. poppy seeds 1 tsp. grated onion 1 clove finely pressed garlic

Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.