Cold Spicy Asian Noodles

One of my favorite summer dishes. Add cold marinated chicken, fish, imitation crab or shrimp to make it a main dish, or serve as a side.

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Cold Asian Noodles

Ingredients:
1/2 box of spaghetti noodles
1-2 carrots, sliced very thinly on bias
1/2 English cucumber, medium dice
1/4 red onion, thinly sliced and no longer than 1/2 inch
1/2 bunch of cilantro, roughly chopped
3 tablespoons soy sauce
1 tablespoon honey
1-1 1/2 teaspoon siracha
1 pinch garlic powder
1/4 teaspoon pepper
1 teaspoon garlic, minced
Directions:
Cook pasta according to directions on box. Rinse thoroughly with cold water to stop cooking process.

Combine sauce ingredients, adjust according to taste. Toss sauce, vegetables and noodles and chill until service.

Note: I made this recipe up, so I’m still working on sauce/pasta ratio, so more sauce may be needed.

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Layered Salad

This is one of the few head lettuce salads I like. I think it has way too much sauce to lettuce, so I usually double the lettuce or half the sauce.

Ingredients:
1 head lettuce, broken into pieces
1 cup celery, chopped
1 medium onion, chopped
4 hard cooked eggs, crumbled
10 pieces bacon, fried and crumbled
10 ounces frozen peas, still frozen
2 cups mayonnaise
2 tablespoons sugar
1 pound cheese, grated

Directions:
Layer first six ingredients in order in a 9″ X 13″ pan or a large salad bowl.
Mix mayo and sugar and put on salad like frosting.
Sprinkle cheese over.
Keep covered in fridge.  Lasts well.

Pasta Salad

This is one of our go to lunches, loaded with veggies and protein. One of my favorite ways to eat it is by serving it over a spinach.

Ingredients:
8 ounces (about 1 3/4 cups) elbow macaroni
1 cup mayonnaise
2 tablespoons vinegar
1 tablespoon prepared mustard
1 teaspoon sugar or 1-2 drops stevia
1 teaspoon salt
1/4 teaspoon pepper

Veggies of choice (carrots, peppers, celery, green onions, tomatoes)
Black olive slices 
Cheese cubes 
Garbanzo beans (if wanted)
Directions:
Cook macaroni.  Drain.  Rinse with cold water till completely cooled.
Blend mayo, vinegar, mustard, sugar, salt and pepper in a large bowl.  
Stir in macaroni and other ingredients.

Greek Green Salad

I made up this salad after an appetizer I’d made for a wedding. It is so tasty and I love how it uses the same dressing as some of my other salads! So convenient! 

Ingredients:
Spinach
Feta cheese
Sun-dried tomato half, chopped
Kalamata olive, roughly chopped
Basil, roughly chopped
Cucumber, thinly sliced
Scallions
Grape tomatoes, cut in half
Chicken (seasoned and cooked), sliced
Pamela’s salad dressing 

Directions:
Toss salad ingredients together. Serve with dressing.

Honey Mustard Sauce

We love this versatile sauce year round, serving it mostly for special occasions or to company, but ever so often it will be whipped up for a batch of potatoes for lunch… It makes a fantastic salad dressing and can literally make cardboard taste good!

Ingredients:
1 cup mayonnaise
1/4 cup honey
1 tablespoon dijon mustard
1/2 teaspoon onion powder
1/8 teaspoon cayenne

Directions:
Mix all ingredients together. Heat slightly if serving over chicken. Serve cold if using as salad dressing.

Creamy Coleslaw

I usually don’t enjoy coleslaw too much, but I love cold spaghetti mixed with coleslaw. 

Ingredients:
4 cups cabbage, shredded
1/2 cup carrot, shredded
2 tablespoons onion, finely chopped
1/2 cup mayonnaise
1 tablespoon vinegar
2 teaspoons sugar
1/4 teaspoon salt

Directions:
Mix vegetables together.
Mix remaining ingredients
Toss dressing with cabbage mixture.

Greek Macaroni Salad

Summery and deliciously easy, this salad is perfect with hamburgers, hot dogs or any other summer meal. It is ten times better if it melds overnight. 



Ingredients:
1 1/2 cups elbow macaroni, cooked, drained and rinsed in cold water
4 medium plum tomatoes, chopped
1 can garbanzo beans, rinsed and drained
1 medium (or less) onion, chopped
1 medium English cucumber chopped
1 can whole olives, drained
1 4 ounces package feta cheese
1 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, minced
1/2 cup olive oil
1/4 cup lemon juice

Directions:
In a large bowl, combine macaroni, tomatoes, beans, onion, olives, feta cheese, salt, pepper and garlic.
In a small bowl, whisk oil and lemon juice.  Pour over salad and toss to coat.
Cover and refrigerate until chilled.
Stir before serving.

Three Bean Salad

We don’t make this salad often, but it is delicious and easy to make. When we were little, the green beans used to be our favorite and we would put extra cans into the dressing after the other beans were eaten.
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Ingredients:
15 ounces cut green beans, drained
15 ounces cut wax beans (optional), drained
15 ounces kidney beans, drained
15 ounces garbanzo beans, drained
1/2 cup green pepper, chopped (optional)

Dressing:
1/4 cup (or less) sugar
2/3 cup vinegar
1/3 cup oil
1 teaspoon salt
1 teaspoon pepper

Directions:
Combine dressing ingredients. Add beans. Chill at least overnight .
Dressing can be reused once or twice.

 

Potato Salad

Summer wouldn’t be summer without potato salad. Potato salads are like deviled eggs, everyone has a different recipe and each recipe is unique. Ours is simple and more mashed than any other potato salad I’ve tried. I love that it has no relish, pickles or sweetness.  I only recently figured out how to properly season this recipe. It both starts and finishes with salt. Salt in the water the potatoes are cooked in and salt it’s all mixed together. Now, no one has to season my potato salad when I make it!

Before posting any recipes, I always check the original copies on the computer. When I went to find this recipe, I couldn’t find one. I’ve done my best to put measurements on all the ingredients, but this potato salad needs to be eyeballed for the perfect ratio.

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Ingredients:
15 medium potatoes, diced and boiled till done
8-10 hard boiled eggs
1 bunch radishes, chopped
1 bunch green onions, chopped
mayonnaise
salt and pepper

Directions:
Lightly mash potatoes and eggs together. Add enough mayonnaise to make the salad moist. Add green onions and radishes. Season to taste.

Salad Wraps

Easy summer lunch. Great to take on a picnic or on a trip. Delicious served with Thai Peanut Sauce.


Ingredients:
Rice paper
iceberg lettuce, thinly sliced
avocado, sliced
tomatoes, sliced and pressed dry
cilantro
shrimp
sweet Thai chile sauce

Directions:
Soak individual rice papers in warm water for 1-2 minutes or until pliable.
Top with ingredients and wrap.

Notes:
Can make with shrimp, chicken or tuna.
Can use any veggies.
Can use pesto, ranch, blue cheese or any other sauce.