Food Fridays!

23 04 2010

Summer Salads

Great salads to get you salad-vating over all summer!

BASIL, TOMATO SALAD

Flavours of pesto. Option to add chicken or fish with lemon vinaigrette.

You need:

  • 1 Lemon Vinaigrette, Below
  • 1 Baguette or french roll
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • 1 small head of green leaf lettuce, torn (6 cups)
  • 3 cups fresh basil, torn
  • 2 cups grape tomatoes, halved, or chopped plum tomatoes
  • 1/2 cup pine nuts, toasted
  • 2 oz. parmesan cheese, shaved

Lemon vinaigrette

In a small jar, combine 1/2 cup olive oil, 1 tsp finely shredded lemon peel, 1/3 cup lemon juice (1 lemon), 4 cloves of minced garlic, 1 tsp. sugar, 1/4 tsp salt, and 1/4 tsp ground black pepper. Cover, shake well.

Put it together!

  1. prepare lemon vinaigrette, set aside
  2. preheat oven 425 F. Split baguette in half. Combine olive oil and garlic. Brush onto baguette. Cut lengthwise into 3 or 4 bread sticks. Bake 3-5 minutes or until toasted.
  3. In large bowl, combine lettuce and basil.
  4. Layer greens, tomatoes, pine nuts, and cheese. Serve with bread sticks and lemon vinaigrette. And Enjoy!

PORK AND NOODLE SALAD

You need:

  • 1 ginger-soy dressing, below
  • 1 lb. pork tenderloin
  • 1 3.75 oz package of bean threads or cellophane noodles
  • 2 cups shredded napa cabbage
  • 2 medium carrots, shredded
  • 1 cup thinly sliced radishes
  • 2 cups torn bok choy or baby bok choy
  • 1/2 cup cilantro leaves
  • 1 recipe wonton crisps, below

Ginger-soy dressing

In a jar, combine 1/3 cup vegetable oil, 3 tbsp. lime juice, 3 tbsp. grated fresh ginger, 1 tbsp. soy sauce, 1 tbsp. honey, 1 tsp. toasted sesame oil, 1/4 tsp. salt, and 1/4 tsp. crushed red pepper. Cover and shake well. Cool.

Wonton Crisps

Line baking sheet with foil. Coat with nonstick cooking spray. Place 12 wonton wrappers on baking sheet. Brush tops of wrappers with 1tbsp. sesame or peanut oil. Bake in 425 F oven for 5-6 minutes or until golden. When cool, break into pieces.

Put it together!

  1. Prepare ginger-soy dressing.
  2. preheat oven to 425 F. Line a 15″x10″x1″ pan with foil; set aside. Trim fat from pork; place in prepared pan. Sprinkle with salt and pepper. Roast for 25 minutes.
  3. Brush with 1 tbsp. of the dressing the last 5 minutes of cooking. Cover with foil, let stand 15 minues. Slice thinly.
  4. Prepare noodles according to package directions. Rinse with cool water, drain well. Snip noodles in shorter lengths with scissors. Add cabbage, toss.
  5. In a large dish, layer noodle mixture, carrots, pork, and radishes. Drizzle with half of the ginger-soy dressing. Top with bok choy and cilantro. Refrigerate, covered, until ready to serve. Serve with wonton crisps
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