I love salads. I've shared recipes with you for how to "spice up" your chicken and tuna salads, as well as the "Wedge Salad" recipe from my friend, Rachel, which has achieved almost icon-like status at our house right now. Here's a salad recipe from another friend of mine, Marna, that--on the surface--might look strange, but trust me...it is DEEEELICIOUS. A great choice for lunch with friends, or even a light dinner for your family. And...this salad taste REALLY good "if" there are leftovers.
Oriental Chicken Salad:
1/2 head sliced cabbage (or bag of coleslaw mix)
5 green onions, chopped
3 stalks celery, sliced fine
2 T. sesame seeds
1/4 c. slivered almonds
1 lg can of chicken, drained well and chopped
1 pkg ramen noodles (noodles ONLY, and do NOT cook....they soften in the dressing)
In a bowl, combine the cabbage, onions, celery, sesame seeds, almonds and chicken. Crumble the noodles into the bowl as well.
1/2 c. oil
3 T. sugar
4 T. white vinegar
seasoning packet from ramen noodles
1 tsp salt
1/2 tsp pepper.
Pour all into container with a tight fitting lid and shake well.
Pour over salad, mix well and refrigerate for at least one hour....then devour!!
for a light lunch with friends, the perfect pairing with this is
Rhubarb Water: (if you live in an area of the country where you can GET rhubarb---it's almost impossible to find down here in Florida)
2 lbs. rhubarb, washed and cut into chunks
4 c. boiling water
3/4 c. sugar
juice of 1/2 of a lemon
Place rhubarb in a bowl and cover with 4 c. of boiling water. Leave at room temperature overnight. The next day, strain the water into a saucepan, discarding the rhubarb. Add the sugar and lemon juice. Bring to a boil for 5 minutes. Let cool and taste. Add more lemon juice if necessary. Strain into a bottle and cork. Refrigerate. To be served ice cold. (Note: if you are making this for a party, it tastes "lovely" in a glass with a touch of vodka and a sprig of mint as garnish)
Today's food quote: "The thought of two thousand people crunching celery at the same time horrified me." George Bernard Shaw (explaining why he had refused an invitation to a vegetarian gala dinner)