::Thai Salad::

A refreshing, tart salad that pairs well with any Thai dish.

Thinly sliced:
Pear
Green apple
Tart mango
Red pepper
Red onion

Fresh cilantro

Dressed with:
2 parts rice vinegar
1 part real maple syrup

::Pear & Cabbage Slaw::

{via Food & Drink}

Toss vegetables with mayonnaise the night before.

Ingredients:

2 Asian pears
3 tbsp (45 mL) lime juice
1red pepper
1small red onion
1small head Napa cabbage (6 cups /1.5 L shredded)
Salt and freshly ground pepper
Option: I added Rice wine vinegar to taste.

Chili Mayonnaise
½ cup (125 mL) mayonnaise
1 tsp (5 mL) Asian chili sauce
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) grated ginger

1. Thinly sliver Asian pears and toss with 1 tbsp (15 mL) lime juice. Very thinly slice red pepper and red onion. Thinly slice Napa cabbage.

2. Toss vegetables together in a bowl and season with salt and pepper.

3. Combine mayonnaise, chili sauce, sugar, ginger and remaining 2 tbsp (25 mL) lime juice. Season with salt and pepper. Toss with vegetables.

::Pecan and Warm Apple Salad::

Ingredients

1 cup (250 mL) pecans
1 head romaine lettuce
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) cider vinegar
½ tsp (2 mL) liquid honey
¼ tsp (1 mL) salt
2 to 3 grindings black pepper
2 oz (60 g) old cheddar, shaved about ¾ cup (175 mL)
3 red apples such as Cortland, Braeburn or Spartan, divided
1 tbsp (5 mL) butter
1 tbsp (5 mL) granulated sugar

1. Spread pecans in single layer on baking sheet. Toast in a preheated 350ºF (180ºC) oven 8 to 10 minutes or until very fragrant; cool. Meanwhile, tear or cut lettuce into bite-size pieces; there should be 8 to 10 cups (2 to 2.5 L). To make dressing, whisk oil with vinegar, honey, salt and pepper. Use a vegetable parer to shave cheese. Set both aside.

2. When ready to serve, core and slice 2 unpeeled apples into wedges about ¼-inch (5-mm) thick. Heat butter in a large nonstick or well-seasoned frying pan over medium heat. When hot and bubbly, add apple slices. Stirring frequently, sauté for 2 minutes. Increase heat to medium-high; sprinkle apples with sugar. Turning frequently, sauté apples another 2 to 3 minutes or until slightly golden.

3. Meanwhile place romaine into a large salad bowl; toss with dressing. Set aside 8 perfect pecans. Core and slice remaining raw unpeeled apple for garnish.

4. Add hot apples and remaining pecans to lettuce; toss. Serve immediately, garnishing each serving with raw apple slices, cheese shavings and reserved pecans.

:: Mango, Almond Quinoa Salad::

I was served this for dinner the other night and had three plate fulls. Really fresh and delicious.

2 cups Quinoa (cook like you would rice)

3 mangoes chopped

Generous handful of cilantro, chopped

Any nuts and seeds you have on hand (toasted at 350 F for about 8 minutes or until slightly golden); I used pumpkin seeds and slivered almonds

2 peppers chopped (I don't use green ones in this recipe)

Chopped red onion (I didn't use this last night)

Dried fruit (I used raisins and cranberries)

Option: Clove of garlic

Dressing:

Freshly squeezed lemon juice

Yogourt and mayo

Oil

Honey

Curry powder

::Thai Peanut Lime Dressing::

                                                               Dressing:

3 tablespoons peanuts
3 tablespoons lime juice
2 tablespoons rice wine vinegar
1 red chiles, minced
1 1-inch square piece ginger, peeled, grated
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon mint, or lemon grass, chopped
2 tablespoons water

::Creamy Poppy Seed Dressing::

CREAMY DRESSING BEST SERVED OVER SPINACH WITH TART MANGO OR APPLE & TOASTED PECANS

1/2 cup mayonnaise
1/4 cup milk
1/4 cup sugar
1/8 cup vinegar
poppy seeds

::Creamy Teriyaki Dressing::

CREAMY AND TANGY WITH ASIAN UNDERTONES OF SESAME AND SOYA.

1/2 cup mayonnaise
2 T sugar
1 T rice vinegar
1/8 t sesame oil
1 clove garlic
soya sauce to taste

::Warm Potato Salad with Blue Cheese Dressing::

THE ORIGINAL RECIPE CALLED FOR A COLD SALAD. I DISAGREED. IF YOU HAVE A STOMACH FOR BLUE CHEESE, THIS WARM, DELICIOUS SALAD IS A PERFECT BBQ SIDE DISH.

BLUE CHEESE DRESSING:

1/3 cup (75 mL) mayonnaise
¼ cup (50 mL) sour cream
2 tbsp (25 mL) lemon juice
A couple of dashes hot pepper sauce
½ to ¾ cup (125 to 175 mL) crumbled blue cheese,
preferably Danish
2 green onions, finely chopped
Salt and pepper to taste

1. For dressing, whisk mayonnaise with sour cream, lemon juice and hot pepper sauce in a bowl. Stir in ½ cup (125 mL) blue cheese and green onion. Taste and if desired add remaining blue cheese, salt and pepper.

POTATO SALAD:
1½ lbs (750 g) potatoes
3 strips bacon
1 red pepper, cut into ½-inch (1-cm) pieces
2 green onions, thinly sliced
1/2 tbsp (25 mL) lemon juice {optional}

1. Heat oven to 450 degrees. Peel potatoes if you wish, then cut into bite-size chunks. Toss with olive oil, pepper and salt. Cook for 1 hour, or until done to your taste. {I like them golden and crunchy.}

2. Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble. {I pre-chop my bacon into 1 inch chunks. Spread them on a plate. Cover with two paper towels and cook in the microwave for 5 minutes.}

3 Stir dressing with warm potatoes until mixed. A little squeeze of fresh lemon brightens the flavour. Add bacon, red pepper and green onions.

Citrus Vinaigrette

A REALLY REFRESHING SALAD DRESSING, BEST SERVED WHEN ORANGES ARE IN SEASON.

Dressing:
1 cup freshly squeezed orange juice
1/2 cup honey
1/2 cup olive oil
2T red wine vinegar
2T dijon mustard
1-2 cloves garlic
freshly ground pepper

Salad:

spinach and/or lettuce

chopped orange pieces and/or mango
toasted almond slivers
finely sliced sweet onion (vidalia or red)
avocado

Spinach & Strawberry Salad

SO FRESH TASTING AND VERY MUCH A SEASONAL DISH. MAKE USE OF THOSE STRAWBERRIES WHILE YOU CAN!

Dressing:
1/2 cup sugar
1/2 cup olive oil
1/4 cup white vinegar
1/4 t paprika
1/4 t worcestershire
1 T minced onion
2 T sesame seeds
1 T poppy seeds

Toss with spinach, chopped strawberries and toasted almond slices.