SALADS Recipe
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Contributor: |
Contributor: Susan Kiernan-Lewis
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Category: |
Category: |
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Smashed Cucumber w/Tahini Dressing |
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Ingredients: |
Ingredients: 1/2 Cucumber, smashed with a heavy pot
1/4 pint cherry tomatoes
3-oz mixed lettuces
1/4-cup olives
1/8-tsp cumin
1/8-tsp dried oregano
1/8-tsp smoked paprika
1 tsp sesame seeds
Tahini dressing
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Directions: |
Directions:Dry lettuces with paper towel and add to bowl with cucumber and tomatoes. Add spices and olives and divide between plates. Drizzled with Tahini dressing. Garnish with sesame seeds. |
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Rich Bitch Salad |
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Ingredients: |
Ingredients: 1 3-oz package ramen noodle soup mix
1/4-cup sliced almonds
1/3-cup canola oil
1/4-cup cider vinegar
2-1/2 TBs sugar
1 small green cabbage, shredded
1 small grated carrot
3 green onions, sliced
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Directions: |
Directions:Set oven to 350 degrees
Remove flavor packet and reserve. Break noodles into pieces and place on a lightly greased baking sheet. Add sliced almonds.
Bake, stirring occasionally, 5-10 minutes until toasted. Set aside.
Whisk together reserved flavor packet, oil, vinegar, and sugar in a blow. Chill 1 hour.
Toss together cabbage, carrot, onions, and dressing in a large bowl. Place noodles around outside edge of cabbage mixture and top with almonds. |
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Red Pepper Salad |
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Ingredients: |
Ingredients: 2 Red bell peppers
2 tsp olive oil
1/4-tsp salt
2-oz baby spinach leaves
1/8-oz cilantro
2 scallions, sliced thinly
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Directions: |
Directions:Arrange peppers on a baking sheet and toss with oil and salt and pepper. Roast until softened, 15-18 minutes.
Transfer peppers to big salad bowl along with spinach, scallion greens, cilantro and juice of 1/2 lime.
Toss to combine. |
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This recipe for SALADS, by 