Asian Summer Salad

I’m in the mood for salad.  With the warmer days, more time to play and the dread of having to put on a swimsuit, it is logical to see where this is coming from.  This recipe has been adapted from a Pampered Chef cookbook.  Did you go through that phase in your life too (or perhaps still are) where your friends had home shows and you went to be supportive and bought something?  I'm a sucker for a cookbook!

 
Happy Memorial Day weekend!



Asian Summer Salad

Ingredients:

Salad

1.      8 oz vermicelli pasta or thin spaghetti

2.      ¾ c julienne-cut or shredded carrots

3.      1 ½ c your choice and combination of vegetables – like snow peas, julienne-cut zucchini, chopped red bell pepper, broccoli bites, asparagus

4.      1/3 c green onions with tops

5.      ¾ c baked/grilled chicken breast, cut into bite size pieces (or for a vegetarian option, firm tofu)

6.      Optional toppings: Coarsely chopped peanuts or cashews, fresh cilantro, sesame seeds, and/or rice noodles

Dressing

1.      1/8-1/4 c vegetable oil

2.      3 T rice vinegar

3.      3 T soy sauce

4.      2 t sugar

5.      1/8 t ground red pepper

6.      1 t finely chopped, peeled fresh gingerroot (or sprinkle of ginger powder)

7.      1 garlic clove, pressed (or 1/8 t garlic powder)

Break pasta in half or quarters and cook according to the directions.  When cooked, drain, rinse under cold water and drain again.

Combine all the ingredients for the dressing and whisk, 

Combine the pasta, chicken, and your choice of vegetables (I actually cooked the snow peas – boiled some water, threw the snow peas in for about 30 seconds, removed, drained and cut into pieces).  Pour some of the dressing onto the pasta, chicken, veggie mix and stir.  Add more dressing as needed.  Place the salad on a plate and top with your choice of peanuts, cashews, cilantro, sesame seeds and/or rice noodles.

This salad can be prepared up to 1 day in advance.