Strawberry-Mango Mesclun Salad
8 cups mesclun or mixed salad greens
3 cups strawberries, quartered
1 large soft mango, peeled and cubed
1 cup slivered almonds
2 cups dried cranberries (craisins)
Dressing:
¾ cup oil
½ cup sugar
1/3 cup balsamic vinegar
1 teaspoon salt
Combine sugar, oil, vinegar and salt in a small bowl or jar. Mix well.
Combine greens, cranberries, strawberries, mango in a large bowl, tossing well. To serve, toss with enough dressing to coat. Sprinkle with almonds.
Craisin Coleslaw
1 white cabbage, shredded
4 scallions, chopped
1 cup dried cranberries (craisins)
Dressing:
1 cup oil
½ cup sugar
½ cup vinegar
1 teaspoon salt
Combine cabbage scallions and craisins in a large bowl. Whisk dressing together in a small bowl or jar. Pour dressing over cabbage, tossing gently.
Tasty Guacamole
5 ripe avocados, peeled, pitted and diced
1 can hearts of palm, drained and sliced
½ cup red onion, chopped
2 cups grape or cherry tomatoes, halved
1 heaping tablespoon mayonnaise
½ teaspoon salt
Dash black pepper
Dash garlic
Juice from ½ lemon
In a large bowl combine the avocado, hearts of palm, onion, and tomatoes. Toss with the mayonnaise. Season with salt, pepper, garlic, and lemon juice
Sesame Noodles
1 pkg. linguine
6 cloves garlic, crushed
6 tablespoons sugar
6 tablespoons oil
6 tablespoon rice vinegar
6 tablespoons soy sauce
2 tablespoons sesame oil
1-2 teaspoons crushed red pepper flakes or hot Chinese chili sauce
6 scallions, sliced
2 teaspoons sesame seeds, toasted
Cook linguine according to pkg. directions; drain and transfer to a large serving bowl.
Combine garlic, sugar, oil, vinegar, soy sauce, sesame oil and red pepper
flakes in a saucepan over medium-high heat. Bring mixture to a boil, stirring constantly, until sugar dissolves.
Pour over linguine, tossing to coat. Sprinkle with scallions and sesame seeds.
