Asian Salad

I'm not sure where this recipe originated, but my sister makes this dish often for parties. It's always a big hit for those potluck-type shindigs.

It's really simple but delicious! Perfect for a light summer dinner. It's a great change of pace from a salad of greens.

And, it's vegetarian! ;)

ASIAN SALAD

1 package of slaw
1 (3oz) container of rice noodles
2 packages of ramen noodles cooked with no flavoring
1 bunch of green onions chopped
1 cup silvered almonds

Sauce:
1 cup vegetable oil
1 cup sugar
1/2 cup vinegar
2 tbl soy sauce

Mix the sauce and the other ingredients in separate bowls. Then combine it all together. See, told ya it was simple!

The recipe marks my second entry in the Presto Pasta Night round-ups, which are posted each Friday night. This week is the six-month anniversary of PPN. Head on over to Ruth's Once Upon a Feast blog to check it out... but only if you want your mouth to water!

Eggplant Salad

I spied this Eggplant Salad recipe this week in the New York Times food section. The photo accompanying the article was gorgeous. I drooled. I knew I had to try it ... and soon.

The recipe was really easy to make. It made way too much for just lil' ol' me, so I shared it with my sis and her hubby, too.

Unfortunately, I forgot the mint. :( It got purchased at the market along with the rest of the ingredients, but the basil-mint pesto recipe I made earlier this week also called for mint. I used all I had in that recipe, completely forgetting that I needed a bit for this one. The herb you see in the photo is basil, which basically just acted as a garnish for the photo. I'm sure this recipe tastes really good with the mint in it.

Eggplant Salad With Peppers, Mint and Caper-Feta Vinaigrette

Time: 45 minutes

1/2 cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 3/4 pounds eggplant (any kind, or a mixture), trimmed and cut into 1-inch chunks

3 ounces feta cheese, crumbled (about 2/3 cup)

1 clove garlic, minced

1 tablespoon capers, chopped

1 pound mixed bell peppers, seeded and cut into 1-inch pieces

1 cup cherry tomatoes, halved

1/4 cup fresh mint leaves.

1. Preheat oven to 425 degrees. Whisk together the oil, lemon juice, salt and pepper.

2. Toss eggplant with 1/3 cup vinaigrette, reserving the rest. Arrange on a baking sheet. Bake, tossing occasionally, until tender and golden around edges, about 30 minutes. Let eggplant cool somewhat. (It can be warm but not hot enough to melt feta or wilt mint.)

3. Whisk feta, garlic and capers into reserved vinaigrette. In a large bowl, combine eggplant, peppers, tomatoes and mint leaves. Toss with vinaigrette, and serve immediately or within several hours. (It holds up all day.)

Yield: 4 to 6 servings

'Nuts About Spinach' salad

Doesn't this look fabulous? It tasted just as fabulous too! This is the "Nuts About Spinach" salad on the menu at The Pool Restaurant, located inside the Henry Ford Estate in Dearborn, Mich. You may remember that I did a previous blog entry about the restaurant at the mansion earlier this summer.

This salad was BIG, and it better be for the $9.95 price! LOL Baby spinach leaves were topped with melon, strawberries, mandarin oranges and Michigan dried cherries. Underneath all the fruit were the almonds, walnuts and soy nuts. Raspberry vinaigrette came with the salad on the side. I couldn't resist... I poured the whole cup of dressing on top cuz the vinaigrette was divine! It had a nice, thick texture to it, not runny at all. Tasted very fresh, too.

To my delight, my dining companion--an omnivore--ordered this gorgeous salad, too! And, I discovered through our conversation today that he has a secret longing to be a vegetarian! Go ahead, R... you know you want to go veg! ;-p