Tuesday, July 8, 2008
This salad is so yummy! I have made it several times since I got the recipe a few weeks ago. My sister-in-law pretty much made this up. I would have to say it's one of my favorite recipes I've shared on this blog. Yum!
6 T rice vinegar
6 T vegetable oil (I used olive oil)
5 T creamy peanut butter
1 1/2 T minced garlic
3 T soy sauce
3 T (packed) golden brown sugar
2 T minced fresh ginger (be sure to peel it first)
Whisk all ingredients in a small bowl to blend. (Dressing can be made one day ahead. Cover and chill. Let it stand at room temperature 30 minutes before using.)
Matchstick cut the following:
5 C thinly sliced red cabbage
5 C thinly sliced green cabbage
8 large green onions (I just cut these in slices)
2 large red or yellow bell peppers (I use one of each because I like that it makes the salad more colorful)
2 medium carrots, peeled (I use a potato peeler to peel the carrots because cutting them in thin strips takes forever)
1/2 C fresh cilantro, chopped
Combine vegetables, etc. into a large bowl. Add dressing and toss to coat. Season with salt and pepper and serve. Make 8 servings.
Note: The salad will get soggy if stored with dressing on it. If it isn't going to get used in one sitting, it may be best to dress a smaller amount at a time. Don't coat the salad a head of time; just before serving is best.
Note: This recipe makes a lot of salad. I like to make it in two bowls as I go along (divide the ingredients between the two bowls evenly). Then I only dress one salad with the dressing but leave the other salad plain in the fridge, and dress it with the remaining dressing when I'm ready to serve it next.
I think this is my favorite recipe on this blog. I'm actually eating it right now as I post. Here's what you need:
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup*
2 cups fresh arugula (about 3 ounces**
3/4 cup crumbled feta cheese (ricotta salata cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts***
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.
*(I actually omitted this 1/4 cup and it was still really good).
**You can find this in the organic produce section of your grocery store or next to the bagged salads / spinach.
***I used way less than 1/4 cup since pine nuts are expensive. I used approx. 1 TBSP. To roast the pine nuts, put them in a pan on the oven (without oil) on low-medium heat for a few minutes, string frequently. Watch them closely so they don't burn.
*If you only use 2 tsp. olive oil, this recipe is 6 WW points+ per cup. I can't really tell a difference by cutting the olive oil - it's still really good.
Recipe compliments of Giada De Laurentiis.