Salad Recipes

here are some recipes for you Tiger Cries Salad (a Spicy Thai Beef Salad) A fabulous summer meal, marinade the meat and make the dressing the night before then throw dinner together FAST. Excellent for casual dinner parties and dieters. I've had this mouth-watering salad at a couple of different Thai restaurants, I was unable to find a recipe so I combined several to make my own. This salad is very spicy yet the bursts of freshness from the lime and mint make it a celebration for the taste buds. It's extremely addictive and very healthy, no oil! 1 lb beef flank steak or beef sirloin steaks or beef tenderloin (good quality) 2 teaspoons white pepper 2 tablespoons fish sauce 4 tablespoons fresh lime juice 2 tablespoons palm sugar 8 cloves garlic, minced dressing 2 tablespoons sugar 1/2 cup fresh lime juice 3-4 tablespoons fish sauce (to taste) 4-6 shallots, minced 4-6 serrano peppers, chilis very finely minced or ground to paste 2 stalks lemongrass, remove outer stalk and slice very thin or grind 3 tablespoons toasted rice powder (ground fine) salad 1 lb fresh tender salad greens (I use the bagged spring mix) or bibb lettuce 1 large red onion, thinly slivered 1 bunch scallions or green onions, cut to ½ inch 1 cucumber, peeled & seeded cut in half lengthwise and thinly sliced cherry tomatoes or grape tomatoes or wedges tomatoes 1 lemon, cut in half lengthwise and very thinly sliced (toss into salad for garnish/flavor) 1 cup fresh mint leaves, roughly chopped sticky rice prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad. note: if you're in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it's signature flavor. Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid. Char grill or broil meat to med rare, about 3-4 minutes per side. Let rest at least 10 minutes then slice VERY thin (1/4" or less) against the grain. *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth! Dressing: Mix all dressing ingredients together 1+ hours before serving salad. (Be sure to taste and make any necessary adjustments…dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice. Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes. Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing. mix the salad until all ingredients are very well coated and mixed. Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving. Add a serving of sticky rice to each plate. Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves. Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming. Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam). Fill steamer with soaked rice and cover. Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3" depth. Place steamer over water in pan, bring water to boil then reduce to strong simmer-- don't let water cook away. Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on. To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds-- until very light golden brown. Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine. Adds an interesting, nutty and essential flavor to the dressing. here is another recipe It's-easier-than-making-tacos Salad (taco Salad) I've always loved tacos but I think the assembling part can be a pain, especially if I'm making mine and the kids' because they were too small to make their own. Once I had Taco Salad this way, I never made tacos again! (Salsa pictured in my photo is Zesty Salsa for Canning) I have found that squeezing some lime juice over the prepared salad makes it even better! YUM!! 1 (13 1/2 ounce) bag tortilla chips (plain, nacho or lime) or corn chips 1 lb hamburger 1 (1 1/4 ounce) package old el paso taco seasoning mix 1/4 cup water 1 bunch lettuce, shredded 1 tomato, chopped (optional) 1 onion, diced (optional) 8 ounces cheddar cheese, shredded 1 (2 1/2 ounce) can black olives, sliced (optional) 1 (16 ounce) jar salsa 8 ounces sour cream (optional) Brown hamburger (I use the microwave) and drain. Add taco mix and water, mix. Heat thoroughly, about 2 minutes in the microwave, stirring once. Layer ingredients on each plate. I use the following order: chips (crunched up), meat, cheese, lettuce, tomato, onion, black olives, taco sauce and sour cream. Use whatever taco toppings you enjoy. Mix and eat. here is another recipe Persian Tomato and Cucumber Salad (Salad Shiraz) A very light and refreshing salad that goes well with everything. The longer this stays the better it taste. You will also notice that the liquid increases as the salad sits. 1 large cucumber 1 large tomato 1 large onion parsley salt 1/4 cup lemon juice (can be adjusted to your taste) 1-2 tablespoon olive oil Chop all the vegtables (tomatoe, cucumber and onion) finely. Mix chopped vegtables with parsley, lemon juice and olive oil. Salt to taste. hope you liked these recipes

I like to make colorful salads so that it brightens up the dinner table. Take 3 cups of shredded green cabbage, 1 1/2 cups shredded purple cabbage, 2 carrots grated, 3 green onions sliced, and 2 celery stalks thinly sliced, place into a large bowl. Add about 2 teaspoons lemon juice and 1/4 cup mayonnaise or nayonaise. Toss to mix. Another salad that we enjoy is to take a head of cabbage green or purple and shred. Place in a large bowl and add half of a fresh pineapple cut up, 1 cup chopped apples,1/2 cup celery, and about 3 tablespoons of mayonnaise or nayonaise.

Here's my favorite recipe of Potato Salad. I found this on the internet and is the easiest one to prepare too. ----------------------------------------------------------- AMERICAN POTATO SALAD Original recipe yield: 12 to 15 servings Prep Time 30 Min Cook Time 30 Min Ready In 3 Hrs INGREDIENTS 5 pounds red potatoes 6 eggs 2 cups mayonnaise 1 onion, diced 2 green onions, thinly sliced 1 small green bell pepper, seeded and diced 3 stalks celery, thinly sliced 2 teaspoons salt 1 teaspoon ground black pepper DIRECTIONS - Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes. - Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. - In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. - Cover, and refrigerate for several hours or overnight.

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