Ta to My Loveys and a Cool Salad
Posted by Gail | Filed under This & That
I’m still getting cards from folks for my birthday, and I want to thank you again for your kind wishes and all that love! Wow! I’m a lucky girl. Back at y’all in spades. And to Tanja and W Kay who went to the Globe site and added my blog as a fav, I really appreciate your votes of confidence. You’re dolls!
Some people have been writing to me about trying to revive the recipe section. So here I offer something to jump-start the process. Enjoy.
Asian Summer Salad
500g of spaghetti noodles (cooked)
1 bag broccoli slaw
3/4 cup thinly sliced red pepper
3/4 cup thinly sliced zucchini
1/3 cup sliced green onion tops (optional)
The meat from 1 roasted chicken chopped into small pieces or finely sliced steak
Dressing
1/3 cup vegetable oil
4 tbsp rice vinegar
3 tbsp soy sauce
2 tsp (heaping) brown sugar
1/4 tsp cayenne pepper
1 tbs finely chopped ginger root or 1 heap tsp ginger powder
1-2 cloves garlic (crushed)
Coarsely chopped almonds or cashews to top
Cook the spaghetti in 2-3 inch pieces. I find two breaks works. Add 1/2 the dressing and let it soak.
Mix the vegies and add the remaining dressing to toss.
Chop up the chicken or slice the steak (left over roast beef works too). When your all done, combine all the ingredients. Refrigerate for at least 2 hours before serving. Top with nuts before serving
June 27, 2009 at 11:22 am
Gail, that sounds like a great salad. Thanks! I have a nice summer salad as well. I call it Santa Fe Salsa.
1 mango, 1 red pepper, 1/2 purple onion, 1/2 cup cilantro – all chopped
1 can each kernel corn, kidney beans (drained), chickpeas (drained)
Dressing is: 1 diced garlic clove, 1/4 cup rice vinegar, 1 tbsp brown sugar, 2 tbsp extra virgin olive oil and 1 tsp each of salt, pepper and cayenne pepper.
Toss dressing on veggies and beans. Marinate for at least 1 hour, overnight is ideal.
June 27, 2009 at 3:04 pm
Yummy! Thanks to both of you!
June 27, 2009 at 3:39 pm
Happy Happy Birthday ….. May all your dreams come true.
No other way to put it other than “you rock”.
I am a huge fan and so happy you have the guts to tell it the way it is and make “bad debt” no longer a “dirty word” one never to be spoken off.
It is out there – you teach it – you live it and I follow in your footsteps. Thank you for clearing a pathway and allowing your knowledge to be consumed by all.
I appreciate you – your TV shows – your blog and your books.
Your biggest fan,
Debbie
Burlington, ON
June 27, 2009 at 10:40 pm
The corn kernels should also be drained. My bad!
June 27, 2009 at 11:21 pm
thanx for another recipe Gail.
i have made both the spanish rice and sweet potato cannelloni for my family to great reviews for both. My daughter wondered if we could become money mavens by osmosis…the giggles and guffaws made dinner all the better.
June 29, 2009 at 8:54 am
Thank you for the recipes I love to try new recipes, expecially salads in summer!
Have a great day