Ginger, Sesame, Asparagus & Lo Mein Salad

1 bunch asparagus, trimmed
2 boxes lo mein noodles, thawed
1/2 red onion, thinly sliced
1 pkg match stick carrots (10 oz)
juice and zest of one lime
1 T hot chili sauce
1 c ginger sesame vinaigrette
2 T white roasted sesame seeds
1 T black roasted sesame seeds
1 t sea salt

Blanch asparagus in large pot of boiling salted water, 2 min. Transfer to bowl of ice water and drain. Diagonally slice into 1 inch pieces. Add noodles to blanching water; blanch 2 min, drain and rinse with cold water.

Toss noodles, onion, carrots, lime zest, and asparagus in large bowl.

Combine chili sauce and lime juice in small bowl; add to noodle mix. Toss.

Add vinaigrette, sesame seeds, and salt. Toss.

This salad is amazing!!

Again from Wegmans.

Red Potato & Dill Salad

2 1/2 pounds red potatoes on, 3/4 inch dice
1/4 cup fresh dill chopped
1 bunch scallions, sliced
1 cup plain greek yogurt
3 1/2 T dijon whole grain mustard
2 t hot pepper spread
salt & pepper

Add potatoes and enough cold water to cover to stockpot. Simmer on medium about 20 minutes - don't boil. Drain.

Cool 10 minutes in single layer on baking sheet. Combine all ingredients.

This has a kick - and is SO good!

Rainbow Crunch Salad

1 12 oz pkg rainbow salad
8 oz pkg baby spinach
1 red bell pepper, chopped
1 pkg steamed, peeled baby red beets (cut matchstick) (Melissa's is great if you can find it)
1 bunch mint leaves, chopped (I am going to try substituting cilantro for this - stay tuned!)
3/4 cup currants
3/4 cup roasted sunflower seeds
1/4 cup raw pumpkin seeds
1/4 cup white roasted sesame seeds
1/2 t cumin
1 cup blueberry pomegranate vinaigrette
salt

Mix all but the seeds - roast the seeds in a skillet (no oil) for about 5-10 minutes till lightly toasted and crunchy. Add when cooled.

This salad was a big hit - again from Wegmans. Very colorful.

Red Quinoa Avocado Salad

1 7 oz box of red quinoa, cooked and then chilled 20 minutes
12 oz pkg thawed frozen corn
1 cup fresh cilantro, chopped
1 cup thinly sliced scallions
2 plum tomatoes, diced
2 avocados, chopped small
lemon vinaigrette, salt & pepper

This is from the Wegmans magazine, and got 4 out of 5 stars. Quinoa lovers love it! It is colorful and would be a good salad to take as a "guest dish."

Peanutty Coleslaw

1/2 c chopped cilantro
1/4 c chopped green onions
3 t white vinegar
1 T sesame oil
2 T light mayonnaise
1 t sugar
1 t grated fresh ginger
2 t wasabi paste
1/2 t salt
1/2 t pepper
1 16 oz pkg shredded coleslaw mix
3/4 c lightly salted peanuts

Whisk together 1st 10 ingredients in a bowl, add coleslaw mix, stirring to coat and chill for an hour. Stir in peanuts just before serving.

My sister-in-law, Mary Jo, served us this. It was so tasty! 2008

Spinach Parmesan Dip

1 cup miracle whip
1 cup sour cream
1 pkg thawed and drained frozen spinach (10 oz)
1/2 cup shredded parmesan
1 can chopped and drained water chestnuts
1/8 t cayenne pepper

serve on crackers

From the Canadian officer and his wife - ACSC 1995-1996

Spicy Dijon Dip

In mixer or food processor (and sometimes by hand):

8 oz softened cream cheese
1/4 cup Grey Poupon mustard
1/4 cup sour cream
1 T chopped onion
1 4 1/2 ounce can of tiny shrimp, drained
sliced scallions for garnish

mix and serve with crackers

I got this from the Canadian officer and his wife who were with us for Air Command and Staff College in Montgomery, Alabama. They threw the best parties, and served this dip, and the Spinach Parmesan Dip to follow. 1995

Tuna Dip - Carlos & Charlies

We had this dip 28 years ago at the Carlos & Charlies Restaurant on Sunset Blvd. It is so good, and you don't know it is tuna. Because I don't like tuna, and I loved this. And you don't know it's cilantro, because Brian doesn't like cilantro, and he loved this. So... it's a mystery dip that tastes great, and is good for you!!

14 ounces canned tuna, undrained
6 ounces pickled jalapenos, undrained
1 onion, diced
1/2 cup mayonnaise
cilantro
tortilla chips

directions:

Mix tuna, jalapenos, and onion in food processor, adding mayonnaise to desired consistency. Garnish with cilantro and serve with tortilla chips.

nutrition:

181 calories, 14 grams fat, 2 grams carbohydrates, 12 grams proteinper serving. This recipe is low in sodium. This recipe is low in carbs.

Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)