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Summer Salads 6 sliced green onions, tops as well 2 pkgs. ramen noodles, no seasonings Optional: Roasted or grilled chicken breast Mix all the dressing ingredients together and set aside until ready to use. In a large bowl mix together the chopped cabbage and green onions. Just before serving, add the almonds and sesame seeds. Crush the ramen noodles and add to the cabbage mixture. Vigorously shake your dressing and pour over the salad. If you are using this salad as a main course, you can add roasted or grilled chicken breast. MOM’S DREAMY STRAWBERRY SALAD Serves 6 1 3-oz. pkg. strawberry Jell-O 2 cups boiling water 1 3-oz. pkg. cream cheese ~ room temperature 1/2 cup celery, finely diced 1/2 cup pecans, chopped Combine the Jell-O and boiling water. Let cool and partially congeal. Whip in the cream cheese. Add the celery and pecans and stir. Turn the mixture into an 8-inch or 9-inch square dish. Refrigerate until solid. Cut into squares to serve.

PECAN-HAM TOSSED SALAD Serves 5 Caramelized Pecans: 1/4 cup sugar 1/2 cup pecan halves Dressing: 1/4 cup olive oil 1/4 cup red wine vinegar 2 T. sugar 1 t. light soy sauce Salad: 3 cups torn iceberg lettuce 3 cups torn spinach leaves 2 cups cooked ham, cubed 1 cup seedless red grapes, halved 1/4 cup sliced green onion 1 11-oz. can Mandarin orange segments, drained and chilled Heat the sugar in a small, heavy saucepan over medium heat, stirring constantly, until sugar melts. Add pecans and stir until coated. Pour onto waxed paper, cool and break into pieces. For the dressing, combine the oil, vinegar, sugar and soy sauce

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June 2014 ttimes web magazine  

Tidewater Times June 2014

June 2014 ttimes web magazine  

Tidewater Times June 2014