Asian Spinach Salad

Salad

1 bag  Spinach, de-stem and tear up

1 bag  Shredded carrots

1 bag  Shredded red cabbage

8 - 10   Scallions (approximately)

2 bags  Ramon noodles (crushed up in package before you open it (throw away the flavor packet)

2 Tbls Sesame seeds

1/2 bag  Slivered almonds

Toast the sesame seeds and almonds in a pan on the stove until light brown or to taste. (I usually toast them in the toaster oven along with the almonds)

Mix all the ingredients together in a big salad bowl and toss with dressing (below).

Dressing 

3/4 Cup  Olive oil

6 Tbls   Rice vinegar

4 Tbls   Sugar

2 tsp  Salt

1 tsp Pepper

1 tsp  Accent (optional, I never use it…MSG and all)

Mix the dressing ingredients well and toss with salad just before serving. I also add a can of mandarin oranges (drained)

Enjoy!!!

5  Plum tomatoes, chopped
½ Cup  Fresh basil, chopped
¼ Cup  Black or Calamata olives, sliced
1  clove  Garlic, minced
1 ½ Tbl  Olive oil
1 Tbl Balsamic vinegar
¼   tsp Salt
1/8  tsp  Pepper
 

Combine, toss well, let stand covered 15 min.
 

6 oz. Bow Tie pasta, cooked
 

Add to tomato mixture, toss gently.
 

1/2 cup (or more if you like) Feta cheese
 

Mix with pasta and serve at room temperature (or chill if you also like) 

5 lbs Potatoes (not baking potatoes, but any other kind will work)

1 jar Hellman’s mayonnaise (32 oz.)

1 doz Eggs

1 sml Onion, chopped small

4 stalks Celery, chopped small

Salt & pepper to taste

Boil the potatoes until tender, about 30 - 45 minutes. (When fork can easily be inserted into the potato) Do not overcook.

Boil the eggs until hard boiled (about 15 minutes) and run under cold water immediately to avoid difficulty in peeling. Cool.

Cut potatoes into 1” chunks. Mix together the potatoes with the onions and celery, salt and pepper. Add mayonnaise (yes the entire jar) and mix well. Chop eggs and add to the potato mixture.

Chill and serve.

There are several important tricks to this…always use Hellman’s mayo…and use the entire jar. Less onions is better…so if the onion is large…only half. Celery is good…add more if you like. Eggs always go in last…very last. And if you have small children, it is best to let them chop the eggs in one of those egg slicers…and add as you mix. No small children…improvise! Mixing with your hands is preferable…although wash them first, guys! And always serve the day you mix the mayo in(your father’s rule). If you want to do something ahead…you can mix potatoes with onions and celery and chill like that, adding mayo and eggs later. Practice well and whenever someone is ready to take over the honors of potato salad making…I will willingly pass on the baton.