Recipe 34: SALMON RIGATONI SALAD (Salad)

This is another recipe from the church cookbook and was sumbitted by Deb Skea.  She always brings great treats and salads to things. I am always sure to get a bite of what she brings.This salad is actually quite healthy and delicious.  Great Omega 3 fatty acids, and a great combo of protein, dairy and carbs.  This is a really satisfying salad and you could eat it as a meal.  The only change I made to this recipe was using tri colored pasta instead of regular and using fresh basil instead of dried. DELICIOUS. Try to use the wild caught pacific salmon if available.

THE RECIPE:

2 cups rigatoni (4oz.) I use the tri color

cook the rigatoni in boiling salted water for 10-15 minutes until al dente. drain, rinse with cold water and drain well.,

For dressing, combine the following in a jar:

3 TBSP extra virgin Olive Oil

3 TBSP Lemon Juice

1 tsp Honey

1/2 tsp dried basil, crushed (or you can use 3/4 TBSP fresh ripped small)

1/2 tsp salt.

cover and shake well.

in large bowl combine rigatoni and dressing, tossing well to coat evenly.

Cover and chill a minimum 2 hours.

before serving:

1 can (7.5 oz)  wild caught salmon, drained.

remove any skin and bones from the salmon and break into chunks. You can also use leftover salmon from a previous dinner if you dont want to use the canned.

1 small cucumber, halved lengthwise, seeded and sliced

1/2 cup crumbled feta cheese

combine your rigatoni with the salmon and feta and cucumber.

Voila. A delicious, healthy pasta salad.

Recipe 10: ASIAN BOK CHOY SALAD (salads)

SOURCE:  about 9 years ago at a family reunion up in Ohio, my dads cousin, Dorothy, made this delicious salad for the pot luck.
She said she had gotten it online. She had typed in a search for "salad Recipes".  This one came up and she thought she would try it.
I have made this on several occasions since that time.

It is a healthy salad made with Bok Choy , pine nuts and green onions with a tasty oriental type dressing.
I have made this recipe on several occasions, always to rave reviews. Yes, healthy can be FO worthy.

A word about Bok Choy: This is a member of the cabbage family. It has a somewhat mild flavor. When choosing Bok Choy, make sure the stalks are white and firm and the leaves are a nice green with no spots. This will be the most flavorful. For this recipe we are using regular Bok Choy and NOT the Baby Bok Choy.

Bok Choy is available in Most supermarkets. It should be labeled Bok Choy, or Chinese Mustard Cabbage or Sometimes chinese Cabbage.  However many stores often label Napa Cabbage as chinese cabbage, which is not the same thing(Napa looks more like a head of romaine lettuce)

This is what Bok choy Looks Like.-------------------->>

First and foremost, Bok Choy tends to hold silt and dirt.
Cut off the end and rinse VERY WELL before using.
ALSO: Bok Choy is NOT tender like lettuce. Bok choy is a tougher roughage, especially the white stem part.  It is crispy, delicious and nutritious, but people are always surprised, thinkint it will be softer and more tender like a romaine or spinach.


The Recipe: BOK CHOY SALAD

2 medium heads of Bok Choy, Chopped
5 green onions chopped
1 cup Pine Nuts, toasted
5oz can crunchy Chow Mein Noodles

In a salad bowl toss the Bok Choy and the Green Onions. refrigerate.  Save the Pine Nuts and Chow Mein Noodles until serving time.

In a small saucepan, over medium heat:

1/2 cup water
1/4 cup sugar.
Stir well and boil about 5 minutes until a light syrup is formed.

Remove from heat. To this add:

juice of 1 lemon
1/3 cup Olive Oil
1/4 cup Soy Sauce

Whisk together well and refrigerate until ready to serve. This is your dressing.

At serving time, add the toasted pine nuts and Chow mein noodles to the Bok choy. Toss well so everything is evenly incorporated.

Drizzle with the dressing, tossing evenly so everything is coated well.

enjoy!

Recipe 4: BROCCOLI SALAD (sides/Salads)

Source:  Again my Aunt Joy came through.  She made this for a family function way back in 1986.  We find any excuse to make it.
SO GOOD! Picnics, potlucks, cook outs, Thanksgiving and Christmas and Easter. There is NEVER a bad time for this salad.

Honestly,  I feel that this recipe is one of the best ones out there, as far as broccoli salad is concerned (and arent we all concerned about broccoli salad?).
 Just the right blend of mayo and sugar. Not too much going on ingredients wise.  I have had some broccoli salads that were way too mayonnaise-y.
I have had some that were way too sweet. I have had broccoli salad that had so much crap in it my mouth was confused.  cheese and onions and sunflower seeds and just so much other junk that was completely unnecessary.  I even had one that was made with SOY mayonnaise. Talk about gagging me with the proverbial spoon. It was awful. How do you politely choke and spit it out in a napkin and want to wipe your tongue all night??  And for the love of God, Miracle Whip is NOT Mayonnaise, so dont even think about substituting it.
This recipe is best made with REAL MAYO and REAL BACON.  (I have tried turkey bacon, and it just doesnt add the same oomph).
 This recipe really is the basic 4 ingredient to add the perfect combo of crunchy, salty, sweet and savory.  

This is my version of Broccoli Salad. Any others out there that are dynamite??

BROCCOLI SALAD

In a frying pan, brown 1 pound of BACON so it will be fairly crspy..  drain and set aside.  When cool and crisp, crumble into bits.
To this crumbled bacon add the following:
3-4 large heads of fresh broccoli, cut into bite sized pieces
1 bunch green onions (about 6 or 7), chopped
1/2 cup raisins

Toss well so all ingredients are evenly distributed.

In a separate bowl combine:
1 cup Mayonnaise (hellmans or Dukes are the best.  Just make sure it is real mayo, thats the most important thing)
1/2 cup white sugar
2 TBSP Apple cider Vinegar.

mix wel, making sure sugar dissolves fairly well and is not too gritty.
Pour over broccoli salad gradually, tossing between each addition, making sure all pieces are coated.
You may or may not use all the mayo mix, depending on how much broccoli you actually use.
Just make sure everything is coated.

Refrigerate until ready to serve.  This dish works best if you let it sit for at least an hour before serving.
It gives everything time to kind of meld and all the flavors to blend and the sauce time to seep into everything.