caroline helping me make banana bread last week
the best part of cooking!i am a salad girl...i love salads and eat one for lunch almost every day. my favorite is italian lettuce mix with sliced deli turkey, chickpeas, green olives, chopped tomato, feta cheese, montreal steak seasoning, hot sauce (i couldn't live without hot sauce), and balsamic vinaigrette spray dressing. i don't like my salads drenched so the spray works perfect and it's healthier, too!! here are 2 cold salads that i love and took to church yesterday for a cookout we had after our service. since it's still in the 90s here, fall soups are not on my mind yet. both of these are yummy and so easy to make!!
asian slaw
1 (16 oz) package of slaw mix
2 (3 oz) packages of beef flavored Ramen noodle soup mix
1 cup sliced almonds, toasted
1 cup Sunflower seeds
1 bunch green onions, chopped
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup vinegar (i used apple cider vinegar)
Remove flavor packets from soup mix and set aside; crush noodles, place noodles in bottom of large bowl. Top with slaw mix, sprinkle with almonds, sunflower seeds, green onions. Whisk together contents of flavor packets, sugar, oil & vinegar. Pour over slaw mix. Cover and chill for 24 hours. Mix well before serving.
Yields 8-10 servings. This is a great recipe to double for a large crowd
alyson's broccoli salad (click on name to go to recipe) - this one always reminds me of the summer i spent in colorado after i graduated from college :)
1 comment:
Hey Lauren! Wish I could be cooking with you two in that kitchen of yours! Your Asian Slaw is almost identical to the one my mother-in-law has passed down to me. We love it. If you really like the Asian flare, try using rice wine vinegar. It makes it so good. I also add green, yellow, and red bell peppers and celery for some real crunchiness. I haven't tried the noodles in the slaw without boiling them, but I will have to do that! Love you!
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