Recipe of the Week - Mandarin Sesame Salad

Mandarin Sesame Salad We love salads any time of the year, and this recipe is so tasty that we sometimes just make it our dinner entrée for the evening, served alongside a thick slice of French bread.

Asian Dressing:

2 Tbsp. brown sugar (I use sucanat instead; I’m guessing honey or agave would work as well) 2 tsp. soy sauce 1 Tbsp. sesame oil ¼ cup oil (I use olive) 3 Tbsp. rice vinegar

Combine dressing ingredients ½ hour before serving.

Salad Ingredients:    Lettuce (I use green leaf, or mixed greens) 1 package crunchy rice noodles (these act as the “croutons”) 1 can mandarin oranges in juice (I splurge and buy 2 since they’re so good) 2 green onions 1 Tbsp. sesame seeds Chicken breast, cooked and shredded (optional Bell peppers, boiled eggs, garbanzo beans (optional additions)

Directions: Toast the sesame seeds in a dry pan over medium heat.  Watch carefully and stir often, as they will go from just right to burnt in a matter of seconds.

Combine lettuce, optional chicken, oranges, onions, and toasted sesame seeds.  Let chill for 10 minutes.

Before serving, add the crunchy rice noodles and dressing.

Recipe taken from:

Recipe of the Week - Kale Salad

I'll admit it. When my mother told me about this recipe a few years ago, I dismissed it as a "she's going through a health kick" kind of a thing. I mean really. Raw kale? Isn't that the stuff they use as a garnish beside real food? Then I tried it. Not only is it good, but it has great immune boosting ingredients. There's a reason that they say, "Don't knock it 'til you try it!"  


Kale Salad

2 bunches of kale - Cut off end of stems and chop fine.  Set aside.

Blend the following ingredients until smooth (using blender or food processor): 5 cloves of garlic 1 1/2 Tablespoons curry 1/2 Tablespoon cumin 3/4 cup oilve oil 1/4 cup lemon juice 4 dates 1 Tablespoon sea salt (or table salt :)

Massage dressing into kale.  Refrigerate for 2 hours.  Enjoy!

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