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Showing posts from June, 2012

Rice Noodle Salad with Shrimp

Too hot to cook? Cold, rice noodle salads are perfect for those dog days of summer when the last thing in the world you feel like doing is turning on the stove. I made a double batch of this salad to take on a recent camping trip and it was perfect. Light and refreshing yet filling at the same time. Cooked, shredded chicken or pork would be a good substitute for the shrimp (this photo makes me laugh - it's like all the shrimp are hiding under the noodles because they didn't want their picture taken). The toasted almonds add a nice crunch but chopped peanuts would make a good substitute.




Rice Noodle Salad with Shrimp, Carrots and Almonds
Servings: 4 large - recipe can be doubled

200 gr. dried thin rice noodles - soak in hot water until al dente, drain
1/3 cup lightly toasted slivered almonds
2 carrots, peeled and grated
1 rib celery, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 cup chopped cilantro
4 scallions, thinly sliced
1/2 lb. cooked shrimp, peeled and deveined

Place all in…

Roasted Sweet Potato, Feta, Blueberry and Pecan Salad with Maple Balsamic Vinaigrette

This is one of my all-time favorite salads! I think the secret to a really phenomenal salad is to have a variety of textures and flavors. This one has sweetness from the blueberries and the sweet potato, crunchiness from the toasted pecans and the baby romaine, a salty bite from the feta and a sweet-tangy flavor from the maple balsamic vinaigrette.





Roasted Sweet Potato, Feta, Blueberry and Pecan Salad with Maple Balsamic Vinaigrette
(low-carb, gluten free)

one large sweet potato, peeled and cut into bite-size pieces
olive oil
whole pecans
feta
fresh or dried blueberries
baby romaine or other mixed baby greens
Maple Balsamic Vinaigrette (recipe below)

Preheat oven to 375 F. Toss potato with olive oil, season with salt and pepper. Cook until tender and golden - about 45 minutes. In a separate pan, add the pecans the last 7-8 minutes of cooking time. In a large salad bowl, mix the sweet potato, lettuce, blueberries and pecans with the vinaigrette. Arrange on plates and sprinkle with the crumbled…