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About Vernonia's voice. (Vernonia, OR) 2007-current | View Entire Issue (July 21, 2016)
10 in other words july21 2016 An Unusual Culinary Column: Scrumptious Summer Salads By Karen Kain I am really excited to share this months’ column with you. These salad rec- ipes are all delicious, healthy and easy to prepare. Each of these dishes has been made in my home nu- merous times since I discovered them. I am not a big fan of fruit in my salad. I usually like to keep sweet and savory separate but this strawberry spin- ach salad with poppy seed dressing is a winner. I can easily see why people like it, the flavor combinations work very well. I first made the salad with bacon and the next day I wanted to make it again, but I was too lazy to cook bacon so I added summer sausage, which was equally delicious. I made this salad for three days in a row, which is how much I liked it. This is a great party recipe and I encourage you to try it. My next two shares have been equally big hits in my home. The Sweet and Crunchy Garden Salad is really easy to make and the perfect side to any dish. The sugary nuts make this a bit addict- ing. It is light, refreshing and perfect for those hot summer days. Another really great salad find is the Delicious Thai Peanut Salad. For me, the dressing makes this salad. I love the flavor com- binations. This is a filling salad that you can put most anything in. You can add chicken or shrimp; any of your favorite Salad: 6 Cups of fresh baby spinach 1 Pint of hulled and sliced strawberries 1 Avocado, diced optional 3 Pieces of bacon, cooked crispy and crumbled Red onion, thinly sliced, optional ¼ Cup sliced almonds ley, salt, pepper and cayenne then shake well. In a salad bowl combine the let- tuce, mandarin oranges, green onions, almonds and toss with the salad dressing and serve Delicious Thai Peanut Salad For the Salad: 8 Ounces capellini or thin spaghetti, Directions: cooked and cooled Whisk together the dressing ingredients 1 Cup carrots, grated thoroughly, put together the salad, toss 2 Broccoli heads, chopped with the dressing and enjoy. 1 Red bell pepper, chopped 1 English cucumber, peeled and sliced 6 Scallions, sliced vegetables go nicely with this recipe. Sweet and Crunchy Garden Salad Ingredients: 1 Bunch cilantro, leaves only When I eat this salad I just feel healthy. 1 Cup slivered almonds ¼ Head of red cabbage, sliced I know there is brown sugar in the dress- ½ Head iceberg lettuce, chopped ¼ Head of white cabbage, sliced ing but you can use coconut sugar if you 2 Cups Peanuts prefer. The cilantro and peanuts really ½ Head romaine lettuce, chopped 3 Tablespoons fresh parsley, chopped make this salad. If you don’t have cu- For the Dressing: cumbers, zucchini would also work. You ½ Cup sugar, separated 1 Cup vegetable oil 1/3 Cup olive oil truly can add any of your favorite ingre- ¼ Cup red wine vinegar 1/3 Cup soy sauce dients. ½ Teaspoon salt ¼ Cup rice wine vinegar I am forever searching to find Dash of black pepper ¼ Cup brown sugar that next best salad recipe but for now Dash of cayenne ¼ Cup oyster sauce I will enjoy these three. Thanks to all of 3 Tablespoons fresh ginger, grated you who have shared your recipes with 5 Green onions, sliced 4 Fresh mandarin oranges or 1 22-ounce 2 Tablespoons sesame oil me this year! Stay cool my friends. can 3 Cloves garlic, minced Amber’s Spinach Salad with Poppy Directions: Directions: Seed Dressing Mix the almonds with ¼ cup of the sugar Cook the pasta as directed on the pack- Dressing: in a medium saucepan. On medium heat age, el dente. Add all the salad ingre- 2 Tablespoons sesame seeds cook the mixture, stirring as the sugar dients into a bowl. When the pasta is 1 Tablespoon poppy seeds melts. Once the almonds have browned, cooled separate it with a fork or your fin- ½ Cup white sugar remove and spread onto parchment pa- gers and add it to the salad and toss. Add ½ Cup olive oil per and allow to cool, being careful the dressing and thoroughly mix. ¼ Cup distilled white vinegar not to burn yourself. Once the nuts are ¼ Teaspoon paprika cooled break apart into bite-sized pieces. Karen Kain can be reached at ¼ Teaspoon Worcestershire sauce In a glass jar combine the oil, vinegar, KarenKain8@icloud.com. 1 Tablespoon minced onion remaining ¼ cup sugar, and the pars- Made in Vernonia Morrison Remodeling, Inc. 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