Sunday, July 24, 2016
4 stalks of celery diced
1 medium purple onion diced
1 small can pineapple tidbits - drained
2 red delicious apples diced
1 cup dried cranberries
1 ½ cup Hellman’s Mayo
Mix everything together and chill for 1 hour.
2 cans Black Beans, rinsed and drained
1 can corn, drained
2 avocados, chopped
3 roma tomatoes, chopped
½ cup fresh cilantro, chopped
2 cloves garlic, cleaned and minced
¼ c. olive oil
¼ c. lime juice (about 3 key limes)
½ tsp. ground cumin
Salt and pepper to taste
Combine all ingredients and let chill at least one hour before serving. Serve with corn chips or tortillas. Enjoy!
Chop and put in a large bowl to chill :
1 or 2 Heads of Napa Lettuce – torn into bite-size pieces
8 green onions sliced – including the green tops
1 package of dried cranberries (optional)
In a saucepan:
Melt butter and saute the Ramen noodles and sesame seeds over medium low heat until they are lightly browned. Set aside and cool.
1 stick butter
2 tsp sesame seeds
2 packages of Ramen Noodles (do NOT use seasoning, just the noodles)
1 small package of sliced almonds
Dressing: Mix in a shaker container or jar. Shake and pour over chilled salad immediately before serving . Most likely you will not need all of this for 1 head of cabbage . What seems like a lot will shrink down considerably . This salad does not keep well so plan to eat it all when you serve it or just add the dressing to individual servings.
1 cup vegetable oil
1 cup sugar
½ cup rice vinegar
4 tsp soy sauce
For 6 people or less – I only use 1 head of napa cabbage. I often add left over chicken or shredded rotisserie chicken if I’m making this a main meal and serve with crusty bread.
When my sons were little I doubled the topping.