Welcome to the Summer Salad edition of Recipe Roundup! I hope you're having a good summer so far -- and that the weather is warm enough to make you appreciate a cold crisp salad. We're in a heat wave right now, so these recipes will be timely for me (and the butler).
My contribution is Oriental Salad. I've made it many times, brought it to potlucks and served it at home as a side dish for chicken, ham or beef. One of the things I like about it (beside the tangy taste) is the fact I can make it ahead so I don't have to fuss with it the day of the big meal. I usually make the meatless version, but with the added protein, it could practically be an entire meal.
1/2 cup sliced almonds
1/4 cup sesame seeds
2 packages Oriental noodles
Break noodles apart. Place noodles and nuts in shallow baking pan and toast in oven till browned (oven about 350 F. (Can be hotter if you want to toast mixture more quickly.)
1/2 medium cabbage, shredded (as for coleslaw)
2 green onions
1 shredded carrot
2 cups cooked cold meat (chicken, or beef) - Optional
1/2 tsp. pepper
1/2 cup oil
3 tbsp vinegar
1 tbsp. sugar
1 tsp. salt (or less; usually the noodle seasoning contains plenty of salt)
The next Recipe Roundup will be hosted on Thursday, August 2nd at The Happy Wonderer. It features BBQ and Grilling recipes. Pay Ellen a visit here, to find out how to enter.