I've been catching up with all the tasty and delicious recipes from the Salad Samplers. As you can see, it's been a very productive week in my kitchen.
Marcia's Grilled Chicken Salad with Tarragon Pesto. Easy and delicious. The leftover pesto is great on pasta!
Nancy's Watermelon Salad. I made this one last night for three of my friends and we all loved it. Perfect summer salad!
Candi's Ceviche. I made this light and healthy recipe for lunch last week and had to almost wrestle with my husband for a second serving!
Teaberry's Israeli Salad. Refreshing and so flavorful!
When it was my turn, I chose Thai Beef Salad. My niece Isabel made this salad
and also a shrimp version.
Palma's Tropical Rice Salad. Great tasting rice salad with fresh veggies and fruit and a delicious citrusy dressing. I used fresh pineapple and with the leftover fruit I made David Lebovitz's recipe for Piña Colada Sherbet. We had this salad with grilled salmon in jalapeño glaze. The entire meal was very yummy!
Spicy Glass Noodle
I first read about this salad back in June in Candi's blog when she was blogging about her wonderful visit to Chiang Mai. She and her husband took a cooking lesson in a beautiful outdoor setting. Candi's photos of the mouthwatering dishes had me craving some tasty and spicy Thai food. I was particularly attracted to a salad made with glass noodles.
Candi generously shared the recipe with me and I immediately made it at home. A few weeks later, when I was in Atlanta, my niece Isabel made it using the same recipe. I think I overcooked the noodles in my salad because they turned out kind of mushy and difficult to separate. I watched Isabel when she made the salad and she soaked the noodles in water for 24 hrs, and I think she put them in boiling water for just about a minute. She used chicken and served it over a bed of Romaine lettuce. Delicious and refreshing!
This is a great recipe, flavorful and easy to make. Thanks for sharing, Candi!
The measurements are in grams and I used my weight conversion scale to weight the ingredients. I used an online conversion website and wrote the equivalences in parenthesis.
Spicy Glass Noodle
100 g (3.5 oz) glass noodles
70g (2.5 oz) boiled minced pork / chicken or seafood (I used a bit more meat, @ 4oz)
50 g tomato (diced) (I used one medium tomato)
50 g (1.8oz) jelly mushrooms (mine had shiitake mushrooms)
20 g (.7oz) coriander and spring onion (I didn't weigh these ingredients, I estimated how much to put in)
1-2 Tbsp lemon juice
1-1 Tbsp fish sauce
2-3 chopped small green chilies
1-2 Tbsp sugar
1. Soak glass noodles in cold water for 5 minutes then cook in hot water for 2-3 minutes.
2. Remove, and put into cold water for 1 minute. Strain and put into bowl into 1-2 inch lengths.
3. Boil minced pork/chicken/sea food or prawns until it is cooked. Combine glass noodles, minced pork, lemon juice, fish sauce, sugar, Jelly mushrooms, spring onion, coriander, tomato and chilies, mix well.
**Serve cold with hot steamed rice and good to go with beer