Noodle Salad

This is based off of a dish at one of our favorite restaurants: Taqueria Tsunami, in Marietta, GA.  I just made it up based off of what I could tell of the ingredients...it's pretty close!

• soba noodles
• 1 avocado, chunked
• 1 mango, chopped
• 2 green onions
• flank 1 lb flank steak (or equivalent)
• Thai peanut dressing/sauce

Cook the noodles per the instructions on the package.  The ones I buy come in 3 little bundles, I use two of them.  Rinse them in cold water once they are done.

Season the steak with some type of Asian marinade. Grill or broil it, then slice it into fairly thin strips, 2 or 3 inches long.

Put the noodles, the vegetables, and the dressing in a bowl and toss, then throw the steak (still hot) in on top.

It's awesome!

Black Bean and Corn Salad

This is my favorite version of the black bean and corn salad. There are many different recipes for this out there.

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2 cans black beans, drained and rinsed
2 cans corn
3 medium tomatoes, chopped
1 jalapeno, chopped
4 green onions, chopped
2 Tbls. oil
1/4 cup chopped cilantro
1/4 cup lime juice
salt and pepper to taste
1/4 cup picante sauce
2 avocados, chopped

Combine first 9 ingredients. Refrigerate and let flavor overnight, or at least 4 hours. Add the picante sauce and avocados right before serving. You can serve with tortilla chips, or by itself.

Enjoy!

Cranberry Fluff Salad

This is my grandmother's salad that she brought to all of our holiday meals.

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2 cups cranberries, run through food processor until finely chopped
4 cups minimarshmallows
3/4 cup sugar
1-2 cups diced apples (Honey Crisp or Red Delicious work best)
1/2 walnuts, (or pecans) chopped
1 cup whipped cream


Combine first 3 ingredients and refrigerate overnight. Mix in the apples and walnuts. Fold in whip cream. That's it.

Spinach Salad

For a simple salad, this one is always hit. It's served with a homemade dressing the most everyone seems to love. As with most salads, some of the ingredient amounts are just approximates. Do what looks tasty to you.

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Salad:
1 bag spinach
1 cup grated sharp cheddar cheese
2 grated hard boiled eggs
5 crumbled strips of crispy bacon
1/2 cup sliced mushrooms
1/2 medium red onion (rings, not diced)

Toss. :)


Dressing:
1 cup vegetable oil
1/4 cup ketchup
1/4 grated white onion
1 cup sugar
1/4 cup red wine vinegar
1 tsp salt
1 tsp Worcestershire sauce

Throw all ingredients into a blender. Blend on medium until well blended. This will make more dressing than necessary for the salad above. You can serve it on the side. But we usually toss in just enough to lightly coat the spinach.