Chicken Cashew Pasta Salad

This is a great summer main dish salad I found in my local paper.

Chicken Cashew Pasta Salad

8 ounces tri-color fusilli pasta, cooked, drained

Dressing:

1/2 cup olive oil

1/3 cup light soy sauce

1/3 cup seasoned rice wine vinegar

1 teaspoon sesame chili oil

3 tablespoons sugar

2 teaspoons fresh ginger root, grated

1/2 teaspoon fresh ground pepper

1/3 cup green onions, sliced

1/2 cup red bell pepper, diced

3 cups cooked, cubed chicken

1/2 cup salted cashews

1/4 cup toasted sesame seeds

6 cups fresh spinach, torn into small pieces (or baby spinach)

Prepare pasta, rinse in cold water; place in large bowl.

Whisk together the oils, soy sauce, vinegar, sugar, ginger root and pepper for dressing and pour over pasta. Add onions and bell peppers and marinate overnight or a couple days, depending on when you need it. Just before serving add chicken, cashews, sesame seeds and spinach.

Julie's Notes: I used a 13.25 ounce box of whole wheat rotini pasta instead of the tri-color fussili. I also added a whole red pepper and substituted sweet onion for the green onion since I had that in the house.

Thai-Style Peanut-Cabbage Salad

This is a fantastic summer salad. I love that it has a slight Thai-flavored "kick", and I'm always a fan of peanuts and fresh basil. The recipe comes from Relish Magazine, and you can print it here.

Thai-Style Peanut-Cabbage Salad

Dressing:
1/2 cup brown sugar
2 T water
4 garlic cloves, peeled and chopped
1/2 tsp. red pepper flakes
2 T soy sauce
1/4 cup lime juice
2 T peanut oil
1 tsp. finely grated fresh ginger
1/2 tsp. salt

Salad:
1/4 lb. blanched green beans
4 cups baby spinach
2 cups slivered green cabbage
3 green onions, sliced
1/2 red bell pepper, slivered (I diced mine.)
2/3 cup chopped dry roasted peanuts
1/4 cup chopped basil or mint (optional)
1 1-ounce package roasted vegetable chips or sweet potato chips, lightly crushed

To make the dressing, combine brown sugar, water, garlic, and pepper flakes in a jar with a lid. Add remaining dressing ingredients. Shake well.

To make the salad, toss together all salad ingredients except peanuts, basil or mint and vegetable chips. Immediately before serving, drizzle about 2/3 of the dressing over the salad. Toss well. Sprinkle with roasted peanuts, herbs and vegetable chips. Pass remaining dressing at the table. Serves 4-6.

Bell Pepper Saute

This dish intrigued me when I first saw it in Everyday Food magazine a few years ago. I gave it a try, and it passed the "keeper" test, especially when I added fresh basil. At dinner this week Abby begged for second and third helpings, but then again, she has always loved red peppers. You can print the original recipe here.

Bell Pepper Saute

2 bell peppers, red, yellow, or both (I used 4 peppers--red, yellow, and orange.)
1 tablespoon olive oil
1/2 small red onion, diced (I sliced rather than diced.)
Coarse salt and ground pepper

Remove seeds and ribs from peppers; cut lengthwise into strips and halve crosswise.

Heat oil in a large nonstick skillet over medium heat. Add bell peppers and onion; season with salt and pepper. Cook, stirring occasionally, until peppers are just tender, about 10 minutes.

Serves 4.

Julie's Notes: Add fresh chopped herbs such as basil, dill, or parsley just before serving.

Balsamic Baby Carrots

When we had this for dinner the other night, the bowl was practically licked clean. It is my kids favorite carrot dish. I found the recipe years ago (perhaps in Southern Living magazine?) It was contributed by Gloria Pleasants of Williamsburg, Virginia.

Balsamic Baby Carrots

3 cups water

1 pound baby carrots

2 large shallots, thinly sliced

1 medium-size red bell pepper, diced

1 tablespoon olive oil

3 tablespoons balsamic vinegar

1 1/2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons chopped fresh Italian parsley

Garnish: fresh Italian parsley sprig

Bring 3 cups water to a boil in a 3-quart saucepan; add carrots, return to a boil, and cook 4 minutes. Remove from heat; drain well.

Saute shallots and bell pepper in hot oil in a large skillet over medium-high heat 3 minutes or until crisp-tender. Stir in carrots, vinegar, and next 3 ingredients, and cook 4 to 5 minutes or until liquid is reduced and vegetables begin to glaze. Remove from heat; stir in chopped parsley. Garnish, if desired. Makes 4 to 6 servings.