Category: Salads and Veggie Dishes

We are certainly not vegetarian, but we try to be flex-itarian. That means that once a week, we try to come up with a meal that is almost all veggies, but still satisfies our animal instinct.

Classic and Custom Salad Dressings – COLLECTION INDEX

This page contains fairly simple recipes for making many of the classic dressings from scratch.

Why make your own?

Making many basic dressings is actually easier than running to the store to buy a bottle of a commercial brand. The one catch: pre-measure all your ingredients so you can be whisking IN ORDER AS LISTED the entire time. Here is how easy it is:

Click print at the top of this page, and then click recipes (click to delete) you don’t want to print and they will be deleted.

General Tips

  • Proportion are important:  3 parts oil to 1 part vinegar with a pinch of salt.
  • You can use an egg yolk or Dijon mustard as an emulsifier
  • Mix 2 oz vinegar, a pinch of salt, 2 tsp Dijon or one egg yolk, scant garlic and pepper and mix
  • Put into blender on low and drizzle in 8+ ounces of very good EVOO

Buttermilk Ranch Dressing

1 C buttermilk
1 C Miracle Whip
2 TBL parsley
1 TBL sour cream
1 TBL good white wine
1 TBL onion powder
1 TBL garlic powder
1 tsp salt
1 tsp pepper
1/2 tsp ground cumin

Italian Dressing

1/4 C White Vinegar
a splash of Apple Cider Vinegar
1/2 C Extra virgin olive oil – whisk continually while drizzling in VERY SLOWLY the oil. This will cause the droplets of oil to remain suspended in the vinegar
– Use Avocado Oil for a different taste
1 tsp fresh chopped oregano
a couple leaves of rosemary
two leaves of fresh basil (chopped)

Cobb Salad Dressing

1 tbl Dijon mustard
2 tbl red wine vinegar
oregano
touch of dill
2 tbl olive oil, drizzled and whisking to emulsify.

Green Goddess – Copy Cat

1 Lemon . zest and Juice
1/2 C mayo or Salad Dressing
2 TBL yellow mustard
1/2 C sour cream
3 anchovies – smashed
2 egg yolks
1 TBL tarragon
1 TBL apple cider vinegar
1 TBL granulated sugar
1 TBL parsley
1 TBL chives or scallions
1 TBL cilantro
1 tsp pepper
Salt is not needed because of the anchovies

Sesame Dressing for Noodles

2 limes (juiced)
1 tsp toasted sesame oil
2 TBL soy
1 TBL brown sugar
scant chili pepper powder
1 handful of cilantro (chopped)

Classic Caesar Dressing

  • 2 TBL apple cider vinegar
  • 1/4 C Miracle Whip
  • 2 TBL low fat sour cream
  • 1 TBL deli mustard
  • 2 TBL grated Parmesan Cheese
  • 3 grated garlic cloves
  • 3 chopped anchovies
  • 1 TBL lemon juice
  • 1 tsp Tabasco
  • 1/2 tsp salt
  • 2 tsp Worcestershire
  • 1 teaspoon black pepper
  • 3 whites of green peppers / chives
  • 1 T brown sugar
  • 3 egg yolks
  • 1 T Sesame oil
  • 1/2 CU olive oil – after initial mix
  • 1 TBL water ++++ as needed for consistency

Instructions
1. Mix all ingredients except water and oil
3. Drizzle oil whisking continually
4. Add water, mixing until approx the consistency of mayonnaise
5. Toss with romaine lettuce

Hot Bacon Dressing

Traditional Dressing for Spinach Salad

4 slices bacon (cooked crisp and drained)
1 tsp brown sugar
1 TBL red wine vinegar
4 green onions (chopped)
salt and black pepper to taste
horseradish to taste

1. Saute bacon until crisp.
2. Drain, and reserve 1 tsp bacon drippings.
3. Crumble into pan.
4. Add sugar, vinegar and other spices into pan.
5. Clean and pat dry baby spinach leaves
6. Toss with dry spinach leaves

Coco’s Sesame Dressing

We moved to Spain from Phoenix nearly two years ago. One of the things that I brought with me was three bottles of Coco’s Asian Sesame Dressing. I am on my last bottle, so I prepared this Copy Cat recipe that I’d like feedback on, and any improvements offered would be appreciated.

The Copy Cat recipe that I created is HERE. I decided to not move it to this page, since I would lose all of the wonderful comments.

Caesar Salad

INGREDIENTS

½ C mayo or Miracle Whip
1 TBL Worchestershire Sauce
1 TBL Dijon mustard
1 tsp red wine vinegar
1 tsp grated garlic
zest and juice from one lemon
salt and pepper

2/3 C EVOO
grated Parmesan for garnish

STEP BY STEP

Place first seven ingredients together in a blender
Turn blender on low
Slowly drizzle in EVOO
Spoon mixture onto lettuce leaves
Sprinkle with grated Parmesan
Eat with your fingers

French Fries / Chips

friesBefore we begin…

  • Potatoes fall into the categories of either starchy or waxy.
  • Russet and Idaho potatoes have a higher amount of starch and less moisture than waxy potatoes, so they are great for baking and frying, but don’t perform well for potato salads or casseroles
  • Waxy potatoes like Red Bliss, Fingerlings or New Potatoes have less starch and more body, so are good choices for potato salads, but NOT this recipe.
  • Yukon Gold is a good example of an all purpose potato.  It does reasonably well for either application.

Ingredients to feed 4 people

1-2 potatoes per person
1 C water and 1 tsp salt (per potato)		 Optional Condiments:
Ketchup, sour cream, ranch dressing,
Grandpa’s Jalapeño Ketchup

Step by Step

  1. Cut russet potatoes into approximately 1/3 inch thick strips
    – Just for fun you can cut them into 1/4 inch medallions instead of strips
  2. Soak in salted water overnight
  3. The next day, blanche potatoes in salted water for about sixty seconds to boil and partially cook
    – Potatoes should break apart when bent at this point, so be careful.
  4. Toss gently with oil and salt
  5. Put on a baking tray and cook at 450º for about ten minutes
  6. Flip over fries and cook another 10-15 minutes until golden brown
  7. Sprinkle with salt while oil is still very hot
  8. Some people enjoy a very light sprinkling of black pepper too

Oh, one more thing…

  • French Fries REALLY don’t come from France.  Research has shown that they really come from Belgium, where historians claim they were frying potatoes as early as the late 1600’s
  • The first record of French Fries being served in America was 1802 when Thomas Jefferson served them to guests at the White House.

Chicken Tiki Marsala

Chicken Tiki Marsala

You can use pork for this also.
For vegetarian, use a portobello mushroom

In one pot, sauté above in EVOO or ghee (clarified butter)

HINT: when you cut chicken, put waxed paper down on your cutting board. This will keep it from becoming contaminated

Add to pan: six cloves minced garlic, 1/2 teaspoon salt, 1 teaspoon ground ginger, 1/2 teaspoon cayenne, 1/2 teaspoon curry, 1/2 teaspoon cumin, 1/2 teaspoon turmeric, one half teaspoon cinnamon, 1 tablespoon sugar

Add in one cup diced onion

Once onion has cooked down, put in one can crushed or diced tomato, and 1/2 cup Greek yogurt

Serve with naan

Robert@RobertAndrews.NET

Horchata From Scratch

INGREDIENTS FOR EASY HORCHATA  ( to make 2 bottles )

  • 1 C cooked white rice
  • 1 tsp ground cinnamon
  • 1/4 cup sugar
  • 1 C hot water
  • 1 C hot milk
  • 1/2 tsp vanilla
  • just a pinch of salt Ground cinnamon for garnish when serving.

STEP BY STEP

  1. Mix rice, cinnamon, sugar and 1 cup hot water
  2. Let sit at room temperature for 1 hour
  3. Stir just to mix
  4. Add 1 cup hot milk and stir again just to mix
  5. Let sit for another two hours at room temperature
  6. Strain through a fine sieve into empty bottles
  7. Store in the fridge for up to a week
  8. Shake the bottle before serving
  9. Serve over ice and garnish with a sprinkle of cinnamon

INGREDIENTS FOR A MORE COMPLEX and AUTHENTIC HORCHATA

  • 1 cup uncooked white long-grain rice
  • 5 cups water
  • 1/2 cup milk
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon ground Mexican cinnamon
  • 2/3 cup white sugar

STEP BY STEP

  1. Put rice into a bowl and fill with water, pour through strainer
  2. Repeat Step 1 until water in bowl is clear
  3. Add the rice to 3 Cups boiling hot water
  4. Let rest for about an hour
  5. Add 2 Cups cooler water and add to a blender
  6. Blend until the rice just begins to break up, no longer than 1 minute
  7. Let rice and water stand at room temperature for at least 3 hours
  8. .Strain the rice water into a pitcher using double layer of cheesecloth, or a very fine sieve.
  9. Discard the rice.
  10. Add the vanilla, cinnamon, and sugar
  11. Stir until blended
  12. Stir the milk into the rice water.
  13. Chill and stir before serving over ice.
  14. Keeps for no longer than 10 days.

OH, ONE MORE THING …

  • In El Salvador, horchata is primarily made from morro seeds, not rice.
  • Other flavorings that you can grind up with the rice are peanuts, almonds and cashews.
  • Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg and vanilla.
  • If you don’t have a blender, you can use rice flour instead of rice
  • Use emptied water bottles for storing your finished horchata.

Cauliflower

INGREDIENTS

  • Cauliflower – Cut Florettes so that they are bite sized

FOR PAN FRY

  • Garlic and oil in hot pan
  • Bread crumbs and grated cheese on top
  • Fry until browned

FOR OVEN-BAKED

  • Roast in preheated oven at 300º for about 30 minutes or until browned
  • Toss with Dressing – Dijon, white wine, EVOO, salt and pepper

Parmesan Grilled Cauliflower

  1. Slice cauliflower into mini steaks
  2. 1 sweet onion – sliced
  3. Minced garlic, EVOO, salt and pepper – Toss together
  4. Put onto baking sheet covered with foil
  5. Top with sprigs of thyme
  6. Put into oven 350º for 20 minutes
  7. Finish with Parmesan cheese
  8. Dump into serving dish

Caponata

imageINGREDIENTS

  • 1 eggplant
  • 1 zucchini
  • 2 C cubed winter squash
  • 1 Vidalia onion
  • 4 cloves garlic
  • 1 stalk celery
  • 1/2 CU green olive
  • 1/2 CU black olive
  • 1/2 C golden raisins
  • 1 can diced tomatoes (drained)
  • 2 TBL capers
  • 1/4 C apple cider vinegar
  • 1/4 C white balsamic vinegar
  • 1/2 tsp salt

STEP BY STEP

  1. Toss your cubed squash in 1 TBL EVOO and 1 tsp salt
  2. Bake at 350º for 30 minutes
    While this cooks
  3. Cut up onion and mince the garlic – Set aside
  4. Peel the eggplant, leaving just a little bit of purple to make it pretty.
  5. Cut up the eggplant in 1/2 inch cubes – Set aside
  6. Put drained tomato into a third bowl
  7. Cut celery into thin crescents – Add to tomato
  8. Quarter olives – Add to tomato
  9. Add capers, raisins and salt to tomato
  10. Heat up a skillet, add EVOO and saute onions
  11. When the start to soften, add the garlic and celery
  12. As soon as this is all combined, add the eggplant and combine gently
  13. Add tomato mixture to the eggplant
  14. Mix very gently, and continue heating 5 minutes.
  15. Mix gently, and continue to heat another 5 minutes
  16. Add vinegars, stir to combine and heat for another few minutes.
  17. Stir in cooked squash
  18. Can be served hot, but it is great chilled for at least several hours, and served cold.

VARIATIONS

Add any of the following ingredients for twists:

  • Julienne strips from 1/2 carrot
  • Chopped fresh parsley, cilantro or basil
  • Fresh quartered cherry tomatoes
  • Pitted calamata olives
  • Pimiento stuffed olives
  • Add 1/2 tsp red pepper chili flakes to kick it up a notch
  • Substitute Red Wine vinegar for Apple Cider
  • Add tomato sauce to create more of a cold summer soup

NOTES

  • You can serve this hot when you make it, and refrigerate the left-overs. They will keep well in the refrigerator for days, and you can haul it out at any time and just eat it without any to-do.
  • Vinegar is the secret ingredient. It gives it a unique taste and acts as a preservative.

Chile Relleno Casserole

Ingredients

  • 4-ounce cans diced green chiles, drained and patted dry
  • 1/4 C frozen corn, thawed and patted dry
  • 2 scallions, thinly sliced
  • 1/2 C shredded reduced-fat cheddar cheese
  • 1 C nonfat milk
  • 3 large egg whites
  • 2 large eggs
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400°F.
  2. Coat four 8-ounce heatproof ramekins lightly with cooking spray and place on a baking sheet.
  3. Combine green chiles, corn and chopped scallions
  4. Equally divide green chile  mixture among the ramekins.
  5. Top each with cheese.
  6. Whisk egg whites just until they start to froth, but not peak.
  7. Combine milk, eggs and all other ingredients in a medium bowl
  8. Fold in with egg whites
  9. Divide the egg mixture evenly among the ramekins.

Bake the mini casseroles until the tops begin to brown and the eggs are set, about 30 minutes

Serve with steamed corn tortillas and salsa on the side.

Jalapeño Chili Sauce

Also referred to as Grandpa’s Jalapeño Puree

Before we begin…

  • You can grow your own jalapeños if you life in a warm climate
  • If you don’t, you can buy some at any Mexican grocery or even on Amazon.
  • Any time you are blending the peppers, it will create a toxic gas cloud, so make sure you are in a well-ventilated environment

Ingredients to feed 4 people

A whole bunch of jalapeños – red, green, it doesn’t matter Have some Thai chilies, throw them in there too; as well as your serranos and habañeros if you wish hotter sauce.  If you want a milder Chili Sauce, use Poblano, Anaheim, Bell or Banana peppers. You will also need water, white vinegar, sugar, cumin, tomato paste, garlic powder, onion powder and salt.

Step by Step
2016-03-02 12.29.45

  1. Fill quart mason jars with minced jalapeños
  2. Remove seeds before mincing for milder sauce, leave them in for hotter sauce
  3. Put into mason jar filling about one inch from the top
  4. Place in mixing cup 1/2 C water, 1 C vinegar
  5. Microwave about 2 minutes
  6. Add 1 TBL salt
  7. Add 1 tsp cumin
  8. Mix all mixing cup ingredients to incorporate and dissolve
  9. Pour liquid into mason jars covering peppers
  10. Put the lid on and place jar on counter for a month or two or three – mine just finished eight months

AFTER IT HAS CURED
jal-chi-sauce

  1. Puree in blender – watch out for vapors they are TOXIC
  2. Push pulp through a strainer using a spatula into jars – discard solids
  3. Add tomato paste, garlic powder, onion powder and sugar
  4. Using standard canning procedures, cold pack and hot water batch for 20 minutes

Oh, one more thing…

  • My niece uses this full strength.  That is a bit too hot for me.  This is hotter than Tabasco, and has a lot more flavor.  You don’t need to use too much.
  • My preferred use for this sauce is to make my Jalapeño Ketchup.
  • If you are not good with doing things to taste, for each quart jar that you are aging and processing, Once you have pushed the pulp through a strainer, add 1 tsp salt, garlic powder and onion powder and 1/4 C tomato paste.
  • If you don’t know how to can things, here is a ketchup canning site.  Just follow the same procedure for your chili sauce

Shortcut Chili Sauce

1/2 CU Heintz Ketchup
1/2 CU diced jalapenos (from can)
2 TBL cayenne sauce (Frank’s Red Hot or Durkee)
1 TBL rice vinegar
1 tsp garlic powder
1 tsp onion powder
1 TBL sesame oil
1 tsp cumin
1 tsp oregano
1 tsp salt

1. Blend all ingredients until somewhat smooth.
2. Press through a sieve
3. Store in something like an old Tabasco bottle
4. Refrigerate

This is a recipe that has been created or modified by Robert (Grandpa) Andrews.
CLICK HERE for a free sample copies of Grandpa's Cookbooks. © 2016, 2017, 2018.

Vegetarian Chili

INGREDIENTS

  • 1 TBL olive oil
  • 1/2 CU chopped large red onion
  • 1/2 CU thinly sliced white onion
  • 2 minced garlic cloves
  • 1 1/2 CU chopped zucchini or egg plant
  • 1 CU chopped yellow bell pepper
    1 CU chopped green bell pepper
  • 1 16 OZ can stewed tomatoes
  • 1 TBL chili powder (more or less to taste)
  • 3 bay leaves
  • 1/4 tsp black pepper
  • Select TWO of the following (rinsed and drained)
    – 16 OZ black beans
    – 16 OZ kidney beans
    – 16 OZ pinto beans
  • 1 jalapeno pepper (minced)
  • 1 TBL oregano
  • 1 tsp ground cumin
  • optional: Cheese of your choice

STEP BY STEP

  1. Heat oil in Dutch oven over medium high heat
  2. Saute onion and garlic
  3. Add zucchini and bell peppers
  4. Cook 5 minutes stirring frequently
  5. Add all other ingredients (except sliced onion)
    Just add 2 LB ground beef (browned) at this point make this beef chili
  6. Simmer 30 minutes, stirring occasionally
  7. Top with cheese and thinly sliced onion
  8. Serve hot

 

Vegetable Crowns

INGREDIENTS

  • 2 metal rings – BUY THEM HERE
    An old tuna can will work if you do not have metal rings.
  • Carrots
  • Green beans
  • 2 CU squash
  • 1/2 CU spinach

STEP BY STEP

  1.  Mix cooked squash with finely chopped spinach
  2. Place julienne strips of carrots and green beans in alternating pattern along side of greased metal form.
  3. Pipe or spoon into ring, making sure a flat side of the beans and carrots remain against the ring.
    If the round side is against the ring, it will get buried.
  4. Cook at 350 degrees for 20 minutes

 

A Green Feast

Gila Farm Cooperative CSA Delivery Newsletter April 3rd 2012
Pick up produce Tuesdays at 5227 N. 7th St. between 4:00 and 5:30pm
Week three of ten week CSA Spring Season.

Grandpa’s Green Feast with Baked Beets

Sometimes simple is called for. Here is a very simple meal that is just about as healthy as you can get.

INGREDIENTS

  • Carrots – Freshly picked from CSA
  • Green onions – Freshly picked from CSA
  • Radishes – Freshly picked from CSA
  • Lettuce – Freshly picked from CSA
  • Celery – From the grocery store
  • Tomatoes – From the grocery
  • Cooked Beets – Freshly picked and baked (recipe below)

STEP BY STEP

  1. Toss the lettuce in your favorite salad dressing and use as a bed for all other vegetables.
  2. Cut veggies however seems “pretty” and arrange on top of the lettuce.
  3. Optional: Serve with a side of salad dressing for dipping.

BAKED BEETS

  1. Preheat oven to 350 degrees
  2. Peel beets and discard skins
  3. Cut into 1/2 – 3/4 inch squares – try to keep them all about the same size
  4. Toss pieces in 1 TBL olive oil and 1/2 tsp salt
  5. Bake at 350º for about 30 minutes until fork tender

Lettuce Tie-up and Lettuce Wraps

Lettuce Tie-up
Three twelve inch pieces of butcher’s string per person
Three outside leaves per person of Romain or Bibb lettuce
Julienned cuts (or peels) of any five of the following:
– Cucumber
– Cucumber peel
– Bell pepper
– Parsley (chopped)
– Cilantro (chopped)
– Pickle
– Chive
– Cheese
– Salt / pepper (sprinkle to taste)
– Deli, regular or Chinese mustard
– Ground red pepper

OR MAKE UP YOUR OWN TOPPINGS

  1. Spread mustard on top part of leaf
  2. Add selected five ingredients
  3. Roll as tightly as possible, make sure not to burst the leave
  4. Tie lightly near the middle with one length of butcher’s string
  5. Trim excess string
  6. Cut off the white end and discard
  7. Serve aside any meat dish

 

Baked Squash

INGREDIENTS

  • 1 squash – acorn, butternut or pumpkin
  • 1/2 CU grated Parmesan cheese
  • 2 TBL EVOO

STEP BY STEP

  1. Cut squash into 3/4 inch cubes
  2. Toss with EVOO
  3. Sprinkle with salt
  4. Spread onto baking pan
  5. Bake at 350 degrees for about 30 minutes
  6. Flip pieces to other side and cook anothe 20 minutes
  7. OPTION:  If you want to, you can remove the skin and puree, then continue with this recipe
  8. Place pieces or puree in greased baking bowl and top with cheese
  9. Bake 8-10 minutes at 350 degrees

Asparagus with Yolk Sauce

INGREDIENTS

  • Fresh asparagus
  • 1 egg for each 6 pieces of asparagus
  • 1 tsp lemon juice per egg
  • dash of cayenne powder per egg

STEP BY STEP

  1. Steam asparagus until finished OR
    – Put on baking sheet, drizzle with oil, and bake for 8 minutes at 350 degrees
  2. While asparagus cooks, separate egg yolks
  3. Bring water up to boiling then turn down heat to low
  4. Place large metal bowl over water on pot creating a double boiler
  5. Put lemon juice and cayenne into double boiler
  6. Add yolk to double boiler and whisk until it starts to thicken
  7. Plate asparagus
    Drizzle yolk mixture across asparagus

SPECIAL STEPS

  • When buying asparagus choose bunches of uniform sized spears.
  • I prefer pencil-slim ones because they don’t need peeling, and cook faster and more evenly than thick stalks.
  • Tips should be tightly closed and the entire stalk should look plump and fresh.
  • Trim away tough ends by bending one stalk to find the natural break point. Then line it up with the rest and cut.
  • One last tip: for the best appearance, don’t put the yolk sauce over top until just before serving.

Asparagus Parmesan

INGREDIENTS

  • 1 egg
  • Zest and juice from two lemons
  • 2 TBL EVOO
  • 1 tomato (pieces)
  • 1 CU cut asparagus
  • 2 green onions (chopped)
  • 1/2 CU cheddar cheese
  • 2 cloves garlic (minced)
  • scant paprika
  • 1 TBL cilantro (chopped)
  • 1/4 CU Monterey jack cheese
  • 1/4 CU Parmesan cheese

STEP BY STEP

  1. Whisk together egg, chredded cheddar, milk and EVOO
  2. Combine everything else except the Monterey and Parmesan cheeses
  3. Put in baking dish
  4. Top with Monterey and Parmesan
  5. Bake at 350 for 30 minutes
  6. Add bread covered with garlic butter in oven
  7. Cook 10 minutes more

Asian Salad

INGREDIENTS

  • 1 CU Napa cabbage (sliced thin)
  • 1/2 CU red cabbage (sliced thin)
  • 1 CU Chicken scraps (shredded)
  • 1 TBL scallions (chopped)
  • 1 TBL carrot slivers
  • 2 TBL cilantro (chopped very roughly, include stems)
  • wasabi root (or powder) to taste
  • 1 tsp ground ginger (optional)
    TOPPING
  • 1 TBL cashews (optional) OR 1 TBL peanuts (optional) OR 1 TBL almond slivers (optional)

Top with COCO’S ASIAN SESAME DRESSING – to taste – or simple Asian Dressing listed below

STEP BY STEP

  1. Put serving plate into refrigerator
  2. Toss all ingredients
  3. Add dressing and toss again
  4. Remove plate from refrigerator
  5. Serve cold on top of soba noodles (or other Chinese noodles)
  6. Top with cashews, peanuts or almonds

ASIAN DRESSING

  • 1 TBL soy
  • 1 TBL sesame oil
  • 1 TBL rice wine vinegar
  • 1 tsp sugar
  • 1 tsp Yakisoba sauce or Asian Fish Sauce
  • 1 tsp poppy seeds

Asian Noodle Salad

INGREDIENTS for the SALAD

  • 3 cups Napa cabbage (sliced thinly)
  • 1 small red pepper (chopped)
  • 1 bunch scallions (chopped)
  • 1 small orange pepper (chopped)
  • 1 bunch fresh cilantro (chopped)
    TO FINISH
  • 2 tablespoons of toasted sesame seeds
  • 1 lime
  • 1 lb Udon noodles

SPECIAL ASIAN SAUCE

  • 1/2 cup water or chicken stock
  • 1/2 cup peanut butter – smooth or chunkey
  • 1/4 cup red wine vinegar
  • 2 tablespoons dark soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon hot sesame oil
  • 1/4 cup minced fresh ginger
  • 1 large garlic clove, minced

Put all of the sauce ingredients in a food processor and blend until smooth.

STEP BY STEP

  1. Combine sauce ingredients and put in microwave safe glass container
  2. Combine all salad ingredients except the lime and Udon Noodles
  3. Cook Udon Noodles according to instructions
  4. Set aside 1 tsp sesame seeds
  5. Toss prepared salad ingredients with the juice from one lime
  6. Toss everything with The Sauce
  7. Sprinkle with sesame seeds

 

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