Cooking is almost impossible with baby around. At least for me. But, I saw this recipe - it makes A TON - and we ate it all last week. It was healthy, and yummy, and felt very gourmet I must say. I got it from the Pioneer Woman (who annoys me endlessly but the lady can cook). Her recipe on TV varies from online, but I think either way works.
The dressing is the best thing I've ever made. Seriously. We made salmon to put on top, but chicken would work too. Keep a protein on hand, and this will work for lunch/dinner ALL WEEK. Seriously, it made a ton of salad.
We made a bourbon-maple glaze with orange juice, and brushed it on the salmon while on the grill.
See The Pioneer Woman's prep comments and photos HERE.
Ingredients
- SALAD INGREDIENTS:
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- 1/2 head Sliced Napa Cabbage, Or More To Taste
- 1/2 head Sliced Purple Cabbage, Or More To Taste
- 1/2 bag Baby Spinach, Or More To Taste
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- 3 whole Cucumbers Peeled And Sliced
- 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
- _____
- FOR THE DRESSING:
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- 1/3 cup Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic, Chopped
- 2 whole Hot Peppers Or Jalapenos, Chopped
- Chopped Cilantro
