Salads

Salad

Asparagus / Shrimp Pasta Salad Napa Salad and Dressing

Cranberry Sauce

Asparagus / Shrimp Pasta Salad

¾ lb angel hair pasta (I use whole wheat. Don't overcook. Rinse, chill)
1/3 lb snow peas
3 bunches green onions
1 red pepper - chopped
½ bunch fresh basil - cut up
1 lb shrimp - cooked and chilled
1 bunch asparagus (blanched)
¾ cup cashews

Dressing:
½ c olive oil
1 tsp rice vinegar
pinch of salt
1 tsp tumeric
1 tsp red pepper flakes - gives it a kick, but it's not too hot
¼ c soy sauce

Set aside the cashews, and add immediately before serving. They can become soggy. The rest of the salad can be made a day or two ahead.

Jerri Walroth,
Hurricane, WV
Leif '07 / 17

Mix 2 cups water and 2 cups sugar in Dutch oven. Heat to boiling; boil 5 minutes. Stir in 4 cups cranberries. Heat to boiling; boil rapidly till cranberries are soft and split. Add one orange; finely chopped, ½ cup golden raisins and one (1) Tablespoon finely chopped ginger (if you use powdered ginger use a little less). I put in some chopped walnuts but they are not necessary, just my little addition. Refrigerate at least 8 hours before serving.

1/4 c. margarine
1/2 c. sesame seeds or sunflowers seeds
1/2 c. silvered almonds
2 pkgs. Ramen noodles crushed
Head of Napa cabbage, cut fine (or a package of cole slaw, angel hair cabbage or broco-slaw)
1 of the chicken Ramen seasoning packets

Sauté margarine and noodles. Add almonds and seeds and brown. Cool. Add to rest.

1/2 c. sugar
1/4 c. wine vinegar
1/2 c. vegetable oil
1 Tbs. Soy Sauce
Shake of the Ramen Seasoning (optional)