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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, June 15, 2009 The Forum: Reader supplies trio of salads By Judyrae Kruse Herald Columnist With salads first and foremost on most of our wish lists, let's send a huge, whopper-size thanks to Everett cook Terry Brundage, who shares three new and different must-trys with us. "Here are some salad recipes that I enjoy serving,'' she says. Yay, hurray, and here we go with her: Shrimp pasta salad 8 ounces spiral pasta 1/2 pound cooked, shelled shrimp 1 tomato, diced 1 rib celery, diced 4-6 green onions, sliced Broccoli, cut in bite-size pieces, blanched and cooled Dressing (recipe follows) Cook pasta according to package directions, drain well and turn into bowl. Add shrimp, tomato, celery, green onions and broccoli. Prepare the dressing, add to salad, mix ingredients together well, cover and chill. Dressing 1/2 cup mayonnaise 1/4 cup zesty Italian dressing 2 tablespoons Parmesan cheese In a small bowl, stir together the mayonnaise, dressing and cheese, mixing well. Spicy noodle peanut salad 1/2 teaspoon red pepper flakes 1/4 cup olive oil 3 tablespoons sesame oil 2 tablespoons honey 2 tablespoons soy sauce 8 ounces spaghetti, broken into thirds, cooked according to package directions, drained well Options to add: sesame seeds, chopped green onions, chopped peanuts, chopped cilantro, sliced red peppers For the dressing, in a suitable bowl, combine the pepper flakes, olive and sesame oils, honey and soy sauce, mixing well. Add spaghetti and toss to combine thoroughly. If desired, add to taste sesame seeds, chopped green onions, chopped peanuts, chopped cilantro and/or sliced red peppers Sweet-sour salad 1 head romaine lettuce, torn into bite-size pieces 2 cans mandarin oranges, drained 1/2 cup slivered almonds 1 cup grapes or blueberries Dressing (recipe follows) In a large bowl, combine the lettuce, oranges, almonds and grapes or blueberries. Cover and chill. Just before serving, prepare dressing and pour over the lettuce mixture. Dressing 4 tablespoons chopped fresh parsley 4 green onions, sliced or chopped 1 teaspoon salt 4 tablespoons sugar 4 teaspoons vinegar 1/2 cup salad oil Turn parsley, green onions, salt, sugar, vinegar and oil into a blender container; process on high until parsley and green onions are very finely minced. The next Forum will appear in Wednesday's Good Life section. READER COMMENTS Be the first to comment. You must be a registered user and verify your e-mail address to post comments to blogs or articles on HeraldNet. To register, click here. To read other terms and conditions, click here. Log out

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