Living

<< 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

1. Fire destroys Silver Lake landmark 2. Tree clearing, mud slide angers Everett neighbor 3. County tackles bikini barista rules 4. Six people injured in Machias car crash 5. Edmonds councilwoman dies at 59 6. Search for missing hiker called off 7. Later start for school day unlikely in Marysville 8. Extended tax credit should spur home sales 9. Hopes for Snohomish excursion train may hinge on railway purchase 10. Designing a new business 2 - Top 10 Stories Most Talked about 3 - Top 10 Stories Most Emailed

• Gough on track to keep job • Jazz vocalist headlines NPAC • Mountlake Terrace makes football history • Tax revenue sagging, city budgets lagging • ‘Touch of Magic' show opens at Gallery North • Jackson repeats as South champs • Holiday Bazaars Calendar • Meadowdale storms back to grab title • Edmonds moves to Fire District 1 • Boeing will build, flight test and deliver 787s in South Carolina to spe ... • Snohomish County EDC promoting job growth in key industry clusters • $4 million grant to advance brain tumor research has Everett links • Providence medical center construction tops off its 12-story steel frame ... • Tulalip affordable housing project to be financed by KeyBank, Raymond Ja ... • Arlington's Lak of Ink has a growing following for Luke Kooyman's creati ... • Bank of the Northwest formed • Cascade Bank earns $1.6 million