Salads

Rice Salad with Rock Shrimp and Asparagus

Rock shrimp are small and a bit sweet. You can also use small regular shrimp.
*at the market buy shrimp that smell like the salt air - not too fishy or like ammonia. avoid those with little black spots.

Coarse salt
1 bunch asparagus (about 1 lb, trimmed)
1 c jasmine rice
1-1/2 tsp toasted sesame-chile oil
2 tsp olive oil
1 lb rock shrimp, peeled
2 T plus 1 tsp fresh lemon juice
Freshly ground pepper
1/2 c sliced almonds, toasted
1 T freshly grated lemon zest

1. Prepare an ice-water bath; set aside. Bring a med pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
2. Bring rice and 1-1/2 cups water to a boil in a med saucepan. Cover, and reduce heat to med-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
3. Heat sesame and olive oils in a large skillet over med-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.


Warm Lentil Salad with Goat Cheese (Prep time: 15 min. Total time: 40 min.; serves 4)

3/4 c green lentils (4.75 ounces)
3 T extra-virgin olive oil
3 shallots, thinly sliced crosswise and separated into rings
1 carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 red bell pepper, ribs and seeds removed, cut into 1/4-inch dice
2 tsp coarsely chopped fresh flat-leaf parsley
2 T balsamic or sherry vinegar
6 ounces spinach, stemmed coarsely chopped (about 2 c)
Coarse salt and freshly ground black pepper
4 ounces fresh goat cheese

1. Bring a medium saucepan of water to a boil. Add lentils, and simmer, stirring occasionally, until tender, about 15 mins.
2. Meanwhile, heat 2 T oil in a lg skillet over medium heat until hot but not smoking. Add shalllots, and cook, stirring occasionally, until they beginto soften, about 2 mins. Add carrot, celery, and bell pepper; continue to cook, stirring occasionally, until vegetables are tender, about 5 mins.more. Stir parsley, vinegar, and remaining T oil. Transfer to a lg bowl.
3. Drain lentils, and add to bowl with vegetables. Stir in spinach, and season with salt and black pepper. Crumble goat cheese into bowl, and toss gently to combine.

Tomato Mozzarella Salad (4 servings)

What's summer sithout basil and tomatoes?

Thorouly blend in food processor or blender:
1/3 c fresh basil leaves
1/4 c olive oil
3 T red-wine vinegar
1/2 t salt

Arrange on platter alternating slices of:
3 tomatoes, cut into 1/2-inch-thick slices
8 oz mozzarella cheese, cut into 1/4-inch thick slices

Drizzle dressing over salad.


Chinese Chicken Salad

BBQ chicken - shred
Lettuce (bagged)
Cabbage (bagged)
Sesame Seeds (toasted)
Chow Mein Noodles - clear bag is better
Dressing 0 on back of chow mein
Rice Vinegar - lite
Sesame Oil
Ginger - ground in a bottle
Sugar
Lemon
Soy Sauce

Pour over top of salad toasted sesame seeds