This first salad is one I have enjoyed for many years. I first ate it as a student in college. I know most people don’t have fond memories of yummy college food, but I was fortunate enough to live in a sorority house where a wonderful loving cook prepared our lunches and dinners. This dish was a favorite with every one. Even girls who didn’t normally eat tuna salad enjoyed it. The crunchy vegetables and Chinese fried noodles mixed with the creamy dressing make it a really tasty dish. Now, my daughter and I enjoy it often at for lunch.
Incredible Tuna Pea Salad
2 lbs. tuna
1 pkg. frozen peas (Just toss them in frozen. By the time you chop the vegetables and mix the dressing, they will be thawed.)
1 cup diced celery
1 sml. onion, chopped
¾ cup chopped carrots
1 – ½ cup mayonnaise
1 – ½ T. lemon juice
3 T. sugar
1 can chow mein noodles (or more to taste — we like lots of noodles)
Combine all ingredients, except chow mein noodles. Chill until ready to serve. Serve salad on a bed of crunchy noodles.
Not a fan of tuna? Try this Mexican-inspired salad!
This second recipe is a fresh cold chopped salad with bright flavors from lime juice, sweet peppers, fresh corn and red onion. The dressing is tangy, but slightly sweet, from honey. With the beans and corn tortilla strips, this salad is filling enough for a dinner salad. Serve with some hot biscuits or a fresh loaf of bread. This recipe is based on one I saw at The Cafe Sucre Frine.
South-of-the-Border Chopped Salad
For the dressing:
¼ cup fresh lime juice
2 tablespoons honey
½ teaspoon cumin
1 clove garlic, minced
½ teaspoon salt
2 tablespoons canola oil
2 tablespoons extra virgin olive oil
freshly ground black pepper and salt, to taste
For the salad:
1 medium head romaine lettuce , chopped in approximately ½ inch pieces
1 medium red, orange or yellow bell pepper, diced in ¼-inch pieces. The red and orange make the salad more colorful because you have yellow corn mixed in as well.
½ medium red onion, diced in ¼-inch pieces
½ medium jicama, peeled and diced in ¼-inch pieces
1 medium zucchini, diced in ¼-inch dice
4 medium tomatoes, seeded and diced into ¼-inch dice
4 ears corn
1½ cups canned black beans, drained and rinsed
½ cup finely chopped cilantro, plus whole cilantro leaves for garnish, if desired
package corn tortilla strips — you’ll find these with the crouton. I used plain.
For the dressing, combine all ingredients in a jar with a lid. Shake, shake, shake until mixed thoroughly and refrigerate.
Place corn, two ears at a time (in husks), in the microwave and cook for 3½ minutes. Remove from microwave with a hot pad and allow to cool for 5 minutes. After cooling, cut bottom end of corn off, about 1½ inches from end. Pull back husk and silks (almost all of the silk should easily pull away). Cut kernels from husks and set aside.
Combine corn and other salad ingredients in a large bowl. Stir to combine. Add dressing and stir to coat all ingredients. Garnish with cilantro leaves, if desired.
Serve with tortilla strips on top or place a bowl on the side and to self serve.
Copyright 2014 Barbara Stein