More Yummy Salads

As we are well into summer and it is a zillion degrees out, more yummy salads are needed. This one is particularly refreshing because of the ginger in the dressing.

Iceberg Salad with Ginger Dressing

Ingredients
Dressing:
1/4 cup coarsely chopped onion
1 tablespoon grated peeled fresh ginger
1 tablespoon finely chopped celery
3 tablespoons rice vinegar
2 tablespoons water
1 tablespoon toasted peanut oil
1 tablespoon low-sodium soy sauce
2 teaspoons sugar
1 teaspoon fresh lemon juice
1 teaspoon miso (soybean paste)
1/4 teaspoon salt
1/8 teaspoon black pepper
Salad:
9 cups chopped iceberg lettuce
1 1/2 cups cucumber, halved lengthwise and thinly sliced
3/4 cup shredded carrot
3/4 cup chopped celery
1/3 cup chopped onion
12 cherry tomatoes, halved
Preparation
To prepare dressing, combine the first 12 ingredients in a blender, and process until smooth.
To prepare salad, combine lettuce and remaining ingredients in a medium bowl. Drizzle dressing over salad; toss gently to coat.
Make the dressing up to two days ahead.Yield 6 servings (serving size: 1 1/2 cups salad)

Summer Salads

It's sometimes hard to keep making salads exciting. This one is particularly exciting though, it's spicy, flavorful, and a great change from the old lettuce and dressing gig.

Thai Noodle Salad with Sautéed Tofu

Ingredients
Tofu: 3/4 pound firm or extra firm water-packed tofu, drained
1 tablespoon peanut oil

Noodles:
3/4 pound uncooked rice vermicelli, or really any vermicelli like pasta will work fine.
Dressing:

2 garlic cloves, minced
1/4 cup fresh lime juice
1/2 to 1 teaspoon chili garlic sauce (you may want to taste it as you add, a little can go a long way depending on what brand you use!)
2 tablespoons low-sodium soy sauce
2 tablespoons peanut oil
1 tablespoon Thai fish sauce 2 teaspoons sugar
2 teaspoons grated peeled fresh ginger
Remaining ingredients:
4 cups thinly sliced romaine lettuce
1 cup shredded carrot
1/2 cup chopped fresh cilantro
1/4 cup chopped red bell pepper

Preparation

1. To prepare dressing, combine dressing ingredients in a bowl, stirring with a whisk. (easy enough)

2. To prepare tofu, cut tofu into 3/4-inch cubes and drain for an hour or more. Combine tofu and 2 tablespoons of dressing in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.

4. Prepare noodles according to package instructions. Drain and rinse under cold water; drain well. Set noodles aside.

5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Yield 6 servings (serving size: about 2 cups)

Tofu and Toddlers

Having a two year old, keeping cooking exciting can be a challenge. Being vegetarian, I want to introduce my son to as many flavors and varieties of foods as I can. To make things worse, I am temporarily in Alabama, cooking for people who are a bit suspicious of vegetarians. So far I have been able to get my parents to eat some stir fries with tofu, and actually like them.

So here begins my varied experiments with some picky eaters.

I tried this eggplant, basil and tofu dish and loved it. Mom loved it. My son liked the rice and bland uncooked tofu.

Here it is...taken from myrecipes.com

Time: 25 minutes.
Yield
Serves 4
Ingredients
3 tablespoons vegetable oil
1 package (18 oz.) firm tofu, drained, cut into 1 1/2- by 2-in. chunks
2 garlic cloves, minced
1 pound eggplant, cut into 1- by 3-in. strips
1 small red or green bell pepper, cut into 1-in. pieces
1/3 cup reduced-sodium soy sauce
2 tablespoons sugar
2 tablespoons oyster sauce
1/4 cup fresh basil leaves
Preparation
1. Heat oil in a large nonstick frying pan over high heat, add tofu, and gently cook, turning tofu occasionally, until browned slightly, about 5 minutes. Use a slotted spoon to transfer tofu to a plate.
2. Cook garlic, eggplant, and bell pepper in pan until softened, stirring occasionally, 8 to 10 minutes. Add soy sauce, sugar, and oyster sauce and cook until heated through, another 2 minutes. Return tofu to pan and gently stir to coat. Remove from heat and stir in basil leaves. Serve over rice.
Note: Nutritional analysis is per serving.
Nutritional Information
Calories:
263 (55% from fat)
Protein:
14g
Fat:
16g (sat 2.4)
Carbohydrate:
21g
Fiber:
3.3g
Sodium:
1170mg
Cholesterol:
0.0mg