...where I have root and the fare is liberally seasoned with pith and vinegar.
| The Digital Hausfrau ...where I have root and the fare is liberally seasoned with pith and vinegar. |
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Tonight was the annual Girl Scout Mother Daughter Potluck Dinner. One of the activities involved telling our daughters funny stories about our mothers. Fortunately, I had to reach back no further in my memory then just this morning. I was able to tell Emily about how my mom, in her grand tradition of completely sucking at all things carpool related, picked Lisa up at the West Palm Beach airport last night, despite the fact that Lisa had flown into Fort Lauderdale.
As mentioned numerous times in these pages, I am irrationally competitive about these potluck affairs. Cpmbine that with my innate distrust of most food made by other people and my efforts to spend this week shedding the weight that I put on over vacation, and, well, I needed to bring a salad, and a good one at that. I'm happy to report that the entire thing was eaten.
Here's the recipe. It makes a lot of dressing, and that part can easily be cut in half. You'll need less than half of the recipe as written for the amount of salad I made.
1 pound mixed field greens
1/4 cup chopped fresh cilantro
some combination (or all) of:
2 cups alfalfa sprouts
1 cup grated carrot
2 cups julienned hothouse cucumber
4 sliced scallions, both white and green parts
2 cups shredded red cabbage
1 can mandarin oranges, drained
1 cup chow mein noodles
1/2 cup chopped toasted almonds or peanuts, optional
dressing (blend to combine):
1 cup light mayonnaise
1/2 cup hoisin sauce
4 teaspoons soy sauce
1/2 cup granulated sugar
1/2 cup sesame oil
1/2 cup rice vinegar
salt and pepper to taste