Hello! I wanted to share a yummy summer salad recipe -- perfect for warming temps! This is kind of a hybrid recipe from Joanna's new cookbook and an old cookbook that I love called Remedies for the I Don't Cook Syndrome.
The main lesson I learned from this recipe was about crunchy noodles! We often get the chow mein noodles for Hawaiian Haystacks but I didn't know these lighter, crunchier noodles were available to buy! You can see the difference in the picture. Definitely get the smaller, lighter asian style crunchy noodles -- they make the salad! I have seen them at most of my local grocery stores and I even saw them at Super Target so you should be able to find them.
Here is the recipe: (click here for printable version)
Salad:
11 oz can mandarin oranges in light syrup --reserve the juice for the dressing.
1 cup crunchy asian style noodles
2 cups sliced almonds
1 teaspoon olive oil
3 Tablespoons honey
1/2 tsp coarse salt (I used kosher salt)
3-4 Tablespoons sesame seeds
6-8 cups spring mix or butter lettuce -- I also like to throw in some cabbage for more crunch/texture.
Great optional add-ins to make it more hearty :
1/4 cup green onion, sliced thin (optional)
Edamame
Chopped snow peas or snap peas
Jicama cut into thin strips
Grilled chicken or breaded chicken tenders
Dressing:
Juice reserved from mandarin oranges
1/2 cup rice vinegar
1/4 cup olive oil
1/4 cup light brown sugar (you can use less -- I like it sweet)
1 teaspoon salt
Optional: some seasoning from an italian dressing packet if you want more flavoring or kick
Directions:
1. Preheat oven to 375 degrees.
2. Open and drain the mandarin oranges but save the juice! Place oranges on paper towels to absorb excess moisture.
3. Spray baking sheet pan with cooking spray. On the sheet, toss the almonds with the olive oil. Add the honey and coarse salt and toss to combine.
4. Spread the almonds out evenly on the sheet pan and roast until toasted, about 8-10 minutes, stirring every 2-3 minutes. Remove, sprinkle with sesame seeds and stir. Let cool and break up any big pieces.
5. For the dressing combine all ingredients in jar with lid and shake well or use a blender. Toss the salad with about 1/4 cup of the dressing right before serving and serve the remaining dressing on the side.
Enjoy!! (click here for printable version)
I love the colors in this laundry room from Kate Walker Design!
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I have a bit of obsession with refilling Bath & Body Works foaming soaps. I love finding less expensive soaps and body washes to use when they run out that kind of match the original scents. You may have noticed that antibacterial soap is no more -- here is an article from the FDA explaining why good old plain soap and water is better. So you can use any liquid soap or bodywash and feel good that they will give you the same results if you wash with warm water for 20 seconds.
All you need:
* an old toothbrush
* warm water
* your choice of body wash or soap to refill
* a foaming soap dispenser (I always get the ones from Bath and Body works and choose scents that work well with refills)
Since we're heading into summer I chose a sweet mango body wash (from the Dollar Tree!) but I also love the scents from the Smartly line at Target. If you need more moisturizing you can definitely choose a more expensive body wash or hand soap.
1. Take the empty foaming soap bottle and fill it about 1/4 - 1/3 of the way with soap/bodywash.
2. Next, fill it to the top with WARM/HOT water. This will help it blend together -- cold water seems to make it separate.
3. Using the handle of the toothbrush stir together until well mixed. Don't shake! This does weird things to the dispenser.
4. Before putting the dispenser head back on, give it a good scrub with your cleaning toothbrush and hot water. It seems to collect dirt and grime with all of the use.
5. Put the lid back on and enjoy foaming goodness! This saves lots of money as it takes only 1/3 of a normal soap refill.
As I said, it's fun to keep your eye open for seasonal scents to refill as well:
Happy refilling!
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