Fall Salad

I apologize if I don’t have a detailed recipe for this salad, but I guess it’s pretty easy to make, there is no mystery!

Fall Salad

Shredded beets, shredded carrots, baby lettuce, cucumber, tomatoes, yellow pear tomatoes, sesame seeds, mint. Beets, carrots, lettuce, cucumber, tomatoes from CSA. Pear tomatoes from my garden. Dressing: kosher salt, freshly ground black pepper, apple cider vinegar, extra virgin olive oil. 

Almost Original Waldorf Salad

Delicious baby lettuce, apples and celery fresh from the farm = Waldorf salad!!!

The original recipe doesn’t contain grapes or yogurt, and it uses regular mayo and lettuce cups. I lightened the recipe a little bit. You will also see yellow pear tomatoes in the pictures: these are from our backyard. They are so pretty. Uma-mi!

Almost Original Waldorf Salad

4 Servings

Ingredients

2 medium apples, diced
 1" pieces

2 medium stalks celery, chopped 1" pieces


1/3 cup coarsely chopped walnuts


½ cup red grapes, halved (I used black grapes)

¼ cup light mayonnaise


¼ cup fat free plain yogurt

Baby lettuce 

Directions

Toss the apples, celery, grapes and nuts with mayonnaise and yogurt. Serve over lettuce cups.

Asian Pork Noodle Salad

I had lettuce, carrots and cucumbers from the CSA in my fridge. What should I make? Hum… it sounds like a salad or a Vietnamese dish. Since I have a pork tenderloin in the freezer, voila.

This is a great summer dish. I am combining the Vietnamese style with a Chinese dish called bifun. Instead of pork, tofu, shrimp, chicken, beef or just vegetables will taste great too!

Asian Pork Noodle Salad

4 servings

Ingredients

10 oz dried rice noodles

1 cups shredded red or green leaf lettuce

1 cup bean sprouts

1 cup julienne-cut carrots

1/2 cup English cucumber, seeded, cut into thin matchsticks

1/3 cup mint leaves, coarsely chopped (or green onions)

1/3 cup basil leaves, julienne-cut

2 tablespoon soy sauce

¼ cup rice vinegar

3 tablespoons mirin

2 tablespoons water

1 tablespoon sesame oil

1 teaspoon dry mustard

8 oz Asian Pork Tenderloin*, thinly sliced

4 tablespoons chopped peanuts

Cilantro springs for garnish

Directions

Cook the noodles according to package instructions. Drain and rinse under cold water.

Combine the soy sauce, rice vinegar, mirin, water, sesame oil in a large bowl. Add noodles to the bowl and toss well.

Arrange lettuce, basil and mint at the bottom of four serving noodle bowls. Top each bowl with ¼ of the seasoned noodles, carrots, cucumber, bean sprouts and pork. Garnish each bowl with 1 tablespoon peanuts, some cilantro springs. 

Asian Pork Tenderloin

8 servings

Ingredients

3 tablespoons  lite tamari

1 tablespoon canola oil

1/3  cup  packed light brown sugar

2  tablespoons  rice vinegar

3 garlic cloves, crushed

2" piece of fresh grated ginger

1  tablespoon  dry mustard

1/8 teaspoon cayenne pepper

2 whole pork tenderloins

1 tablespoon canola oil

Directions

Preheat oven to 400 degrees F.

Trim the pork tenderloin of any excess fat and silver skin.

Put the 10 first ingredients into a 1-gallon resealable bag, and move around to combine. Add the pork tenderloins to the bag and seal, removing as much air as possible and place the bag on a plate. Refrigerate for 6 to 12 hours.

Remove pork from marinade and pat pork dry with paper towels.

Heat 1 tablespoon of canola oil in a large sauté pan over high heat. Sear the pork tenderloins on all sides until golden brown. Transfer pork to a foil lined roasting pan. Make sure the foil is big enough to wrap the pork later.

Bake at for about 10-15 minutes or until meat thermometer reads 145 degrees at the thickest part.

Remove from the oven wrap tightly with the aluminum foil from the pan.

Meanwhile, place the marinade in a small saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, or until slightly thickened.

Slice the pork into 1/4 inch-thick slices, spoon the hot marinade over the pork just before serving.