Mendocino SaladMaster

Ingredients
1/2 Red Cabbage slice with cone #4
3 carrots cut with cone #2
1 sm pkg of sliced almonds
4 tablesppons flax oil
juice from 1/2 lemon
1 tsp rice wine vinear
Sea salt & ginger
Toss & Serve

Kohlrabi Waldorf Salad
This is such a nice fresh and crunchy salad.

Ingredients:
1 kohlrabi, peeled and sliced in small thin slices cone # 4 w/saladmaster machine
1 Granny Smith apple, cored and sliced in thin slices cone # 4 w/saladmaster machine
100 grams pistachio nuts, shelled and chopped
lemon vinaigrette
2 Tbs. lemon flavored sunflower oil
1 lemon, zested and juiced
Italian salad herbs fresh
salt and pepper to taste
agave 1 tsp

Directions: (If you cant find Kohlrabi you can use cabbage instead)
Slice the kohlrabi and slice it into very fine slices with the saladmaster machine using cone #4. Slice the apple, Squeeze a bit of lemon over apple to prevent browning.
Make the lemon vinaigrette to taste using the lemon flavored oil, lemon juice, agave, a few Italian herbs and salt and pepper to taste. Whisk the dressing to mix well.
Place the kohlrabi in a serving bowl, pour the vinaigrette over and mix.
Remove the apple slices from the lemon water and add to the kohlrabi.
Mix well.Shortly before serving sprinkle the pistachio nuts over and mix again.
You can serve the salad on a bed of lettuce, or alone.
It keeps well overnight and tastes great on the second day also.
Notes:
I chose the Granny Smith apple to keep everything that lovely green color, but a regular apple would be fine too and give a red and green appearance to the salad.

Strawberry Salad

Ingredients:
2 baskets strawberries, hulled and cut into one quarter cm slices
good-quality balsamic vinegar
the juice of half a lemon
extra-virgin olive oil
sea salt and freshly ground black pepper
a few sprigs of fresh basil, leaves picked
a few sprigs of fresh mint, leaves picked
a handful of mixed salad leaves, washed and spun dry
Directions:

In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices. Add herbs and greens and serve.

Have you tried Quinoa?
Pronounced (KEEN-wah). A natural high-protein whole grain grown in South America. Originally used by the Incas. It is an unique grain in that it serves as a complete protein containing essential amino acids.

QUINOA PLATTER

1 cup cooked quinoa
½ cup fresh corn
1 lemon, juice
3 scallions, minced
1 tablespoon olive oil
1 ½ cups pinto or Mexican beans, cooked
1 cup tomatoes, diced
¼ cup chopped cilantro

Cook quinoa according to directions In 1 qt sauce pan. Fluff with fork, let cool. Mix with corn, lemon juice, scallions and oil. Combine beans, tomatoes, and cilantro and toss.

TABOULI SALAD RECIPE
Delicious Middle Eastern salad or appetizer.

• 3 cups of finely chopped flat-leaf parsley
• 1/2 cup of finely chopped fresh mint
• 4 or 5 finely chopped spring onions (with the green parts)
• 4 ripe, medium size tomatoes, chopped into small cubes
• 1 cup of medium burghul (cracked wheat)
• 1/2 tsp allspice
• 1/2 cup lemon juice
• 1/2 jalapeno pepper, de-seeded, chopped fine (optional)
• 5 TBS good olive oil
• Salt and Pepper
Rinse burghul several times Pour 2 cups of hot (boiling) water soak for about twenty minutes.
Chop the tomatoes (small dice).
Clean the parsley and remove the large stems (you want mostly leaves). Chop fine.
Put the burghul in a sieve to drain. Trim the spring onions, and chop them into 1/4" lengths.
Put the drained burghul and tomato in a large mixing or serving bowl. Add salt, pepper, allspice, lemon juice, olive oil, mint, parsley, and optional minced jalapeno.
Taste for seasoning. If too dry, you can add additional lemon juice.
Toss well. Tabouli benefits from resting

POTATO SALAD

2 lbs (about 4-5 large) potatoes, peeled and quartered (red or yellow)
2 stalks celery, chopped
1 small onion, finely chopped red or yellow
4 green onions, sliced thinly
1/4 cup dill pickles chopped
1/4c. sliced black olives
2-3 T. mustard ( your favorite kind)
1/4c. oliveoil
fresh chopped parsley ( a wee bit)
salt/pepper to taste
apple cider vinegar to taste ( 1/4 c.)
veganaise ( optional!) to taste

Cook potatoes in 3 quart steamer for about 15-25 minutes or until just barely
tender (check every minute or so after the first 10 minutes). Cut into
smaller pieces. Let cool.

Mix together all other ingredients in a large bowl. Add cooled potatoes.
Mix well. Chill (stir a couple of times during the chilling time).

CUCUMBER & YOGHURT SALAD

Refreshing summer salad/side dish - can be a light meal in itself.
• 3 medium cucumbers
• 2 cups yoghurt (laban) or soy yogurt plain
• 1 clove garlic, peeled and crushed
• 1 tsp salt, more to taste
• fresh mint leaves, chopped fine or 2 TBSP dried mint, crushed - as garnish or parsley
Non-reactive mixing bowl.
PEEL cucumber and cut into thin round slices, or dice in 1/2 " cubes. Set aside.
IF using fresh mint, remove leaves from plant and chop fine. Set aside.
MASH garlic with salt. Add it to the yoghurt. Add the cucumbers. Mix thoroughly.
SERVE cold in a shallow bowl and garnish with mint. Can be prepared ahead and refrigerated in covered container.

BLACK OLIVE ORANGE & ONION SALAD

1 cup black olives
1 teaspoon grated orange zest cone #1 on SM Machine
pinched crushed pepper
3 tablespoon olive oil
2-4 sweet oranges
1 med red onion #2 Cone

Mix all ingredients and add salt to taste

PASTA SALAD WITH VEGGIES

Start with your favorite shaped pasta: ( 16 oz)
Spaghetti, Angel hair, Bow ties, Fetuccine or Veggie swirls

I like trying different shapes & flavors: Whole wheat, Sesame, Garlic
1/2 head broccoli or cauliflower- raw
3 carrots sliced or julienne
2 Tomatoes diced- or cherry tomatoes
1 cucumbers diced
1/4 c diced red bell peppers
1/4 c chopped parsley or cilantro
black olives- optional
1 sm jar of marinated artichoke hearts ( slice )- save juice to use in dressing

Feel free to add any of your favorite veggies!

Cook pasta & drain in 7 quart, run cold water over the pasta drain then put into a dish & add dressing first add veggies & season

Dressing:
Basic Vinaigrette:
1/4 c. Extra Virgin olive oil
1/4 c. Apple cider vinegar or Red wine vinegar or fresh lemon juice
or juice from one lemon ( large)
juice from marinated artichoke hearts
1 T garlic granules- i like using this instead of garlic powder
salt & pepper to taste
2 T Braggs or Soy sauce

SUMMER SALAD

I call it summer salad, because it is best when you have fresh corn & tomatoes from your garden.

2 large ripe avocados
3 ripe red garden fresh tomatoes
1 ear of fresh sweet corn
juice from 1/2 lemon
salt & pepper to taste

Directions:
Slice avocado with cone #3
Dice tomatoes
Cut corn off the corn cob cone # 5
Mix all together, add lemon & salt & pepper.

Serve on washed crisp romaine leafs

Garlic Lemon Brown Rice with Herbs & Almonds

2 cups uncooked brown rice
4 cups water
1/4 c. lemon juice
1/4 c. extra virgin olive oil
3 cloves minced fresh garlic
2 T lemon zest
1 T salt
3T. soy sauce or Braggs
1/4 c herb leaves, packed (parsley or cilantro)
1/4 c. slivered red onion
1/4 cup slivered almonds
pepper to taste

Directions
1- In MP5 or 3 quart combine rice and water. Cook on med.- high then Reduce heat to low, cover and cook for 20 to 30 minutes or until rice has absorbed all liquid.
2- Meanwhile, in a small bowl whisk the lemon juice, oil, garlic, lemon zest soy sauce and salt & pepper. Pour dressing over cooked rice and mix well. Cover and chill until cold.
3- Just before serving stir herb leaves, and onion into the rice mixture.

BLACK BEAN SALAD

3 cups dried black beans, soaked and cooked
3-4 ears corn, cooked and cut off the cob or use frozen petite corn
1-3 bell peppers, preferably yellow or red
juice and grated rind of 1 lemon
2 fresh roma tomatoes diced
a lot fresh cilantro ( your choice)
1/4 c. apple cider vinegar
1/4 c olive oil
soy sauce or Braggs to taste

Place corn husks in bottom of 11 inch skillet place fresh corn on top of husks in pan, add lid cook for 8-10 min on med. then low.
Mix everything together, and let sit for flavors to mix.
It makes a large salad serve with corn tortillas

CARROT DILL SALAD

2 pounds carrots
3 cloves garlic minced
1 tbs.. lemon zest cone #1
3/4 cups chopped parsley
1/3 cup chopped fresh dill
1 tbs.. olive oil
2 tsp. lemon juice

Cut the carrots with cone # 2. Set aside. Mince the garlic. Use cone #1 with a whole lemon to get the zest. Add the parsley and dill. Chop parsley and dill until finely minced. Whisk the oil and lemon together. Pour on shredded carrots and serve. Serves 8.

BEET GREENS WITH ORANGES

3 beets cooked (use 3 quart w/steamer )
2 cups fresh beet greens chopped
1 cloves garlic minced
1 tbs.. orange zest cone #1
1/3 cup fresh orange juice (blood oranges if possible)
4 tbs.. olive oil
2 tsp. lemon juice
1 minced scallion
black pepper to taste
spike or sea salt to taste

Cook beets in steamer for 20-25 min cool and use cone # 3 to cut up the beets. chop fresh beet greens and set aside. Zest orange and with remaining orange squeeze out fresh juice. Whisk oil lemon and orange juice. Mix all ingredients together and marinate then serve.

COLESLAW

1/4 of fresh green cabbage
1/4 fresh red cabbage
1 stalk of celery
2 carrots
1 apple
1 watermelon daikon or white turnip
1/4 jicima
1 green zucchini
1 cucumber
juice from 1/2 lemon

Cut all the veggies with the Saladmaster machine with cone #2 ( leave all the peelings ON) squeeze lemon juice on the top of the apples after you cut them. Toss salad with your favorite dressing. I enjoy Annie's Goddess Dressing or an Italian Vinaigrette or a good Poppy Seed Dressing.

GREEN BEAN POTATO SALAD

2 lbs. new red potatoes, cut in thick wedges
3 cups green beans, ends cut and halved
6 tablespoons olive oil
2 tablespoons balsamic vinegar (vegan)
2 teaspoons crushed garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Dijon mustard ( vegan) some mustards have egg in them-check to make sure it not in yours
3 green onions
1/4 cup fresh chopped basil or cilantro

Start with approximately 2 pounds of new potatoes, cut in thick wedges. I like to use red potatoes and I always leave the skins on. Cook these until they are just tender, only about 10 to 15 minutes on medium heat in the 3 quart with steamer, drain and set aside.

For the green beans, cut the ends and slice the beans in half. Cook them in 11 inch skillet with 2 T. water for 8 min. Rinse them in cool water as well and combine them with the potatoes. Just remember for these vegetables to hold their flavor and shape, you don't want to cook them too long.

To prepare the marinade, combine the olive oil with the basalmic vinegar and crushed garlic. Then add the salt and pepper and Dijon mustard and mix all together. Pour over the potatoes and green beans. Then chop the green onions and combine them with the fresh chopped basil. Gently mix into the salad; cover it, chill it for about 2 hours before serving.

BEET TOMATO BASIL SALAD

4 large ripe tomatoes- yellow or red
1 cup of cherry tomatoes red or yellow
1/4 c. fresh basil
3 large beets
dressing:
1/4 c. extra virgin olive oil
1/4 c. raw apple cider vinegar
sea salt
black pepper- freshly ground
1 bulb of garlic roasted

directions:
prepare beets by roasting in oiled pan - 15-20 min. in heated electric oil core skillet set on 300 degrees, roast garlic at the same time. Slice tomatoes in large slices, cut cherry tomatoes in halfs, chop fresh basil. Take 1/2 cooked beet & roasted garlic. squeese out garlic into a bowl add soft beet and mash together. Slice remaining cooled beets into slices,pour on dressing & salt & pepper. Pour on mashed garlic & beet mixture on the top. Sprinkle with chopped basil.
serve with garlic toasted bread.

AMBROSIA SALAD

1 cup shredded coconut
1/2 cup sliced almonds
3 navel oranges, peeled, deseeded, and cut into segments
2 blood oranges, peeled, deseeded, and cut into segments
1 1/2 cups pineapple chunks
1/4 cup orange juice
2 T. unbleached cane sugar
2 large bananas, peeled, and cut into 1-inch pieces cone #3
1/2 c strawberries sliced cone #3
2 Mangos
hand full of grapes
1 kiwi sliced
1 package of Silken Tofu
1/4 c. raw sugar
1/2 juice from one lemon
1 T vanilla

On a Saladmaster cookie sheet, place the shredded coconut, and spread to a single layer. Bake the coconut at 325 degrees for 5 minutes Or use Electric oil core skillet on 300 for 5 min, stir the coconut, and continue to toast for 5-10 additional minutes or until lightly browned. Remove the cookie sheet from the oven, transfer the toasted coconut to a bowl, and set aside. On the same cookie sheet, place the sliced almonds, and return the cookie sheet to the oven. Bake the almonds at 325 degrees for 5-10 minutes, or until lightly browned and fragrant. Remove the cookie sheet from the oven, transfer the toasted almonds to a bowl, and set aside. In a food processor blend together tofu, sugar, vanilla & lemon juice, until smooth. In a glass bowl , place the navel and blood orange segments, pineapple chunks, orange juice, and sugar, and toss gently to combine. Add Tofu mixture to the top of the fruit & Cover and chill the mixture for several hours . Just before serving, add the reserved toasted coconut and almonds, along with the bananas, and toss gently to combine. Transfer the mixture to a large glass bowl for service .

SPROUTED LENTIL SALAD

Ingredients:

2 cups lentil sprouts
1/2 cup cucumber cut with cone #2
1/2 cup tomato diced
1/3 cup chopped green onions very thin
2 tablespoons chopped fresh cilantro
1/2 cup thinly sliced radishes cone #4
1 tablespoon olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1/2 teaspoons garlic powder
1 1/2 teaspoons curry powder
1 pinch sea salt and pepper to taste

Preparation:
In a medium bowl, combine the lentil sprouts, cucumber, tomato, green onions, cilantro and radishes. Toss lightly.
In a smaller bowl, whisk together the olive oil, lemon juice, white wine vinegar, garlic powder, curry powder, sea salt and pepper. Drizzle the dressing over the salad, and toss lightly to coat.

ROMAINE SALAD

Ingredients:

1 cup Romaine leaves
¼ cup tomato

Dressing: Olive oil and lemon, with salt and pepper to taste.
Preparation: Wash, dry and tear Romaine leaves. Add dressing right before serving.

CUCUMBER DILL SALAD

Ingredients:

4 large cucumbers try using English long or Armenian
½ cup apple cider vinegar
½ lemon juice
¼ cup extra virgin olive oil
1 teaspoon sugar ( raw or succant)
Sea salt and black pepper, to taste
1 medium red onion, thinly sliced and broken into rings
4 tablespoons fresh dill, finely chopped

Preparation:
Wash the cucumbers and partially remove their peel in lengthwise strips, using either a vegetable peeler or the tines of a fork. Make sure to leave a bit of dark green skin between each stripe. Thinly slice each cucumber with cone #4 or 5. Place the slices in a large bowl and pour on the apple cider vinegar, lemon juice, olive oil, sugar, sea salt, and pepper. Stir or toss the mixture gently until the sugar is dissolved. Add the onion slices and fresh dill, then toss well to combine. Let the mixture marinate for at least half an hour before serving.

AVOCADO SALAD WITH GRAPEFRUIT

Ingredients:
2 cups leaf lettuce or mesculn mix
2 sliced avocado
1 grapefruit, peeled and sectioned
Citrus Dressing
3 tablespoons fresh squeezed orange juice
3 tablespoons lemon or lime juice
1/2 teaspoons minced ginger
2 tablespoons maple syrup
1 tablespoon olive oil
1 tablespoon chopped parsley or cilantro
1 clove minced garlic
Sweet red pepper for garnish
Preparation:
Put lettuce onto a plate and put avocado and sectioned grapefruit onto the leaves. Fan the avocado and grapefruit out on top of lettuce, pour on dressing and serve.

GADO GADO SALAD WITH THAI PEANUT SAUCE Ingredients:
1/2 pound small sweet potatoes or red potatoes, cooked until tender, cone #3
1 cup shredded red cabbage, with cone #4 cook for 2 minutes
1/2 pound carrots, sliced thin (cone #4), cook 2 minutes
1/2 pound bean sprouts, cook for 2 minutes
1/4 pound green beans, cut into 2-inch lengths, cooked for 3 minutes
1 cucumber, halved lengthwise, seeded and sliced (about 1 cup)
1 cup sliced jicama chopped with cone #2
1 package hard tofu, cut into 1/2-inch cubes slightly fried.
3 tablespoons Crispy Fried Shallots
Preparation:
In 11 inch skillet place potatoes, and cook at med temp- down to low until tender. Add all other vegetables (except the cucumber and jicama) on top of the cooked potatoes and turn off the heat. Let the veggies lightly cook for 3-5 minutes. Use 11 inch griddle or gourmet skillet, heat at med temp. Mist pan with oil and add tofu and green onions, lightly brown until crispy. Mist more oil if needed. Place veggies on a platter. Pour the warm Peanut Sauce over the salad scatter the tofu cubes and the Crispy Fried Shallots on top.
Peanut sauce:
1/4 cup fresh ground peanut butter
1/4 cup water
1/4 cup soy sauce or tamari
2 tablespoons lime juice
2 cloves garlic, minced and crushed
2 tablespoons rice vinegar
Preparation:
Combine all ingredients in a 2 quart saucepan over low heat (mixture will become easy to combine as peanut butter melts). Continue stirring over low heat until ingredients are combined and mixture is smooth and creamy.

CUCUMBER BOAT Ingredients:
2 cucumbers
1 avocado
1 tomato
½ teaspoon black sesame seeds
¼ cup red onion
½ lemon
2 teaspoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon garlic graduals
Preparation:
Slice cucumbers in half long ways. Use a spoon to scoop out the seeds leaving a hollow area. Peel and dice avocado and dice tomato and onion. Combine in a bowl and add lemon juice and olive oil and seasoning. Fill cucumber cavity with the avocado and tomato and onion filling. Serve on a bed of lettuce or purple kale.

MELON MINT SALAD Ingredients:
½ cup chopped fresh mint
1/3 cup orange juice
2 tablespoons agave nectar or honey
3 cups watermelon balls, about half a watermelon
2 cups cantaloupe balls, about half a cantaloupe
2 cups honeydew balls, about half a
Preparation:
In a medium bowl, combine mint, orange juice and honey, blend until smooth. In a large bowl, combine watermelon, cantaloupe and honeydew. Pour orange juice mixture over fruit and gently toss.

THAI PEACH SALAD

Ingredients:
1 tablespoon brown sugar
1 tablespoon minced or grated fresh ginger
1 large garlic clove, minced
4 teaspoon freshly squeezed lime juice
1 teaspoon soy sauce or tamari
1 teaspoon hot chili sauce
1/4 teaspoon sea salt
2 tablespoons olive oil (good fruity kind)
1 tablespoon roasted sesame oil
4 peaches (4 to 6)
2 sweet peppers, preferably red
8 cups mixed salad greens, mesclun mix
1/2 cup fresh cilantro leaves
4-5 fresh basil leaves sliced into strips
Preparation:
In medium bowl, stir together sugar, ginger, garlic, lime juice, soy sauce, chili- sauce and 1/4 teaspoon sea salt. Whisk in olive and sesame oils. Just before serving, peel peaches. Halve, and thinly slice. Place in bowl. Slice red peppers thinly and add to peaches. Whisk dressing, pour over peach mixture and gently stir until coated. Toss in large salad bowl with greens and basil & cilantro.

SPICED FRUIT SALAD

Ingredients:
3 tablespoons sugar raw or succant
1/4 teaspoon almond extract
1/4 teaspoon five-spice powder
1 banana, peeled and sliced use cone #4
1 cup mango slices, fresh
2 kiwi fruit peeled and sliced
1 large peach sliced
4 large strawberries cut into 4 pieces
Preparation:
Mix together the sugar and almond extract. Stir in the five-spice powder. Add prepared fruit toss and let sit for 15 min then serve.

KIWI STRAWBERRY SALAD

Ingredients:
1 pint large organic strawberries
4 kiwis
1 tablespoon lime juice
2 tablespoons agave nectar or honey
2 tablespoons orange liqueur or orange juice
Preparation:
Rinse the strawberries and pat dry with paper towel. Cut or pull out the leaves as well as the hull of the strawberries with a paring knife. Peel kiwis with the knife. Cut the strawberries and kiwis into thick slices. Arrange the fruit in overlapping layers on a serving dish. In a small bowl, mix the lime juice, agave nectar, liqueur until blended to make the orange dressing. Drizzle the fruit with the dressing. Garnish with lime zest

TOFU ITALIAN SALAD

Ingredients:
3 cups A Mixture of various salad greens
1/4 cup Kalamata olives, halved
1/2 cup diced tomatoes
1/4 cup thinly sliced red onion
1/4 cup toasted pine nuts
1/3 cup crumbled tofu - mixed with 2 tablespoons nutritional yeast
Dressing:
3 tablespoons minced kalamata olives
1 large clove garlic, minced
2 tablespoons fresh lemon juice
1/2 teaspoons Dijon mustard
2 tablespoons minced fresh parsley
1/4 cup extra virgin olive oil
1 tablespoon warm water
Sea Salt and freshly ground pepper, to taste
Preparation:
In electric oil core skillet, toast pine nuts at 350° degrees for 2-5 minutes stirring occasional, to evenly toast pine nuts. Transfer to plate and let cool. Combine the dressing ingredients in blender and process to blend. Pour the dressing into a large bowl and add salad greens, olives, tomatoes, tofu and onion. Toss to coat, garnish with pine nuts.

TEMPEH SALAD

Ingredients:
1 lb multigrain organic tempeh cut into small cubes.
2/3 cup dill pickles diced
2/3 cup celery sliced with cone #2
½ cup red onion diced very small
2 tablespoons tamari sauce or soy sauce
2 tablespoons flat parsley or dill
1 tablespoon Dijon mustard
2 tablespoons lemon juice
½ teaspoon garlic minced
Black pepper or cayenne pepper to taste
Preparation:
In gourmet skillet preheat- and mist pan with oil. Add temped and sauté” until browned. Mix all remaining ingredient together add cooked tempeh and toss. Serve on a bed of greens, sprouts or stuff veggies with this tasty mixture.

TACO SALAD

Ingredients:
4 cups shredded romaine
1 cup tomatoes chopped
1 avocado, pitted, peeled, and diced
2 green onions, white and part of the green, chopped
2/3 cup canned red kidney beans, rinsed and drained
2/3 cup soy cheddar cheese-or cheese grated use cone #1
1/4 cup sliced black olives
½ cup tortilla chips, broken slightly
2 tablespoons pickled jalapeño peppers diced
Dressing:
1/3 cup of your favorite salsa
1/3 cup tofutti sour cream or fat-free sour cream
Preparation:
Combine lettuce, tomatoes, avocado, green onions, kidney beans, soy cheese, and black olives, if desired, in a large serving bowl and toss to blend. In a small bowl, blend salsa with sour cream until smooth. Drizzle over the salad ingredients and toss to blend well. Sprinkle the chip pieces and jalapeno peppers over and serve.

ITALIAN EGGPLANT SALAD

Ingredients:
2 eggplants
1 clove garlic, crushed
3 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons white sugar
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried basil
Sea salt and pepper to taste
Preparation:
Preheat the electric skillet to 300° degrees Puncture eggplants with a fork, lightly oil and place in the skillet. Bake for 35-40 min hours, or until soft, turning occasionally. Cool, then peel and dice. In a large bowl, stir together the garlic, olive oil, vinegar, sugar, parsley, oregano, basil, salt and pepper. Add the diced eggplant, and stir to coat. Let marinate. Serve with romaine lettuce.

SOMEN JAPANESE SALAD

Ingredients:
1 package Japanese Somen noodles, boiled
2 cup Napa Cabbage, shredded
1 Zucchini sliced
2 cups brown mushrooms
1 package of firm tofu, sliced
3 stalks green onion, chopped
Dressing Ingredients:
1 cup Japanese vinegar (rice vinegar)
1 cup soy sauce
1/2 cup sugar
1 teaspoons sesame oil
Preparation: Cook noodles according to package instructions. Use 11 inch griddle or gourmet skillet. Preheat on medium temperature. Mist pan with a little oil and add slices of tofu. Let cook until golden on both sides, adding more oil in needed. Dice up the slices of tofu into bite size pieces.
Drain somen noodles and rinse. Place in a large bowl and add remaining ingredients, dressing and toss.