Asian Cabbage Slaw

1 medium cucumber, halved lengthwise and thinly sliced
1 cup fresh pea pods, cut up
1/4 cup rice vinegar
1 tablespoon salad oil
2 teaspoon toasted sesame oil
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
4 cups shredded Chinese cabbage
1/2 cup coarsely chopped honey roasted peanuts or dry roasted peanuts

In a large bowl combine cucumber and pea pods. For dressing, in small bowl stir together vinegar, salad oil, sesame oil, sugar, salt, and crushed red pepper. Pour dressing over cucumber and pea pods, stirring to coat. Cover and chill for at least 4 hours or up to 24 hours.
Stir Chinese cabbage into cucumber mixture. Sprinkle with nuts. Makes 8 servings.

Antipasto Tossed Salad

  • 1¾ cups thinly sliced halved zucchini
  • 1½ cups cauliflowerets
  • 1/4 cup thinly sliced green onions
  • 1 cup Italian salad dressing
  • 1 tablespoon lemon juice
  • 12 cups torn romaine
  • 2 medium tomatoes, cut into wedges
  • 4 large fresh mushrooms, thinly sliced
  • 4 ounces sliced salami, julienned
  • 4 ounces sliced pepperoni, julienned
  • 4 ounces sliced pastrami, julienned 
  • 4 ounces provolone cheese, julienned
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 1 cup Italian croutons
  • 1/4  cup shredded Parmesan cheese 
  • ½ cup chopped sundried tomatoes
  • 1 medium red bell pepper, julienned
  • 1 medium yellow bell pepper, julienned
  1. In a bowl, combine the zucchini, cauliflower, bell peppers, and onions.
  2. Combine the salad dressing and lemon juice; pour over vegetables and toss to coat. Cover and refrigerate for at least 4 hours.
  3. Just before serving, combine the romaine, tomatoes, mushrooms, salami, Pastrami, pepperoni, provolone and olives in a serving bowl.
  4. Add marinated vegetables; toss to coat.
  5. Top with the croutons and Parmesan cheese.

16 Servings

Creamy Lime Potato Salad

4 cups cubed red potatoes
1/3 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 tablespoons lime juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lime peel
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
1/2 cup chopped parsley

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until potatoes are tender. Drain.
Cool potatoes for 10 minutes.
Meanwhile, in a bowl, combine the mayonnaise, sour cream, lime juice, thyme, lime peel, salt and pepper.
Pour over potatoes; toss gently to coat. Add the onions and parsley. Serve warm or chilled.

5 Servings (3/4 cups per serving)

Fireroaster Bar B Que Salmon with Grilled Baby Bok Choy Salad

Baby bok Choy, halved
1 Bunch scallions, bulbs removed, sliced and reserved
½ Cup roasted red bell pepper
½ Cup water chestnuts, julienned
10 Grilled Salmon fillets

Vinaigrette
1 Cup rice wine vinegar
2 Tsp sesame seed oil
¼ cup vegetable oil
1 Cup fresh ginger, minced
1 Tbsp garlic, chopped
¼ Cup soy sauce
1 Tbsp jalapeno peppers, seeded and chopped
1 Cup sugar

  1. On a preheated char grill mark baby bok choy on both sides,
    Be careful not to leave it on too long, you don’t want it to cook fully.
    Set aside.
  2. Next, char your scallions, remove from the grill and rough chop and set aside;
  3. Combine both of these with the red bell peppers and water chestnuts in a bowl.
  4. In a high speed blender, emulsify remaining liquid ingredients with sugar.
  5. Fold in remaining ingredients, along with reserved sliced scallion bulbs.
  6. Cook the salmon filets as directed.
  7. Next, toss your salad ingredients with the vinaigrette.
  8. Place 1 cup of the dressed salad on the plate with 1 salmon filet atop.Serve with a side of steamed rice.