Watermelon Salad

Reverse engineered from Ben's Tune Up in Asheville, NC (AVL)

• Watermelon - 3C
• Onion- two green, sliced
• Cucumber - 1 hothouse
• Mint - a few leaves
• Sesame Seeds - 2 T (toasted)
• Chili Vinaigrette - 

    2 tablespoons rice vinegar
    2 tablespoons Thai sweet chili sauce
    1 teaspoon sesame oil
    1/4 teaspoon white sugar
    1/4 teaspoon granulated garlic
    1 pinch salt to taste
Whisk rice vinegar, chili sauce, sesame oil, sugar, and garlic together in a small bowl; season with salt.

Luncheon Salad (circa 1970)

This recipe brings back memories for me....it is from the Church of St. Leo's parish cookbook that was printed in approximately 1970. The recipes are extremely vintage and make the year of publication obvious! The little green cookbook is one of my prized possessions from my Grandma; next to her china, sterling silver flatware and her old Oster electric cooker. It has some classic recipes: Red Lion Salad Dressing,Chicken ala King, Stay-A-Bed Stew and Olive Jello Salad (????).
I'm not a fan of the noodle tuna or chicken salad, too much mayonnaise. Don't get me wrong, I love mayo, but not in a goopy noodle salad, blechhhh.

Here we have, Luncheon Salad:

1 can chicken or tuna (preferrably Albacore...none of that cat food crap)
1 cup diced celery
1 cup shredded carrots
1/4 cup chopped onion
1 package English peas, thawed
1/2 cup whipped cream
1/2 cup mayo
salt and pepper to taste

Combine all the ingredients, gently fold in the whipped cream.
Just before serving add 1 cup shoestring potatoes (I use a little more)

I love this salad.

Asian Noodle Salad

Asian Noodle Salad
adapted from Jamie Oliver
SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage1/2 to 1 head sliced purple cabbage1/2 to 1 bag baby spinach1 red bell pepper, sliced thin1 yellow bell pepper, sliced thin1 orange bell pepper, sliced thin (if available)1 small bag bean sprouts (also called “mung bean sprouts”)3 sliced scallions3 peeled, sliced cucumbers (I didn’t have a cucumber for the photos above, but they’re yummy in the salad)LOTS of chopped cilantro—up to one bunch1 can whole cashews, lightly toasted in skillet (again, I didn’t have them for the photos, but have used them before and they’re…sublime.)
DRESSING:
Juice of 1 lime8 tablespoons olive oil2 tablespoons sesame oil6 tablespoons soy sauce1/3 cup brown sugar3 tablespoons fresh ginger, chopped2 cloves chopped garlic2 hot peppers or jalapenos, choppedMore chopped cilantro—LOTS
Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.
Enjoy! This is sooo good. PW had it posted on her website and I tried it. Had to share it!

(courtesy of the Pioneer Woman)