We have a really fun give away coming up, check back you don’t want to miss it.
This post is the sequel to the Thai Peanut Dressing that I am demoing tomorrow on Studio 5. Correction on the time it is actually at 11-12.
After the give away I promise to get back to posting a few more quinoa recipes, maybe one in a mason jar like this post! I haven’t forgotten!
Have you seen the mason jar salads that have exploded on Pinterest? They are such an ingenious idea. You take your favorite salad and layer all of the ingredients in a mason jar. Starting with the dressing on the bottom and ending up with the lettuce. When you are ready to eat the salad you just shake it all up. Salads that are portable and not soggy!! That is my kind of salad. I am thinking this would be perfect for picnics, pool outings, hikes……pretty much any outing this summer this would be fantastic to take this salad along. Plus it looks so pretty all layered in the glass jar. If you are going to take it with you I would use tofu or just leave it out all together.
Mason jar salads would work with quinoa salads, green salads, and noodle salads. I tried it out on my favorite Thai peanut salad and it worked like a charm! This salad is my version of Our Best Bites.
Thai Peanut Salad
8 oz Whole grains spaghetti or linguine noodles or I used brown rice noodles to make it gluten free
4-6 C shredded greens=spinach, romaine, nappa cabbage ( I like crisp red leaf lettuce and nappa cabbage)
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, cut in little matchsticks ( or you can buy them already cut for you by Bottlehouse, I LOVE them for salads)
1/2 medium cucumber, halved and sliced
2-3 green onions
1 1/2 C baked tofu, or cubed chicken
1/4-1/2 C honey sesame cashews from Trader Joes, or roasted salted peanuts
Thai Peanut Salad Dressing (you can make this ahead)
Bring your water to a boil. When the water is boiling generously salt the water. Add the noodles and cook according to package directions.
While you are waiting for the noodles to cook, seize the moment and chop your veggies.
When the noodles are done run cold water over them. If not making the salad right away drizzle a little olive oil or dressing on them to prevent them from sticking. If serving the salad right away toss all of your veggies, greens, peanuts, noodles, and sauce together. Devour.
Or if you want to take it on your next summer adventure.
Layer the salad in a mason jar. Start with the dressing. Next the red pepper, purple cabbage, noodles, cucumbers, corn, green onions, nappa cabbage, lettuce, and the nuts on top.