Asian Salad

I first had this salad many moons ago at a Christmas brunch at a friend's house.  I asked for the recipe and she shared.  I have since made this salad for many a get-together and at almost every one of those get-togethers, I have been asked for the recipe as well.  Most recently, I made it for a cub scout function and was again asked for the recipe.  My husband was ready to tell the mom about this blog, but I had to interrupt to tell him it wasn't on here yet.  He looked genuinely shocked.  The fact is, I have made it a thousand times, but each time, I forget to take a picture of the final product before we zip out of the house or before people arrive at our house.  So, one day, I will add a finished product picture to this page, but in the meantime, it is about time it got posted!  Enjoy!  (And be ready to share the recipe!)

INGREDIENTS:

• 1 head of celery cabbage (I often substitute Romaine and have most recently been using spinach)
• 3-4 green onions, chopped
• 1 package Ramen noodles (broken)
• 1 bag of sweet glazed Almond Accents (there are often newspaper coupons for these)

dressing

• 1/2 c balsamic vinegar
• 1/2 c sugar
• 1/4 tsp pepper
• 2 Tbsp soy sauce
• 1 c vegetable oil

DIRECTIONS:

1. Mix all dressing ingredients and allow to sit for best results.
2. Mix greens.  Add Ramen noodles, almonds, and dressing right before serving.

Difficulty: very easy

Time: 15 minutes

Source: A friend from aerobics many years ago

Shortcut Asian Beef and Noodles

Considering I have a friend who cooks gourmet Korean cuisine that is to die for, I have to say I am a touch hesitant to call this recipe Asian Beef and Noodles.  Don't be fooled - it is not the "real deal."  However, this is a recipe that my kids love and is tasty, super quick, and easy, so it fits the bill perfectly for the busy mom.  The ingredients are few and inexpensive, the prep is easy, the cooking is in one pan, the cleanup is a breeze.  Maybe later this summer, I will post the recipe for a more authentic dish. :)

INGREDIENTS:

•  1 lb lean ground beef
• 2 packages (3 oz each) ramen noodles, crumbled
• 2 1/2 cups water
• 2 cups frozen broccoli stir-fry vegetable blend
• 1/4 tsp ground ginger
• 2 Tbsp thinly sliced green onion

DIRECTIONS:

1. In a large skillet, cook the beef over medium heat for 4-5 minutes or until no longer pink; drain.  Add the contents of one ramen noodle flavoring packet; stir until dissolved.  Remove beef and keep warm.
2. In the same skillet, combine the water, veggies, ginger, noodles, and the contents of the remaining flavoring packet.  Bring to a boil.  
3. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally.  Return beef to the pan; cook for 2-3 minutes or until heated through.  Stir in onion.

Difficulty: very easy
Time: 20 minutes
Source: Taste of Home "Summer Busy Family Recipes" magazine; July 5, 2010