Quinoa Salad with Asian-Style Dressing

From the kitchen of One Perfect Bite...This is the second of the two quinoa recipes I've been working on for Meatless Monday. It has a vaguely Asian flair and it is ideal for families who are trying to cut back on animal protein consumption. It also helps solve the problem of cooks who still have committed carnivores sitting at their tables. This recipe can be enhanced with shrimp for those who feel the need to consume more than seeds or grain with their meals. It is a lovely recipe that originally appeared in The New York Times. It is really easy to assemble and the Asian-style dressing appeals to a broad range of diners. I would caution that the recipe, as written, makes an awful lot of dressing for the quantity of ingredients actually used in the salad. The first time I made this dish I thought the ingredients were drowning in salad dressing. I've since cut way back on the amount of dressing I use when making this. The bitterness that many associate with quinoa can be avoided by a thorough rinsing of the seeds before they are boiled. I actually toast and rinse mine before using them. This salad is packed with flavor and I think you'll enjoy it for lunch or a light supper. Here's the recipe.

Quinoa Salad with Asian-Style Dressing...from the kitchen of One Perfect Bite, courtesy of The New York Times

Ingredients:
Dressing
2 tablespoons freshly squeezed lime juice
1 tablespoons seasoned rice wine vinegar
1 teaspoon minced fresh ginger or fresh ginger to taste (more to taste)
1 teaspoon minced garlic
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil or walnut oil
1/4 cup canola oil
2 tablespoons buttermilk
Salad
3 cups cooked quinoa (3/4 cup uncooked)
4 scallions, white and light green parts, thinly sliced
1 small cucumber, halved, seeded and thinly sliced on the diagonal
1/4 cup chopped cilantro
Optional: 12 to 16 cooked medium shrimp, peeled

Directions:
1) In a small bowl or measuring cup, whisk together lime juice, rice wine vinegar, ginger, garlic, salt, cayenne, sesame oil, canola oil, and buttermilk.
2) In a salad bowl, combine the quinoa, scallions, cucumber, and cilantro. Toss with dressing and divide among salad plates. Top each portion with 3 or 4 shrimp if desired, and serve. Yield: 4 servings.

You might also enjoy these recipes:
Quinoa Salad with Arugula, Asparagus and Avocado - Cooking with Amy
Beet and Quinoa Salad - Nami-Nami
Lemon Scented Quinoa Salad - 101 Cookbooks
Mushroom Quinoa Stew - Bread and Honey
Quinoa Salad - mmm-yoso!!!
Lemon Garlic Quinoa Salad - Julie Jams
Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing - One Perfect Bite

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing

From the kitchen of One Perfect Bite...As part of my commitment to Meatless Mondays, I've been spending some time experimenting with meatless recipes that make dishes that are substantial enough to serve as entrees. My most recent foray led me to a series of recipes that utilize quinoa as a protein source. Contrary to popular opinion, quinoa is not a grain. It is actually the seed of a plant that is related to spinach. The seeds have a nutty, smoky flavor that is quite pleasing and they have the added advantage of being less filling that similar grains or pasta. Most quinoa is grown in the poor soil of the Andes region of South America. Despite that, it has been identified as one of the best sources of protein to be found in the vegetable kingdom. As a matter of fact, scientists have found that the quality of its protein is the equivalent of that found in dairy products. The ease with which it can be grown and its nutritional content make it a boon to the poor of the world, as well as you and me. I've found and tested two recipes that I think are outstanding and I want to share one of them with you today. I really loved this salad. Here, quinoa is paired with edamame, an immature or green soybean, to produce a delicious meal that packs a nutritional punch. The recipe was develop for Eating Well magazine, so that should come as no surprise. I do hope that those of you who are trying to reduce your dependence on animal protein you will try this salad. You won't regret it. Here's the recipe.

Warm Quinoa Salad with Edamame and Lemon-Tarragon Dressing
Ingredients...from the kitchen of One Perfect Bite, courtesy of Eating Well Magazine

Ingredients:
1 cup quinoa, (see Cook's Note)
2 cups vegetable broth
2 cups frozen shelled edamame, thawed (10 ounces)
1 tablespoon freshly grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh tarragon or 2 teaspoons dried
1/2 teaspoon salt
1/2 cup drained and diced jarred roasted red peppers, (3 ounces)
1/4 cup chopped walnuts, preferably toasted (see Cook's Note)

Directions:
1) Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2) Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add quinoa and return to a boil. Cover, reduce heat to a simmer, and cook gently for 8 minutes. Remove pan lid and, without disturbing quinoa, add edamame. Cover and continue to cook until edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3) Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts. Yield: 4 servings.

Cook's Notes:
1) Make Ahead Tip: Prepare through Step 3. Cover and refrigerate for up to 2 days.
2) Toasting quinoa before cooking improves its flavor and rinsing removes any residue of saponin, quinoa's natural, bitter protective covering.
3) To toast walnuts: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

You might also enjoy these recipes:
Quinoa with Vodka-Tomato Sauce - Pham Fatale
Quinoa Stuffed Peppers - Chef In You
Quinoa Veggie Burgers - Wicked Good Dinner
Quinoa Stuffed Eggplant with Marsala Tomatoes - The Baking Barrister
Tomato Basil Quinoa Salad - Chantel's Recipes
Lemon Scented Quinoa - Stylish Cuisine
Spinach and Feta Quinoa Salad - Closet Cooking
Quinoa, Corn and Edamame Salad - Melting Mama

Bistro Potato Salad

From the kitchen of One Perfect Bite...I love French bistro food. Coincidentally, I also love potatoes and potato salad. Over the years, I've moved away from a mayonnaise based salad and developed one that more closely resembles the salad that's served with sausage in French bistros. I've made some major changes to the recipe to accommodate the tastes of my family, so while it can no longer be called "French", I'm quite comfortable in labeling it "bistro". One of the tricks to making this type of salad is to dress on the potatoes while they are still warm. The potatoes should be lightly tossed with a seasoned dressing that coats, rather than drowns, the warm potatoes. The flavors of the dressing will not permeate cold potatoes, so if you decide to make this dish, plan accordingly. While a true French potato salad is flavored with wine and herbs, I use an oil and vinegar dressing and a handful of vegetables to season mine. The sweet pepper and parsley are used as much for the color they provide, as for the flavor they impart to the finished salad. I also use the microwave to cook my potatoes. I've found that it consistently produces potatoes that are tender, rather than mushy and water logged. They are easy to slice and the texture is perfect for a salad. I use small new potatoes for my salad and "nuke" them for 10 to 12 minutes before slicing them into a waiting bowl of dressing. While this salad can be served warm, I generally prefer to chill it before serving. It really is a delightful change from its calorie laden cousin. I think you enjoy this. Here's the recipe.

Bistro Potato Salad...from the kitchen of One Perfect Bite

Ingredients:
Dressing
1/2 cup extra-virgin olive oil
1/4 cup tarragon vinegar
1 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon kosher salt
1/2 teaspoon pepper
Salad
2 pounds (about 6 medium or 18 small) red potatoes, scrubbed
1/4 cup diced red bell pepper
1/4 cup finely chopped shallots
2 - 4 tablespoons parsley
Salt
Directions:
1) Combine oil, vinegar, sugar, garlic, salt and pepper in a shaker jar or blender and shake or pulse to combine. Pour into bottom of a large mixing bowl. Set aside.
2) Add water to just cover bottom of a large microwave container. Add potatoes in a single layer and cook, covered, on HIGH power for 10 to 12 minutes, or until potatoes can be easily stabbed with a fork. When cool enough to handle cut into 1/4-inch slices. Add potatoes, sweet peppers, shallots and parsley to bowl containing salad dressing. Toss lightly to combine. Adjust to taste with salt. Refrigerate. Yield: 6 servings.

You might also enjoy these recipes:
Japanese Potato Salad - Just Hungry
Sour Cream Ranch Potato Salad - Shamrock's and Shenanigans
Asian-Style Warm Potato Salad - Pham Fatale
Gourmet Red Potato Salad - Pham Fatale
Potato Salad with Herb Yogurt Dressing - Vegetarian Perspective
Kimchi Sweet Potato Salad - Closet Cooking
Roasted Potato Salad - The Dog's Breakfast

Quick Pickled Beets - Pink Saturday

From the kitchen of One Perfect Bite...We spent most of the day at a local Scandinavian festival and when we returned found that a neighbor had left a bunch of freshly picked beets on the porch to share with us. We are not beet lovers, but do enjoy an occasional salad made with pickled beets. I have a simple recipe for an overnight pickle that works really well with small quantities of beets. While you can boil or bake them, the beets must be dressed with seasoned vinegar while they are still warm if you want the pickling flavors to permeate them. This recipe is one of those five ingredient wonders that really works. The best part of it is that you don't need any type of canning equipment to make this type of pickle. I plan to use the beets in a salad of bitter greens that I'll make tomorrow evening. I'll let you know how that turns out. In the meantime, here's the recipe for the quick beet pickle.

Quick Pickled Beets...from the kitchen of One Perfect Bite

Ingredients:
3/4 cup sugar
3/4 cup water
1 cup white vinegar
1 tablespoon mixed pickling spice
3 to 4 cups cooked beets, peeled and sliced

Directions:
Boil together sugar, water, vinegar and pickling spice. Cook for 2 minutes. Pour over cooked, sliced beets. Bring to room temperature, then cover and refrigerate overnight. Yield: 3 to 4 cups.

You might also enjoy these recipes:
Tomato and Beet Salad - Herbivoracious
Raw Beet and Fennel Salad - For the Love of Food
Gingered Beet Salad - Caviar and Cod Fish
Grated Raw Beet Salad - My Life Runs on Food
Golden Beet and Goat Cheese Salad - Island Vittles
Beet and Radish Salad - The Baking Barrister

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Gingered Noodle Salad

Zach and Drew at Delta Ponds



The Silver Fox

From the kitchen of One Perfect Bite...We've had a wonderful day. Our final destination was a place called Delta Ponds, which is a habitat that's been created adjacent to a stretch of the Willamette River here in town. The ponds are teeming with life at this time of year. So are our grandsons. They needed to burn a little excess energy, so we hiked about five miles of the river trail to get there. They were good, though tired, sports when they realized we could have driven to the ponds directly and they had been tricked. They'll sleep well tonight. So will I. Tucked into the picnic hamper were the remains of the noodle salad I talked about earlier in the week and promised to share with you today. This is very easy to make and uses ingredients that can be found in any major supermarket. If you are unable to find seasoned rice wine vinegar, combine three parts rice wine or cider vinegar with one part of sugar and a big pinch of salt and you'll be fine. If you are unable to find a mango, substitute thin slices of fresh pineapple. The pineapple is not traditional, but it's PDG and works well in this salad. The salad can be held for a day or two before it becomes unappetizing. It works really well as a base for the Chicken Rissoles we featured yesterday. As you skim through the ingredient list, you see that this gorgeous salad is low in fat and calories, as well as being delicious. It is, however, a bit more sour than most salads of this type. I hope you'll give this recipe a try. Paired with a small portion of meat or poultry it makes for a wonderful light summer meal. Here's the recipe.

Gingered Noodle Salad...from the kitchen of One Perfect Bite inspired by Gourmet magazine

Ingredients:
Vinaigrette
6 tablespoons rice vinegar
2 tablespoons granulated sugar
1/2 teaspoon kosher salt
1-1/2 tablespoons vegetable oil
1-1/2 to 3 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
2 teaspoons chopped garlic
Noodles
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

Directions:
1) To make vinaigrette: Blend all vinaigrette ingredients in a blender until smooth.
2) To make noodles: Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors. Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
3) To assemble salad: Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs. Yield: 6 servings.

You might also enjoy these recipes:
Long Life Noodles with Pickled Cucumbers - One Perfect Bite
Thai Sweet Chili Noodles - One Perfect Bite
Garlic and Cashew Noodle Salad - Bitchin' Camero
Asian Noodle Salad - Gourmet Traveller
Sesame Soba Noodle Salad - Herbivoracious
Ramen Noodle Salad - Chaos in the Kitchen
Lynne Rossetto Kasper's Rice Noodle Salad - The Wednesday Chef
Moosewood's Soba Noodle Salad - Table and Spoon

Curried Egg Salad

Today's featured recipe....




and the day's distraction.

From the kitchen of One Perfect Bite...How many people are needed to take a good photograph of curried egg salad? Obviously, more than are in our home. We really did try, but this was the best of the worst photos. I just couldn't overcome the muddy cast the curry shed on the egg salad. The photo of our youngest grandsons, who will be visiting in August, is a ruse designed to draw your eye away from the delicious, but unphotogenic, sandwich filling. I've been experimenting with making my own curry powder since I learned we'd be traveling to India this fall. Once I had a powder Bob and I both liked, I needed to test it in recipes where it could be used. Egg salad was the simplest and most logical place to start. This salad is mildly spiced and has a really smooth and creamy texture that is pleasing to the tongue. That last is food gibberish that means it is pleasant and tastes good. It receives additional flavor from the juice and pulp of a small shredded onion, and it is delicious spread on a grainy bread. More finely chopped, it would also be perfect for crustless tea sandwiches. I like to make and refrigerate the salad about an hour before I plan to serve it. That gives the flavors an opportunity to blend while the salad chills. This is a very simple recipe that is dependent on the quality of the ingredients used to assemble it. I recommend the use of a mild curry powder and a good mayonnaise. When I don't make my own mayonnaise, I use the reduced fat brand that is sold at Trader Joe's. If you love egg salad as much as I do, I know you'll love this one. Here's the recipe.

Curried Egg Salad...from the kitchen of One Perfect Bite courtesy of Nancie McDermott

Ingredients:
8 hard-boiled eggs, finely chopped
1/3 cup mayonnaise
1 teaspoon fresh lemon juice
2 teaspoons mild curry powder
1/2 teaspoon granulated suga
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
3 drops hot pepper sauce (i.e. Tabasco)Tabasco sauce
1 small onion, grated to yield 2 tablespoons puree
2 tablespoons minced fresh parsley

Directions:
Combine chopped eggs, mayonnaise, lemon juice, curry powder, sugar, mustard, salt, pepper. hot pepper sauce, onion puree and parsley in a large bowl. Mix well. Cover and chill until shortly before serving time. Yield: 8 sandwich size servings.

You might also enjoy these recipes:
Piperada Bocadillo - One Perfect Bite
Tuna Salad Sandwiches - Sea Salt with Food
Cherry Walnut Chicken Salad - Amy's Diner
Ribbon Sandwiches - My Delicious Blog
Curried Chicken Salad Sandwich - Life's Ambrosia
Apricot and Lavender Chicken Salad - Karista's Kitchen
Chickpea Curry Salad Sandwich - Tasty Easy Healthy Green

Israeli Salad

From the kitchen of One Perfect Bite...I was introduced to this salad in a tourist hotel that sat at the edge of a hutong in Bejing, China. A group of Israeli tourists was also staying at the hotel and most mornings I'd have breakfast with them. I'm a very early riser and would sneak to the dining room for a cup of coffee rather than disturb Bob with my restlessness. It bothered these kind folks to see me sitting by myself and they insisted I join them at their table. Breakfast in a Chinese tourist hotel is a multicultural affair that features food, usually served buffet style, that will appeal to all the groups who are guests of the hotel. My friends, although not worried about keeping kosher, had a separate dining area with an array of food that centered on salads and other foods our hosts thought more typical of an Israeli or Mediterranean diet. My companions would gather various vegetable elements from the buffet and bring them back to the table where they were tossed with chopsticks and dressed with fresh lemon and whatever oil was available. Though not accustomed to salad at six in the morning, I was charmed into sharing theirs for the duration of my stay. Although there is some chopping involved, the salad is very easy to assemble and it's perfect for a summer meal when tomatoes and cucumbers are abundant. If you haven't had this salad, I hope you will give it a try. While the salad is delicious, it does not keep well, so dress it just before serving and make no more than you will use in one sitting. Here's how it's made.

Israeli Salad...from the kitchen of One Perfect Bite

Ingredients:
1 large green bell pepper
3 (6-to 8-ounce) tomatoes, halved, seeded, cut into 1/2-inch dice
1 large English cucumber, peeled, halved lengthwise, seeded, cut into 1/2-inch dice
3/4 cup oil-cured black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh Italian parsley
5 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice

Directions:
1) Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl.
2) Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes but not more than 3 hours before serving. Cover and chill. Yield: 6 servings.

You might also enjoy these recipes:
Mediterranean Orzo Salad - Andrea Meyers
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette and Herbs - Kalyn's Kitchen
Strawberry Tomato Salad with Balsamic - Jungle Frog Cooking
Israeli Salad - Phoo-d
The Quintessential Salad - Nosh and Tell
Cherry Tomato Salad - Tastes Like Home

Flaked Parsley Salad with Black Olives and Cheese

From the kitchen of One Perfect Bite...Those of you who have traveled the backroads and byways of the Mediterranean are probably familiar with this salad. I learned of it ten years ago while paging through an article written by Paula Wolfert, a respected food writer and teacher with expertise in the food of the region. The recipe was unusual enough to catch my eye and simple enough to hold my attention. While I love to serve the salad with grilled meat or fish, I also like to incorporate it as an ingredient in other recipes that will be featured later in the week. Its main ingredient is fresh curly parsley. Lots of it. The parsley leaves are removed from the stems and torn into tiny bits. It's really important that no short cuts be taken with this step. Large clumps and stems will spoil this salad and make it quite ordinary. Once you have about four cups of shredded parsley flakes they are combined will olives and shallots and tossed with the simplest of oil and vinegar dressings. The resulting salad is delicious when it's made with really fresh parsley. It's not worth your while to make it with parsley of an uncertain age. Older parsley is tough and the salad will taste like rabbit fodder. It's also important not to dress the salad until just before serving. The salad becomes compacted if it sits too long after the oil and vinegar have been added. I first made this out of curiosity, but what began as an experiment has become a regular feature of my summer table despite its pains and pitfalls. I know that many of you share my passion for the unusual, so I decided to post this recipe despite its simplicity. I really think you'll like it. Here's the recipe.

Flaked Parsley Salad with Black Olives and Cheese...from the kitchen of One Perfect Bite, inspired by Paula Wolfert

Ingredients:
1/4 pound very fresh curly parsley, washed and thoroughly dried
1/2 cup (about 24) Kalamata olives, rinsed, drained pitted and slivered
1/4 cup minced shallots or red onion
1/2 teaspoon Worcestershire sauce
3 tablespoons extra virgin olive oil
1 tablespoon cider vinegar
Salt and freshly ground pepper to taste
1/4 cup coarsely grated Pecorino-Romano cheese

Directions:
1) Remove parsley from stems. Discard stems and tear each leaf into tiny bits. You should have four cups of loosely packed parsley flakes.
2) Combine parsley, olives, shallots, Worcestershire, oil, vinegar in a medium bowl. Add salt and pepper to taste. Toss gently to combine. Transfer to a serving bowl and sprinkle with cheese. Yield: 6 servings.

You might also enjoy these recipes:
Corn and Radish Salad - One Perfect Bite
Mediterranean Radish Salad - One Perfect Bite
Asparagus and White Bean Salad - One Perfect Bite
Moroccan Carrot Salad - The Perfect Pantry
Feta and Watermelon Salad - Girlichef
Heirloom Tomato Salad - Chef Tom's Blog
Spicy Lentil, Radish and Parsley Salad - Cook Sister
Greek-Style Zucchini Salad - Closet Cooking

Cowboy Caviar

From the kitchen of One Perfect Bite...Cowboy Caviar is a simple dish with an interesting history. You know, I'm sure, that black-eyed peas are served throughout the Southern United States on New Year's Day. Some, in a curious mix of tradition and superstition, believe that consumption of black-eyed peas on that day will bring luck and prosperity in the coming year. Cowboy, or Texas, caviar is an offshoot of that tradition. The dish was developed by Helen Corbitt, a Yankee, who did not like black-eyed peas. She was the head chef at Nieman Marcus and was asked to create an all-Texas menu that would include black-eyed peas. Athens, Texas is, after all, the black-eyed pea capital of the world. Hard pressed to find an existing recipe that met her high standards, she decided to pickle them, and created a dish that could be eaten with a fork or scooped up to the mouth on a tortilla chip. Nowadays, Texans like their "caviar" year round and serve it at barbecues and other informal gatherings. While the name remains a mystery, cowboy caviar is a a nice change of pace from standard bean salads that are usually served on those occasions. It's easy to make and, like all pickled salads, can be made well ahead of serving. The original recipe consists of black-eyed peas and onions that are marinated in a vinaigrette. That sounded a bit stark to me,so I decided to use a recipe I found in the Saveur magazine. It is only slightly more complicated and produces a lovely dish that uses less oil than the original. I like to serve this as a salad option for picnics and barbecues. Culinary reputations are not built on this kind of dish, but it will do your good name no harm. Here's the recipe.

Cowboy Caviar...from the kitchen of One Perfect Bite, inspired by Saveur magazine

Ingredients:
2 ( 15-oz.) cans black-eyed peas, drained and rinsed
1/4 cup roughly chopped cilantro
1/4 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon chopped garlic
1 serrano or jalapeno chile, stemmed, seeded and finely chopped
1/2 red bell pepper, cored, seeded and finely chopped
1/4 chopped red onion
Kosher salt and freshly ground black pepper to taste

Directions:
1) Combine beans, cilantro, olive oil, vinegar, garlic, chiles, bell pepper and onion in a large bowl. Toss well.
2) Refrigerate for several hours or overnight. Adjust salt and pepper to taste. Yield: 6 servings.

You might also enjoy these recipes:
Asparagus and White Bean Salad - One Perfect Bite
Mexican Black Bean Salad - One Perfect Bite
Kidney Bean Salad - Lisa's Kitchen
Spring Fava Bean and Fennel Salad - Simply Recipes
Mediterranean White Bean Salad - Budget Bytes
Diner's Journal: Bean Salad - New York Times

Shrimp and Rice Salad with Cucumbers

From the kitchen of One Perfect Bite...The heat wave here has broken and we are again enjoying the more temperate weather that this area is known for. It is, in a word, beautiful. The days are pleasantly warm, but once the sun sets we cool down quickly. When the temperatures soared, I pulled out some of the recipes I used when we were living in Illinois and New Jersey. Summers in both areas could be unpleasantly warm, and this recipe and others like it were a godsend on hot nights when I was working. I should be ashamed to admit it, but when this was on the menu, I'd stop to pick up steamed shrimp and carry-out rice to make short work of the meal. Once home, I spread the rice on a cookie sheet and put it in the freezer for a quick cool down. It took all of five minutes to make the dressing and once it was done, I'd combine it with shrimp, cucumbers and rice and give it all a good toss. The salad went back into the freezer for another half hour to chill a bit more before before serving. It was a light, easy and delicious meal for blistering summer nights. It still is. While it's not necessary, I try to use day old rice to make this salad. The rice has more substance and holds it shape better than fresh rice when tossed. I'm not a fan of mayonnaise, so I've dressed the salad with oil and vinegar to cut back a bit on calories. I also use garden cucumbers, but remove the seeds before chopping and adding to the salad. The recipe can be doubled to feed a crowd or halved to feed just one or two, and you can, of course, substitute brown rice for white. I think you will like this easy summer entree. Here's the recipe.

Shrimp and Rice Salad with Cucumbers...from the kitchen of One Perfect Bite

Ingredients:
2 cups cooked white or brown rice
1/4 cup finely chopped shallots or red onion
1 large cucumber, peeled, seeded and chopped
1 pound cooked shrimps, shelled, deveined and cut in half lengthwise
Dressing
Juice and julienned strips of peel from 1 lemon
1 teaspoon minced garlic
1/2 teaspoon salt
1 teaspoon Dijon mustard
2 teaspoons red wine vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon freshly ground pepper
1/4 cup chopped fresh parsley

Directions:
1) Place rice, shallots, cucumber, shrimp and lemon zest in a large bowl. Toss to combine.
2) Mash garlic and salt in bottom of a small bowl. Add mustard, lemon juice, vinegar and oil. Whisk to combine.
3) Pour dressings over salad and toss gently to mix. Add pepper and parsley and toss again. Chill slightly. Yield: 4 servings.

You might also enjoy these recipes:
Thai Tuna Salad - One Perfect Bite
Asian Chicken or Shrimp Salad - One Perfect Bite
Curried Turkey Salad - One Perfect Bite
Grilled Chicken Salad with Spicy Pineapple Dressing - For the Love of Cooking
Thai Beef Salad - The Cooking Addicts
Shrimp Salad with Lime Vinaigrette - Sauce and Sensibility

Mediterranean Radish Salad

From the kitchen of One Perfect Bite...A commitment to support community agriculture can have unexpected consequences. Produce that's locally grown can be unfamiliar or something that you have, in the past, avoided eating. Greens and beans and peppers I never dreamed of cooking a few short years ago, now regularly appear on our table. The only downside to this, is the occasional scramble to find ways in which to cook the new offerings, or the inevitable backlog that occurs with some of the vegetables. Scallions and radishes seem to procreate in my vegetable crisper, so it should come as no surprise that I recently found myself with a glut of radishes that simply had to be addressed. Fortunately, I remembered a recipe for a salad that had originally come from a nutritional program at the University of Texas, Southwestern Medical Center. I had made it once before, and the fact that I still had the recipe was an indication that we enjoyed the salad. While a radish salad may not be to everyone's liking, I can heartily recommend this one for its flavor, crispness and wholesome goodness. It's also easy to make if you have a food processor. The only thing to keep in mind is that the radishes will bleed if made too soon before serving. Here's the recipe.

Mediterranean Radish Salad...from the kitchen of One Perfect Bite and the University of Texas Southwestern Medical Center

Ingredients:
4 bunches radishes (about 48 radishes), cleaned, trimmed and thinly sliced
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 to 1/2 teaspoons cayenne pepper
2 tablespoons chopped fresh parsley
Salt to taste
8 leaf lettuce leaves

Directions:
1) Place radishes in a large bowl.
2) Combine lemon juice, olive oil and cayenne in a small bowl.
3) Pour dressing over radishes, add parsley and mix well. Season with salt to taste.
4) Place one lettuce leaf on each of 8 salad plates. Mound a portion of radish mixture over top of each. Serve immediately. Yield: 8 servings.

You might also enjoy these recipes:
Cucumber and Radish Salad with Feta Cheese- Kalyn's Kitchen
Cucumber and Radish Salad - Cooking By the Seat of My Pants
Radish and Grapefruit Salad - Diet Dessert and Dogs
Radish, Cucumber and Beet Salad - Two Fat Als
Simple Radish Salad - Chubby Panda
Healthy Green Bean and Radish Salad - Serious Eats
Radish Salad - Mark Bittman

Corn and Radish Salad

From the kitchen of One Perfect Bite...Sweet corn has started to appear in our farmer's markets. It's not local, but I'm always so anxious for the first corn of summer that I break my own rules and buy it anyway. Sweet corn has become part of our Independence Day celebration, so I not fussy about its country or state of origin. It's a carry over from my Midwestern childhood, when corn on the cob was a treat and as much a part of the celebration as watermelon or fireworks. We stopped at a farm stand on the 4th and bought ten ears of corn. Six of them were gone before the sun had set, but I wanted to make sure the remaining ears were put to good use. I have a decade old recipe from Bon Appetit magazine that makes a spicy salad with corn, radishes and jalepenos. It is easy to do and it is a perfect dish to serve with Mexican or Southwestern food. Those last ears of corn were destined to become this lovely summer salad. While it can be made a day ahead of serving, the radishes will bleed and change the color of the salad if it sits that long. I skirt the issue by combining all the ingredients, except the radishes, the day before I need the salad. I add the radishes to the mix about an hour before I plan to serve it. That gives me the flavor of a long marinade and the color and crispness of fresh radishes. Cut the radishes as thinly as you can, A mandolin is ideal for this task, but to be honest I use a paring knife. It's easier than having to drag out and assemble the mandolin when so little knife work is required. I hope you'll consider this lovely, fresh salad the next time you are planning a Southwestern or Mexican meal. It is very nice. Here's the recipe.

Corn and Radish Salad with Jalapenos and Lime...from the kitchen of One Perfect Bite, courtesy of Bon Appetit magazine

Ingredients:
4 cups fresh corn kernels (cut from about 4 ears)
3/4 cup thinly sliced radishes
6 tablespoons chopped fresh cilantro
3-1/2 tablespoons fresh lime juice
3 tablespoons olive oil
2 green onions, chopped
2 tablespoons minced seeded jalepeño chilies

Directions:
Combine all ingredients in large bowl. Season with salt and pepper. Refrigerate. Bring to room temperature before serving. Yield: 6 servings

You might also enjoy these recipes:
Corn and Edamame Succotash - One Perfect Bite
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Watermelon, Black Bean and Corn Salsa - One Perfect Bite
Grilled Corn Salad - Simply Recipes
Mark Bittman's Pan Roasted Corn and Tomato Salad - Champaign Taste
Fresh Sweet Corn Salad - Bake Space

Courgette and Noodle Salad with Poppy Seed Dressing

From the kitchen of One Perfect Bite...Extremely hot or cold weather is very unusual in the area where Bob and I live. Folks to the north and south of us seem to bear the brunt of seasonally bad weather, but every so often, usually after we've been smug about how pleasant it is here, Mother Nature and the prevailing winds choose to assert their authority and we either freeze or sizzle. We are sizzling now, and, if the long term forecast is to be believed, we'll be well-done or over-cooked before the weather breaks and we're comfortable again. I made a quick run to the market before dinner to pick up some rotisserie chickens, only to find there were none left. The gal at the counter apologetically chalked it up to the heat. Laziness, rather than the heat had led me to the deli counter, so I had to smile. I don't mind cooking in this weather, but I have found the heat affects my appetite. I need less and lighter food when the temperature climbs. I had fashioned a new, light salad that turned out well, so I was looking for a protein extender to keep my favorite carnivore happy and at the table. Fortunately, there were shrimp aplenty at the fish market and the dinner menu was set. I'm really excited about the salad. I hope you will try it and enjoy it as much as we did. I'd really like some feed back should you decide to make it. Be sure to follow the instructions that come with your rice or bean thread noodles. They can turn to mush if you let them soak to long. The rest of the recipe is a cakewalk, especially if you have a julienne peeler like the one that can be seen here. The salad is very easy to do, though I would suggest you make it several hours before you plan to serve it. My inspiration was the summer squash that is beginning to appear in markets throughout our area. This really warm weather assures that there will be plenty of it for the remainder of the summer. This recipe guarantees we'll eat our share of it and the squash won't go to waste. If you, too, share your table with a confirmed carnivore, shrimp or chicken would be a wonderful extender or accompaniment. Here's the recipe.

Courgette and Noodle Salad with Poppy Seed Dressing ...from the kitchen of One Perfect Bite

Ingredients:
2 (8-oz. each) zucchini, julienned
2 (8-oz. each) yellow crookneck squash, julienned
2 ounces fine rice or bean thread noodles (i.e. saifun), soaked, drained and rinsed
Dressing
2 tablespoons sugar
1/2 teaspoon kosher salt
2 tablespoons lime juice
1/2 teaspoon dry mustard
2 tablespoons shredded onion and juice
1/2 cup canola oil
1 tablespoon poppy seeds, divided use

Directions:
1) Place squash and noodles in a large bowl. Toss well to combine. Set aside.
2) Combine sugar, salt, lime juice, mustard, onion and juice, oil and 2 teaspoons poppy seeds in a small bowl. Whisk to dissolve sugar and combine all ingredients.
3) Pour half of poppy seed dressing into another large bowl. Add squash mixture and toss to coat with dressing. Add remainder of dressing as required to coat, but not drown, mixture. Add salt and pepper to taste. Chill for at least 3 hours, tossing occasionally. To serve, drain and transfer to a serving bowl. Sprinkle with reserved teaspoon of poppy seeds. Yield: 6 - 8 servings.

You might also enjoy these recipes:
Cucumber and Tomato Salad - One Perfect Bite
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Bulgur Salad with Pomegranate Dressings - One Perfect Bite
Roasted Radish and Greens Salad - White on Rice Couple
Sesame and Ginger Coleslaw - Closet Cooking
Summer Tortellini Salad - The Sisters Cafe

Watermelon, Cucumber and Tomato Salad - Pink Saturday

From the kitchen of One Perfect Bite...While searching for side dishes that would add pizzaz to barbecues and picnics, I came across this lovely salad that's guaranteed to waken tired taste buds. It's made with watermelon, tomatoes and cucumbers and gets an added boost of flavor from herbs that you get to choose. It's tossed with a light vinaigrette and served in a hollowed melon shell that adds visual appeal to an otherwise plain presentation. While there is some chopping involved, the salad is simple to make and it is portable. It can also be made more substantial with the addition of cooked shrimp or feta cheese. The components of this salad all release large amounts of liquid and they will drown in their own juice if the salad sits too long. So, while I prepare everything hours in advance of serving, I wait until the last minute to combine and toss the elements together. I love this dish, but as I made it a wave of nostalgia washed over me. You see, I remember a time when watermelon was a treat eaten while lying shoeless in the grass as we searched the sky for Venus and craters on the moon. No one spoke of mint or maceration, as seeds were spit, willy-nilly, among the fire-flies that lit the dark Midwestern night. I hope our children all still know the joy of simple pleasures and hear the crickets song. Here's the recipe that started my reverie. I think you'll really like it.

Watermelon, Cucumber and Tomato Salad...from the kitchen of One Perfect Bite, courtesy of Beth Nakamura and Oregon Live

Ingredients:
2 tablespoons granulated sugar
2 tablespoons white wine vinegar
1/4 cup slivered red onion
Pinch salt
Pinch crushed red pepper flakes
2 tablespoons extra-virgin olive oil
2 cups diced (1/2-inch) seeded watermelon
2 ripe firm, meaty tomatoes, cut into 16 thin wedges
1 seedless cucumber, peeled and halved lengthwise and cut crosswise into 1/2-inch pieces
1/4 cup slivered fresh basil leaves or other herbs such as mint or tarragon
Freshly ground black pepper

Directions:
1) Combine sugar, vinegar, onion, salt and red pepper flakes in a small saucepan. Stir over medium heat until sugar dissolves. Remove from heat, add oil. Set aside to cool.
2) Combine watermelon, tomatoes, cucumbers and basil in a large bowl. About an hour before serving, pour dressing over mixture and toss gently. Season to taste with salt and pepper. Chill. Turn mixture into a watermelon shell to serve. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Corn Salad with Edamame and Tomatoes - One Perfect Bite
Asian Bean Sprout Salad - One Perfect Bite
Asparagus and White Bean Salad - One Perfect Bite
Picnic Pasta Salad - Good Bite
Grated Carrot Salad - Culinate
Dill Potato Salad - Susi's Kochen Und Backen Adventures

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Scallion and Asparagus Salad

From the kitchen of One Perfect Bite...This lovely dish has been adapted from one that appeared in The Italian Family Table by Lidia Bastianich. I've had really good luck with her recipes and this one is no exception. This salad can be served as an antipasto, a first course or as a side dish. It's perfect for spring and early summer meals when local asparagus is plentiful and cheap. While the dish has only five ingredients, the recipe is a bit more involved than most of this kind. Asparagus is peeled before being simmered with scallions. The scallions flavor the braising liquid and become mellow as they cook. Once drained the dish is dressed with oil and vinegar and briefly chilled before a final toss to incorporate the hard boiled eggs. There are only two things that can spoil this lovely dish and since I've done both of them, I thought I'd alert you to the potential pitfalls. Don't overcook the asparagus. Count cooking time from the point at which the water returns to a boil. Six minutes will usually do it for both the asparagus and scallions. Immediately rinse the vegetables in cold water or place them in a cold water bath to stop the cooking. Make sure the vegetables are well drained and have been patted dry before drizzling with oil and vinegar. This salad should be assemble no more than an hour before serving. It will get "goopy" if it sits to long after being tossed. All that being said, this is a wonderful and uncommon little salad. I hope you'll try it. Here's the recipe.

Scallion and Asparagus Salad...from the kitchen of One Perfect Bite, courtesy of Lidia Bastianich

Ingredients:
1-1/2 pounds fresh asparagus
3/4 pound scallions
3-1/2 tablespoons extra-virgin olive oil
1-1/2 tablespoons red wine vinegar
1 teaspoon salt, or more if needed
Freshly ground pepper to taste
3 hard-cooked eggs, peeled

Directions:
1) Snap off hard stalks at bottom of asparagus spears. To assure even cooking, use a vegetable peeler to shave off skin from bottom 3 inches or so of each asparagus stalk.
2) Trim away root end of each scallion as well as wilted ends of green leaves. Peel off loose layers of bulb, so scallions are all tight, trim, and about 6 inches long.
3) Bring 1 quart of water to a boil in a deep wide skillet. Add asparagus and scallions. Adjust heat to maintain a bubbling boil, and poach asparagus and scallions, uncovered, for about 6 minutes, or until they are tender but not falling apart, and cooked through but not mushy. Remove cooked vegetables to a colander and run under cold water to stop cooking. Drain, spread on paper toweling and pat dry. Sprinkle with 1/2 teaspoon salt.
4) Cut the asparagus and scallions into 1-inch lengths and gently put them into a mixing bowl. Drizzle with oil and vinegar. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss very gently.
5) Quarter cooked eggs into wedges, and slice each wedge into two or three pieces; salt lightly and fold into vegetables. Adjust seasoning to taste. Chill briefly. Arrange on a serving platter or individual salad plates. Yield: 6 servings.

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Asparagus and White Bean Salad - One Perfect Bite
Penne with Asparagus and Lemon Sauce - One Perfect Bite
Asparagus Soup - One Perfect Bite

Asparagus and White Bean Salad

From the kitchen of One Perfect Bite...Since I've committed to Meatless Mondays, I've been searching for recipes that are substantial enough to serve for dinner and tasty enough to keep a confirmed meat eater happy. That search, and local asparagus selling for less than $2.00 a pound, led me to this light and delicious entree. The recipe first appeared in Gourmet Magazine in April of 2006. The original recipe used this salad as a brushcetta topping. I've carried it a bit farther and use the salad as a filler for flour tortillas, rice wrappers or lettuce wraps. I've changed the presentation because the bruschetta proved to be very messy. There is no binder in the filling and a lot of it ended up on the table or floor. Those of you who try this recipe will be very pleased with its taste and texture. It is next to no work to assemble, but it is important to follow a couple of the directions to a tee. The asparagus must be sliced no thicker than 1/8 of an inch. While it briefly sits in a warm marinade, it is not cooked and anything thicker than that would be tough to chew. It's also important to serve the salad soon after it has been prepared. It loses color as it sits and unless your favorite color is olive drab, it behooves you to get this to the table in a timely fashion. Please note that the cheese is shaved from a brick and that the recipe measurement is for shaved, not grated, cheese. I really like this entree. It is light, bright, different and altogether perfect for a weekend lunch or a light supper. Here's the recipe.

Asparagus and White Bean Salad...from the kitchen of One Perfect Bite, courtesy of Gourmet Magazine

Ingredients:
1 pound medium asparagus, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon finely grated fresh lemon zest
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (15- to 19-oz) cans white beans, rinsed and drained well
1 (1/2-lb) piece Parmigiano-Reggiano
1/4 cup chopped fresh flat-leaf parsley
Flour tortillas, rice wrappers, or toasted sliced country-style bread

Directions:
1) Cut asparagus on a diagonal into 1/8-inch-thick slices.
2) Bring oil, lemon zest, juice, salt, and pepper to a simmer in a 4-quart heavy saucepan, then stir in beans and asparagus. Remove from heat and let stand, uncovered, 10 minutes. Meanwhile, remove enough cheese from piece with a vegetable peeler to measure about 1/2 cup shavings. Add shavings to beans along with parsley, then toss. Adjust salt to taste.
3) Spoon salad into wrappers or spread on warm toast. Serve immediately. Yield: 4 servings.

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Savory Asparagus and Goat Cheese Tart - One Perfect Bite
Asparagus and Lemon Grass Risotto - One Perfect Bite
Spring Vegetable Ragout - One Perfect Bite

Grilled Tomato and Mozzarella Salad

From the kitchen of One Perfect Bite...I love to serve this "salad" when we barbecue. It is, of course a play on the well-known Insalata Caprese and, as such, must be said to be a dish that is assembled rather than made. Taste buds as old as mine are always looking for new ways to do old things and this sport does just that, creating a warm salad with a creamy texture that plays well against the flavor of blood ripe tomatoes and pesto. The dish consists of thick sliced tomatoes that are grilled prior to topping with fresh mozzarella cheese. They are then broiled until the cheese becomes soft and starts to run. The tomato stacks are topped with pesto and served while still warm. I cook mine in a grill pan because I feel more in control of the process, but they can, of course, be done on a gas or charcoal grill. I usually make my own pesto, my favorite being a combination of arugula and cilantro, but any well flavored pesto, including a commercial variety, can be used. I draw the line with the cheese, however. This dish is not worth the effort if you don't use fresh, best quality mozzarella. It's also important to keep your tomato slices about an inch thick. Slices thinner than that will turn to mush before the cheese topping has the opportunity to soften and lightly brown. I have one last observation to share with you. Serve the stacks as soon as you possibly can. The cheese tends to lose its milky color and yellow if it sits too long. Here's how we assemble and cook this warm Insalata Caprese.

Grilled Tomato and Mozzarella Salad...from the kitchen of One Perfect Bite, inspired by Jon Bonnell

Ingredients:
4 1-inch slices of ripe tomato
Salt and pepper to taste
1 tablespoon + 1 teaspoon olive oil, divided use
4 1/2-inch slices of fresh mozzarella
1 teaspoon sherry wine vinegar
4 teaspoons pesto
Sea salt

Directions:
1) Preheat oven broiler. Season tomato slices with salt and pepper. Heat 1 tablespoon olive oil in a large grill pan until oil is wavy. Add tomatoes and cook over high heat until grill marks form, about 2 minutes per side. Do not overcook. Remove pan from heat.
2) Top each tomato with a slice of mozzarella and broil about 3-inches from heat, until cheese just starts to run. Transfer to serving plates. Top each stack with a teaspoon of pesto and drizzle with vinegar and reserved 1 teaspoon oil. Sprinkle lightly with sea salt. Serve immediately. Yield 4 servings.

You might also enjoy these recipes:
Warm Wild Mushroom Salad - Planet Green
Warm Salad of Frisee and Baby Spinach - Big Oven
Mom's Warm Potato Salad - Simply Recipes

Asian-Style Carrot Salad

From the kitchen of One Perfect Bite...Most of us have a recipe for the ubiquitous carrot-raisin slaw tucked somewhere in our kitchen files. I haven't used my copy of the salad in over thirty years. I was never especially fond of it and, as we began to travel, I found other recipes that I thought were far more satisfying. This Asian-style carrot salad is one of my current favorites. There is a tartness to it that plays nicely against sweet barbecued meats and it is a wonderful, easy addition to an Asian-style meal. We had a salad that was quite similar to this while we were in Thailand. This salad, developed by Laurent Tourondel for Food and Wine magazine, is zen-like in its simplicity. Its only ingredients are carrots and cilantro. The dressing, however, takes the salad to another plane. Carrot and ginger juice are teamed with vinegar and a mixture of oils to produce a vibrant dressing that is unique and plays nicely with the sweet and crunchy carrots it is used to dress. I do have a few cautions should you choose to make it. If you can't resist the temptation to use pre-shredded carrots, test to make sure you can get a forkful that doesn't resemble porcupine quills into your mouth. That is a lesson learned from bitter and embarrassing experience of the "we grow too soon old and too late smart" variety. You should also know that the dressing will slightly dull the vibrant color of the carrots. The carrot juice can't quite overcome the mayonnaise in the dressing and the carrots will take on a slightly milky hue. Lastly, don't add the final measure of cilantro until you are ready to serve the salad. Its brilliant green is gorgeous against the orange of the carrots, but if it sits too long it will blacken and add nothing to the finished salad. If I haven't scared you away, here's the recipe for a unique salad that I think you'll enjoy.

Asian-Style Carrot Salad...from the kitchen of One Perfect Bite, courtesy of Laurent Tourondel

Ingredients:
1 pound carrots, peeled and shredded
1 garlic clove, minced
2 tablespoons sherry wine vinegar
1 cup coarsely chopped cilantro
1/2 cup canola oil
Salt and freshly ground pepper
1/3 cup carrot juice
2 tablespoons mayonnaise
1-1/2 teaspoons Asian sesame oil
3/4 teaspoon fresh ginger juice, squeezed from 2 teaspoons finely minced ginger

Directions:
1) Combine carrots, garlic, vinegar, 1/2 cup cilantro and 1/4 cup canola oil in a medium bowl. Toss well. Season to taste with salt and pepper. Let carrots stand for 15 minutes. Drain well.
2) Boil carrot juice in a small saucepan set over medium heat until reduced by half, about 5 minutes. Cool slightly. Add mayonnaise, sesame oil, ginger juice and reserved 1/4 cup canola oil. Season with salt and pepper to taste.
3) Add dressing and remaining 1/2 cup cilantro to carrots and toss well. Transfer to serving bowl. Serve immediately. Yield: 6 servings.

You might also enjoy these recipes:

Asian Bean Sprout Salad - One Perfect Bite
Thai Cucumber Salad - One Perfect Bite
Khmer Green Papaya Salad - One Perfect Bite

Thai Tuna Salad

From the kitchen of One Perfect Bite...If you've had enough tuna salad to last several lifetimes, I'd like to propose you try this variation. The recipe is similar to one served in Thailand, but it requires no exotic ingredients and can be on the table in about 10 minutes. While standard tuna salads tend to cloy, this one awakens taste buds with the hot, sweet, sour and salty flavors we've come to associate with Thai food. I serve this beautiful salad in lettuce cups but it would also work well with pita bread or flour tortillas. Here's the recipe for a quick Lenten lunch or a simple go-to supper on those nights when you're too tired to cook.

Thai Tuna Salad...from the kitchen of One Perfect Bite, adapted from a recipe by Nancie McDermott

Ingredients:
2 (7-oz.) cans chunk tuna, drained
3 tablespoons Thai fish sauce
3 tablespoons fresh lime juice
1 tablespoon light brown sugar
2 tablespoons thinly sliced shallots or red onion
2 green onions thinly sliced crosswise
1 tablespoon minced fresh ginger
1 tablespoon coarsely chopped roasted, salted peanuts
1/2 to 1 teaspoon red pepper flakes
2 tablespoons chopped fresh cilantro + cilantro for garnish

Directions:
Combine tuna, fish sauce, lime juice, sugar, shallots, green onions, ginger, peanuts, pepper flakes and 2 tablespoons cilantro in a medium bowl. Toss gently to season tuna. Let stand for 10 to 15 minutes or chill for up to 2 days. Served chilled or at room temperature with lettuce leaves, pita bread or flour tortillas. Yield: 4 servings.

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Swedish West Coast Salad - One Perfect Bite
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Corn Salad with Edamame and Tomatoes

From the kitchen of One Perfect Bite...Despite predictions of glorious weather, we've had days this week with fog so thick you needed a machete to cut through it. Weathermen have the only job in the world where you can be consistently wrong and still be promoted. However, if you say things often enough and wait long enough, sooner or later you'll be right. Yesterday was that day. The weatherman finally nailed it. The sun rose glowing and stayed that way for the entire day. Under all that fog, the plum and pear trees and early daffodils had been waiting for the sun to signal their debut. They made their appearance yesterday, so, I can finally say with certainty that spring has come to my corner of the world. When the pear trees come fully into bloom, the valleys here will look like they've been sprayed with popcorn. That's eye candy for winter weary souls. Bob and I decided it was no day to remain indoors, so we took off early and came home late. We had breakfast and lunch on the road in quantities larger than our want, so we weren't ravenous when dinner time rolled around. I made a quick soup, some rice and this lovely simple salad that I want to share with you today. It contains protein rich edamame, green soybeans, and the beans add a lovely crunch to this quick salad. I do hope you'll give this a try. It's a perfect accompaniment to grilled anything. The salad has magnificent color and is meant to be eaten hot or warm. You'll find its color becomes less vibrant as it sits, so make this just before you plan to serve it. Here's the recipe.

Corn Salad with Edamame and Tomatoes...from the kitchen of One Perfect Bite based on a recipe developed by Nancie McDermott

Ingredients:
2 tablespoons vegetable oil
2 teaspoons chopped garlic
2 thin slices fresh ginger
1 teaspoon salt
3 cups frozen sweet corn
1 cup frozen edamame beans
3 tablespoons water
1/2 cup halved cherry or grape tomatoes
1/2 teaspoon sugar
1 teaspoon dark sesame oil
2 tablespoons chopped fresh cilantro

Directions:
1) Heat a wok or a deep skillet over high heat. Add vegetable oil and swirl to coat all surfaces of pan.
2) Add garlic, ginger and salt. Stir just until garlic releases its fragrance, about 30 seconds. Add corn and toss to coat with oil. Stir in edamame beans.
3) Add water and cook, tossing or stirring often, until the corn and edamame are hot and tender, about 5 minutes.
4) Add tomatoes and sugar. Toss or stir gently until they are warm and heated through. Add sesame oil and cilantro and mix well. Transfer to a plate. Serve hot or warm. Yield: 4 servings.

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Bulgur and Walnut Salad with Pomengranate Dressing - One Perfect Bite
Warm Asian-Style Rice Salad - One
Perfect Bite
Khmer Green Papaya Salad - One Perfect Bite