Napa Cucumber Salad With Lemon Rosemary Dressing Recipes

NAPA CUCUMBER SALAD WITH LEMON ROSEMARY DRESSING

Steps:

• Toss the vegetables and fruit together in a large salad bowl until well mixed.
• Beat the dressing together well with a fork or a whisk and pour over the salad.
• Allow to stand in the fridge for 1 hour.
• Toss again to blend flavors well.
• Garnish with walnut halves, dried cranberries, and a sprig of fresh rosemary if desired.
• Note: English cukes and Armenian cukes are longer than standard slicers as well as completely free of bitterness. If you have neither you can substitute ordinary slicing cucumbers that have been peeled and, if necessary, seeded. You'll need about 2-3 cups.
• Note: The 'Zaar database has several recipes for crème fraiche substitutes. Otherwise try substituting plain yogurt, buttermilk, or mayonnaise after the contest.

LEMON ROSEMARY DRESSING

Steps:

• Place the rosemary and garlic on a cutting board. Lightly crush both with a heavy knife.
• Put the rosemary, garlic, and lemon peel in a clean bottle or jar with a tight fitting lid.
• Pour in the oil and the lemon juice and cap tightly. Shake well.
• This dressing will keep for a week in the refrigerator. Shake well before serving.
• 12-1 tbsp servings.

NAPA SALAD

Steps:

• Prepare cabbage as you would lettuce for salad.
• In small bowl, mix noodles, nuts and seeds.
• Set aside.
• In quart jar add vinegar and sugar, shake to dissolve sugar.
• Add soy sauce and oil.
• Put cabbage in bowl.
• top with nut mixture and pour dressing on top.
• Best when nut mixture stays.
• separate until ready to eat so noodles don't get soggy.