Greetings friends! Today is my first “real” day of vacation and I’m excited to start unveiling my guest bloggers. First up is Smitha from Running with SD Mom. Like her blog name says, she is a running mama who lives in sunny San Diego (I’m SO jealous!) She is a fellow Girls Gone Sporty Ambassador and she has recently posted some BIG news….she just signed up for her FIRST full marathon and will be crossing the finish line at the Phoenix Marathon on February 28th!! I’m so excited for her! With Summer winding down in Boston soon, I know a lot of us, especially in the Northeast try to hold onto the good weather for as long as possible. With good weather comes good food and this non-lettuce salad is the perfect addition to your recipe arsenal! I actually made this salad yesterday for lunch and it was delicious, like so delicious I also had it as part of my dinner too! Bon Appetite!
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Japanese cabbage salad recipe I have been obsessed lately with salads. The heat goes up and my stove and oven stay off. And I am a little weird. Okay a lot weird. I am not a huge fan of lettuce salads. So I create and find different non-lettuce salads and every once in a while I get lucky and find a super good one like this pasta salad. I made another delicious one the other day that I would like to share with Sara’s readers. Have you ever been to the San Sai Japanese restaurant ? They have a salad on their menu – Sumi Salad – and it is sweet, tangy, crunchy and delicious and I was determined to recreate it on my own. I found a similar version on Only My Best Recipes. You can find the original ingredients and instructions here .- 1 T. olive oil
- 1/4 c. dry roasted sliced almonds
- 1/4 c. sesame seeds
- 6 T. rice vinegar
- ¼ c. granulated sugar
- 1 t. salt
- dash of pepper
- 3 green onions sliced
- 1 head green cabbage
- 3/4 cup chow mein noodles (found in the grocery store near the Asian foods)
Instructions
1. Sauté almonds and sesame seeds and oil over medium heat, stirring constantly. This took me about 4 minutes. You will know they are ready when you can smell them. Remove from heat and set aside to cool! Don’t burn them. Start over if you do – punishment!
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Question of the day
Are you a salad lover? Do you like to experiment with different types of salads?