Burmese-style Bean Thread Noodle Salad

This Burmese-style Bean Thread Noodle Salad is spicy and delicious, full of tasty crispy pork, shrimp, fresh cilantro, chili peppers and lime juice. 

This salad recipe is a family favorite that my Burmese friend, Ma Toe, taught me many, many years ago, back when we were neighbors in a small oilfield town in Brazil. I loved our diverse expat community and learned recipes from all over the world from friends there. 

Aside from how tasty it is, the best thing about this salad is that it can be made a day or two ahead of time. It travels well and keeps for several days in the fridge. I tend to make a big batch even if it’s just my husband and me at home because we can eat this every day till it’s gone and never tire of it! I hope you like it as much as we do!

Burmese-style Bean Thread Noodle Salad 

Mung bean thread noodles are available in Asian markets and many regular supermarkets as well these days. They are also called simply bean thread noodles or glass noodles but do not mistake them for rice noodles!

Ingredients

1/4 cup or 20g dried shrimp (or 2 tablespoons dried shrimp powder)

8 oz or 227g ground pork (or sub turkey or chicken)

Fine sea salt

6 oz or 170g raw shrimp, weight already peeled (about 1 dozen medium)

8 oz or 227g mung bean thread noodles 

Chopped hot fresh bird’s eye chili peppers to taste  (I use 3-4 but we like things spicy.) 

1 large purple onion, very finely sliced

1/4 cup or 60ml fresh lime juice

1/4 cup or 60ml fish sauce

3/4 teaspoon sugar

1 big bunch of coarsely chopped coriander leaves (You can use the soft stems too, but they must be chopped very fine.)

Method

Pound the dried shrimp, if using, in a mortar to flatten them into a fluffy powder. Set aside. 

Lightly salt the pork and pan-fry it, separating it into crispy crumbles as it fries. If your pork is very lean, you might need a drizzle of oil to get it to get brown and crispy. Remove from the pan to cool and drain the fat off.

Shell, devein and chop the shrimp into two or three pieces. Lightly salt them and cook them in the pork pan till just pink. 

Soak the mung bean thread noodles in hot water for 10 minutes, until soft. 

Drain and immediately rinse with cold water to stop the cooking. Drain well and set aside.  

Cut the noodles up with a pair of scissors a few times. This will make it easier to stir the other ingredients in. 

Put the sliced onions and chopped chili peppers in a bowl with the lime juice and set aside for a few minutes. The lime juice helps soften the bite of both the peppers and the raw onion. Add in the fish sauce and sugar to complete the dressing.

Put the drained noodles in a really big bowl, one big enough that you can stir without creating a big mess. Add in the chopped coriander and sprinkle with the shrimp powder. Mix thoroughly, using your clean hands, if that’s easier. 

Add the ingredients of the onion bowl and mix well.

Finally add the shrimp and pork and mix again. 

Taste and add more lime juice or fish sauce if necessary. Cover the bowl with cling film and keep chilled until ready to serve. 

We usually just eat this salad in small bowls with a fork, but it’s also excellent spooned into small lettuce leaves as a finger food, perfect for a party. You can put extra fish sauce and lime wedges out in case anyone would like to add more to their salad.

Enjoy!

It’s Sunday FunDay and I’m hosting. Today just happens to be my birthday so I thought it would be fun to get all of my fellow bloggers to share recipes they’d bring to a birthday party potluck. Check out all the delicious dishes (and one drink!) I so wish I could actually enjoy in real life today!

• Bhagar Rice from The Mad Scientist’s Kitchen
• Borage Sparklers, Both Boozy and Not from Culinary Adventures with Camilla
• Burmese-style Bean Thread Noodle Salad from Food Lust People Love
• Cheeseburger Sliders with Homemade Slider Buns from Karen’s Kitchen Stories
• Eggless Gajar Halwa Cake - Carrot Halwa Cake from Sneha’s Recipe
• Four Cheese Ravioli Skillet from A Day in the Life on the Farm
• French Macarons from Amy’s Cooking Adventures
• Greek Feta Spread (Kopanisti) from Palatable Pastime
• Maple Panna Cotta With Roasted Figs from Mayuri’s Jikoni
• Smoked Gouda Mac and Cheese from Making Miracles
• Tandoori Aloo Platter from Sizzling Tastebuds

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Roasted Tomato Vinaigrette Steak Salad

This roasted tomato vinaigrette steak salad sees the vinaigrette do double duty, first as a marinade for the rump steak and then as dressing for the salad itself. 

One year, on a holiday to Florida, we were invited to a family member’s house for a barbecue. It had been a crazy day where things got behind schedule so I didn’t have time to prepare anything to take along to put on the grill. But I had a plan. 

Most marinades are essentially something acidic, like lemon juice or vinegar, with seasonings and some oil. Just like my favorite vinaigrettes. 

En route, we pulled over at a grocery store and I ran in to buy three things: a box of gallon Ziploc bags, some chicken pieces and a bottle of Italian dressing. My husband popped the trunk and helped me open the packages. 

All the chicken went into one of the gallon bags, along with the salad dressing. After one good shake and a little massaging, we slammed the trunk and were on our way again, chicken marinating in a cooler. By the time we had arrived and the grilling started, the chicken was perfect. 

A good vinaigrette is still one of my favorite ways to marinate meat. 

Roasted Tomato Vinaigrette Steak Salad

The marinade/vinaigrette ingredients make about 1 1/4 cups or 295ml so you’ll probably have some left over but it will keep nicely for several days in the refrigerator. Spoon it over sliced avocado or toss it with your favorite greens. 

Ingredients

For the marinade /vinaigrette: 

1 large ripe tomato, cut into six wedges (about 280g)

2 tablespoons bacon fat or olive oil

1/4 cup or 60ml red wine vinegar

1 teaspoon honey

1/2 cup or 120ml extra-virgin olive oil

Fine sea salt and freshly ground black pepper

For the salad:

12 oz or 340g rump steak

5 oz or 140g cherry-sized mozzarella balls (Ciliegine) 

5 oz or 140g grape tomatoes

Mixed salad greens

To make the marinade/vinaigrette, preheat your oven to 400°F or 200°C. 

Toss the tomato wedges with the bacon fat or oil in a pan and sprinkle them with salt and pepper. 

Roast in the preheated oven until the tomatoes are slightly scorched and browned all over, about 15-20 minutes. 

In a blender, puree the tomato with the vinegar and honey. With the machine running, gradually add the olive oil. Season to taste with salt and pepper. Refrigerate in a clean jar until ready to use. 

To prepare and cook the rump steak, put the chilled steak in a Ziploc bag and pour in a 1/2 cup or 120ml of the roasted tomato marinade/vinaigrette, making sure to press the air out of the bag so the steak is covered. Leave to marinate for an hour or two in the refrigerator. This can even be done the day before. 

Cook the steak over a charcoal grill or in a grill pan to your desired doneness. This will vary depending on the thickness of your steak but shouldn’t take more than a few minutes on each side, if you still want some pink inside. 

Remove the rump steak from the heat and allow to rest for 10 minutes before slicing thinly.  

To assemble the salad, spread your washed and dried salad greens over a large plate. Scatter the grape tomatoes and mozzarella ciliegine over the greens. Add the sliced rump steak. 

Drizzle with the dressing. Or, if you think you might have leftovers the next day, serve the salad and let everyone drizzle on the vinaigrette on his or her own portion. 

This week our Sunday FunDay group is sharing salad recipes that can be a whole meal to start the New Year off right. Adding protein like beef or cheese or both, is a great way to make a simple salad into a meal that keeps you from feeling hungry again in half an hour. Many thanks to our host, Wendy of A Day in the Life on the Farm. Happy New Year to all!

• A Day in the Life on the Farm: Asian Chicken Ginger Salad.
• Sneha's Recipe: Chicken Pasta Caesar Salad
• Palatable Pastime: Crispy Shell Chicken Taco Salad 
• Karen's Kitchen Stories: Italian Chopped Salad
• Amy’s Cooking Adventures: Oriental Chicken Salad 
• Food Lust People Love: Roasted Tomato Vinaigrette Steak Salad
• Our Good Life: Spinach Salad with Creamy Hard Boiled Egg and Homemade Garlic Croutons
• Mayuri’s Jikoni: Veggie Pasta Salad

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Melon Prosciutto Chèvre Salad with Mint Dressing

This Melon Prosciutto Chèvre Salad is light, tasty and refreshing. The salty prosciutto goes perfectly with the sweet melon and creamy goat cheese, topped with the bright taste of the mint dressing. 

I don’t remember the first time I ate melon wrapped with prosciutto but I’m guessing it was when we were living in France in the early 1990s. Such a revelation! Salty ham with sweet, ripe summer melon is divine and, as far as we are concerned, also the perfect starter just on its own. 

This salad takes that simple starter and makes it into a whole meal (or a bigger starter) by adding salad greens, goat cheese and a delicious mint dressing. It’s the sort of dish that would go over big at an outdoor barbecue, potluck picnic or baby shower. Which is why I am sharing it today. 

Since way back in 2014, I’ve been sharing recipes on the first Wednesday of every month with a group its founder named Foodie Extravaganza party. Lauren was a food blogger (and cattle rancher) when she started the group but has since become a photographer (and still a rancher.) After many years of wanting a little one, she and her husband were recently blessed with a baby girl they’ve named Lucy so this month our theme is A Virtual Baby Shower! Make sure you scroll down to see what everyone is bringing to the party to welcome Lucy!

Melon Prosciutto Chèvre Salad with Mint Dressing

With the ingredient amounts below, you can serve 2-3 as a main course, 4-6 as a starter or 14 as part of a party buffet where each person gets one slice of the melon along with some of the accompanying greens, ham and cheese. This recipe is adapted from one on Food.com.

Ingredients

For the salad:

1 small Charolais melon (or your favorite sweet summer melon) 

6 thin slices (2 1/2 oz or 70g) Italian Prosciutto 

7oz or 200g log chèvre aka goat cheese, well chilled (15 minutes in the freezer makes it easier to slice neatly)

6 oz or 170g frisée or your favorite strongly flavored salad greens

For the dressing – makes about 3/4 cup or 180ml:

1/2 cup, gently packed, or 15g fresh mint leaves, divided

1/4 cup or 60ml white wine or apple cider vinegar

1/2 cup or 120ml olive oil 

1 tablespoon honey

1 teaspoon freshly grated ginger

1 generous pinch fine sea salt

A couple of good grinds of fresh black pepper

Method

To make the dressing, blend the rest of the ingredients along with half of the mint leaves until smooth. Put the dressing in the refrigerator to chill. 

Cut the goat cheese into circles and then cut the circles in half again. 

Cut the melon in half and scoop out the seeds. Cut the melon into 14 slices and then cut the flesh off of the peel with a sharp knife. 

Arrange your greens on a large platter and top them with the melon slices. 

Rip the prosciutto in pieces and tuck them, along with the goat cheese semi circles, on top and amongst the melon slices. 

Add the reserved mint leaves to the top of the salad. 

Drizzle with mint dressing to serve.

Enjoy! 

As I mentioned above, today my Foodie Extravaganza group is celebrating the birth of sweet Lucy, the much-loved, long-awaited daughter of the group's founder, Lauren. We wish Lucy and her parents a long and happy life together! Check out all the tasty dishes we are sharing for this virtual baby shower!

• Classic Carol Chicken Salad from Palatable Pastime
• Cobb Dip from A Day in the Life on the Farm
• Coconut Filled Tartlets - East Indian from Sneha's Recipe
• Melon Prosciutto Chevre Salad with Mint Dressing from Food Lust People Love
• Pink and Blue Sandwich Cake Cookies from Our Good Life 
• Red Velvet Cupcakes from Passion Kneaded
• Toasted Sesame Seed Crackers from Karen's Kitchen Stories
• Tortilla Taco Cups from Magical Ingredients

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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Jersey Royal Potato Salad

This Jersey Royal Potato Salad is a family favorite, made with those special new potatoes only grown on Jersey in the Channel Islands. Sub your favorite new potato if you can't get them! 

The Jersey Royal story begins in 1880 when a farmer named Hugh de la Haye planted a 15 sprouted pieces of a seed potato and one grew into a plant with papery skins. The slanted hillsides get lots of sunshine and the vraic – a seaweed used for fertilizer on the island – gives the Jersey Royal its unique taste. 

Sadly, we haven’t been able to fly back to Jersey because of the pandemic but I found this recipe with photos in files and decided to share for National Egg Day, if only to remind myself that someday things will be better COVID-wise and we will be able to travel again. 

Jersey Royal Potato Salad

This recipe makes enough for two servings with a little left over. It is easily doubled, trebled or even quadrupled, if you are serving a crowd. If you don’t have access to Jersey Royals, another new potato can be substituted. I’ve also made this quite successfully with the little thin-skinned red ones we can get here in States.

Ingredients

8 1/2 oz or 240g Jersey Royals, boiled till just cooked through

2 eggs, hardboiled

1 teaspoon grated onion, plus any onion juice

2-3 tablespoons mayonnaise

2 teaspoons yellow mustard

fine sea salt

freshly ground black pepper

Cayenne, optional

Green onions to garnish

Method

Mash the egg yolks with a fork and mix in with the grated onion, mustard and two tablespoons of mayonnaise.

Chop the egg whites into the bowl. Follow those with the Jersey Royals, also roughly cut into halves or thirds, depending on the size of your Royals.

Mix everything together and season to taste with fine sea salt, freshly ground black pepper and cayenne, if desired. 

If the mixture seems too dry, add the extra tablespoon of mayonnaise. Garnish with some chopped green onion. 

Enjoy! 

It’s National Egg Day tomorrow so my Foodie Extravaganza friends are sharing recipes you can use for your own celebration! Many thanks to our host, Camilla from Culinary Adventures with Camilla.

• BBQ Deviled Eggs by A Day in the Life on the Farm
• Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
• Fluffy Omelette by Sneha's Recipe
• Italian Frittata by Our Good Life
• Jersey Royal Potato Salad by Food Lust People Love
• Mexican Baked Eggs by Making Miracles
• Sous Vide Ham and Cheese Egg Bites by Karen's Kitchen Stories
• Tuxum Barak (Khorezm Egg Dumplings) by Tara's Multicultural Table
• Yoda Avocado Deviled Eggs by Simply Inspired Meals

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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Spicy Shrimp and Citrus Salad

This Spicy Shrimp and Citrus Salad is tasty and fresh with an Asian-influenced dressing for the salad and garlic chili oil marinade for the shrimp. 

These days at our house, we are on a rota, taking turns making dinner each night. It started when I was out of town for a family emergency and my husband and younger daughter started taking turns cooking. “Ah,” I said from up north, quoting a line from one of our favorite movies, Liar, Liar, “My plan to phase myself out is almost complete!” (Always joking, of course! I ain’t going nowhere.)

When I got home again, they slotted me into the program and now we each cook every third day. This spicy shrimp and citrus salad was dinner on my last turn, two days ago. This served three of us comfortably for dinner with some leftovers. 

Spicy Shrimp and Citrus Salad

If you don’t have the little Cuties I used here feel free to substitute larger oranges and cut the pegs into smaller pieces. I must confess that I used just a bit more shrimp for my salad because mine were headless and cleaned but unpeeled and I didn’t know what the peeled weight would be. Headless cleaned but not peeled they weighed 1 1/2 lbs or 675g. After peeling, I started this recipe with 17 oz or 484g uncooked shrimp. My motto regarding shrimp is always the more, the better. If you've got 1 lb or 450g of peeled uncooked shrimp, it's all good.

Ingredients

For the shrimp:

2 tablespoons Chiu Chow Style Chili Oil (garlic chili oil)

1 lb or 450g peeled, deveined large shrimp 

For the salad dressing:

1 teaspoon grated fresh ginger

1 clove garlic, smashed and chopped

3 tablespoons unseasoned rice vinegar

3 tablespoons canola or other light oil

3 tablespoons lower sodium soy sauce

2 tablespoons toasted sesame oil

1 tablespoon honey

For the salad:

2 short romaine lettuces, roughly torn

4 clementines, peeled and separated into pegs

2 green onions, cut in 1/2 in or 1cm lengths

5-6 small radishes, sliced thinly

White and/or black sesame seeds, for serving

Method

Give the garlic chili oil jar a really good shake then add two tablespoons to the shrimp and stir well to coat. Refrigerate until ready to cook. 

In a clean jar, shake together the grated ginger and garlic with the rice vinegar. Set aside for a few minutes. Add in the canola, soy sauce, sesame oil and honey. Close the jar tightly and give it a good shake to combine. Chill until you are ready to serve the salad. 

Heat a large skillet over a high heat for a few minutes. Tip in the marinated shrimp and push them around until they are in a single layer. 

Cook on the first side until they brown just a little then turn the shrimp over to cook the other side. Remove the shrimp to a plate to cool. If you’ve done this ahead and aren’t serving the salad imminently, cover the shrimp with cling film and chill.  

To assemble the salad, rip the lettuce into bite-sized pieces on a large platter. 

Top with the shrimp, sliced radishes, clementine pegs and green onion. Sprinkle with sesame seeds. 

Give the jar of dressing another sustained shake. If you are confident that your group will finish the salad in one sitting, spoon it over the salad plate. If not, allow each person to serve their salad and spoon dressing over each plate. 

Enjoy! 

It's time for my Fish Friday Foodies to share their recipes for seafood in salads! Check them out below. 

• Avocado and Shrimp Chopped Salad from A Day in the Life on the Farm
• Mediterranean Avocado Salmon Salad from Making Miracles
• Prawn 65 With Couscous & Braised Veggies Salad from Sneha's Recipe
• Salade Niçoise from Karen's Kitchen Stories
• Shrimp Salad on Toast Points from Sid's Sea Palm Cooking
• Soft Shell Crab & Shrimp in Quinoa Salad from Of Goats and Greens
• Spicy Shrimp and Citrus Salad from Food Lust People Love
• The Polarizing Anchovy + Egg Salad Niçoise from Culinary Adventures with Camilla

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas. 

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Easy Pickled Beets

These easy pickled beets are ready to eat in hours or will keep well chilled for weeks! Enjoy them straight from the jar or drizzled with olive oil and a sprinkle of black pepper, salad style. 

I have a confession to make and at the same time, a warning. I made these pickled beets one year ago, popped them into our laundry room refrigerator and promptly forgot about them. I think we can all agree that May 2020 was a bit fraught and I guess I had other things on my mind. 

When the Sunday FunDay theme of beets was announced, I suddenly thought, “Hey, I made pickled beets! Did I ever eat them?” The auxiliary refrigerator was searched and lo and behold, the quart jar of pickled beets turned up. 

The question remained, would they be edible? I am here to tell you that they were fabulous. I could not have told you that they were a year old! In fact, they tasted just like the ones I’ve made then eaten within a week or two. Did I just get lucky? Who knows? So here’s the warning: If you go off and leave yours in the fridge for more than a few weeks, your results may vary. 

Easy Pickled Beets

My top tip for making these pickled beets is to choose ones that about the size of your quart jar in the middle so that they fit fairly snugly. Smaller beets may need more vinegar to fill the space and ensure that the beet slices are completely covered. For the pickling to work well, the beets do have to be completely covered.

Ingredients for 1 quart jar of pickled beets

2 medium beets 

2/3 cup or 156ml white vinegar (or more to cover the beets, if needed)

3/4 teaspoon fine sea salt

Equipment

1 wide-mouthed quart jar or other tight sealing container

Method

In a large pot, cover the whole beets with water and cook until a knife slides in easily to the middle. Remove the beets from the pot and set aside until they are cool enough to handle. 

Use your fingers to press the peels off of the beets and cut any hard ends or bad spots off with a sharp knife. The peels will slide right off. If beet stains bother you, use gloves for this step 

Use the same knife to slice the beets into circles.

Stack the beet circles in the wide-mouthed quart jar, tucking the smaller ends down the side.

Heat the white vinegar with the salt until it reaches about 130°F or 54°C. 

Pour the vinegar carefully into the jar so it can seep slowly down filling up all the spaces between the beets. Check around the sides. If there are air bubbles, you can run a wooden skewer or chopstick down the inside of the jar, allowing the vinegar to flow down and the trapped air bubbles to escape up. 

When the jar is completely full, put the lid on tightly and refrigerate the pickled beets for at least several hours before serving. These will keep for several weeks in the refrigerator. 

Enjoy! 

As I mentioned before, this week's Sunday FunDay theme is beets, one of my favorite vegetables. Check out all the links below! Many thanks to our host, Mayuri of Mayuri's Jikoni.

• Beet Hummus with Goat Cheese from Amy's Cooking Adventures
• Beet Salad with Goat Cheese from Making Miracles
• Beetroot Vada from Mayuri's Jikoni
• Easy Pickled Beets from Food Lust People Love
• Ginger Beetroot and Celery Juice from Cook with Renu
• Kubbah Selek - Semolina Dumpling and Beet Soup from Pandemonium Noshery
• Laal Sabzi / Beetroot Sabzi from Sneha's Recipe
• Roasted Beet Ricotta Gnocchi with Wilted Beet Greens from Culinary Adventures with Camilla
• Roasted Beet Salad from A Day in the Life on the Farm

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Red Cabbage Apple Mandarin Salad

Crunchy and light, this Red Cabbage Apple Mandarin Salad is a great side dish with seasonal cabbage, citrus and crisp apples to brighten a winter day. 

This salad is inspired by one created by Chef Katy Sparks that I found a few years ago when I was searching online for winter salads. We love salads all year round and this one is one of my favorites because of the mix of tart and sweet with the added boost of flavor from the orange syrup. 

You will have some of the orange syrup left over. Drizzle it over pancakes or even hot buttered toast. Hope it brightens your day too! 

Red Cabbage Apple Mandarin Salad

If you can’t find mandarin oranges, use clementines, navel oranges or whatever sweet citrus you do have to hand. Blood oranges would be good in this salad too. Larger oranges can be cut into big sized pieces. I’ve given the weights of my onion, cabbage, apple and mandarins below but know that if yours weigh a little more or less, it’s all good. This salad is very forgiving. It’s also easily doubled or trebled. 

Ingredients

For the mandarin orange double syrup:

1/2 cup or 50g sugar

1/4 cup or 60ml water

zest peeled thinly from 1 mandarin (see photo below)

For the salad:

1/2 Spanish onion (6.5 oz or 184g whole) 

1/4 cup or 60ml walnut or cider vinegar

1/2 large green apple (9.5 oz or 270g whole)  

1 small red cabbage (about 1 lb or 450g whole)

2 tablespoons mandarin orange double syrup

3 mandarin oranges (each about 2.3 oz or 65g whole)

Method

First, to make the mandarin double syrup, heat all the ingredients in a small pot over a low heat until the sugar is completely dissolved. Set aside to cool. Store in a clean jar. 

Slice the onion as thinly as you can and put it in a large bowl with the vinegar. 

Cut the half apple in half again and remove the core. Slice it as thinly as you can and toss the apple slices in the vinegar with the onion. This will keep them from turning brown. 

Discard any tough outer leaves of the cabbage. Cut it in half and then remove the core. Slice the rest of the cabbage as thinly as you can. Add the orange syrup to the apples and onion and toss to combine. Add in the cabbage and toss again. 

Peel the mandarins, carefully removing all of the white pith. Separate into pegs. 

Add the mandarin pegs to the salad and toss again. Serve the salad at room temperature or chilled.

Enjoy!

Happy Sunday FunDay! Today we are serving up healthy salads we hope you will enjoy! Check them out below. Many thanks to our host, Sneha of Sneha's Recipe.

• Broccoli and Cauliflower Salad from Palatable Pastime
• Golden Apple & Potato Salad from Sneha's Recipe
• Irish Cheddar Honey Mustard Broccoli Salad from  Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Japanese Potato Salad from Karen's Kitchen Stories
• Kale Salad with Strawberry Vinaigrette from Culinary Adventures with Camilla
• Red Cabbage, Apple, Mandarin Salad from Food Lust People Love
• Sesame Chicken Salad from Making Miracles
• Super Nacho Taco Salad from Amy's Cooking Adventures

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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