Thai Chicken Satay Noodle Salad With Creamy Coconut Peanut Dressing

 Marinade and Creamy Coconut Peanut Dressing

1 c full fat coconut milk

zest from 1 lime

1/2 c crunchy peanut butter

1 T garlic

1 t ground ginger

1 T soy sauce

1/4 c  canola oil

2-3 T sweet chili sauce

1-2 T rice vinegar

Wisk everything together.  Use 1/3 of sauce to marinate chicken.  

Add 1-2 T rice vinegar to the 2/3 left over dressing to thin out for the salad dressing. Do not mix dressing with the marinade dressing that had raw chicken in it.

Chicken -Marinate 20-30 minutes

2 boneless, skinless chicken breasts or  6 thighs, cut into chunks

1/3 of marinade (save 2/3  remainder of marinade to use for dressing)

4 soaked wooden skewers

Preheat oven to 425°. Put  marinated chicken on water soaked skewers. Line baking sheet with foil, parchment  or silpat. Bake 20-25 minutes

Noodle Salad

7 oz multigrain spaghetti  boiled according to directions, douse with cold water, drain

1/ 4 red  cabbage, shredded or bag of raw coleslaw

1 medium cucumber, cubed

1 red bell pepper, cubed

1 c shredded carrots

1/2 c chopped cilantro

chopped peanuts

(opt) red pepper flakes

(opt) hot sauce

Assemble:

Pasta

Chicken

Salad toppings

Dressing 2/3 of marinade plus the 2-3 T rice vinegar

Chopped peanuts

Whitney made this for us at her house in Denver on our visit in August 2020.  So wonderful.  The tastes are amazing.

Ranch Salad Dressing

Ingredients:

1 cup buttermilk
1 cup mayonnaise
1 1/2 t onion salt
1/2 t pepper
1/2 t garlic powder
2 T dried parsley flakes

Mix and chill for 1 hour.

Layered Green Salad

This is a traiditonal Christmas salad that I still make to this day. Enjoy!!

Layered Green Salad

1 can sliced water chestnuts

Chopped Celery 

10oz frozen peas

Shredded Lettuce

Chopped Green Onions

Mayonnaise

1 Tbs. Sugar

Parmesean Cheese

Layer in a clear bowl (if you have one): water chest nuts, a layer of celery (however thick), break up frozen peas (do not coolk) and spread over celery. Mix onions and lettuce and layer over peas. Stir mayonnaise and frost the top of the salad like a cake. Be sure to seal the edges. Sprinkle with sugar and parmesean cheese. Let set overnight or at least 6 hours. Recipe by Jane Friden

Pistachio Salad or Watergate Salad

Favorite of Dougs for Thanksgiving.  At my house it was called Watergate salad.  It is a pretty sweet salad.

Ingredients:

2 cans pineapple tidbits, drained
2 cans Mandarin oranges, drained
2 Packages Pistachio instant pudding, dry
 1 c  red grapes, sliced
 1/2  c. pecans, chopped
2 cups mini marshmallows
1 10-12 oz cool whip

Mis all ingredients together and chill until ready to serve.

Carmel Apple Salad

Printable Version

16 oz pineapple tidbits
2 T flour
1/2 c sugar
1 1/2 t vinegar
1 egg
2 c mini marshmallows

5 1/2 c granny smith apples
6 oz pecans, chopped
12 oz cool whip
1 bag carmels, chopped

Combine pineapple juice, flour, sugar, vinegar & egg slowly in saucepan until warm. Add marshmallows and let melt. Add pineapple & chill overnight. Add all remaining ingredients & stir. Remain chilled until ready to serve. Carmels will begin to breakdown and melt after about 5-8 hrs.