We have the tiniest kitchen, and there are five of us, and every single one of us likes to cook and be in the kitchen. Oftentimes I try to limit it to one daughter at a time helping out in there, just because of space limitations.
This week, Alexandra got her High Five magazine in the mail and immediately looked in the Table of Contents to see this month’s recipe.
“Oooohhh this looks good!!” she said.
Sure enough, the recipe did look good, a recipe for an oriental salad which they called Sunshine Salad. We actually had everything for it, even the Chinese Noodles, which we normally would not have on hand.
So that night, it was Alexandra’s turn in the kitchen. Everyone else, step away.
She wanted to be here today when I typed this, but I said she would be at school so she said to be sure to let everyone know that the salad included a homemade dressing.
That she made.
This salad was great, and we’d definitely make it again. Everyone loved the addition of the noodles and the mandarin oranges, which they all love. It was quick and easy to make. I chopped the lettuce up for her, but she put everything else in the bowl and made the dressing.
Our nifty container for the dressing is from The Pampered Chef and we use it for all our homemade dressings. It has a pour spout and a whisk at the bottom, helpful for mixing up those oils and vinegars.
Here is the recipe for Alex’s Sunshine Salad from High Five.
4 cups mixed lettuce greens (we use Romaine)
11 ounce an of mandarin oranges (we opened and drained three little cups of them)
1/4 cup crispy rice noodles
2 tablespoons slivered almonds
1/4 cup sunflower seeds (I skipped this. All we had were the ones in the shells and I was not going to sit and open up a quarter cup of them one seed at a time, but they would be a great addition to the salad.)
2 Tablespoons light brown sugar
3 Tablespoons Rice Vinegar
1/4 cup vegetable oil (we used olive oil)
Wash and dry lettuce greens.
Tear the lettuce into bite sized pieces.
Put the greens, rice noodles, almonds, oranges and sunflower seeds in a large bowl.
Put the brown sugar, rice vinegar and oil into a jar.
Shake or stir to mix the dressing.
Pour the dressing over the salad. Use tongs to gently toss the salad.