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Menu Plan for Summer II: Week 1, Monday

Sweet and Sour Salad / Turkey and Mushrooms
Three Bean Salad

Cooking time: 30 minutes for menu          Cooking schedule: see below for instructions

     I modified the recipe for Sweet and Sour Chicken Salad to use up our leftovers. Toss in any leftover spinach as well.

Sweet and Sour Chicken Salad 

Total time: 25 minutes
    You can use bottled Sweet and Sour Sauce or my recipe - which makes just the right amount.  I usually use mushrooms raw in salads, but sometimes, as here, they are sautéed to absorb and blend the flavors.

Sweet and Sour Chicken Salad Ingredients:

 Instructions:

Note: Toast sesame seeds in a dry, nonstick skillet, over medium-high heat, 3 - 6 minutes. Start flipping them or shaking the skillet after 1 - 2 minutes and remove as soon as light brown.

Three Bean Salad

Total time: 30 minutes
   Strangely, this is a salad that I didn't like as a child.  It was something I needed to put my own twist on, choose the beans and make the vinaigrette.  Use any beans you like; these are my preferences for a pretty and flavorful salad.

Three Bean Salad Ingredients:

 Instructions:

Cooking schedule: 30 minutes
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
small bowl (used 2 X), large bowl, whisk, small
saucepan, medium saucepan, strainer, medium
skillet, salad spinner, salad bowl

Heat water for blanching beans
Top and tail beans, cut
Chop red pepper, put in bowl
Blanch beans
Drain, rinse kidney beans, add to bowl
Snip all chives, add 2 tbs to bowl
Plunge beans in cold water
When cool, spread beans to dry

Make vinaigrette for beans
Add beans to bowl
Add vinaigrette, stir to coat, set aside
Make sweet sour sauce if needed
Prepare lettuce, spin, chill
Thickly slice mushrooms
Toast sesame seeds if needed
Sauté mushrooms
Slice turkey
Make vinaigrette
Remove mushrooms
Toss lettuce with some vinaigrette
Assemble salad
Serve all