My Menu Blog

1 tbs. mayo
1 tbs. yogurt
1/2 tsp. garlic powder
1 hard boiled egg, chopped
1/2 cup alfalfa, radish or clover sprouts
1/4 cup diced peeled cucumber
3 radishes, thinly sliced spinach leaves
1 whole wheat pita bread, halved

In small bowl, stir together mayo, yogurt and garlic powder until well blended. Stir in remaining ingredients except spinach and bread until well combined. Cover and chill to blend flavors. To serve, line each pita half with spinach leaves and fill with egg salad.

Vietnamese Dressing:
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons groundnut oil
1 teaspoon sesame oil

Salad:
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

1. To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.
2. To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing.
3. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain.
4. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle.
5. Rinse them with cold water and drain well, just shaking the colander, so they’re not actually wet.
6. In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
7. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.
8. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.