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copyright 1999-2002

salad  days make a super salad
by Cindy Alvarez
1 2 3 4
continued from page 3

vietnamese salad 
with tangy lime dressing
Romaine or red leaf lettuce
1 chopped carrot
1 chopped red bell pepper
1/2 cup basil, chopped
Optional: 1/4 cup chopped mint, spinach leaves, cabbage, and cilantro for garnish

for the dressing
juice of 1 lime
2 Tbsp rice vinegar
2 tsp soy sauce
1/2 onion, chopped finely
1 Tbsp sugar
1 Tbsp fish sauce
Optional: 1 thai bird chili, chopped

Finely chop the onion and place in a small bowl, cover with the lime juice and rice vinegar and let 'sear' for 20 minutes. If you're making something else for dinner, do the prep work for it in this interim time.

Chop carrot, red bell pepper, cabbage. Herbs should be bruised (hit them with dull edge of knife) first for optimal flavor, then sliced thin.

Mix additional ingredients into the lime-vinegar-onion mix. Toss dressing with salad and serve.

For a twist, add some grilled beef or chicken to the top of this salad to make it into a full meal. Even Homer Simpson couldn't say no this salad.


Cindy Alvarez lives in San Francisco, where she can often be found browsing through dusky ethnic markets and produce stands or taking on challengers in amateur "Iron Chef" competitions. She works as a software interface designer, still hasn't learned to drive, tries to read 100 books a year and gives private cooking lessons


more salad recipes
orange and jicama salad | strawberry + mixed greens salad with balsamic vinaigrette | 4 tomato salads

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