Gallimaufry Greens for Summertime

      We have certainly entered the summer season here and in many places too much as weather screams high into the triple digits in some areas of the country.  As much as I love to cook some nights are just too darned hot to venture into the kitchen let alone crank on a burner or the oven.  You can always BBQ, but some nights you just want 'simple and easy'.  Such is the perfect summer salad.  Something simple yet intriguing, filling yet healthy.  I have two that often fit the bill at our place or on the road.  Neither takes a lot of ingredients yet satisfies my creativity and provides flavor to satisfy nearly anyone.  Neither requires a side dressing, but of course you can garnish either as you or your taste buds see fit. 

Sumi Salad

This is an Asian style cabbage salad with items that will stimulate your 'buds'.  This recipe actually serves 6-8 so you may want to portion ingredients accordingly. 

Ingredients:

1 head cabbage, chopped into leafy pieces and a 'few small chunks'

2 packages of Chicken Top Ramen Noodles, crushed

4 Tbsp. sesame seeds

1/2 cup sliced almonds

Dressing:

1/2 cup oil

4 Tbsp.  sugar

6 Tbsp. rice vinegar

2 packages Top Ramen seasoning

Mix together.  You can also add chopped chicken, soy sauce, or green onions if you like.  Serve.

Crab & Cucumber Salad

This is actually called Spicy Sriracha Crab and Cucumber Salad.  This dish is delightfully colorful and tasty.  You can skip the Sriracha if you like or garnish to your own tastes.  The julienned sweet peppers was my addition.
http://peasandcrayons.com/2014/06/spicy-sriracha-crab-and-cucumber-salad.html 

Ingredients:

1 large cucumber

rice vinegar to taste

4 ounces cooked jumbo crab meat (or surimi)

2 tspn. Sriracha Sauce

1 Tbspn.  mayo

1/2 avocado, peeled and sliced

1/2 tspn.  sesame seeds

1 Tbspn. Panko Bread Crumbs
2 Julienned sweet peppers

Directions: 

1.  First peel the skin from your cucumber

2.  Use a potato peeler or spiral slicer to turn the cuke into curly noodles into your bowl. 

3.  Drizzle the noodles lightly with rice vinegar.  You can omit this if you're not a fan.

4.  Using a fork or your fingers, shred the crab. 

5.  Combine the crab with mayo and sriracha and place atop cuke noodles. 

6.  Top with sliced avocado and sweet peppers.

7.  Garnish with sesame seeds and Panko.  Enjoy! 

"Salad can get a bad rap.  People think of bland and watery iceberg lettuce, when in fact salads are an art form, from the simplest rendition to a colorful kitchen sink approach."

                                                                      Marcus Samuelsson

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