Two Summer Salads

In the summer, I like to make quick, one-dish meals that can be served hot or cold. Or room temperature, most often. I thought I'd share a couple of simple recipes that can be adapted to whatever you have on hand.

Miso-Soba Noodle Salad

I made this salad a few weeks ago when I had some leftover grilled salmon to use up. I added a chopped red pepper and some green onion, and dinner was born. Here are the steps:

1. Cook and drain half a package of soba noodles according to the package directions. Drizzle a little sesame oil over them to keep them from sticking together.
2. In a small bowl, combine one Tbs. each of miso, sesame oil, and rice vinegar with one tsp. of honey and chili garlic sauce.
3. Add veggies/protein to your noodles. Suggestions: grilled salmon, shrimp, tofu, peppers, cucumber, green onion, snap peas, spinach, carrots, zucchini, or anything you have lying around.
4. Pour dressing over noodles/extras and mix in.
5. Garnish! More suggestions: toasted sesame seeds, thai basil, cilantro.

Curried Cauliflower Salad

This one involves roasted cauliflower, which is wonderful. You should try it if you've never had it.

1. Cut a large head of cauliflower into florets and toss with olive oil, salt, and pepper. Pour onto a baking tray and roast at 425 degrees until it becomes caramel-colored around the edges, stirring once during the baking time.
2. While it's roasting, put the following in the bottom of a large bowl: one chopped green onion, juice of half a lemon, a handful of raisins (golden are nice).
3. Then, toast a handful of sliced almonds in a small frying pan over medium heat.
4. When the cauliflower is done, add it to the bowl with the raisins and onion.
5. Sprinkle with the juice of the other half lemon and curry powder, to taste. People like curry powder to varying degrees, so I'm not going to specify the amount. I like everything to have a nice dusting of yellow. Mix well.
6. Garnish with the toasted almonds.

This is great for potlucks! It could also work with broccoli, carrots, or green beans--any sturdier vegetable that will stand up to roasting.