Thai Cucumber Salad

This salad is a must when we cook Indian or Thai food, but I like it with anything grilled as well.

3 cucumbers, peeled, seeded, and chopped

1/3 cup white vinegar

1/4 sugar

1/4 water

1 teaspoon salt

1/2 an onion, chopped

1/2 cup roasted peanuts, chopped

1/4 cup cilantro, chopped

In a small saucepan, heat water, sugar, vinegar, and salt until sugar has dissolved. Cool. Pour over cucumber and onion. Stir in cilantro. Refrigerate. Add peanuts just before serving.

Oriental Chicken Salad

This recipe is supposed to be a clone of Applebee's Oriental Chicken Salad. I think it's pretty close. This is for 4 servings, I usually double it for my family.

Ingredients:

Dressing:

1/2 cup mayonnaise

6 Tbls honey

4 tsp Dijon mustard

1 Tbls rice vinegar

1/4 tsp sesame oil

Salad:

4 cooked, breaded chicken breast, cut into strips (I use a bag of Tyson chicken)

6 cups of lettuce(s) (I usually use a combination of romaine, red or green leaf lettuce, and sometimes I'll throw in some spinach as well)

2 cups shredded red cabbage

3 green onions, chopped

shredded carrots (I use the matchstick carrots, pre-cut)

toasted almonds

rice noodles (these come in a can by the chow mein noodles. Similar to chow mein, only thinner)

To serve this, I mix just the lettuce and cabbage together, divide onto plates, then top each salad with the rest of the ingredients and top with the dressing.

4 servings

Frog Eye Salad

This is always a favorite. You can use any type of fruit you prefer.

Ingredients:

8 oz acini de pepe pasta

1 cup sugar

2 cups pineapple juice (reserved from canned pineapple)

3 Tbls flour

1/2 tsp salt

2 eggs, well beaten

1 Tbls lemon juice

1 tsp butter

1 8 oz container of cool whip

1 cup coconut

1 cup mini marshmallows (optional)

1 20oz can pineapple tidbits, drain and reserve juice

2 11 oz cans mandarin oranges, drained

Directions:

Cook pasta according to directions, drain and put into a large bowl. Add enough water to reserved pineapple juice to make 2 cups of liquid. In a medium size pan, combine pineapple juice, sugar, flour, salt, eggs, lemon juice and butter. Cook over medium heat until thick. Pour over pasta. Refrigerate several hours or overnight. Fold in cool whip and then stir in the rest of the ingredients.