Aunt Trish’s Salad Dressing

Prep Time: 5 Minutes
Cook Time:
Difficulty: Easy
Servings: 12

Ingredients
¾ cups Olive Oil Or Canola Oil
Juice Of 2 Lemons
4 Tablespoons Grated Parmesan Cheese
¼ teaspoons Salt, More To Taste
Freshly Ground Black Pepper
¼ teaspoons Sugar
Dash Of Paprika
1 clove Garlic - Peeled And Left Whole
Preparation Instructions
Place all ingredients into a jar. Shake it up and store in the fridge at least 24 hours before serving.
Serve on your favorite green salads. Also works well on pasta salad.

http://thepioneerwoman.com/cooking/2010/05/aunt-trishs-salad-dressing/

Spicy Peanut Pasta Salad

(Makes a bunch! Can be halved.)

1 1/2 pounds linguine
5 cloves garlic, peeled
1 cup chunky peanut butter
1 1/2 cups soy sauce
4 to 5 tablespoons red wine vinegar
6 tablespoons brown sugar
3 to 4 tablespoons red chile oil
1/4 cup olive oil
1/4 cup sesame oil (can also use 1/2 cup olive oil)
1 to 2 tablespoons toasted sesame oil (sold in the Asian aisle)
1 large bunch cilantro, roughly chopped
4 green onions, thinly sliced

Boil linguine. Drain and set aside. Keep cool or at room temperature.
Make the dressing: to a blender, add garlic, peanut butter, soy sauce, red wine vinegar, and brown sugar. Pulse until smooth. Add chile oil and pulse again until smooth.
With the food processor on, pour in other oils until mixture is smooth and pourable. Chill dressing until ready to use.
To assemble the salad, combine linguine, dressing cilantro, and green onions and toss to combine. Add dressing gradually until the noodles are sufficiently coated.

http://thepioneerwoman.com/cooking/2009/04/what-i-made-for-lunch-on-saturday/

Asian Noodle Salad

SALAD INGREDIENTS:

1 packages linguine noodles, cooked, rinsed, and cooled

1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called "mung bean sprouts")
3 sliced scallions
3 peeled, sliced cucumbers (I didn't have a cucumber for the photos above, but they're yummy in the salad)
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet (again, I didn't have them for the photos, but have used them before and they're…sublime.)

DRESSING:

Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapenos, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
*Dressing keeps up to three days before serving, WITHOUT cilantro.

Enjoy!

Love,
Pioneer Woman
http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/