• 1 cup basmati rice
• 6 radishes, halved and sliced
• ½ cup red pepper, diced
• ½ cup red onion, diced
• 2 cooked beets, sliced (about 1 ½ cups)
• ¼ cup fresh chives, snipped
• 2 tbsp fresh dill, chopped

Dressing:

• ¼ cup white wine vinegar
• 2 tbsp prepared horseradish
• 1 tbsp whole-grain mustard
• 1 tsp salt
• 1 tsp sugar
• Black pepper to taste
• ½ cup olive oil

Instructions:
Cook basmati rice according to package instructions. You should have about 3 cups of cooked rice. Allow rice to cool.

In a large serving bowl, combine rice, pepper, onion, beets, radishes, chives and dill.

In a separate small bowl, whisk together vinegar, horseradish, mustard, sugar, salt and pepper. Add the olive oil gradually and whisk until the dressing has a smooth texture.

Pour the dressing over the rice and combine well. Cover and chill for a few hours.

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What You Need:

1 lb. beef flank stead

1 T soy sauce

8 oz. rice noodles

1 cucumber

1/2 C Asian sweet chili sauce

1/2 C of water

1 C fresh julienned carrot

Fresh cilantro

How to Make It:

Allow the broiler to preheat.

Brush the steak on both sides with the soy sauce.

Place he steak on the broiler pan rack.

Broil 5 inches from the heat for 18 minutes or until a meat thermometer reaches 160 degrees for medium done, turning once during cooking time.

Remove the steak to a platter and slice in thin strips across the grain.

Cook the rice noodles according to package directions.

Drain the noodles well and rinse under cool water.

Slice the cucumbers crosswise into three sections.

With a vegetable peeler cut ribbons lengthwise from each piece.

Place the chili sauce into a mixing bowl.

Whisk the water into the chili sauce until well combined.

Divide the steak, noodles, cucumber ribbons and carrots into four serving bowls.

Pour 1/4 of the sauce over each salad.

Sprinkle the cilantro over the top of each salad just before serving.

Makes 4 servings

Preparation time:  approximately 13 minutes

Cooking time:  approximately 18 minutes

Total time:  approximately 25 minutes

When you love salads this one can’t be beat.  If you can’t find Asian sweet chili sauce in your local supermarket try your favorite Italian style dressing works just as well.

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Method:
Add spinach, rice, grapes and sunflower seeds to a large salad bowl and combine.

Blend vinegar, oil, honey, basil, salt and pepper thoroughly and pour over rice mixture. Toss until well coated then gently add oranges and raspberries.

This would make an ideal accompaniment to any BBQ meat.

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Lemon Dressing
3/4 cup olive oil
1/4 cup lemon juice
2 cloves of garlic, minced
1/2 tsp dill weed
1/2 tsp lemon peel, grated
Pepper to taste

Method:

Cook macaroni according to packet instructions. Drain, rinse and cool.

Drain and flake salmon and place into large serving bowl. Add remaining ingredients and toss.

Blend together all ingredients for the lemon dressing.

Add the lemon dressing to the salmon pasta, toss well and enjoy.

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Method:

Combine all ingredients in a large salad bowl and add salt and pepper to taste.

Toss well and serve!

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What You Need:

• 3 large cucumbers
• 1 (6 oz) can tuna in water, drained well
• 2 hard boiled eggs, chopped
• 1/2 c celery, chopped fine
• 1 tbsp sweet onion, chopped fine
• 1/4 c mayonnaise
• 2 tbsp relish
• 1 tsp. lemon juice
• 1/4 tsp. pepper
• 1/2 c Cheddar cheese, shredded

How to Make It:

1. Cut the cucumber in half longwise.
2. Remove the seeds and cut the bottom so the cucumbers set flat.
3. Place the tuna, eggs, celery and onion into a large mixing bowl.
4. Stir slightly to help breakup the tuna.
5. Add the mayonnaise and relish.
6. Stir together until the mayonnaise is slightly smooth.
7. Pour in the lemon juice.
8. Sprinkle in the pepper.
9. Stir to mix well.
10. Sprinkle in the cheese and continue stirring until all the ingredients are incorporated together.
11. Fill each cucumber half with the tuna mixture.

Cucumber boats can be filled with any type of salad.  Egg salad, chicken salad or even ham salad make a great addition to any picnic.

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