Fiesta Salad recipe/vegan

[Guest guest]

I credit my mother-in-law, Margaret, with this recipe...it is given in her

honor. She died a number of years ago, was a fantastic and loving woman and a

fabulous cook. I give you her recipe as she taught it to me without any changes.

 

Dressing

1/3 cup red wine vinegar

1/3 cup vegetable oil

3 TBSP sugar

1/2 tsp. salt

 

Salad

6 cups shredded romaine, leaf or iceberg lettuce

1 cup (1 pound) tiny beets, drained

2 ripe bananas sliced

2 navel oranges, peeled and sliced

1/2 fresh pineapple, peeled, cored, cut into chunks

1 avocado, peeled, pitted, sliced

1/2 cup dry roasted peanuts

2 limes cut into wedges

 

Topping

Rice stick noodles (yes, they look like a big white brillo pad as PT described

them)

Oil

 

Mix the salad dressing ingredients and let them meld for about one hour.

 

Arrange lettuce on platter. Top with fruit. Pop the noodles as below. Pour the

dressing over the fruit, sprinkle with nuts and garnish with lime. Serve the

noodles separately to be added to the salad as guests or family desire. I always

make extra dressing too for people to add to their salads.

 

Rice sticks...or popcorn noodles as I call them.

Heat oil to hot....use a deep pan as the rice stick noodles will blow up many

times over what you stick into the pan. When oil is hot drop noodles in and they

will expand immediately as you will see so have your tongs or skimmer/drainer

ready to scoop them out and place onto paper towels and continue with another

batch.....the oil doesn't pop though, but the noodles will so I call them

popcorn noodles. They are crunchy and wonderful.

linda

 

 

 

 

[Guest guest]

Wow, Linda, that looks really delicious!! I will make it and send up

blessings in Margaret's honor...