Today's secret word: salad

Today I had my family over to celebrate my birthday. I planned to take a photo of the dinner spread, but forgot until after the dishes were ravaged.

On the menu: curry couscous salad, Thai noodle salad, broccoli salad and marshmallow salad. Mmm . . . creamy marshmallow fruity goodness. My parents brought the roast 'cuz they've got a handy dandy contraption to slice it nice and thin.

For dessert: freshly baked chocolate cupcakes with ice cream from Marble Slab Creamery. Oh, and earlier in the day another favourite, nanaimo bars.

I tried a few new recipes (I know, a risky move for a dinner party), and the Thai noodle salad is definitely a keeper. I found it on www.recipezaar.com. Here it is:


Spicy Thai Noodle Salad

1 1/2 lbs uncooked thin spaghetti
1 chopped red bell pepper
1 sweet onion, chopped (either red or Walla Walla)
2 carrots, peeled and chopped
1 1/2 tablespoons chopped cilantro
1 cup honey roasted peanuts
1 tablespoon sesame seed

Sauce

4 tablespoons honey
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
1 tablespoon canola oil
3 tablespoons sesame oil
4-6 drops fire oil or chili oil
1/4-1/2 teaspoon cayenne powder
salt and pepper

Directions:
Cook spaghetti 8-9 minutes in salted, boiling water, drain and have sitting in ice water until ready to use.
Mix sauce ingredients in small bowl and microwave for 1 minute to thin honey and fuse flavors.
Drain noodles and place in large bowl, add veggies, sesame seeds and cilantro. Whisk sauce well and drizzle over. Add peanuts and mix until the coating on the peanuts dissolves.
Additional vegetables can be added such as peas, zucchini, and snow pea pods. The longer this sits the better it tastes. Keep covered in the fridge.