Zucchini Basil Lasagna

We don't have a garden this year but we've still been able to get some zucchini and it's been great. I made this lasagna a couple of years ago and it's one of the few things with cooked zucchini that my husband actually enjoyed. I like how the zucchini in this lasagna doesn't get soggy and soupy and how the basil flavor really comes through. If you're still wondering what to do with the last bit of zucchini from your garden, give this lasagna a try!


2 cups ricotta cheese (approx., I think the container is only 15 oz.)
1 cup chopped fresh basil
1 large egg
2 cups shredded mozzarella cheese, divided
Cooking spray
4 cups chopped zucchini
1/2 cup chopped onion
2-3 cups spaghetti sauce
9 oven-ready lasagna noodles (such as Barilla)


Preheat oven to 350°F. Combine ricotta, basil, egg and 1 1/2 cups mozzarella in a food processor; process until smooth. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add zucchini and onion; sauté 5 minutes or until tender. Stir in sauce; remove from heat.

Spread 1/4 cup zucchini mixture in bottom of a 8.5x11-inch baking dish coated with cooking spray. Arrange 3 noodles over zucchini mixture; top with one-third ricotta mixture and one-third zucchini mixture. Repeat procedure with the remaining noodles, ricotta mixture, zucchini mixture, and top with remaining 1/2 cup of mozzarella.

Cover and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes or until lasagna is thoroughly heated. Cool slightly before serving so that the cheese has a chance to set a bit.

SOURCE:Adapted from Cooking Light

This post linked to Potluck Sunday @ Mommy's Kitchen.

Shrimp and Penne Pasta

I have been wanting to make this for a very long time and I'm glad I finally just did it. Ben loves shrimp and I probably make it much too little as far as he's concerned. I love the simplicity of this dish, and the few simple ingredients. Yet, it still bursts with flavor. My kids really liked it too (minus the shrimp). This is another great meal for a warm summer evening.

3/4 lb penne pasta (I used whole wheat)
1 lb Shrimp
3 Tbsp. butter
3 Tbsp olive oil
1 whole onion (small)
2 cloves garlic
1/2 cup white cooking wine
1 8-oz can tomato sauce
1 cup heavy cream
1 Tbsp. fresh parsley
1 Tbsp. fresh Basil
salt & pepper

Cook the penne pasta until al dente.

Peel, devein and rinse (under cool water) 1 pound of extra large shrimp. Heat about 1 tbsp. butter and olive oil in a skillet. Add the shrimp and cook for a couple minutes until just opaque. Do not overcook them. Remove from heat and let cool for a few minutes. Now, put the cooked shrimp on the cutting board and pull off the tails. Chop the shrimp into bite –sized pieces and set aside.

Finely dice one small onion. Mince two cloves of garlic. In a large skillet heat 2 tablespoons of butter and 2 tablespoons olive oil. Add the garlic and onion and sauté, stirring occasionally. After the garlic and onions have cooked a bit add your white wine. Let the wine evaporate for a few minutes, stirring occasionally. If you would rather not use wine, you can use low-sodium chicken broth instead (about 1/2 cup).

Now add an 8-ounce can of plain tomato sauce. Stir well until combined. Then add 1 cup of heavy cream. Continue stirring. Turn heat down to low and let simmer.

Chop the herbs. Add the chopped shrimp back into the tomato cream sauce. Give it a stir and add salt and pepper to taste. Throw in your herbs and stir until combined. Finally add the cooked penne pasta and give it a good stir.


SOURCE:The Pioneer Woman, and This Mommy Cooks

Chocolate Zucchini Bread

I should call this disappearing chocolate zucchini bread, because that is exactly what happened! I made this twice in one week and both times it didn't even last 24 hours. I'm a lover of quick breads and I've been into them (and muffins) lately. They are so easy to throw together and you can make them very tasty and healty too. They are the perfect on the go snack too.

Anyway, back to this zucchini bread. I love that it has chocolate, obviously, but it is really moist too. I always try to use either yogurt or sour cream when making quick breads for that reason. The zucchini helps with the moistness too. I also used all whole wheat in this bread and cut back a little on the sugar, so I wouldn't call it super healthy but heading in the right direction, right?

If you have an overabundance of zucchini in your garden and need some ideas to use it up, try this, you won't be sorry. This recipe makes 2 loafs and also freezes well.

2 cups whole wheat flour
2 tsp. cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda
1/3 heaping cup unsweetened cocoa powder
1/3 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
3 eggs
2 tsp. vanilla
1/2 cup sour cream (or yogurt)
3 cups grated zucchini
1 cup semi-sweet chocolate chips
Zest of one orange (optional)


Preheat oven to 350°F. Butter and flour 2 8.5-inch loaf pans and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined.

Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) Stir remaining flour mixture into batter and mix just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans.

Bake in your preheated oven 50-60 minutes, checking for doneness after 45 minutes.

Remove from oven and let it cool on a rack for 5-10 minutes and then remove from pans.


SOURCE:Adapted from Our Best Bites

This recipe linked to Potluck Sunday @ Mommy's Kitchen.

Fresh Green Beans with Roasted Peppers and Onions

I picked these beans one morning, and made this dish the same night. Having a home garden is so amazing and wonderful. Too bad it wasn't MY garden though, it was my parent's. We stayed with them a few days last week and got to eat fresh tomatoes, raspberries, strawberries, blackberries, zucchini & squash (of course) beans and peppers. Ahh, some day.

Anyway, I loved these beans. They were very simple, and roasting the pepper and onion, made them so flavorful. I could probably eat these every couple of days while beans are on. Yum-o!


1 pound French string beans, both ends removed
Kosher salt
1 red onion, large-diced
1 red bell pepper, large-diced
Olive oil
Freshly ground black pepper

Preheat the oven to 425° F. In a large pot of boiling salted water, blanch the beans for 4 minutes. Drain immediately and immerse in a large bowl of ice water to stop the cooking. When they are cool, drain and set aside.

Meanwhile, in a large bowl, toss the onion and bell peppers with 2 tablespoons of olive oil. Sprinkle generously with salt and pepper. Place in a single layer on a baking sheet, and roast for 15 minutes, tossing with a spatula from time to time to be sure the vegetables roast evenly.

Arrange green beans on a platter. Spoon the roasted vegetables over the beans and toss to coat. Add a drizzle of olive oil and sprinkle salt and pepper if needed.

SOURCE:Ezra Pound Cake

Linked to...
Make Ahead Meals For Busy Moms

Peanut Butter Banana Muffins

This recipe had me at the words peanut butter. Peanut butter is a staple around here and not just for my kids. I can eat it by the spoonful. I took many a peanut butter sandwich to school as a kid and still continue to eat them. I've eaten them every day at times and still never tire of them.

Banana bread is another favorite of mine (especially this banana chocolate chip bread). Put banana bread and peanut butter together and you have an amazing combination. These muffins are so perfectly balanced in both flavor and texture and they stay moist for several days. The recipe made almost 2 dozen. I was planning on freezing half of them but every time I would turn around my girls were sneaking one. I'm betting they wouldn't mind if I made them again in the future.

You could certainly eat these muffins plain, but if you wanted to dress them up a little bit, spread on a little more peanut butter and top with a banana slice.

1 1/2 cups all-purpose flour
1 cup old-fashioned oats
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 Tbsp. applesauce
3/4 cup light brown sugar
2 large eggs
1 cup mashed banana (about 2 large bananas)
1/3 cup (heaping) peanut butter (creamy or crunchy)
1 cup low-fat buttermilk

Preheat the oven to 350˚ F. Line about 21 muffin cups with paper liners or spray with cooking spray. In a medium mixing bowl, combine the flour, oats, baking powder, baking soda and salt. Stir together with a fork to blend. In a large mixing bowl, whisk together the applesauce, brown sugar, eggs, banana, peanut butter and buttermilk until smooth. Pour the dry ingredients into the bowl with the wet ingredients and mix just until incorporated and fully blended. Fill the muffin cups about 2/3-3/4 full. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Makes about 18-21 muffins.

SOURCE:Adapted from Annie's Eats

This recipe linked to Recipe Swap Thursday @ Prarie Story

Greek Panzanella

Panzanella is Italian for bread salad, popular in the summer months when tomatoes and basil are prolific. I love the tomato-basil combination, but I also adore the Greek flavors of tomatoes, oregano and feta. This kind of salad is a staple at our house this time of year when the tomatoes are booming. It's fresh, quick to throw together and doesn't heat up the house.


Greek Panzanella
For the salad:
olive oil
1/2 loaf French bread, cut into 1-inch cubes (4-6 cups)
Kosher salt
1 cucumber, peeled, seeded, and sliced 1/4-inch thick
2 red bell peppers, large diced (you could also use yellow or orange or a combination for more color contrast)
4-6 roma tomatoes, diced
1 head romaine lettuce, chopped
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup Kalamata olives, pitted

For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.

Place the cucumber, peppers, tomatoes, lettuce and red onion in a large bowl.

For the vinaigrette: Whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion.

Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

SOURCE: Adapted from Ezra Pound Cake

Linked to...
Recipe Swap Thursday @ Prarie Story
This Weeks Cravings @ Mom's Crazy Cooking

Oatmeal Cookie Granola and Winner!!!

Somehow I deleted the picture I was going to use for this post and was left with this one. That just makes me crazy. Hope this one's good enough.

I've been hoarding granola recipes lately. We've gone through just about all of our cold cereal that we had in our food storage and I'm almost ready to not buy any more (except maybe Cheerios). I've made three different granola recipes lately and my girls just devour it. I'm thinking this is much better to put on the table than cold cereal any day, especially when I know what's going into it and can control the sugar.

I got this from my friend Tori and this is the only granola recipe so far I've made twice. It's pretty easy and very tasty. I halved the sugar & honey the original recipe called for. My family and I still liked it, so I see no reason in adding any more than that, especially if you are eating it with yogurt or a little milk, which are sweet anyway. The recipe below reflects those changes I have made.

8 cups oats
1/2-1 cup flaked coconut
1/2 cup ground flax seed (brown or golden)*
1/2 cup sucanat (you can substitute brown sugar)**
1/2 tsp nutmeg
1/2 tsp salt
1 tsp cinnamon
1/2 cup coconut oil (you can substitute butter)
1/3 cup honey
1 tsp vanilla

Preheat oven to 300°F. Combine oats, coconut, flax, sucanat/sugar, salt, nutmeg, and cinnamon in a large bowl. Melt coconut oil/butter, honey and vanilla in a saucepan over medium heat. Mix well once all is melted and pour over the dry ingredients. Mix thoroughly and coat well. Place on two large, greased cookie sheets and bake for 20 min or so, stirring once.

Let it cool. Add raisins or other dried fruit, if desired. Keep in an airtight container.


*There are 2 types of flax seed: brown and golden. When I was at Good Earth I asked what the difference in the two were. The employee told me that brown flax is higher in nutrition than the golden but the golden has a better taste. I also found out from another source that to access most of the nutrition of the flax that you have to eat it ground. Ground flax seed will only last about a week before going rancid, even in the fridge, so only mill as much as you will need in the short term. I tried grinding my flax seed in a small hand-held blender and it didn't do a thing to it. You will most-likely need a spice or coffee grinder to grind it up. I just threw my flax seed in whole in this recipe 'cause that's what I had.

**Sucanat is non-refined cane sugar.



....I used random.org and the winner of the apron is #7 Stephanie. Congrats! I have emailed you to let you know. Thanks to all for participating. It was really fun to see your answers. Please keep the comments coming, it gives me a feeler for what you like to see here on my blog.

Just Because

I know my blog is very small and inconsequential to the rest of the blogging world. I don't have sponsors and advertisements either, so I don't make any money off of it, but I love it. I love to share food with people, whether it be bringing a meal to a new mother, teaching a friend how to make something, or just sharing recipes that I love. Thanks for sharing my blog with me!

To show my thanks, I made this cute little half apron to giveaway.


I'm not going to get technical, I just want to keep it simple, so there will only be ONE entry possible per person. First, make sure you're a follower of this blog. Then, in the comments section answer these two questions:

1-How did you find my blog?
2-What is your favorite recipe here to date? (one you've tried or one you want to try)

Make sure you include a valid email I can reach you at in your comment. You have until Wednesday @ 5pm (MST), August 18, to enter. I will then choose and announce the winner.

Good Luck!

1st Giveaway!

So, I’m thinking about doing a giveaway since I’ve reached 50 followers (and beyond)! What do you think? Details to come.

Crispy Parmesan Ranch Chicken Tenders

Chicken tenders are becoming a favorite around here with my kids. Lately I've been making these pecan-crusted chicken tenders with honey mustard sauce that everyone really loves, but these sounded good when I saw them and wanted to see if they would be as well-received. I mean, who doesn't like ranch? My girls are crazy about parmesan cheese too--I know, wierd.

These were very easy to throw together. While they were cooking, I steamed some broccoli and hardly had any clean-up. My kind of meal. The verdict: delicious and very moist. My husband even said they were so good they didn't even need a dipping sauce. I'd say I'll be making these again.

1 1/2 pounds chicken tenders
2 cups lowfat buttermilk
1 packet ranch seasoning mix
2 cups fresh bread crumbs*
1/4 cup whole wheat flour
1/2 cup parmesan cheese

Combine buttermilk and 1/2 packet of ranch mix in a baking dish. Add chicken tenders to buttermilk. Marinate for 2 hours or overnight.

Preheat oven to 400°F. Line a baking sheet with a silpat or spray with cooking spray.

Combine bread crumbs, parmesan, remaining ranch seasoning and flour in a large bowl. Coat chicken pieces in crumb mixture, then lay on prepared baking sheet. Continue with remaining chicken pieces. Spray each piece with cooking spray or olive oil.

Bake for 10 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.

*For fresh bread crumbs, I just toasted up about 3 slices of wheat bread then put them in a small food processor to process them until crumbly.

Spinach and Basil Pesto Pasta

This is a very easy dish, great for summer! The pesto is a cinch to throw together and if you grow your own basil, very economical. Most pestos call for pine nuts, but you can easily substitute walnuts if you can't find them or if they are too expensive. Pesto lasts a long time in the fridge and it can even be kept in the freezer for a long time as well, so if you have extra ingredients, make more and store for later.

Spinach-Basil Pesto
1 cup spinach, rinsed
1 cup fresh basil leaves
1/4 cup pine nuts
2-3 cloves garlic
3/4 cup parmesan cheese
1/2-3/4 cup olive oil

Place all ingredients in a food processor and blend until smooth. Toss with about 1/2 lb. cooked pasta and top with additional parmesan cheese, if desired.

Chocolate Coconut Ice Cream

This could possibly be the best homemade ice cream. EVER. And it has nothing to do with the fact that it's chocolate. And coconut. Ok, well maybe it has a little to do with the fact that it's chocolate. I got this recipe from my friend Carolyn and I could not wait to try it. I had some peach ice cream I was hurrying to try and finish so there would be room in my freezer for this.

Most, if not all, of the ice cream I have made in the past has used a custard base. I'm finding that I'm not such a fan. Maybe I'm doing it wrong. This does not use a custard base, no heating, no eggs, and there was a world of difference. It came out so incredibly creamy and so chocolaty! You should really make this. Even if you don't think you like coconut, using the coconut adds to the creaminess and it has a very subtle flavor.

Please, go make room in your freezer for this!

1 cup unsweetened cocoa powder
2/3 cup granulated sugar
1/2 cup brown sugar
1 cup whole milk
1 cup coconut milk
3 cups heavy cream
1/2-1 cup flaked coconut

Stir together the cocoa powder and sugars. Add the milk and whisk until the cocoa and sugars dissolve, about 1 to 2 minutes. Add the heavy cream, coconut milk and flaked coconut and whisk until incorporated. If not freezing immediately, cover and refrigerate until ready to use.

Pour into ice cream maker and mix until the ice cream has a soft creamy texture. Top with additional coconut flakes and chopped almonds, if desired.

SOURCE: Adapted from Many Phat Sisters

(non) Cooking Class:How to make a green smoothie

I've been drinking green smoothies for a while now. It's been part of my effort to get more whole and raw foods in my diet and a great way to achieve fantastic health and energy. I try to drink between 2-4 cups a day.

My smoothies have evolved over the months as I have experimented with different greens and fruits, even the way I make them has changed. My husband used to complain that my smoothies were way too thick and he'd always have to add a lot of water to his when I'd share. Now, I think I've found a good method that makes a great smoothie that tastes good and is easy to get down. I know that there are many ways to do it, but I thought I would share what works for me.

What you'll need:
a blender (preferable high power)
1 banana
1-2 cups frozen fruit (mixed berries are the best)
any other fruit to taste
filtered water
*greens (see below)

First, gather all your ingredients. I have a small 1 quart blender which is the perfect size for what I drink.

Fill the blender with 1 cup water then fill it up to the top (or quart line) with spinach. I pack my spinach a little to get more in, but not too much. It's usually about 2 very large handfuls.


Blend the greens and water until all the greens are chopped up. It should reach about to the 2 cup line at this point.


Add your banana and frozen fruit. I think my blender is in the middle between a regular and high powered blender so I microwave my (frozen) fruit for about 20-30 seconds so I don't burn out the motor. I would suggest doing that if you don't have one. In this smoothie I put in a small handful of blueberries a banana, blackberries and mango. Power it up and blend until smooth. Add any other fruit you want to taste and do a final blend for about 60 seconds. Add more water if it's too thick.



You should have between 3-4 cups when it's all done.


Pour into a mason jar or a cup with a lid. Keep the lid on when you are not drinking to prevent oxidation. The smoothie will keep about 48 hours, just shake it up before you drinking.


NOTE: When using other greens in addition to spinach I have found that over time the smoothie gets a little sludgy. If you don't drink it all right away and it's too thick next time you go to drink it, just add a little water and shake it up.

Here are some of my favorite smoothies:
*spinach, banana, strawberries, whole orange (peeled)
*spinach, banana, blueberries, peaches
*spinach, banana, strawberries, pineapple

*Here's a tip: I try to buy fruit when it is in season and on sale. When I find a killer deal, I stock up and freeze it for smoothies later on. Plan ahead and you'll always have what you need to make your smoothie.


*(If you're a beginner, you will only want to use spinach as it is very mild. If you're a long-timer, try experimenting by adding chard, collards, beet greens and kale. My favorite to add is kale, it's kind of peppery and wonderful for your digestion. I've also used chard, which is kind of earthy and beet greens which aren't too bad. When adding other greens use both the leaf and stem and add only 1-2 at a time and taste before you add more.)

Brown Sugar Bourbon Pork Tenderloin

I have been making my Sweet & Spicy Shredded Pork for quite a while and I can't tell you how much I love it. I have made it lots for just our family and several times for pretty large gatherings. I never thought that I would find something to top that. I haven't decided if this pork tops it yet, but it certainly is it's equal. It was so delicious and super easy to make since I just threw it in the crock pot. This recipe uses a spice mix, which I don't usually do,but I love McCormick's Grill Mates marinades, especially the chipotle one, and this one is fairly new, I think. It sounded too good to pass up.

1 2-lb. pork tenderloin (or other pork roast)
1 packet (1-oz) McCormick Brown Sugar Bourbon Marinade
Juice of 1 orange
1/4 cup oil
2-4 Tbsp. water

Trim all the fat off of the pork and cut it into large chunks. Put the pork into a crockpot. Mix the rest of the ingredients and pour over the pork. Stir it around a little bit so that the pieces get coated with the marinade. Put the lid on and cook on high for about 2-3 hours, or until it falls apart.

After it's done cooking, shred it, either in the crock pot or on a plate. Turn the crock pot on low and let it cook another 30-60 minutes.

Serve it as you would any other pulled pork. We love to eat our with fresh tortillas with black beans and rice or like a salad with lettuce, beans and rice.

Linked to...
Potluck Sunday @ Mommy's Kitchen
Recipe Swap Thursday @ Prairie Story
This Week's Cravings @ Mom's Crazy Cooking

August Monthly Menu

Oops! I mean to get this up a couple of days ago but then we went on a little overnight up the canyon and I forgot. I don't know why, but planning August's menu took me a little bit longer than usual. If I'm really efficient, I can whip up a menu in a day or 2 (that's with normal interruptions from every day life with kids), but this time it took me twice that.

Since the local produce stands are going to be booming here pretty soon, I wanted to take advantage of all the fresh fruits and vegetables I'm sure I will be hoarding. I tried to find recipes with a lot of fresh ingredients, or ones that would also help me clean some things out of the freezer. I'm expecting my menu may change near the end of the month, depending on my farmer's market finds, but I have some swap-outs that I've also tentatively planned just in case.

If you're new here, I have linked the recipes that I have made before and posted. The other recipes I will post throughout the month as I make them. If you see something that catches your eye, don't forget to stop back and check out the recipe later on.

Dinners:
Brown Sugar Bourbon Pork with Tomatillo Brown Rice and steamed broccoli
Zucchini Parmesan with Pesto Pasta
Tacos & fresh salsa
Parmesan Ranch Crispy Fingers & Fresh Mozzarella & Tomato Salad w/ Marinated Raisins

Greek Panzanella and corn on the cob
Penne Pasta w/ Smoked Ham and Pepper Cream Sauce & veggie
Hamburgers w/ steak fries and Spinach salad
Pineapple Chicken Fajitas and fresh fruit

Asian Slaw with Roasted Peanuts and Crispy Honey-Ginger Chicken
Pizza Rolls and fresh fruit
Quesadillas, Stuffed Poblanos and fresh salsa
Quick Chicken Jambalaya & Salad

Chicken Parm Meatball Subs w/ steamed green beans
Shrimp and Penne Pasta w/ steamed broccoli
Zucchini basil lasagna
White corn soup w/ Poblano cream sauce and quesadillas


Other things I'll be making:
Whole Wheat Cinnamon Roll Pancakes
Peanut Butter Oatmeal Muffins
Browned Butter Blueberry Muffins
Whole Wheat Blueberry Banana Muffins
Oatmeal Cookie Granola
David Lebovitz's Top Granola
Peanut Butter Granola
Homemade Burger Buns
Nectarine and Gingersnap Tart
Chocolate Coconut Ice Cream

Asian Slaw with Roasted Peanuts

I've always enjoyed eating salads but hardly ever took the time to make them at home. However, since embarking on a whole and raw foods quest, I find myself making them quite often and eating them as a main dish, rather than the side dish.

This salad is absolutely delicious. I didn't think I was a slaw person, I never really liked coleslaw, but I've had raw cabbage and brussel sprouts lately and have really enjoyed them. When I saw this salad on Ezra Pound Cake, I was immediately drawn because of the vibrant colors of the purple and green. I just knew it had to be delicious even before tasting it. This salad did not disappoint! Both my husband and I really liked it and will most-likely be having it again in the near future.

Update 4/26/12:Ever since stumbling upon this recipe, it has been my most favorite salad ever and my go-to in a pinch or to take to a family dinner. Even if you don't think you like cabbage you might just be surprised, so try it! I have also started using a different dressing than the original one I posted. Although the original is good, this Ginger Lime Dressing is absolutely amazing and pairs perfectly with this salad. It's sure to be your new favorite too.

For the salad:
1/4 green cabbage, shredded
1/4 red cabbage, shredded
2 large handfuls baby spinach, chopped
1/2 bunch cilantro, chopped
1 bell pepper, julienned
1 cup frozen peas (thawed, not cooked)
1 carrot, shredded
2-3 green onions, sliced
Fresh ground black pepper
1/4 cup unsalted roasted peanuts, chopped

For the dressing:
1/4 cup vegetable or peanut oil
3 tablespoons rice wine vinegar (or white wine vinegar)
Juice of 1 lime
2 tablespoons sesame oil
1 tablespoon fresh ginger, finely grated
1-2 tablespoons brown sugar
1/2 tablespoon soy sauce

In a large salad bowl, toss together cabbage, spinach, cilantro, pepper, peas, carrots and onions. In a smaller bowl, whisk together dressing ingredients. Pour over salad and toss to coat. Add roasted peanuts and black pepper. Serve immediately. (If you plan on having this for more than one meal, you may want to have the dressing on the side so that it doesn't wilt the salad.

SOURCE:Adapted from Ezra Pound Cake

This recipe linked to Potluck Sunday at Mommy's Kitchen.