Salmon Salad with Red Chile-Caesar Dressing

Ingredients
1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1 1/2 teaspoons anchovy paste
1 teaspoon red chili paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons


Directions
In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.


Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve.


SOURCE

Salmon

Shrimp and Tofu Pad Thai

Ingredients:
8 ounces Rice noodles, dried
1/2 cup Sugar
5/16 cup Ketchup
1/4 cup Water
1 1/2 tablespoons Soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons Vegetable oil
1 1/2 cups Tofu, firm, drained and diced into 1/2 inch cubes
1 1/2 cups Shrimp, small, cooked
2 teaspoons Garlic, fresh, chopped
1 Egg, beaten
3 cups Bean sprouts, fresh
1/2 cup Edamame, cooked and drained
1/2 cup Green onions, chopped, divided
1/2 cup Peanuts, chopped, divided


Prep time: 30 minutes


Cook time: 10 minutes


Instructions:
1. Soak noodles for 30 minutes in hot tap water; drain and set aside. (Noodles will be flexible, but not soft.)
2. Mix sugar, ketchup, water, soy sauce, worchestershire sauce and cayenne pepper in small bowl; set aside.
3. Heat oil in wok or large frying pan over high heat. Add tofu, shrimp and garlic, stirring constantly, for 3 minutes. 
4. Stir in noodles, stirring constantly to keep from sticking. Add ketchup mixture, stirring constantly, for 2 minutes or until sauce is absorbed.
5. Push noodles to side of pan. Add egg and stir until cooked. Add bean sprouts, edamame, 1/4 cup green onions and 1/4 cup peanuts, stirring until mixed with egg and noodles.
6. Mound mixture on large serving plate. Sprinkle remaining green onions and peanuts over top. Serve immediately.


Nutrition Per Serving: Calories 430 (31% Calories from Fat), 20g Protein, 57g Carbohydrate, 4g Fiber, 15g Fat, 2.5g Sat. Fat, 0g Trans Fat, 110mg Cholesterol, 670mg Sodium.

SOURCE

Soy