LINKDING

4 Tbsp white sugar 2 tsp. Pepper 2/3 cup vegetable oil 1 tsp. Salt 3 Tbsp rice wine vinegar 3 Tbsp white vinegar 2 tsp sesame oil 2 packets of seasoning from Mr. Noodles Mr noodles, crunched up Shake and let sit for at least two hours to blend flavours before putting on salad (keep the noodles separate)

Mix together: 1/2 cup olive oil 1/4 cup honey 3/4 cup cider vinegar 1 Tbsp water Salt Pepper (can heat until honey fully dissolved) Add to sauce: 1 cup onion 1 cup green pepper 1 cup celery 1 can black beans 1 can lentils 1 can corn niblets (can drain excess juice) Store in fridge up to 3 weeks. Eat with tortilla chips.

8 persian cucumbers 0.5 cup green onions 2 tbsp garlic 1.5 tbsp white vinegar 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp korean chili flakes 1 tbsp sesame seeds 1 tsp sugar Slice the cucumbers, pat dry, and toss with salt. Let sit for 15 minutes, then rinse off salt and pat dry again. Combine ingredients in a bowl, toss, and store overnight in the fridge.

1 1/2 pounds new potatoes, chopped 1/2 cup diced red onions 2 stalks celery, diced 2 tablespoons capers 1/4 cup olive oil 1/4 cup stone ground mustard 2 tablespoons honey Watercress Salt and pepper 1) Chop potatoes into about 1/2 inch pieces and boil in salted water until tender, about 8-10 minutes. 2) Meanwhile, dice up red onion and celery. 3) Whisk together olive oil with mustard and honey. 4) When potatoes are done, drain well and add to bowl with other veggies. Pour in dressing and stir well to mix. 5) Add capers and season salad with salt and pepper. 6) Serve salad with fresh watercress.

Drain well and combine: 1 lg can peaches 1 lg can pears 1 can pineapple chunks Mix and add to fruit: 1/4 cup melted butter 1/2 cup brown sugar 4 tsp curry powder bake at 350 for 20 minutes

Pre-salting the tomatoes and parsley removes excess liquid through osmosis, preventing the salad from becoming soupy later. Tomato water is re-infused into the salad by using it to soak the bulgur, enhancing the flavor. Soaking the bulgur in heated tomato water ensures it will soften, regardless of its grind size. 3/4 pound ripe plum tomatoes, finely diced 2 cups finely chopped flat-leaf parsley leaves and tender stems (about 2 bunches) 2 teaspoons kosher salt, divided, plus more for seasoning 1/4 cup dry coarse bulgur wheat 1 cup finely chopped fresh mint leaves (about 1 bunch) 2 scallions, white and light green parts only, finely chopped 5 tablespoons extra-virgin olive oil 2 tablespoons lemon juice 1/4 teaspoon ground coriander (optional) Pinch ground cinnamon (optional) Freshly ground black pepper 1. Season tomatoes with 1 tsp salt. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain 20 min. Reserve liquid. 2. Season parsley with remaining 1 tsp salt. Transfer to a large mixing bowl lined with paper towels and let stand 20 min. Blot parsley with towels to remove excess moisture. 3. Bring 1/2 cup reserved tomato water to a boil, then pour over bulgur in a small bowl and let stand until softened, about 1 hr (bulgur may still have a slight bite, but will continue to soften in the salad). Drain bulgur of any excess liquid and pat dry with paper towels. 4. In large mixing bowl, mix tomatoes, parsley, mint, bulgur, scallions, olive oil, lemon juice, coriander seed, and cinnamon. Season with salt and pepper.

3 cups diced peeled potatoes 4 slices bacon 1 small onion, diced 1/4 cup white vinegar 2 Tbsp water 1.5 Tbsp white sugar 1 tsp salt Ground black pepper Generous amounts of fresh parsley Boil potatoes until cooked, peel and chop and let cool. Fry bacon and cut into little bits, retaining grease. Chop parsley. Put potato and bacon and parsley in a bowl. Cook onion in a portion of the bacon grease until browned. Add the vinegar, water, sugar, salt and pepper to the pan and bring to a boil. Pour over other ingredients and mix together thoroughly. Serve warm or cold. ➤ (my recipe above has alterations from the link: cuts sugar in half, and adds extra parsley)

2 cans tuna, drained and flaked 1 English cucumber, sliced 2 large or 3 medium avocados, peeled, pitted & sliced green onion small bunch of cilantro, chopped 2 Tbsp lemon juice 2 Tbsp olive oil 1 tsp salt, or to taste ⅛ tsp black pepper couscous

1 cup yogurt 1/2 tsp salt 1/2 tsp sugar 1/8 tsp cayenne 1 cucumber, peeled and grated 1 tbsp oil 1 tsp brown mustard seeds 1/4 tsp cumin seeds mix everything but the whole spices and oil. heat oil in pan, put in spices, and cook till mustard seeds begin to pop. stir into the other ingredients.

1 can (15 ounces) diced beets, rinsed and well drained 1 can (15 ounces) black beans, rinsed and drained 1 can (11 ounces) whole kernel corn, drained 2/3 cup diced red onion 1/2 cup diced sweet red pepper 3 to 4 tablespoons minced fresh cilantro 3 tablespoons olive oil 3 tablespoons red wine vinegar 1/2 teaspoon salt 1/4 teaspoon pepper modified: beet, black bean, corn, green onion, couscous, and dressing of olive oil and lemon juice

Yield: Serves 8-10 ingredients: 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 1 teaspoon honey 1/4 teaspoon salt 1/8 teaspoon ground black pepper 1 medium honeydew melon, seeded and cut in bite-size cubes (about 5 cups) 1 cucumber, chopped 1/3 cup finely chopped red onion 3 tablespoons chopped fresh dill weed 1 cup crumbled feta cheese directions: 1. In a medium bowl or jar, add lemon juice, olive oil, honey, salt, and pepper. Whisk or shake until dressing is combined. 2. In a large bowl, add honeydew melon, cucumber, onion, and dill weed. Toss to combine. Drizzle dressing over the salad and stir. Top with feta and serve.

1/2 cup olive oil 1/4 cup white vinegar 1/3 cup white sugar 3 tablespoons soy sauce 2 bunches baby bok choy, cleaned and sliced 1 bunch green onions, chopped 1/8 cup slivered almonds, toasted 1/2 (6 ounce) package chow mein noodles ➤ delicious! (highly modified as we made it, but dude modifications are what recipes are FOR)

1⁄3 cup quinoa 1 cup water 1 teaspoon olive oil 4 teaspoons fresh lime juice 1⁄4 teaspoon cumin 1⁄4 teaspoon coriander 1 tablespoon fresh minced cilantro 2 tablespoons minced scallions 1 (15 ounce) can black beans, rinsed and drained 2 cups diced tomatoes 1 cup diced bell pepper 2 teaspoons minced jalapeno chiles salt and pepper made this (with liberal alterations as is inevitable) and it's delicious

Ingredients: 2 teaspoons cider vinegar 2 teaspoons lime juice 1/4 cup extra-virgin olive oil 2 teaspoons curry powder 2 teaspoons maple syrup 1/2 teaspoon fine sea salt 1/2 cup raisins 2 teaspoons cumin seeds, toasted 2 (15-ounce) cans garbanzo beans (chickpeas), rinsed and drained 1 red bell pepper, chopped 2/3 cup finely chopped red onion 1/2 cup fresh cilantro or flat-leaf parsley, chopped 8 cups mixed greens ➤ I kind of took this just as a very vague suggestion, but did more or less the dressing, and it's delicious. ➤ (apple and tomato and chickpea and couscous, and honey instead of maple syrup, and less salt)

1 head green cabbage, chopped 1/3 cup shredded flaked coconut (be sure its raw, if needed) 2 tbsp lemon juice 1/4 cup cold-pressed olive oil 1/4 cup soy sauce (if raw, use Nama Shoyu) 3 tbsp sesame seeds 1/3 tsp turmeric 1/2 tsp curry 1/2 tsp cumin ➤ Omitted the soy sauce. DELICOUS.