Saturday, January 2, 2010


This is a delicious, nutrious and filling salad. However, it is time consuming to make but well worth the time.

1 cup Capellio noodles
3 tablespoon Mazola oil
½ cup of water

1 chicken breast

1 bunch green onion
½ bunch dill
½ bunch parsley
1 small red pepper
1/2 can (341 ml) kernel corn
2 small pickled cucumbers (in garlic)

1 lemon (juiced)
5 tablespoons pickle juice
2 tablespoons of olive oil
1 tablespoon sumac
1 teaspoon salt
1 tablespoon pomegranate syrup

  • Roast the red pepper in a small toaster oven, remove skin and cut into small pieces
  • Boil chicken breast in a small pot of water until cooked. Remove the chicken and cut into small pieces. You can save the water in the freezer for later use in a soupS.
  • In a wok, put 3 tablespoons of oil and add capellio noodles and brown them. Add in ½ cup of water and cook the noodles until soft. You can add water as needed. Set aside to cool a little. Be sure not to leave too long as noodles will start sticking to each other.
  • Add in corn, and the previously prepared roasted red peppers
  • Chop green onions, dill, parsley, pickled cucumbers and add them to the noodles.
  • Prepare the sauce with mixing all of the sauce ingredients. Add to the noodles. I like this salad with lots of lemon juice. You can add more lemon juice if you like. You can also decorate with sliced lemons.
  • Let it rest for 20 minutes and serve.

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