If Hubby can have his all-time faves, then I can, too! Hubby is always proclaiming that some new dish is the “best-yet!” He does that several times a week (and has ever since we’ve been married—42 years). So his affirmations don’t always signify the greatest discernment, although I’d a whole lot rather have them than constant naysaying as some husbands do.
But this week I prepared a recipe that honestly had my tastebuds dancing in amazement and exclaiming “best-yet!” also. (Need I say that the source was the ever-clever Chickasaw Nutrition Services?) Just look at this combo in Japanese Pasta Salad: cooked brown rice, green onions (proudly from my garden, I might add), fresh apples, cucumber, oranges, and ham, with a mayo/mustard dressing. Pure craziness (not sure why it’s called Japanese), but look at all that health in one dish!
To add to that, you can serve it over a bed of spinach, if you desire! Things just keep getting better!
This salad, which is a meal in itself, can be served the minute you’re finished preparing it or left to marinate for several hours overnight—good either way. It keeps beautifully and improves by the day. We must have stretched it out for lunches and dinners over three-days’ time and were sad to see the last morsel consumed.
Topping this one will be difficult, although I’d like to prepare it sometime with whole-wheat macaroni (also suggested in the recipe) and by adding a little celery (added crunch) or small bits of cut-up cheese.
Japanese Pasta Salad
2 cups cooked brown rice
5 green onions, chopped fine
2 Granny Smith or Golden Delicious apples, small, chopped fine (skin on)
2 fresh oranges, sectioned and chopped fine
1 cucumber, skinned, remove seeds and chopped fine
1 pound ham, cubed
3/4 cup mayonnaise, light or fat-free
1 tablespoon mustard
dash of cayenne pepper
Mix all ingredients together. Place in refrigerator overnight or eat immediately. Can serve on individual plates alone or over spinach. Make 12 1-cup servings.