This is super simple and a great way to use up all those Easter leftovers. I really liked the salad dressing, although I can never find fresh ginger so I had to use ground ginger. I also doubled the dressing because it just didn't seem to be enough. I used steamed carrots, asparagus and mushrooms in our salad. Made for Zaar Chef Alphabet Soup Tag Spring 2013.
This is fabulous!
This was delicious and a great way to use leftover ham and a lot of vegetables. I chopped up some bell peppers, carrots, zucchini, yellow squash, celery, asparagus, ginger, and green onions. I didn't have any chow mein noodles so I just use thin spaghetti noodles. Next time I will try to use ginger juice instead of diced ginger. I am already thinking of when I can make this again.
I didn't have pineapple, but someone had given me a jar of julienned carrots, so I used that, green onions, and celery. I used olive oil...not sure what salad oil is? But that did make it a little oily. Wasn't sure how to get ginger juice, so I chopped the ginger up as fine as I could. I didn't have the chow mein noodles, but I had egg noodles, fixed them, then chopped them up fine. I happeend to have some croutons and sprinkled that on top. It was all wonderful! Will definitely make again. Thanks!
Awesome idea! DH and I really liked it. The ginger juice idea is brilliant - the dressing is incredibly easy and I know I'll use it for other dishes in the future. I used rice noodles, which worked great, and I actually liked the reheated noodle/vegetable/ham mixture as a hot dish the next day better than a salad - but it was good as a salad too! I'll be keeping this recipe.
This was awesome.. I used carrots, snow peas , mushrooms and used one of the bagged Paul Newman's Organic baby greens mixes and some fresh spinach. The dressing is a snap to ake if you have a juicer, I was making my carrot/ginger/apple juice anyway and just did some ginger first so it was extra easy. thanks for a recipe I'll make many times.