LISTEN TO THE PODCAST
This one you must see (and taste) to believe. Tanya Linton, who wrote the new cookbook 150 Best Meals in a Jar, stopped into Tonia's Kitchen to talk about her recipe for Fresh Spring Roll Salad with Sweet Dip Dressing. Tanya says it's a fresh, delicious rice noodle based salad, that because it's layered inside a mason jar (with the dressing at the bottom) the contents don't get soggy. Instead, the salad and noodles are moist and tasty. Tanya says it's one of her favorites. Maybe we need to start doing more meals in jars!
• 1-quart (1 L) jar
1 large egg 1
1 tbsp milk 15 mL
1 tbsp olive oil 15 mL
2 cups water 500 mL
4 oz rice vermicelli 125 g
3 tbsp Sweet Heat Dressing (page 168) 45 mL
1⁄2 cup sliced red bell pepper 125 mL
1⁄2 cup slivered carrots 125 mL
1⁄2 cup bean sprouts 125 mL
1⁄4 cup slivered cucumber 60 mL
1⁄4 cup cold shredded rotisserie chicken 60 mL
1⁄4 cup chopped fresh cilantro 60 mL
1. In a medium bowl, whisk together egg and milk until blended.
2. In a small skillet, heat oil over medium heat. Pour in egg mixture, tilting the pan to cover the bottom with a thin layer of egg. Cook for about 3 minutes or until almost set. Turn egg over and cook for 1 minute. Remove from heat and let cool. Once cool, roll egg into a cylinder and cut into thin strips.
3. In a medium saucepan, bring water to a boil over high heat. Add vermicelli and boil for 2 minutes or until tender. Drain, rinse and let cool completely.
4. Pour dressing into jar, wiping down any splashes on the side of the jar. Layer red pepper, carrots, bean sprouts, cucumber, vermicelli, egg, chicken and cilantro on top. Seal jar and refrigerate for up to 3 days.
5. When ready to serve, turn jar upside down in a bowl and let the dressing coat the salad.
Tips
Be careful not to overcook rice noodles, or they will become mushy and stick together.
Cooked meat, such as the chicken in this recipe, should be eaten within 3 days of when it is cooked. If using leftover chicken, make sure its total storage time does not exceed 3 days.
