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Help with amounts for this salad please--
darla 08/17/09	I am making Pioneer Woman's Asian Salad as part of a wedding reception buffet this friday. In addition to this salad, we are having a fruit tray, chicken skewers, fresh mozzarella and tomato slices with a basil garlic vinaigrette, brownies, a graham bar and a cheesecake mini tart. There will also be wedding cake served. Do you know how many recipes of this salad I would need to serve 400? I'm kind of new at this. This website is a gold mine!!! Thank you. Darla * Exported from MasterCook * Asian Noodle Salad 1 packages linguine noodles -- cooked, rinsed, and cooled 1/2 head sliced Napa cabbage -- (1/2 to 1) 1/2 head sliced purple cabbage -- (1/2 to 1) 1/2 bag baby spinach -- (1/2 to 1) 1 red bell pepper -- sliced thin 1 yellow bell pepper -- sliced thin 1 orange bell pepper -- sliced thin (if available) 1 small bag bean sprouts 3 sliced scallions 1 peeled -- sliced cucumber LOTS of chopped cilantro-up to one bunch 1 can whole cashews -- lightly toasted in skillet DRESSING: Juice of 1 lime 8 tablespoons olive oil 2 tablespoons sesame oil 6 tablespoons soy sauce 1/3 cup brown sugar 3 tablespoons fresh ginger -- chopped 2 cloves chopped garlic 2 hot peppers or jalapenos -- chopped More chopped cilantro-LOTS Mix together salad ingredients in LARGE bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.
ellen 08/18/09	Darla, the salad looks very tasty, but this recipe is SO not ready for prime time! No weight on the noodles or the nuts... Since this is a light entree and a salad without meat or cheese, I would make a bit more per hundred than a regular pasta salad. So here is Ellen's whomped together especially for you remake of the recipe: Ellen's Kitchen Revamped Asian Noodle Salad The vegetables should be slivered, not chunked, and the dressing improves if mixed trhe day ahead. Serves 10-12 people as a generous side, 6-8 as a full meal 1 pound linguine noodles -- cooked, rinsed, and cooled (may use fettucine or rotini also, if usding long pasta, break it up for easier serving) 1/2 pound thin sliced Napa cabbage 1/2 pound head sliced purple cabbage -- 6 ounces baby spinach -- 1 pound assorted color bell peppers- red, yellow, orange, purple, etc 4 ounces bean sprouts OR fresh snow peas or sugar snaps cut in half 1/2 bunch (3) sliced scallions 1/2 pound (1) peeled -- sliced cucumber OR broccoli florets 1 full bunch cilantro, chopped with stems 5 ounces (1 cup) whole cashews -- lightly toasted in skillet OPTIONS 1 cup of shredded carrots 1 cup of mandarin oranges, drained 1 cup diced baby corn 1 cup lightly cooked asparagus MEAT OPTION-use twice as much raw boneless chicken as dry weight of noodles, steam and shred TOPPING OPTION-just before serving break up and sprinkle on 3 ounces of ramen noodles or crispy chow mein noodles DRESSING for 10: 3 tablespoons lime juice 8 tablespoons olive, peanut or canola oil 2 tablespoons toasted sesame oil 6 tablespoons soy sauce PLEASE use low sodium and consider using 1/2 rice wine vinegar 1/3 cup brown sugar 3 tablespoons fresh ginger --peeled and chopped 2 cloves chopped garlic 2 hot serrano peppers or jalapenos -- SEEDED and chopped OR 2 tsp hot chili sauce 1 bunch chopped cilantro Warning! For 100 you only need 8 times the dressing, not 10 times the dressing. WARNING! It takes HOURS to cook this much pasta for 400. See the spaghetti page for full info on cooking the pasta. Mix together salad ingredients in LARGE bowl. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter. If making ahead, store dressing and salad separately and DO NOT add spinach until just before serving.