Chinese Chicken SaladSource: LCBO Food & Drink Spring 2008
Region: China
Rating: Untried
This salad routinely appears on West Coast restaurant menus – and at potlucks! Pick up a roasted chicken at the grocery store. Busy Marilyn Faso substitutes a can of drained mandarin oranges for the fresh segments.Caesar Salad DressingSource: Adapted from Newspaper Article
Rating: 10/10Bangkok Salad with Miso DressingRegion: Thai
Rating: 10/10
Fermented soybean paste — called miso — is the key ingredient here.Augustus CeasarSource: Pure Green Magazine puregreenmag.com: vol 4
Rating: 10/10Aloo Achar (Potato Salad)Source: Recipe comes from Krishnarpan Restaurant in Katmandu’s Dwarika’s Hotel
Region: Nepalese
Rating: UntriedWonton SoupSource: Adapted from Betty Crocker's International Cookbook
Region: Chinese
Rating: 9/10Vietnamese Beef Noodle Soup with GingerSource: Martha Stewart Living April 2005
Region: Vietnamese
Rating: Untried
The stock needs to be refrigerated for at least si hours; make it a day ahead.Tom Kha Kai (Chicken Soup with Coconut Milk)Source: Colonel I. F. K. Philpott", Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand
Region: Thai
Rating: 10/10
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms).Summer GazpachoRegion: Spanish
Rating: 9/10
Make this delicious chilled soup ahead of time to sip while the main course cooks. If you're in a hurry, a food processor makes quick work of this soup. Garnish it with cucumber slices.
