Four Salad Lunch 4種類サラダランチ

I made 4 different salads (not all on the same day) and had the 4 salads for lunch with a cold asparagus soup. We also had a small piece of “Not no-knead bread made with dried fruit”. We feel good about the fact that all salads, soup and bread were home-made. In the center of the four salads, I served snap peas which were blanched and then soaked in Japanese salt broth.

The picture below shows Israeli couscous with artichoke hearts and garbanzo beans with a nice lemony and dill dressing.

The pic below shows a celery, mushroom, and navy bean salad with feta cheese. The mushrooms make the salad. They gave an almost meaty texture and flavor.

The next is a curry flavored sous vide chicken salad. Since we had a nice ripe Champagne mango, I added small cubes of mango which went very well with this salad.

I made this udon noodle salad since I had left-over cooked udon noodles.  The dressing is sesame-flavored. I do make several versions of the sesame dressing (for example, using Japanese “nerigoma” ねりごま sesame paste or peanut butter) but this time I used Tahini with dry roasted white sesame seeds which I ground in a Japanese “suribachi” すり鉢 mortar. Other seasonings included soy sauce, sugar, and rice vinegar.

This was a surprisingly filling lunch. Beans, udon noodles, and couscous all contribute to this and, at the same time, we enjoyed so many different flavors and textures. We just have to make sure we finish all these salads before they go bad.