Sesame-Miso Cucumber Salad

One of our favorite summer side dishes is a simple cucumber salad with bottled Italian dressing that sometimes includes some tomatoes or onions.  I’d say we probably have this 3-4 nights a week.  But let’s face it, sometimes the same old same old gets boring, right?  Enter this yummy recipe for cucumber salad with some great Asian flavors!  We had this with Sesame Teriyaki Chicken and it made for a great dinner.  The best part is it only took an extra 2 minutes or so to mix up the dressing for this salad, so I’m certain we’ll see this frequently at our dinner table.  Enjoy!

Sesame -Miso Cucumber Salad

1 1/2 tablespoons sesame seeds, toasted (I forgot these, but will definitely add next time!)
2 tablespoons white miso (soybean paste) or lower-sodium soy sauce (I used soy sauce)
1 tablespoon rice vinegar
1 tablespoon honey
1 tablespoon hot water
1 teaspoon crushed red pepper
2 teaspoons dark sesame oil
4 cups thinly sliced seeded cucumber

Combine first 7 ingredients in a large bowl, stirring with a whisk. Add cucumber; toss to coat.


CEiMB: Pasta Salad with Walnuts and Feta Cheese

Do you know what I love most about the various cooking/baking groups I’ve joined?  I’m frequently pushed out of my comfort zone and try things I would have passed over otherwise.  This pasta salad is no exception.  I really debated skipping this one, particularly since we just got back from vacation late last night, and I haven’t even had time to unpack yet.  As usual, I am very glad I decided to make this!  All three of us ate multiple helpings, it was that good.  I doubled the dressing per reviews on Food Network’s website, and I used Ronzoni Smart Taste pasta rather than the whole wheat as we aren’t partial to whole wheat pasta.  I also used a tomato and basil feta cheese, which was delicious!  I will definitely make this again, and again, and again, and you should too!

Thank you to Kayte of Grandma’s Kitchen Table for picking such a great dish!  You can find the recipe on her blog, on Food Network’s website, or on page 137 of Ellie Kreiger’s The Food You Crave.  Check out the CEiMB blogroll to see how everyone else enjoyed this.