Thai Beef Salad

1 bag coleslaw mix
1/2 red onion, finely diced
1cucumber, diced
4 tomatoes, diced
1 packet crunchy noodles
1 piece of steaf, cut into slices and marinated with dressing for 2 hours

Dressing:
1 lime, juiced
4 Tbs soy sauce
4 Tbs corriander paste
4 Tbs chili paste
4 Tbs olive oil
4 tsp fish sauce
4 tsp minced garlic

Combine all salad ingredients together except for crunchy noodles, set aside. Combine dressing ingredients together. Pour half over meat strips, refrigerate for at least 2 hours. Cook steak in dressing until medium rare. Pour remaining dressing over salad. Top with cooked steak and crunchy noodles.

Cobb Salad

6 large Yukon Gold potatoes
3/4 tsp salt
4 cups mixed ice berg lettuce and spinach leaves
2 large avocados
3 large tomatoes, seeded and diced
1 bunch green onions, sliced
2 cups shredded cheese
8 slices bacon, cooked and crumbled
1 bottle oil and vinegar dressing (or paul newmans ceasar dressing)

Cook potatoes in boiling water until tender. Drain and cool slightly, peel and cut into cubes. (Don't wait too long to peel or it will be difficult to get the skins off)

Sprinkle potatoes with salt and pour half the dressing, gently toss. Cover mixture and chill at least 2 hours or overnight.

Arrange salad greens evenly on a large platter. Peel and chop avocados. Arrange potatoes, avocados, green onions, tomatoes and cheese in rows over top of the salad greens. Cover with remaining dressing.

Serves 8-10.

photo from Simply Recipes here: Cobb Salad

Potato Salad

Serves: 12- 14

5 pounds red-skinned potatoes, well scrubbed
5 hard boiled eggs
1 large red or yellow onion, finely chopped
1 large green bell pepper, finely chopped
2 medium celery ribs, finely chopped
2 Tsp celery seed
1 1/2 Tsp seasoned salt
1/4 Tsp black pepper
1 Tbps parsely
1/2 Tsp onion powder
3/4 Tsp garlic powder
1 Tsp crushed red pepper
2/3 - 3/4 cup mayonnaise
3-4 Tbsp yellow mustard
Paprika for sprinkling

Boil the potatoes until fully cooked. Rinse in cold water. Remove the skins and cut potatoes into 1/2 inch dice and place in a large bowl. Chop three of the eggs and add to potatoes, along with onion, green pepper and celery. Season with celery seed, seasoned salt, pepper, parsley, onion and garlic poweders and crushed red pepper.

Gently stir in mayonnaise and mustard. Use a large spoon or hands to do this - thoroughly combine but not smash the potatoes. Slice the remaining eggs and place on top of the salad. Sprinkle with paprika.