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Mar 09 2008
Asian Noodle Salad
In the spring of 2004, I planted myself a mean garden. And boy howdy was I ever ambitious. Aside from over thirty tomato plants, I also planted red and green bell peppers, lettuces, cabbages, spinach, cucumbers, squash, and just about every herb under the sun: basil, cilantro, dill, fresh parsley…and a few things I couldn't even pronounce. And sure, I was pregnant with my fourth baby at the time. And I was big. Reeeeal big. But my due date wasn't 'til the middle of July and by then, I reckoned, I'd have gotten things in the garden well underway. I'd take oh, three to four days off to pop on over to the hospital and do my thing, then I'd be back squattin' in my rows of vegetables in no time.
Then, on June 4, I went into pre-term labor, had an emergency cesarean, and spent the next two-plus weeks holed up in an NICU with my struggling little baby boy. And I had a wicked scar across my abdominal region, not to mention three other kids and a huge, ill-conceived garden at home. I couldn't figure out what I was more worried about.
Marlboro Man rose to the occasion, at least where our other three children were concerned. He fed and bathed them, told them bedtime stories, and wiped their body parts for two straight weeks, God love him. And his mother, my beloved mother-in-law, stepped up to the plate and totally took care of my burgeoning garden, driving out to our place daily to water, weed, and harvest my vegetables as the need arose. I'll never forget that as long as I live. Because the time I'd spent planning, cultivating, and planting that sucker? I would've packed it in and hung it up forever if it had all been for naught.
Weeks later, I was back at home and feeling sorry for myself, what with the massive scar that marred my gut and the now-thriving infant who was glued to my bosom 24/7, oh, and the other three sucklings who bit at my ankles on an hourly basis. I was deflated, defeated, and fat, and I opened up my bulging recipe binder, which has always been a source of escape for me, and found a recipe I'd printed out a few years before. I'd seen the dish on a BBC episode of The Naked Chef, and I'd always had it in my mind as something that might bring me happiness. And as I perused the recipe, I noticed that just about everything I needed for the salad was growing outside in my garden—the garden that was still thriving, no thanks to me. So I stood up, dislodged the suckling from my left teat, stuck his thumb in his mouth, and set out to make the salad. Something in my life had to give.
The result? It was a triumph. A total winner. An explosion of color, flavor, and texture, and guess what? It instantly lifted me out of the funk I was in. The next day, I started doing Pilates, dropped 25 pounds, and became a much more well-rounded, intelligent, successful and popular person. Well, not really on most of that stuff, but the salad, folks, is really that good.
I've adapted the original to meet my needs, and the beauty of this salad is, you can just wing it, adjusting the ingredients of the salad or the dressing as you like. And if I had any friends, I always thought a great idea for a luncheon would be to make the dressing, then assign all your buddies one item from the list of ingredients. Then when everyone shows, you just dump it all into a big bowl and go for it!
Someday, if I get some friends, I'm going to try that.
For now, though, I'm tickled to share it with you!
The Cast of Characters: Cooked linguine noodles (I use dry) and…Veggies! I use purple cabbage, scallions, various colors of bell peppers, hot (serrano) peppers, bean sprouts, lots of cilantro…
And that's Napa Cabbage over on the left. I love Napa Cabbage. You can also use Romaine lettuce.
Oh, and spinach. Lots and lots of spinach.
So first, just start cutting up the veggies. And you can just use approximate quantities, using more of what you like most, or more of the colors you like.
To cut up the Napa cabbage, just slice it across the head.
I usually start with half a head and work my way up.
And if you're saving the salad for later, just throw it in a Ziploc. And I seriously don't know what is going on with my hand in this shot, but I'd like to assure all of you that I have not been stricken with a sudden case of gangrene. Or elephantiasis of the thumb. It must have something to do with the lighting in my kitchen. As far as you know.
Next, cut up the purple cabbage, which I think is an exceedingly beautiful addition to this salad, so please include it if at all possible.
Just cut up whatever quantity makes you happy…
And throw it in a separate bag.
Repeat with the bean sprouts. Wash 'em first.
And hey, I had some Romaine that was lonely and feeling left out. So I cut up some of that, too.
And now for the bell peppers: First, cut off the top…
Then reach in and rip out its innards.
Cut off the bottom, then slice the bell pepper in half from top to bottom. Then, slicing in the other direction, cut long, thin strips.
Repeat with the red pepper, and an orange if you can get your paws on one. I've never grown orange peppers, but Sam's Club apparently knows someone who has.
Now slice up a few scallions—white, green, and all.
And this is important: Chop up LOTS and LOTS of cilantro. No need to mince it too finely; just give it a rough chop.
And baby spinach. Mmmmm…I use a lot of this. Wash and dry it first, of course.
Now! Set it all aside, set it in the fridge, whatever you want. But we're just gettin' warmed up here. It's time to make the dressing, which really is the star of this dish.
The (Dressing's) Cast of Characters: Olive Oil, soy sauce, sesame oil, lime juice, brown sugar, garlic, hot (serrano) peppers, fresh ginger, and even more cilantro! Cilantro is important in this recipe…or hadn't you noticed?
Things this recipe can NOT do without: Olive oil, soy sauce, sesame oil, lime juice, brown sugar, garlic, fresh ginger, and cilantro. So basically, everything. Don't leave anything out. Except the hot peppers. You can leave those out if you're a pansy.
In a bowl (or a jar), add 8 tablespoons of Olive Oil.
Squeeze in the juice of 1 lime.
Add 8 tablespoons of soy sauce. (And if any of you wise guys are gonna tell me that 8 tablespoons equates to some other, easier measurement like 1/4 cup or 1/3 cup or something…yeah, well…you're a wise guy.)
Now add 2 to 3 tablespoons of sesame oil, which is absolutely one of my favorite ingredients in all of Food Land. The flavor it brings to dishes is sublime. SUBLIME, I tell you!
What does sublime mean?
Now add in 1/3 cup packed brown sugar. The sugar is really essential in this dressing, because the salty soy sauce and acidic lime juice really need a balance. Often I'll add more brown sugar at the end if the dressing needs a little more sweetness.
Chop up 2 cloves of garlic and add it into the bowl.
And now it's time to chop up some ginger, which is another one of those SUBLIME ingredients in the food chain of the life of the world of the universe. DadGUM, do I love fresh ginger. And here's how you chop it:
Just lop off one of the pieces…
Then stand it on its side and with a sharp knife, slice off the tough exterior. Discard that part.
Then lay it on its side and cut it into strips.
Next, cut the strips in the opposite direction…
And keep chopping until the ginger is minced. You'll need about 3 generous tablespoons of the heavenly stuff.
Add it into the dressing…
And whisk away! It'll be a little thick because of the brown sugar, but thick is good. Thick is real, real good.
Now, this is optional, but I think it really adds something to the mix. Seed, then cut a hot pepper (I use Serrano, but a jalapeno would work, too) into strips.
Then rotate the strips 90 degrees and slice in the opposite direction to chop it up. Use as much as you'd like; I use 1 to 2 peppers, total. But you might want to go easy if you're of the pansy persuasion. Add it into the dressing.
And finally: more cilantro goodness. And I'll tell you right now, if you're among the small percentage of homo sapiens that can't tolerate the flavor of cilantro, you might wanna cook something else tonight. Oh, and I'm sorry for your loss.
Add a bunch into the dressing, and stir together. (IMPORTANT: If you're making the dressing ahead of time, do not add the cilantro. I just make the dressing, keep it in a jar, then throw in the cilantro at the last minute and give it a good shake. If you add the cilantro ahead of time, it'll be a wilty mess. And you'll never, ever forgive yourself. Ever.)
Now. Let the fun…BEGIN!
Add the cold noodles to a large bowl…
Then throw in the other ingredients one by one: cabbages, spinach…
Pretty bell peppers…
Bean sprouts…
And Cilantro. Isn't this pretty?
Now pour on the delicious dressing.
To say this dressing is flavorful is like saying an orchid is a flower.
Wait. That was, like, the worst analogy I've ever come up with. What I'm trying to say is, this dressing has to be tasted to be believed. And it doesn't have orchids in it.
Oops! Almost forgot the baby spinach. It's an essential ingredient, too.
Now just toss it all together gently. I use tongs. Sometimes I use my hands.
Just make sure everything's adequately coated. And the cool thing is, if the salad seems a little dry, just mix up a little of the wet ingredients of the dressing and throw it in. It's a very organic process.
Now grab a nice, big platter. There's nothing more hopeful than a nice, big platter.
And just pour it right on. Oh, baby. Oh. My. Gracious. Baby. Love. Of. My. Heart.
It has to be said that there's no butter in this salad. And that Marlboro Man wouldn't touch it with a ten-foot pole.
But that's okay…
Because that leaves more for me. And I'll take all of this salad I can get. It's really and truly…sublime.
Posted with TLC by Ree Drummond
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Asian Noodle Salad
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 6
- 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
- 1/2 head Sliced Napa Cabbage, Or More To Taste
- 1/2 head Sliced Purple Cabbage, Or More To Taste
- 1/2 bag Baby Spinach, Or More To Taste
- 1 whole Red Bell Pepper, Sliced Thin
- 1 whole Yellow Bell Pepper, Sliced Thin
- 1 whole Orange Bell Pepper, Thinly Sliced
- 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
- Chopped Cilantro, Up To 1 Bunch, To Taste
- 3 whole Scallions, Sliced
- 3 whole Cucumbers Peeled And Sliced
- 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
- _____
- 1 whole Lime, Juiced
- 8 Tablespoons Olive Oil
- 8 Tablespoons Soy Sauce
- 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
- 1/3 cup Brown Sugar
- 3 Tablespoons Fresh Ginger Chopped
- 2 cloves Garlic, Chopped
- 2 whole Hot Peppers Or Jalapenos, Chopped
- Chopped Cilantro
Preparation Instructions
Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
541 Comments
April On Friday, March 14 at 8:56 am
I made this salad last night and it was as delicious as it looks! Check out my blog to see my post on it!
Star On Friday, March 14 at 12:28 pm
OHHH man this is the best salad EVER!!! Kudos on it real easy sooo tasty I think Im goona add some chicken and maybe use the yummy dressing on some shrimp. Thanks again love the website
Jen On Friday, March 14 at 12:44 pm
I'm doing my very first garden this spring…I'm not pregnant though. Your salad looks wonderful..I have saved it. Thanks for sharing it.
tryshia On Friday, March 14 at 12:46 pm
my mom and I made this salad last night and it was sooo tasty! We even had enough left overs for lunch today.
Your recipes are delicious!
thank you so much for sharing : )
Ottawa, Canada,
Hillary On Friday, March 14 at 2:11 pm
You just made Asian Noodle Salad look and sound like the best thing you could ever eat. All your ingredients are beautiful!
The Summer Kitchen On Friday, March 14 at 3:14 pm
We're never dissapointed with anything you make! The Apple dumplings WERE evil – you were right! Can't wait to try this salad – love that it has LOTS and LOTS of cilantro – fabulous!
Karla & Karrie
Pauline On Friday, March 14 at 3:15 pm
Too many comments to see if this has already been suggested, but try using Soba/buckwheat noodles. Baby corn and water chestnuts are nice as well, especially in the winter or when you need to whip up a pantry-based miracle meal as my husband calls them. To give credit where credit is due, Ken's Broome Street bar has been serving something along these lines 25+ years ago (and still may).
Kate On Friday, March 14 at 3:56 pm
Made this one today….Damn you're good. My sister and I kept dipping the cabbage into the dressing. My kids are pansies but i will definitely try it with Jalepenos or serrano when i make for my mext gathering. I put sesame seeds on it to make it look purteee.
SSK On Friday, March 14 at 4:30 pm
I finally made this today, too. I have a very small family, so I cut it down quite a bit, but made the same amount of dressing. I marinated some shrimp in about half of the dressing then pan-seared them. Delicious!
I saw two very similar recipes yesterday online. For the cilantro haters (like me), mint and/or basil can be used instead of the soapy, nasty cilantro.
The Girl with Boys On Friday, March 14 at 5:01 pm
This truly IS the best salad ever. I made it tonight and we are all just dying over how tasty it is. It does make an absolute boatload and I cut the recipe in half but I can't wait to eat more. I hope it holds in the refrig until tomorrow.
dana On Friday, March 14 at 5:43 pm
UNBELIEVABLE!!!!! My meat loving hubby adored it-of course, he said i should add some meat next time;) this is great. i haven't tried a recipe i didn't like. keep up the good work.
Laurie On Friday, March 14 at 9:46 pm
Made this salad tonight for dinner and it was fantastic. I forgot to get linguine noodles, but had several packages of Ramen noodles and used them instead. My husband loved it as did my son, even if there was no butter or meat!! Next time I think I'll add snow peas to the mix. Thanks Ree!
naomi On Friday, March 14 at 10:02 pm
nasturtiums are a wonderfully colourful and peppery (more radishy) flower that would probably be a marvellous addition to the salad. they can't be mixed in since they're so delicate, but they'd definitely bring the colour up.
also, with ginger, if you freeze it and then use a fine grater, you can get a very fine mince of the root without having the woody chunks. the flavour of the grating permeates better too.
kim On Saturday, March 15 at 5:54 am
could you please edit your other recipes that don't have printable recipes to include those? pretty pretty please? everything looks so good and i want to try it all!
mom2my6 On Saturday, March 15 at 9:14 am
Thank you for the fab salad recipe. I made it for dinner one evening and all 7 of my crew liked it (including my reluctant hubby) Then I made it for a potluck dinner we went to last night and it was a hit among all of the overcooked pasta casseroles…Fresh, light, colorful, it smelled amazing…..and it was GONE…… I modified the dressing a bit (the sesame oil is strong so I reduced it) and because I am not a huge fan of cilantro I left it out. The salad was still amazing. Thanks again, you have an amazing way with food.
Tanya On Saturday, March 15 at 6:16 pm
Oh my goodness, that looks and sounds delicious! So scallion IS just a fancy name for green onions?
I LOVE cilantro, can't ever give me too much!
Mares On Saturday, March 15 at 7:36 pm
This salad looks incredible. I wonder how it would be with soba noodles instead of linguine? Cold soba noodle salads are a big fave with my family, especially to take in school and brown bag lunches.
Victoria On Saturday, March 15 at 9:05 pm
Thank you for this wonderful recipe and for your great blog. I made this salad today for lunch and have been eating it all day long.
Kristen On Sunday, March 16 at 9:17 am
Another tasty addition to the dressing would be rice vinegar. It goes perfectly with all the other ingredients. Thanks for the awesome blog. It always cheers me up and I have made your roast recipe several times to much aplomb!
Stella On Sunday, March 16 at 7:05 pm
I have already made this twice! I am adding grilled chicken breast to it for my lunch tomorrow. I am thinking that chicken breasts marintaed in the dressing would be awesome too!
Jen B from IL On Sunday, March 16 at 7:14 pm
What a wonderful blog. I love how all these people come together to share their thoughts on your recipes and photos, and ultimately share something of themselves. Thank you for taking the time to do this and do it so well. This is only my 2nd visit, but I'll be back and can't wait to make some of your recipes.
buggirl On Sunday, March 16 at 8:07 pm
Seriously though Ree, if MM won't touch it, WHO helps you eat it? Do your kids eat it? Are there veggie fan cowboys that venture in a veggie or two? Or do you share with Missy? That looks like one super-sized salad. Do you feed the leftovers to the cows? Ok just kidding.
Katie Johnson On Monday, March 17 at 9:16 am
You had me at Cilantro! Yuuummmmmmmm!!!
I made this over the weekend for a pot luck and it was deeeee-lish! Thanks for yet another great recipe, Ree.
Natalie On Monday, March 17 at 10:38 am
I made this salad last night. I'm really just learning to cook and did not realize just how huge this salad is! I had my two largest mixing bowls completely full and overflowing while I was attempting to mix everything in. Now I'm calling friends and family to come get some so it won't go bad . It was mostly just for me but I think my husband will have to help me eat it. It is really good!
Karen On Monday, March 17 at 11:03 am
I also made this over the weekend and my Cowboy loved it, altho' he had to have it with Blue Cheese Dressing, but I loved the Asian Dressing! BTW, the salad keeps very well for several days without the dressing on it. I'm still enjoying it for lunches!
julieS On Monday, March 17 at 11:25 am
I made this. It was pretty good.
Then, I got violently ill. I'll spare you the details.
I don't blame the salad, but I'm sure I can never eat it again. Which is a shame cause it was such a large batch.
Kasia On Monday, March 17 at 1:37 pm
After traveling 5 hours to make this for my Vegetarian Grandmother this weekend I will be making this again for myself and my hubs. Even thought I forgot *several* things it was still delicious. And I'm certain it will be better with all the stuff in it!
Rachel On Monday, March 17 at 2:39 pm
I returned from a business trip in cold, rainy London to find this wonderful sunny, summery recipe. It was a beautiful breath of fresh air. It was the perfect lunch. I made up a huge batch this weekend so I can have it for lunch all week.
My husband might eat it. He likes spicy stuff (although he says he can't handle it) and cilantro, and pasta, but he doesn't like cabbage or peppers. Nonetheless, if he wants some of this, he will have to ask and hope I'm in a good mood because I might not share.
I also made your spicy chicken legs for a party this weekend. Rather than use Morton's Hot Salt (which I didn't have) I used Paul Prudhomme's chipotle powder, smoked paprika, and regular salt. I followed your method to the letter though. Very yummy.
Leah On Monday, March 17 at 2:47 pm
I have a hard time believing you don't have any friends!! That salad looks amazing — all of my favorite things are well represented. Thanks for sharing the recipe; I'll be making it soon!! Leah
Stephanie On Monday, March 17 at 2:55 pm
You are hilarious, and your recipes are to die for. Well, not actually die… then I couldn't eat them. Anyway, keep up the fabulous and fun work! I can't wait to see your next post!
cassie On Monday, March 17 at 4:28 pm
We made this yesterday and it was wonderful. There will forever in our fridge be this dressing. It is great. We toasted some sesame seeds to add to the dressing and toasted some pine nuts to toss on the salad.
The only thing is if you follow this recipe exactly, you get a TON of salad! Luckily we both love it.
Once again you rock PW
Mares On Monday, March 17 at 5:37 pm
JulieS, sorry to read that you became ill.
Ree, I made the salad for lunchs and my family loved it. I did the vegetable prep work last night, and made the dressing. Cooked soba noodles this morning, added the cilantro to the dressing, and tossed everything together. I sprinkled it with some toasted sesame seeds and sent everyone on their way. When I got home, the leftovers in the fridge were gone. The big bowl was in the sink. The kids had gone to town on it upon getting home from school.
Thanks for the recipe, I'll be including this in my regular repetoire.
aviva On Monday, March 17 at 8:21 pm
PW- this was a HUGE hit at my get-together this past weekend! I too am anti-cilantro, but i just put a tad in there and put the rest on the side, and that way the folks who loved it could dive right in.
I live in Okinawa, Japan so it was easy to find the ingredients – and I also added something special to the dressing; fish sauce (looks like any of these: http://www.panix.com/~clay/cookbook/images/fish-sauce.jpg). It's a Thai ingredient, and perhaps they have it in the Asian section of your supermarket even in the boonies. You can order it online too, it adds amazing flavor to dressings and marinades. 3 tablespoons in the dressing added a little fresh kick to an already Thai-esque salad.
I also marinated some flank steak in an extra batch of dressing I made (about half the amount) and grilled it and sliced it on top. DEEEELISH. I'm sure you could do the same with chicken or shrimp.
Thanks for all your recipes, my hubby says, "If you get a recipe from Pioneer Woman, I KNOW I'm going to love it!"
aviva On Monday, March 17 at 8:23 pm
(just realized some others suggested fish sauce – obviously great minds think alike)
I don't love the smell of it either, but with all the other ingredients the taste is amazing!
Jordan On Monday, March 17 at 8:34 pm
I make your recipes often. You've perfected it, really–the whole food blog thing. Your stunning humor? Well, that's just icing on the cake. Well done, Ree!
Susan in CO,Txgirlatheart On Monday, March 17 at 10:06 pm
Ree, I honestly love you. That is such a strange thing to say to a complete stranger but it is true. I have tried many of your wonderful recipes over the last year and every single one of them has been a family favorite, something I feel compelled to share with those less fortunate people in my circle of friends, who are not clued into the wonderfullnes which is your blogs. My husband, a big eater but not too picky or one to really think about the shopping list is coming now to ask me if there is any new PW recipes on the blog and if the answer is yes, the gleam in his eye is terribly funny as he knows it will be hitting our table soon. YUMMOO & Please keep it coming. If you make a cookbook, they will sell, we will buy! You rock(that is from my 12 year old, I am too old to use such terms I have been told) Love ya!!
Bellini Valli On Tuesday, March 18 at 7:15 am
This is one of my all time favourites:D
Laura On Tuesday, March 18 at 9:24 am
As unsofisticated as this was to do, I made this salad with leftover spaghetti and left over salad. The dressing was so fabulous that it worked even with my primitive ingredients!
Thanks for a great recipe!
Min On Thursday, March 27 at 9:10 pm
I've been dreaming (literally, at night dreaming while I sleep) about this salad ever since I read it on your website. I'm going to make a big bunch this weekend and add some chopped up chicken breast for protein. Mmmm…
cwhf On Thursday, March 27 at 11:32 pm
I have to tell you I made this salad for my work potluck and I have never seen food fly off the table so fast! Thanks a bunch and keep up the extraordinary blogging.
Donna On Friday, March 28 at 2:20 pm
wow! this salad was DELICIOUS! I had it at a friend's house the other day & she sent me the pdf from you. I saw your blog before but now I think I need to subscribe to it! those biscuits look amazing with the blue cheese!
marysia in tx On Friday, March 28 at 3:48 pm
I made this salad last night (for my gourmet husband no less) and it is FAN-FREAKIN-TASTIC. I love that it's actually some what healthy and tastes heavenly.
For those wanting to try, this recipe makes enough to feed an entire ranch-worth of workers, so if you're a city couple, you might want to scale down the recipe. I have enough to eat it for every meal for the next week, although I'm not complaining!
Kris B On Friday, March 28 at 7:23 pm
Sounds fabulous! Can I just make a teensy suggestion? Instead of slicing the tough skin off the ginger (and wasting some of it, which is a shame, cause it so darn tasty!), just scrape the edge of a spoon over it. Surprisingly, the skin comes right off, super easy, with less waste. It's also easy to pop into the freezer once it's all skinned. I love running a frozen piece of ginger over a grater to add to soups and stir fry. Now I'm off to go make this salad!
Earl On Saturday, March 29 at 12:14 am
Well, we've made this three times since you posted it — we've found that for two of us, the recipe (even when we halve it) makes SO MUCH, that today is the fourth day in a row we've had it for supper……but hey!
It's so good that WE DON'T MIND!!
Fabulous recipe — thanks a bunch.
New site is great, by the way — Gail says so.
Polly On Saturday, March 29 at 4:24 am
Love your site/blog! Just discovered it recently and was positively hpnotized by your photographs – they're beautiful! All of them! And your writing style cracks me UP. And the recipes? I've already started writing some down…
I just had to tell you that I tried this salad recipe tonight. It's still cold here, so I couldn't get my head around a cold pasta salad for dinner, and stir-fried the veggies while the pasta was cooking and made it a hot meal instead. I just left out the cucumber and added the cilantro/beansprouts and spinach just at the end. It was TO DIE FOR GOOD. OMG this immediately went to the head of my list of favorite meals! The flavors are perfect. And now I can't wait to try it cold in the summer!
Thank you SO much!
And? I don't know HOW you do all that you do… it boggles the mind. Seriously.
Brittany On Saturday, March 29 at 3:07 pm
I absolutely love your recipes. Now I can cook for my mom and dad after there working. That salad looks amazing. I;ll have to try that. Thanks P.W!
Btrflywmn On Sunday, March 30 at 12:51 am
This recipe looks so good, I will be making this soon. Thanks for sharing. Love your blog.
Allison On Monday, March 31 at 11:31 am
How long does this keep? I'm cooing for one… I can't wait to try this! I so love your website. Thank you!
bikerchick On Monday, March 31 at 11:54 am
Ooooh, yeah; you're right, Ree. It's the best ever. And uh, I sure could learn to follow your very-easy-to-understand-invectives better if I left the cilantro out of the dressing, as you so clearly instructed. Because this baby's gonna take me 12 days to finish eating. Or, I can feed it to a small village of vitamin-needy punks. Thanks for sharing! Keep the chick food recipes coming, willya? (Not that I have any objections to butter, religious or otherwise …)
BTW, I used Japanese soba noodles instead of linguine and it was YUUUUUUMY.
nancypants On Tuesday, April 1 at 9:15 am
We had this last night Ree and it was freakin' awesome!! It is a new favorite! (We put beef tenderloin strips on top of it. Mmmm!!)
Jen On Tuesday, April 1 at 1:47 pm
This was fantastic. Ive eaten it everyday for the last 3 days twice a day! Cant wait to try it as a summer dinner with the addition of grilled salmon or chicken.
judi On Tuesday, April 1 at 2:42 pm
This salad was fabulous – I included the cucumber and toasted cashews and left out the bean sprouts (allergic) and hot peppers (I'm a pansy – what of it?). I made it for a ladies lunch at my house and all the women loved it. I thought afterwards that another nice ingredient would be sliced water chestnuts – will put those in next time. Thanks for the fabulous recipe!!!
Shari On Wednesday, April 2 at 11:25 pm
I am totally going to throw that kind of party — SUCH a good idea! Thanks! But I have one question…How many servings would you say this makes?
Jennifer On Friday, April 4 at 10:19 am
This made sooooo much salad! My family of four ate off of it, then took some up to my dad and his partner, and then friends took a bag home and I'm still sharing it with the ladies at work. This is a keeper! Thanks for the great recipe. ( :
pinky On Sunday, April 6 at 8:59 pm
Ree I had a serious issue with this salad. I couldn't get enough of it into my mouth at one go I needed to keep shoveling it in so that the flavour wouldn't stop. Thank you so much!
amberofaz On Sunday, April 6 at 11:53 pm
Oh thank you for sharing this culinary delight with everyone. I made this on a Sunday evening for quick dinners after work and school. This salad is amazing and so many flavors all together. Very beautiful!
I have also made biscuits & gravy and the Marlboro Man sandwich. I am addicted to your site. I think my family is planning an intervention.
Mandy On Monday, April 7 at 8:53 pm
Ree, I just wanted to let you know (though you probably hear it all the time) that I look forward to reading your posts every day. It's like a little gift in my inbox every time one of your posts comes in. One of the best things about it is that you never know what to expect Thanks for the little bits of sunshine you're sharing with us!
(mom to one 4-yr-old and three 2-yr-olds)
Mandy On Monday, April 7 at 8:55 pm
PS–And thanks for the great recipe! I can't wait to try it out, and I haven't even been able to plant anything yet!
Mel On Monday, April 7 at 11:32 pm
I've just started my diet, for the 2,457,120 time. This salad looked like the perfect start, and it was. When i say it was, IT FREAKEN' WAS!! Very good. Very x's 245 good. My boys aren't overly fond of previously live vegetables on their plates. Soooo… I improvised. I used the dressing recipe (very loosely) to marinate chicken and then baked it. DEAR BABY JESUS THANK YOU FOR THE ASIAN NOODLE SALAD MARINADE RECIPE. On a side note, have you ever taken a little sliver of fresh ginger and bit down on it? To quote Gomer Pyle, "Surprise, surprise, surprise." That crap is HOT! Keep the good stuff coming. Your ever admiring fan.
Hannah On Tuesday, April 8 at 6:01 pm
Made this for the first time tonight…love it! My husband is away at work so I have tons of leftovers!
JP On Tuesday, April 8 at 6:21 pm
I love this site, and once my eyes beheld that gorgeous salad, I too had to have it. For a recent work pot-luck, I thought I would dazzle my fellow staffers with the "new" darling salad I knew they were waiting their entire lives for.
PW, you didn't let us down…saturated with layers of textures…and flavors…it was fresh and delicious, and down right pretty just like you promised. Having said that, I think it's impossible to downsize this salad with all the ingredients…and you must have them all. With the prepping, it just kept growing and growing…starting out from a serving bowl size, I eventually had to serve it on a beautiful white square turkey platter. We all beheld its majesty. That was totally OK because the new converts were seen packing what was left-over, and licking their lips, scurried off to plan a late night encounter with their new found friend! This a great pot luck salad. PW, thanks for sharing this prize, and if you ever set the date, I'll be there with my ingredient…what a great idea!
PatW On Wednesday, April 9 at 6:53 pm
I was intrigued by the dressing– I'm collecting salad dressing recipes. While I haven't been that pleased by sweet salad dressings in the past, this one is so perfectly balanced that it just rocks. I used it just now on a thrown-together, leftovers salad, and it was delicious.
Ellen On Wednesday, April 9 at 9:05 pm
Loved the salad. We made it tonight and my 9 year old son said that it was the best thing he had ever had! I used some of the dressing to marinate chicken, sautéed it and threw it in. Didn't know what my husband and kids would think of an all-vegetable meal…they aren't quite ready for that yet.
I especially loved the dressing. I love these spring rolls from California Pizza Kitchen with shrimp and vegetables. I never wanted to attempt to make them because although the rolls would be easy, I couldn't figure out the sauce to dip them in. By gosh, I think I've got it now!
I am new to your site and love it! I found you while trying to learn how to use my new SLR and I have fallen in love. Great photography, fabulous recipes (the apple crisp is in the oven right now) and great comments. Thanks for taking the time to make our lives a little happier.
Monica Staniec On Monday, April 14 at 7:28 pm
Looks tasty, but too bad i don't like cilantro. Can't wait to hear about more receipes that involve olive oil. Big fan!
Ashley On Tuesday, April 15 at 4:22 pm
I LOVE IT, LOVE IT, LOVE IT! I've searched all over for a recipe like this. There is a market here that sells a similar salad for like $9 a pound, and then a friend showed me your website and I was thrilled to learn I could finally make this on my own.
I did change it up a bit, because my husband thought it was missing something – MEAT! So, I grilled up a flank steak, sliced it up, and TADA….Man Food! Oh, and even better, I added chopped mango, and the kids loved it even more.
keep on cooking
Allison Hatcher On Thursday, April 17 at 9:23 pm
Allison Hatcher On Thursday, April 17 at 9:39 pm
The dressing to this salad is the absolute draw for me. When I don't have all the ingredients I add whatever I have around the house. I will be trying your punk ass sister recipie next! And by the way, you have done an amazing job with your blog/web site.
Laurie On Saturday, April 19 at 6:32 am
I loved!! loved loved this. Made it last night. A maz ing.
Gavin On Saturday, April 19 at 10:26 am
Hello Pioneer Woman,
My name is Gavin. I am a dude. And I love this salad.
My wife reads your website religiously, and I helped her make it. It is SO good. In fact, I am eating it right now…
Steph On Saturday, April 19 at 8:54 pm
I just had to let you know I made this salad last night for dinner. Even the 10 yo punk LOVED it. Tonight for dinner my nonveggie eating hubby asked for what…..You got it! THIS salad! Tonight I made grilled shrimp to add to it (used the dressing to baste em) and OMG!! It was delish!
Abi On Tuesday, April 22 at 9:42 am
Oh. Oh my. This is so very yummy and I feel so virtuous when I eat it! Thank you!
I will say, though, you should add special instruction regarding the amount that this makes. I didn't know I would need a trough in order to mix the ingredients. This makes SO much! I am not complaining, though!
Tell Cowboy Josh I say "Howdy"…I mean "Hellooo" *sing songy come-hither voice*.
Lydia On Wednesday, April 23 at 7:28 pm
I absolutely LOVED this salad!! I made a post about it. Thanks for sharing…so yummy!!!
Chris A. On Sunday, April 27 at 8:55 pm
Just have to say, I don't cook, my husband does all the cooking. I do bake, thus my big ole behind; but I just have to say your pictures for this salad inspired me to make the salad! We loved it – yes, even my husband! Of course, he loves to cook and he went on and on about how good it tasted and loved all the flavors that were in it! One thing I did to make it easier for me (I don't chop up things too well) is I used a potato peeler to get the skin off of the ginger and it worked great – love that ginger now. Oh, even my 15 year old son ate it – he didn't say he liked it but he ate all that was in his plate! Thank you so much – love your blog, photo's recipes, etc. You are very creative and a great writer, Ree!
Hal On Monday, April 28 at 8:17 pm
Ree, this salad was amazing. So amazing, in fact, it multiplied to like 30 servings. I should have known it would be bulky, but *my goodness!* I almost didn't have a vessel large enough to put all this goodness.
But, when it was all said and done, it was very much worth it. Thanks for inspiring my dinner tonight
Cag On Thursday, May 1 at 8:23 pm
You could cook for me any day!!! I enjoy browsing your site and reading your blogs.
texasmommy On Sunday, May 4 at 3:57 pm
This is perfect for Bunko or Pokeno night (girls only)! I am a veggie/salad ho (you foul minded folks know what I mean)! Can't wait to try it!
Michelle On Tuesday, May 6 at 7:02 pm
I just had to post to thank you for this recipe. IT IS AMAZING!! I cut moat of the veggies back by half, and still had a ton of salad. Truly out of this world!! Thanks again.
Karen On Thursday, May 8 at 7:14 pm
PW, I made this salad & it is indeed the best salad EVER! So goooood! My husband loved it as well & is already asking when we're going to have it again. Since there are just 2 of us, I used your suggestion & kept everything in separate baggies. Just mixed up what we'd need for each meal. The first night it was dinner with some chicken breast thrown in, the rest were side salads. It took us 3 days to polish it all off and we enjoyed every bite.
gabbe On Friday, May 9 at 6:54 pm
Oh-My-Goodness- just chopped everything up & put in baggies & made the dressing (minus Cilanro until i toss it at dinner later) It is the BEST dressing i have ever tasted!
I have never made dressing of any kind before- it was really pretty simple! I added the serranos- we are spicy here in Vegas 8)
I am also so very thankful for all of your photos & step by step instructions on how to chop peppers, onions, etc… i am actually cooking at home much more & really enjoying it thanks to you- YOU ROCK!
{{BIg hugs}} and best wishes for Mother's Day!
lorelei On Monday, May 12 at 12:29 pm
I finally got around to collecting all the veggies and stuff for this recipe and made it for a mother's day picnic our family had. It was SO good! I managed to find some Thai rice noodles for the recipe. I will definitely be making this again! Thanks so much Ree!
And if you haven't made it so far, make sure you use the 8 tablespoons of soy sauce in the step by step directions instead of the 6 in the recipe.
kelley On Tuesday, May 13 at 9:52 am
v. excited about this. it has come to the point in my house where my roommates/friends and i will discuss what to make for dinner and everyone immediately says, "we should check pioneer woman." so, success yet again.
also, thanks to fellow commentors for listing substitutes for the cilantro. i really can't handle it. not. one. bit.
aimee Olsen On Wednesday, May 14 at 7:51 am
I made it twice in 1 week because we loved it!!! It makes enough salad for a party of 15-20 though and I did have to find my largest bowl! We are having company for dinner and I wish I could justify making it again, but I might try your delicious looking olive cheese bread to go with a spinach salad with chicken. My hubby and his friends are all healthy eaters and prefer your "cowgirl food" over the "cowboy food"…Pilots, just don't burn enough calories to eat like ranchers!!! SAD cause I loved MM favorite sandwich.
Ashley On Wednesday, May 14 at 2:48 pm
Ok, so I'm a bit flighty and didn't realize this would make, like, enough food for a small army. I PANICKED when I realized how big the salad was getting and I wasn't even halfway through cutting up all my veggies. I kept imagining I'd have to throw together a quickie last minute dinner party just so I'd have someone to feed it to! But my nerves were calmed when I got it all put together and tried the first bite–between my boyfriend and I, we ate the entire thing in one week and decided it was too good to share with anyone else.
Ursula On Thursday, May 15 at 5:09 pm
Hi PDub…My name is Ursula and I'm addicted to this dressing! I made chicken cups with this and nearly died from happiness. I keep a small jar in the fridge now at all times should I get the urge…. And it makes an amazing marinade. Love the carmelized burnt bits you get on some skinless chix breast! Drool….
Oh, Steph On Monday, May 19 at 10:01 pm
It is so lovely to know that I have a gigantic bowl of leftovers sitting in my fridge, waiting to be consumed tomorrie, and the next day, and the next. It makes the $2/piece bell peppers worth it! Thank you for this cilantro heaven salad.
Patty On Thursday, May 22 at 10:00 am
This salad is really, really delicious! A great staple.
Melinda M. On Saturday, May 24 at 8:31 am
I made this last night for a Bunco party–it was a huge hit. The smell of the dressing is intoxicating! And I'm so happy knowing that there are 2 containers in the fridge, waiting for me at lunchtime. DH won't eat it, and I'm guessing the kids won't either, though they occasionally surprise me. Mine, all mine–thanks for the recipe!
Susan On Saturday, May 24 at 9:07 pm
Prepared this with cilantro in all it's summery, clean glory and everyone ate a ton. From the 9 year son through the 30 year old son and us old geezer; eveyrone thought it was GREAT. Cashews are a must with ours, tho'.
PW, you're a hoot AND a pistol!
Illoura On Wednesday, May 28 at 1:28 pm
I just want to say "I love you"! LOL
You have not only done a GREAT job sharing all these recipes that all looks divine, (and I'm sharing your site with my daughters who are striking out on their own), but you have given me the gift of laughter… over and over again.
emiglia On Friday, May 30 at 1:47 pm
I just posted about your delicious salad on my blog. The link is here if you want to check it out. Thanks so much for all your inspiration!
Mindi On Tuesday, June 3 at 11:33 pm
I am making that! It looks sooooo GOOD. All my favorite things. I think I want to be you….ranch, horses, kids home and dusty. Glad I found your blog. Have fun!
Sandy On Wednesday, June 4 at 2:20 pm
Oh my goodness. The only thing wrong with this post is that I can't leave my desk and run to the grocery store RIGHT NOW to buy all the ingredients for this salad. Thank you for sharing!
Tofu Mom On Wednesday, June 4 at 8:34 pm
Just stumbled across this recipe and am in LOVE!! I thought I'd seen pretty much every Vegetarian-Friendly that Jamie Oliver has done, but I missed this one and I'm sad… I should have known about it ages ago!!
I've also added your blog to my list of favorites. It's awesome!
Beth On Friday, June 6 at 9:27 am
DIVINE! I made this for a dinner party a few weekends ago and it was glorious. I do think I will break up the noodles next time (travesidy, I know, but it would facilitate more ladylike eating.) I also won't dress it all at once, to prevent wilting. I will be making it again VERY soon, it's wonderful. The dressing is what makes it, the veggies could be anything you wish. GO MAKE IT! YOU WON'T BE SORRY!
Nicol On Sunday, June 8 at 12:23 am
I made this for my sister's birthday dinner and everyone enjoyed it along side the California Rolls my husband made. Thanks for a keeper of a recipe. I'll be back for more…
Tracy in IL On Wednesday, June 11 at 7:39 pm
OMG, Ree. I just finished chopping everything and my garbage bowl looked almost as pretty as my salad bowl, LOL! I tasted the dressing and almost fell over, it is a thing of beauty. I decided not to spoil my enjoyment of the salad by watching my husband and children pick at it, grimacing, so I made extra noodles and gave them all buttered noodles for supper. Now I'll have my salad while watching the Top Chef finale, and tomorrow we'll have shrimp stir-fry with the remaining veggies (sans cukes, of course!) Thanks for sharing this!
Carolette On Wednesday, June 18 at 11:52 am
I made this salad last night & added some sliced grilled chicken and cashews. Everyone absolutely LOVED it – even my picky kids. The dressing is about the most flavorful thing I've ever tasted. I'm eating some leftovers right now for lunch and its STILL the best salad I've ever had. Thanks PW!
Jessika Bailey On Wednesday, June 18 at 11:55 am
I love, love love this salad…because it's summer, can we please, please please get more recipes like this that make eating vegatables tolerable?
Defessa On Wednesday, June 18 at 2:05 pm
Yum! Thank you for posting this recipe, along with your beautiful photos! I fixed this for dinner last night and my kids loved it! (kids=boy-12, girl-13, girl-18, boy-22) They demanded that I fix this salad each week for the rest of their lives. Well, maybe what they actually said was that "this is a keeper".
rebecca On Wednesday, June 18 at 8:30 pm
Absolutely delicious. It went over wonderfully at book club and I also served it at my son's 4th birthday party…to the moms! Everyone thinks I am a gourmet cook! I have passed your blog onto many, many women. Thanks.


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Natural Gas Prices Rises 7% and Gold Could Continue Skywards
wayne 37 Views
Gas rose nearly 7 percent in recent CFD trading activity, as forecasts for cooler US weather in the coming weeks reminded traders that winter was just ahead. In addition, most Contracts for Difference traders noted the much smaller-than-expected build to winter inventories and strength in other energy markets as helping to aid momentum to the […]
Full Description
In addition, most Contracts for Difference traders noted the much smaller-than-expected build to winter inventories and strength in other energy markets as helping to aid momentum to the upside.
In a recent report the US Energy Information Administration on gas storage showed that winter inventories rose to a record high of 3.852 trillion cubic feet.
The injection put storage at a 23 bcf surplus to year-ago stocks and widened the surplus to the five-year average to 233 bcf, or more than 6 percent.
With more mild autumn weather, traders expect at least one or possibly two more builds to the already record-high inventories. Early injection estimates for the coming EIA storage data range from 7 bcf to 31 bcf versus a year-ago draw of 21 bcf and a five-year average decline of 29 bcf.
Elsewhere in commodities, the gold market is on the move. According to a City Index CFD trading report, "Gold bullion prices have also hit a short term 'decision time' level & we could possibly see prices resume their upwards march. With no shortage of instability, commodities have provided good short term trades. Gold bullion is back at a price support mark of $1,680, which might provide a platform for higher prices. For the near term the commodity will need to clear & sustain $1,715 to then head for $1,730, followed by $1,785 in the coming weeks.
"Once these levels are cleared we could well see $1,890 act as the key objective once again. Nevertheless a failure to hold $1680 could possibly take the yellow metal down closer to the $1,550 – $1,500 level before attempting to find additional price support."
CFT trading is a geared product, it involves a high level of risk to your capital and you can lose more than your investment. Ensure that trading CFDs matches your trading objectives as it may not be suitable for all types of investor. Make sure that you fully appreciate the risks that are involved. Always ensure that you only speculate with money you can afford to lose. If necessary seek independent advice.
Other articles you might like;

subset: commoncrawl


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BMW remains the No. 1 luxury automaker in the world
We round up some helpful apps for drivers, but we're still a bit skeptical whether or not the Apple watch is the next big thing
Today, diesels are clean, quiet and more efficient than many comparable cars and trucks
The definition of luxury is very different in Shanghai, but the car reveals happening there are still relevant to Canadian car shoppers
China has a notorious propensity to take creative license with other people's work
For $100 an hour, Auto Obsessed will get any car looking its best
From Astons to Mustangs and everything in between, our Driving experts dish on their ultimate classic car dream purchase
Two-time bobsledding gold-medalist is a natural behind the wheel
Sales records continue to be broken, but higher sales of luxury cars could be eroding the brands' pitch of exclusivity
Make sure you have a second can of gas and survival supplies before hitting these isolated, remote roads
Regardless of their shape, these CUVs were built to serve the family. Dave Halliday reports.
Upscale comfort and speed will be on display. Dave Halliday reports.
Alexandra "Sandy" McGill has a lot to do with the colours you see on the road today
What was wrong with volume knobs and manual parking brakes?
Mercedes-Benz C-Class beat out Ford Mustang and Volkswagen Passat for prestigious award
British invasion happening in New York this week
Yes, your ears are deceiving you. That sonorous vroom-vroom you're hearing is probably a complete sham
BMW teen driving school teaches young drivers to take control of their car, their lives, and their future
Budding autojournalist shares his thoughts on the 2015 Vancouver International Auto Show
Four must-see convertibles on display at the Vancouver International Auto Show


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Contact Us
Find out more about our consulting services. McLean. Boston. New York.
Reimagining how our clients can do business in the digital world.
A responsive design approach engages users wherever they are. Web. Tablets. Mobile.
User-centered digital strategies help our clients surpass their competition.
Exciting and memorable visual experiences guide users through digital channels.
NavArts is one of only 7 Sitecore partners in the USA with 4 or more certifications.
NavArts brings proven process and UX skills to the popular open-source platform.
Multisite design creates seamless booking across more than 3,000 properties.
Cutting-edge design to revolutionize the world of user experience.
This collection is for those of you who have already gulped down the typesetters Kool-Aid. You know who you are; the crowd who grimaces at badly kerned movie credits, who get misty-eyed about old motel signs, and who think comic-sans was created by fascists hell-bent on making your Chinese food menu look festive. It goes without saying, in any discipline you have to know the rules before you can break them, yet among young designers there is a perpetual debate revolving around the use of grids and scales. The bottom line is if you're serious about your craft, these are fundamental tools. As a designer they are as crucial as internalizing the gestalt principles of perception or the basic tenants of color psychology.
The biggest hurdle to overcome for developing designers exploring the analytical and strategic design approach is to create or use a system that is appropriate and robust enough to fulfill the project's needs. To aid you in your journey, here are some of my favorite resources for both advancing your knowledge of the technical ins and outs of web typography and honing your skills in the art itself.
These three tutorials will give you a solid understanding of what typography is and how to design using established principles.
These tutorials will give you a deeper understanding of some of the principles mentioned above. When you internalize these concepts, you'll have the resources at your disposal to create elegant pages. There's still much to learn, but at this stage you'll have a roadmap.
I've saved these two tutorials for more advanced typographers not because they are more involved, but because the concepts are distracting from the fundamental tenants of typography. These tutorials are more about experimentation and embellishment than the others. Think of these as seasoning on top of the basics.
Reference Materials
Tools and Utilities
I hope you find these tools and resources useful. And, it's okay to admit that you love typography. I do.
Tags: Design, Technology, User Experience
Hey thanks for the feature! (x24d.com/blog)
I go back to the days of paper tape. Thanks for the guide. I've bookmarked it, and I'm looking forward to returning. It looks like a great (and needed) page of resources.
I'm also looking for any past graduates of the now-defunct Philadelphia Printing School typography / typesetting program. It was located on Market Street, across from the Galleria. There is nothing at all on the web.
— Frank D.


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Happy Birthday, Dr. Seuss! 10 Seussian Recipes to Celebrate
What better way to celebrate the life of beloved children's book author and illustrator, Dr. Seuss (née Theodor Seuss Geisel) than with a stack of his books and plate full of Seussian reading snacks? Taken straight from the beloved rhymes of our youth, here are 10 Seuss-centric dishes to celebrate his birthday today. More


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New York's World Trade Center memorial is again the subject of controversy. Two years ago I criticized the design in the New Criterion for its remorseless Zen minimalism, and for offering only negations. The design, I wrote, "with its drumbeat of void, absence, falling, is filled with the presence of death and nowhere aware of the context of that death." To some extent this was inevitable, given that the design plan mandated that the footprints of the fallen towers be retained, but the choices made by the designer, Michael Arad, have only tended to enhance its overwhelming sense of despair.
One choice in particular—how to list the names of the victims—was especially upsetting to the bereaved families. Arad rejected any systematic order, either alphabetical or by affiliation; instead he proposed to place the names in random order, making no distinction between World Trade Center employees, hijacked passengers, and first-responders. After two years of furious protest by police, fire, and rescue units, which felt that their sacrifices were of a different order, a compromise was made, in which names would be grouped according to where victims died, and crucial bits of information—such as airline flight number or fire house—would be provided.
This compromise has now drawn the ire of other survivors, who fear that separate classes of victims are being established, with their loved ones enjoying less status than those who sought to rescue them. It is a painful dilemma, and one sympathizes with both factions. Unfortunately, it does not lend itself to an elegant and elegiac solution like that of the Vietnam veterans memorial in Washington, where the names are inscribed in the sequence in which they died. One wonders if a better designed monument, one that offered hope and solace and not merely gloom, might have provoked less squabbling. As it is, the void of the memorial offers little comfort beyond the incised names themselves. Small wonder, then, that they are contested so bitterly.


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9 Tips for Safe Workplace Holiday Celebrations
With the holiday season in high gear, employers are encouraged to adopt these United States Department of Labor's Tips for Office Celebrations:
1. Honesty is the best policy. Make sure your employees know your workplace substance abuse policy and that the policy addresses the use of alcoholic beverages in any work-related situation and office social function.
2. Post the policy. Use every communication vehicle to make sure your employees know the policy. Prior to an office party, use break-room bulletin boards, office e-mail and paycheck envelopes to communicate your policy and concerns.
3. Reinvent the office party concept. Why have the typical office party? Try something new like an indoor carnival, group outing to an amusement park or volunteer activity with a local charity.
4. Make sure employees know when to say when. If you do serve alcohol at an office event, make sure all employees know that they are welcome to attend and have a good time, but that they are expected to act responsibly.
5. Make it the office party of choice. Make sure there are plenty of non-alcoholic beverages available.
6. Eat…and be merry! Avoid serving lots of salty, greasy or sweet foods, which tend to make people thirsty. Serve foods rich in starch and protein, which stay in the stomach longer and slow the absorption of alcohol in the bloodstream.
7. Designate party managers. Remind managers that even at the office party, they may need to implement the company's alcohol and substance abuse policy.
8. Alternate transportation. Anticipate the need for alternative transportation for all partygoers and make special transportation arrangements in advance of the party. Encourage all employees to make use of the alternative transportation if they consume any alcohol.
9. None for the road. Stop serving alcohol before the party officially ends.


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Brent Budowsky: Republicans face the real possibility that 2012 will bring them not a gender gap, but a gender deluge.
Post-Election Day Immigration Fallout
Andrea Christina Nill: While many Democrats are lamenting post-Election Day results, immigration advocates are breathing a small sigh of relief. The general sentiment seems to be that things are bad, but they could've been much worse. But the immigrants rights movement also took some big hits last night. . .
Congressional Hispanic Caucus: 'Now Is The Time' for the DREAM Act
Reid's Office Clarifies: No Floor Vote On Immigration Reform Before Memorial Day
Andrea Christina Nill: Though Reid has by no means tabled immigration reform, getting a bill won't be easy. The legislative calendar is packed and leaves little room for obstacles or distractions. Reid seems confident that he already has 56 votes, but he may be pressed to find the last few supporters he'll need to get a piece of legislation past cloture. And while his statements seem to have left the prospects for reform unchanged, of more significance might be the fact that Graham was quoted today saying: "immigration is going nowhere this year."


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We don't usually cover the Broadway beat here at TheFABLife, but for Pee-Wee Herman, we will make an exception. In case you hadn't heard, Pee Wee (played by Paul Reubens) is bringing his legendary Pee-Wee Herman Show stage show to the Great White Way for a few months so that those of us who grew up on Pee-Wee's Playhouse can relive our childhood. Mecca lecca hi, mecca heiny ho indeed.
It's safe to say Pee-Wee is one of the biggest influences in our young life and we can quote approximately 99% of Pee-Wee's Big Adventure verbatim. (By the way, you do know that actor Mark Holton, a.k.a. bike thief Francis Buxton went on to play John Wayne Gacy, right? Scariest poster ever? Yes, yes it is.) So, we personally can't wait to see the Broadway show, but apparently neither could a lot of celebrities. Check out who was there on opening night, including some of our Playhouse faves like Miss Yvonne (the most beautiful woman in Puppetland!) and Cowboy Curtis (played here by Phil Lamarr, not Laurence Fishburne – he's busy with other things these days.)
[Photos: /Getty Images]


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Mysore. M. Nagaraj &
Mysore M. Nagaraj & Dr. Mysore M. Manjunath, the sons and disciples of renowned violinist Sangeetha VidhyaNidhi Prof. S.Mahadevappa, were child prodigies who matured quickly to emerge as one of the top ranking violinists in India today. Raised in an atmosphere redolent with music, the brothers mastered an unique style characterized by pristine purity, lucidity, melody, super clarity and perfect rhythm. Individually both are complete musicians having established themselves as artists with rare insight, classicism & technical sophistication. Their exceptional musical talents were first revealed at very tender age of 9 when they stormed into the music world sweeping all the music lovers & critics off their feet by their extraordinary musical acumen and technical virtuosity. Acclaimed as child prodigies with astonishing musicianship, Nagaraj and Manjunath matured blossoming in the field of South Indian "classical musicals one of the leading Instrumentalists in the country. From child prodigies to Trail blazers, captivating audiences & critics, Mysore brothers have created unrivalled record as star performers in prestigious organizations world over.
Mysore Brothers make
a formidable violin Duet team and are one of the leading exponents of
Classical Instrumental Music in India today. Their performances feature
an extraordinary range of musical expressions from the deepest
meditations to astonishing virtuosity with outstanding artistic
imagination. As critics admit, their concerts are filled with peace,
techniques creating breathtakingly beautiful melodies.
Srimushnam Raja Rao:


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News Centre
Invitation to IPBES Third Plenary 12-17 January 2015, Bonn, Germany
- Details
- Created on Tuesday, 08 July 2014 09:54
Governments and Observers are invited to participate in the third session of the IPBES plenary meeting to be held from 12 to 17 January 2015 in Bonn, Germany. The invitation letter with detailed information about this meeting is available here. The deadline for online registration is 15 September 2014.


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|Photo: Luzar Vestments
The chasuble or 'little house'
The meaning of vestments -
"Nevertheless, the sacred vestments translate the profound intuition of faith that the man who is a priest should vanish in the Person of the Everlasting Priest whose living Sacrament he is. The vesture he wears at the altar symbolises his reclothing with Christ who acts through his ministry".
Father Gerard Ellard SJ., writing in the early fifties, tells us that the vestments are derived from the everyday dress of Roman citizens. He explains the origin of the seven vestments as follows:-
"The ministers at the Sacrifice wear garments such as we now see nowhere else. These are modifications of the ordinary civil dress of the late Empire, say, of the 4th Century. Some of the priestly vestments are garments properly so-called, others are insignia of office.
Amice. In the order in which the vestments are put on, the first is a white, rectangular linen cloth put upon the shoulders and wrapped about the neck. This vestment is called an amice (amicta). It is a survival of the customary neckerchief or scarf of the ancients; by the older authors it is often called 'the protection of the voice'. Originally meant to serve purely practical purposes, to cover the neck and to protect the other vestments from the hair, the Amice becomes a very conspicuous item in the Middle Ages, when it was decorated with a wide, rich band of embroidery and allowed to show outside the other garments. Up to a certain point in the Mass it was even worn over the head, a usage that survives still in some monastic orders.
With the disappearance of this rich ornamentation, the amice went back to its original, humbler form.
Alb. In the whole of the Roman Empire of the 4th Century the customary body-garment of both sexes and all classes was a sleeved tunic reaching well below the knees and caught at the waist by a girdle. It was of white linen. Later, a short tunic became commoner in civil life, but churchmen kept to the longer form in their official functions. This old tunic lives on in our alb (Latin for white). .............The use of lace on the alb is a modern departure from tradition, and destined, it would seem, to disappear before long.
Tunic and Dalmatic. The decorated outer vestment worn by the subdeacon, called a tunic as well as the vesture of the deacon, called a dalmatic, are, in origin, outer tunics, with shorter, wider sleeves, and shorter body. The dalmatic is so called because this style of highly ornamented tunic came from Dalmatia (Croatia region).
Maniple. The maniple, a band of coloured, decorated fabric laid across the left forearm, is a relic of a handkerchief carried as an emblem of office by Roman officials. The consul carried such a ceremonial handkerchief and with it gave the signal for the opening of games and other functions. In the first detailed description of a Roman Mass we have, the Pope's handkerchief is used to give the signal to begin Mass. The maniple was formerly made of linen, and by reason of its humble origin was called a sudarium, a sweat cloth, or, because carried in the hand, a manual. Until about the year 1000 this clerical emblem of office was carried in the hand (usually the left); then began the custom of wearing it on the wrist or forearm. When that happened, its original purpose was lost sight of, and instead of white linen it was made of a coloured and ornamented fabric.
Stole. Quite a different mark of the clerical order is what is now called a stole ( a Greek word for garment in general). This was in ancient times called the orarium (literally, mouth-cloth). How it was that a long, flowing band, slung over one or both shoulders and hanging loosely about the body, and originally destined for such humble purposes, should have become a highly prized symbol of the clerical order remains in the present state of our knowledge, an unanswerable question. Old mosaics and pictures show the stole worn in many different ways, even as it is now worn in distinctive ways by bishop, priest and deacon respectively.
The Chasuble. The most conspicuous of the sacrificial garments is the chasuble, as we say from the latin casula, a little house; so called, said St Isidore of Seville, because it covered the whole man. It is a modified form of the ancient paenula, a cone-shaped outer garment reaching down, more or less, the full length of the body all around, and provided with an opening and hood for the head. Designed for protection against all weathers in travelling, it finally became the ordinary outer garment for all wear, even replacing the toga of the high officials. At Rome it continued to be the ordinary outer garment for both sexes and all classes until the end of the 6th Century or later.
Thus, everyone in a Roman church then wore a chasuble. St Augustine speaks of it as the clothing of even the poor, but, of course, it could be something very fine, and only a generation or so later St Fulgentius will not have a coloured chasuble because he thought that something for wealthy people. But Fulgentius was a monk and wore his monk's robe at the altar.
In the new European nations the chasuble was at first the ordinary garment of clerical attire for church, street and domestic uses. In the course of time it became reserved for priests and, later still, for priests only at the time of Mass.
The ordinary chasuble of today represents a very truncated form of the ample 'little house' of former ages. The garment, to allow freedom to the hands, had to be caught up over the forearms. Even in classical antiquity the chasuble was often cut somewhat shorter at the sides to facilitate freer movement. As long as pliable silk, the prescribed material for this vestment, continued to be used in making it, there was no great need for radical altering, but it was another thing entirely when stiff, brocaded velvets, themselves heavily embroidered, began to be substituted for silk. Then it was necessary to trim and cut away all that should have been folded. The nadir of the trimming process was reached in the 18th Century. Since that day a gradual reversion to the traditional garment has been making itself felt. This movement will probably be slow in progressing, because it depends in the last instance upon the slow-growing, inner religious sentiment, to which all change in external features of worship corresponds."


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For more on college sports, follow Pete DiPrimio via Twitter at www.twitter.com/pdiprimio
Purdue gets a home friendly start to its Big Ten basketball season, which could be a big deal for the youthful Boilers (five newcomers will combine with five veterans).
They host Minnesota in the Dec. 31 conference opener, then host Michigan on Jan. 3 and Big Ten newcomer Maryland on Jan. 10. However, they have a tough Big Ten road debut at Wisconsin on Jan. 7. The Badgers are coming off their first Final Four run under coach Bo Ryan.
The Big Ten announced its conference schedule on Thursday night.
Purdue and Minnesota split a pair of games last season, with the Boilers winning in triple overtime at Mackey Arena. They have beaten the Gophers' 99 times, second most in school history behind the 113 wins over Indiana.
The Boilers have never played Maryland before.
The Boilers' single-play Big Ten opponents are Iowa, Maryland, Michigan, Michigan State, Nebraska, Northwestern, Penn State and Wisconsin. They will have home-and-home series with Illinois, Indiana, Minnesota, Ohio State and Rutgers.
The games against the Hoosiers are Jan 28 at Mackey Arena and Feb. 19 at Assembly Hall.
The Big Ten Tournament is set for Chicago's United Center. The addition of Maryland and Rutgers has caused league officials to change the format. The tourney used to run Thursday through Sunday. Now, first-round games featuring the No. 11-12-13-14 seeds will run on a Wednesday. The two winners will advance to Thursday along with the teams seeded No. 5 thround No. 10. The top-four teams won't play until Friday.
Purdue seeks a strong turnaround after finishing last in the Big Ten last season. Former Fort Wayne standouts Rapheal Davis (South Side) and Bryson Scott (Northrop) are among five returning veteran players.


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KINGSTON, R.I. -- November 26, 2003 -- The University of Rhode Island is hosting the 10th Annual Poinsettia Variety Trials Open House on Thursday, Dec. 4 from noon to 3 p.m. at the URI Greenhouses on the Kingston Campus.
In past years this exclusive event has been open only to local growers and retailers as a preview of interesting new varieties developed by the four largest international plant wholesalers. This year, however, the greenhouse doors will be open to the general public, giving everyone in the community a chance to view close to 100 varieties of poinsettias, more than 50 of which are variations on the conventional red.
"We have every poinsettia color combination imaginable including pinks, whites, purples, yellows, variegated, and speckled varieties," said David Wallace, the URI plant protection specialist who is coordinating the Open House. "We have reds tinged with green, reds edged with white, standards, dwarfs, and a variety that looks like a rose in bloom."
Though visitors to the Open House will only be able to see the poinsettias and ask questions, two days later the entire stock of plants will be for sale. The Universitys third annual Poinsettia Day Sale will be held Saturday, Dec. 6 from 9 a.m. to 1 p.m.
This one-stop shopping opportunity will also feature orchids, houseplants, handcrafted wreaths, bows, holiday crafts, and food and refreshments for sale. In addition, the event will feature an ongoing "Holiday Table Landscaping" workshop from 9 to 11 a.m. when visitors can learn creative decorating ideas for the home. Canned goods will also be collected for local food banks.
"The Poinsettia Day Sale provides the public with the unique opportunity to choose between buying the familiar red poinsettia or being more daring and going with newly introduced, less traditional varieties," said Marcia Morreira, director of the URI Cooperative Extension Education Center. "Our Master Gardeners raised all the poinsettias themselves and will be on hand to answer plant care questions, share holiday decorating hints, and entertain your children while you shop. It will be a fun experience for the whole family."
Poinsettia Day is sponsored by the URI Master Gardener Association, the URI Cooperative Extension Education Center, the Department of Plant Sciences, the College of the Environment and Life Sciences, and the URI Plant Science Club.
The URI Greenhouses are located at Upper College and Flagg Roads on the Kingston Campus. For more information, call 874-2900.
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Page last revised Tuesday, December 2, 2003 .


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Main Content
- 4" x 6" Photos of three players from team
- Dimensions: 15" x 17"
- Double-matted and framed in black wood
- Fanatics Authentic Presented by Mounted Memories
- Made in USA
- NBA collectible
- Officially licensed
- Replica jersey piece and facsimile signature for each player
Special event items are produced by manufacturers only after the outcome of a game or event. These are advanced sale items and will ship immediately after they are received in our warehouse.
Manufacturer direct items are shipped directly from the manufacturer. These items are not available for international or expedited shipping.
Customized items can be personalized with options such as your name, your favorite number, and/or designs. Some options may be limited by league rules.


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This is the team jacket that every equestrian athlete aspires to wear. Details include logo design of bold Ariat lettering, hand pockets with zipper closure, two-way front zipper, and mock collar. Seaming details throughout and contrast color panels will flatter the body. The smooth twill softshell with microfleece backing protects from the elements.
Complete the steps below before adding to your basket
Versatile Performance for a Variety of Conditions: Ariat's performance softshell is a fabric technology that bonds a stretch-nylon shell to a microfleece backing. The result is a durable, weather repellant fabric with exceptional breathability and freedom. • Breathable stretch-nylon face resists weather and allows for excellent freedom of movement.• Microfleece backing wicks moisture, adds insulation and provides stretch performance.
The estimated despatch time for each item can be found above once you have selected a size and colour. This is an estimate only, for a more accurate despatch timescale, please call our experienced team on 08455 209 209. Most items are delivered Monday to Friday however occasionally the courier may deliver on a weekend if the parcel volumes are exceptionally high.
When your parcel arrives at your delivery address, a signature will be required to acknowledge receipt.
Gift vouchers may be dispatched by Royal Mail.
If a next working day is available for your item, this will be shown during the checkout, based on the item being in stock.
Express Delivery - £4.95 - 2-6 Working Days from the point of despatchNext Day Delivery - £9.25 - Next Working Day from the point of despatch if ordered before 1pm.Delivery to non UK addresses
We offer a range of delivery services overseas, these are dependant on the items you are ordering and the weight of your parcel
When placing an order to a non UK address we will contact you by telephone/email to confirm final delivery charges before depatch, please allow 14-28 days for overseas delivery.
Registered Address:Newtyle Trading Company Limited T/A Derby HouseLorne Mill, Lorne Street, Farnworth, Bolton BL4 7LZ.Company Registration No.07834335Customer Services & Mail OrderSales Tel: 08455 209 209 Option 1. 8:30am - 5:00pm Monday to Friday.Customer Services Tel: 08455 209 209 Option 2. 8:30am - 5:00pm Monday to Friday..Email: email@example.com or firstname.lastname@example.com @DerbyHouseLtd ©2014 Newtyle Trading Company Ltd. Trading as Derby House. All Rights Reserved