This week I’d like to continue the summer salad recipe series with a quick recipe for a noodle salad. This salad works great for picnics, luncheons and as a side dish for a family summer meal. For more ideas for summer salads I highly recommend the 101 cookbooks blog.
Summer Noodle Salad With a Twist
Ingredients
Directions
1. Prepare your noodles and set them aside to cool.
2. Dice your onion, celery and olives and mix together in a small bowl. Stir in fish and mayonnaise.
3. Gently fold in your noodles and refrigerate until cool.
4. Garnish with chives and/or parsley, and a squeeze of lemon juice.
For a low fat version use low fat mayonnaise. If you are on a low carbohydrate diet omit the noodles, use a red onion and add in boiled eggs that have been peeled and diced.
This salad works best as a cold salad when served during the summer months, however, you can turn it into a tasty and hearty winter salad by adding cheese and breadcrumbs as a topping and broiling it in a casserole. When the top is crispy and golden and the casserole has been heated thoroughly it is ready to be served.