While visiting my sister in Edmonton last week I had the pleasure of making a version of this salad. She is now the proud owner of one of my favorite cookbooks, Whitewater Cooks At Home, by Shelley Adams (sorry peeps, not sure if this is available in the States). She wanted to try some recipes together and hadn’t had much of a chance to make anything out of it. This salad was a delightful surprise and one that will grace our table over and over. In fact we’re taking the leftovers with us for a healthy picnic on our way over to Tofino to go whale watching this weekend.
I’ve now made it 2 more times (in less than 10 days!), but I made some changes both times. Don’t get me wrong, the original recipe was delicious, but the salad dressing has a lot of oil and makes almost 2 cups of dressing! We used just over a 1/4 cup leaving us with a ton leftover. I decreased the oil and substituted this for that, and came up with a recipe that makes just enough dressing for the salad with none left over. I also added the veggies since it was basically just noodles.
I got to have my veggies!