- fresh orange juice
- fresh lemon juice
- minced shallots
- fresh flat-leaf parsley leaves
- finely chopped fresh chives
- extra-virgin olive oil
To make this smoky-flavored eggplant salad the center of a meal, serve it accompanied by oil-cured Moroccan black olives, feta cheese, and warmed pita breads. It also makes a great dip or even a filling for a sandwich. I like making it a day ahead to let the garlic flavor develop and meld with the other seasonings.
Fast Fact: Eggplants with a dimple in the bottom are female and have more seeds than the flat-bottomed male eggplants.
Quick Tip: To make this salad, I prefer using a golden olive oil that has the softer, more fruity flavor of ripe olives.
- Salt and freshly ground black pepper
- finely chopped flat leaf parsley
- extra-virgin olive oil
- Juice of 1 lemon
- cured olives
- frozen corn kernels
- red onion
- Salt and pepper
- Grape salad
- 8oz package of cream cheese
- sour cream
- chopped pecans
- brown sugar
- seedless green grapes
- seedless red grapes
- package cream cheese
- jar marshmallow creme
- package slivered almonds
I use toasted (10 minutes in 350 oven – no butter) pine nuts now insead of the almonds and will never go back – they are perfect for this salad. I add one container of blue cheese (a must for us – perfect blend of flavors). I use one 6 oz package Craisins. I’ve never used the poppy seeds – but the toasted sesame seeds (also at 350 for 10 minutes) are a must.
- almonds
- spinach
- dried cranberries
- toasted sesame seeds
- poppy seeds
- minced onion
- paprika
- white wine vinegar
- cider vinegar
- chicken breasts
- white wine
- mayonnaise
- worcestershire sauce
- fresh ground pepper
- light mayonnaise
- shredded carrots
- frozen peas
- tricolor fiori pasta
- lowfat milk
- brown sugar
- creamy peanut butter
- sesame seeds
- shredded carrots
- shredded cooked chicken
- snow peas
- reduced-sodium soy sauce
- long fusilli
- sesame oil
- rice or apple-cider vinegar