- Salads:
- ORANGE-RASPBERRY Vinaigrette:
- fresh orange juice
- Dijon mustard
- finely chopped shallots
- canola or olive oil
- salt
o toast the almonds, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes. Cool completely before using.
The unused core of the Brussels sprouts can be used in soups and stir-fries.
- Dressing:
- extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- Salad:
- Brussels sprouts
- baby arugula
- grated Pecorino Romano
- toasted sesame seeds
- chicken ramen
- Dressing:
- Seasoning from noodles
- sugar or 1 pkg. equal
- seasoned rice wine vinegar
- oil
- pepper
- lemon juice
- zest of 1/2 lemon
- mustard
- olive oil
- Salad
- wild rice
- orzo
- Ginger Dressing
- cider vinegar
- olive oil
- minced fresh parsley
- grated gingerroot
- salt
- Dijon mustard
- pepper
- cilantro washed and chopped just before using
- Asian sesame oil
- coarse ground black pepper to taste
- finely chopped fresh cilantro
- sea salt to taste for seasoning finished salad
- avocados
This is a family recipe I got from Ingrid, who got it from her mom, who got it from Ernie’s mom, who got it from who knows where. I don’t have exact measurements of any of the ingredients because no one has ever written it down like this. The best advice I can give is that this potato salad is heavy on pickle flavor to give it a tartness which makes it so good. Because it is so good, you’ll never really want to make a small batch of it, so I’m going to approximate the ingredients based on a medium sized batch.
- Mustard
- Mayonnaise
- hard boiled eggs
- medium-sized Russet potatoes
- Lawry’s seasoned salt
- Pickle juice
- Lots of time and patience!
- Optional: chopped jalapeños
Savory, with a bit of crunch.
- new potatoes
- mayonnaise
- vinegar
- mustard
- celery seed
- pepper
- pickle juice