- Salads:
- ORANGE-RASPBERRY Vinaigrette:
- fresh orange juice
- Dijon mustard
- finely chopped shallots
- canola or olive oil
- salt
8 June 2011 —
I cooked it 10 minutes more and it needed even more than that (because I think that my oven doesn’t heat well). Art & Lys liked it.
- filo pastry
- Sea salt and freshly ground black pepper
- Lancashire cheese
- freshly grated Cheddar cheese
- Lg eggs
- nutmeg
Delicious, but I cooked the beets first.
- extra-virgin olive oil
- red-wine vinegar
- Dijon mustard
- Coarse salt and ground pepper
- fresh orange juice
- butter
- low-sodium chicken broth
- low-fat sour cream
- Sea salt and ground pepper
- chopped chives
- navel orange
- sherry vinegar
- extra-virgin olive oil
- Coarse salt and ground pepper
To make sure the vegetables are distributed evenly, spread them in the crust before
pouring in the egg mixture.
Pie crust is at http://www.recipething.com/recipes/show/18460
- half-and-half
- Ground nutmeg
- large eggs
- Coarse salt and ground pepper
- butter
- Saffron vinaigrette:
- red wine vinegar
- saffron threads
- salt
- lemon juice
- Dijon mustard
- / 120 ml olive oil
“Fresh spring fruits and veggies deserve respect and good company. This simple salad takes care of both and can add a wow factor to any meal. Feeling fancy? Drop the raw sliced asparagus into ice water for a minute or two and it will curl into ribbons. In a hurry? Cut the asparagus into thin coins instead. In the dressing, the avocado provides its natural healthy fats for smooth and creamy results. Nobody will know it’s a health-promoting, no-oil-added dressing!”
Per serving (about 11oz/307g-wt.): 120 calories (35 from fat), 4g total fat, 0.5g saturated fat, 0mg cholesterol, 310mg sodium, 20g total carbohydrate (7g dietary fiber, 11g sugar), 4g protein
- orange juice
- Salt and ground black pepper to taste
- spring greens or mesclun mix
- sliced fresh strawberries