- 1/2 lb bean sprouts, washed
- 1 small daikon, peeled, shredded
- 1 tbsp sesame oil
- 1 tsp canola oil
- 1/3 cup rice vinegar
- sea salt
- 1 1/2 tsp sugar
- Combine the sprouts and the daikon. Pour on the oils and the vinegar.
- Sprinkle on the sugar. Season with salt to taste. Mix well.
- Cover and chill at least 2 hours.
- 4 handfuls of beansprouts, washed
- 1 1/2 cups water
- 3 tbsp white vinegar
- 1/2 tbsp kosher salt
- 1/2 tsp sugar
- 1 small carrot, peeled, shaved thin
- 2 scallions, minced
- In a saucepan combine the water, vinegar, salt, and sugar. Bring to a boil and cook 1 minute.
- Remove from the heat and cool slightly.
- Meanwhile combine the carrot, bean sprouts, and scallions.
- Pour on the liquid. Chill 3 hours.
- 1/3 cup sunflower oil
- 1/3 cup lemon juice
- 1/2 tsp salt
- 1/2 tsp pepper
- lettuce
- sliced mushrooms
- 1/2 cup sunflower seeds, shelled
- 1/2 cup grated cheddar cheese
- 1/2 cup bean sprouts
- Combine the oil, lemon, salt and pepper.
- Shake well and drizzle over the lettuce, mushrooms, seeds, cheese, and sprouts.
- mixed salad leaves
- shaved mozzarella
- 2 hard boiled eggs, quartered
- 2 oz. sundried tomatoes in oil, minced
- 1 tbsp basil, minced
- 1 tbsp parsley, minced
- 1 tbsp balsamic vinegar
- 1 tbsp capers, minced
- salt and pepper
- Combine the salad leaves, cheese, and eggs between 2 plates.
- Combine the remaining ingredients and season to taste.
- Serve the dressing over the salads.
- 6 oz. cream cheese
- 1/3 cup heavy cream
- cayenne
- salt
- cracked pepper
- 1 tsp dijon
- 1 tsp worcestershire sauce
- 1/2 cup walnuts, chopped
- 20 belgian endive leaves
- Mash the cream cheese with a fork. Add the cream and stir well. Add the dijon and worcestershire sauce.
- Season with the salt, cayenne, cracked pepper.
- Mix in the walnuts.
- Put a dollop of the mixture on each leaf. Chill. Serve.
- 1 head romaine lettuce, washed and torn
- 1 yellow pepper, seeded and sliced thin
- 2 plum tomatoes, sliced
- 1/2 a cucumber, sliced
- 3 tbsp cilantro, minced
- 1 small jalapeno, seeded and minced
- 1 ripe avocado, pit removed
- 1/2 cup sour cream
- 2 tbsp lemon juice
- 1 scallion, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp garlic powder
- 2 tbsp water
- Combine the lettuce, yellow pepper, tomatoes, cucumber, and cilantro in a large salad bowl. Chill.
- Place the jalapeno and avocado in a food processor. Puree briefly.
- Add the sourcream, lemon juice, scallion, garlic powder, salt and pepper. Puree until smooth.
- Check seasoning to see you you need more salt. Add the water and blitz again.
- Chill for 1 hour before serving to allow the flavours to marinate.
- Serve the lettuce with the avocado dressing.
- 1 head iceberg lettuce, shredded
- 2 medium avocados, mashed
- 1 scallion, minced
- 2 cloves garlic, minced
- 1 1/2 tbsp lemon juice
- 1/2 tsp tabasco
- 1 tomato diced
- 1/2 tsp salt
- 8 oz tortilla chips
- 1 cup cheddar cheese, shredded
- Combine the scallion, garlic, lemon, tabasco, tomato, and salt. Add the avocado and mix well.
- Lay the chips in a circle on the plates. Top with the lettuce and then a mound of guacamole. Sprinkle with the cheese. Serve.
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup minced fresh dill
- 2 scallions, finely chopped
- 1 teaspoon (packed) grated lemon peel
- 4 Belgian endives
- 8 ounces smoked salmon fillets, broken into 1-inch pieces
- Mix first 4 ingredients in small bowl. Season with freshly ground black pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature before using.)
- Separate endive into leaves. Spread small amount of cheese mixture on base end of each leaf. Top with salmon piece. Arrange filled leaves on platter. (Can be made 6 hours ahead. Cover; chill.)
Makes about 34.
- 11/2 lb daikon, peeled and julienned
- 1/2 tbsp kosher salt
- 1 1/2 tbsp red chili flakes
- 1/4 cup chives, minced
- 1 clove garlic, minced
- 1 tbsp rice wine vinegar
- 1 tbsp tamari
- 1 tbsp sesame seeds
- 1/4 tsp salt
- 1/4 tsp sugar
- Toss the daikon with the salt. Let stand 5 minutes. Drain well and squeeze out any excess water.
- Combine the daikon with the rest of the ingredients.
- Cover and let marinate at room temperature overnight.
- Chill. Serve.
- 1 cup sour cream
- 1/2 cup light mayonnaise
- 1 tsp salt
- 1 tsp dried dill
- 1/2 tsp pepper
- 2 1/2 lb potatos, cubed, boiled until tender and cooled
- 1 cup unpeeled cucumber, chopped
- 1/2 tsp onion salt
- 1/2 cup diced pickles, drained
- 1/2 cup diced red radishes
- Combine the sourcream, the mayo, and the seasonings. Mix well.
- Add the potatos, cucumbers, pickles and radishes. Chill.
- Serve.
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