Subject: | |
From: | |
Reply To: | |
Date: | Sun, 1 Mar 1998 19:47:04 -0500 |
Content-Type: | text/plain |
Parts/Attachments: |
|
|
Hey Joanne:
Here's a couple to get you started. My only problem is that I don't
measure much of anything - Salad dressing - olive oil and lemon juice
in a three to one ratio, about 1 tablespoon of tomato paste, a couple of
slices of fresh onion , approx. 2 gloves garlic and about 2 tsps
mustard. Whirl in the blender and toss with hot, nuked broccoli
florets. Of course it can be used on salad too.
Carrot salad - I buy the packaged shredded carrots at the store. Put
the carrots in a microwave veg. cooker, along with a handful of golden
raisins. Nuke for 3 mins. at 40% power. Drain and let cool a little.
This is just to make the carrots a softer and more receptive to the
dressing. You can also pour some boiling water over the carrots or
just leave them plain and crunchy. Toss in a can of drained pineapple
chunks - the kind in their own juice - and some sunflower seeds or
walnuts. Mix about 2 tablespoons of the drained pineapple juice with
mayo and toss with all the rest. This same juice -thinned mayo is great
for fruit salad.
|
|
|