Mix ingredients together. NOTES : Serve with Grilled Jamaican “Jerk” Chicken

Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins. For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and […]

* Mustard must be the strong Djon or Gulden Type. ++++ Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, […]

The beets need to be prepared 8 hours before serving so that they have time to absorb the flavours of the dressing. Use freshly boiled beets & slice them thinly into a bowl. Crush the caraway seeds & pour the water over the top. Leave them to sit until the water has become cold. Strain. […]

CHILI TACO SALAD 4 c Tortilla chips 4 c Lettuce; shredded 2 c Tomatoes; fresh, chopped 1 c Sour cream or yogurt 1 c Monterey Jack; shredded 1/2 c Black olives; chopped 1/2 c Jalapeno peppers; chopped 12 Mini corn cobs (optl) PREPARE CHILI: In large heavy saucepan or Dutch oven, heat oil over medium […]

This is a basic vinaigrette-style dressing that works well with shredded vegetables. IN A BOWL, whisk together the ingredients. Toss with salad ingredients and serve chilled or at room temperature. Makes 3/4 Cup

Cut lettuce into thin crosswise ribbons. Sprinkle with olive oil and vinegar and toss to coat. Spread lettuce in even layer. Arrange mozzarella slices, slightly overlapping, on top of lettuce. Cut sun-dried tomatoes into thin slivers and sprinkle on top. Top with capers. Add light dusting of freshly ground pepper.

* chopped and drained, reserving liquid Cook tortellini; rinse and drain well. Toss with the marinated artichoke hearts and the peppers. Combine remaining ingredients, including reserved artichoke liquid, and toss with tortellini.

GRAPEFRUIT DRESSING 2 ts Grated grapefruit peel 1 Shallot; minced 1 tb White wine vinegar 1 tb Balsamic vinegar 1/2 ts Salt 1/2 c Olive oil SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively. Drizzle […]

THE SALAD 1 1/2 lb Sweet potatoes; peeled 1/4 c White wine vinegar 2 c Diced cooked turkey 2 tb Cooking oil 1 bn Watercress 1 Head butter lettuce TO PREPARE DRESSING: Combine mustard and egg in large mixing bowl, mix well and set aside. Place the cream and dried tarragon leaves in a small […]