Posted in /Cooking/Side_Dishes/Salads on Tuesday, February 05, 2019
This is one of the first labs I do with my grade 10s. They love it...even though there are "beans" in it! I use this one because it has meat and veggies, so there is the possibility of cross-contamination. So far (knock-on-wood) I have not had a single student cut their veggies on the same cutting board as they're meat!
Yield: 4 Salads
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This is a perfect summer BBQ side dish.
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1/4 cup finely chopped cucumber
1/4 cup finely chopped Capsicum or green pepper
1 small green chili such as jalapeno (Seeds intact)
1 Tbsp finely chopped cilantro or coriander leaves
1/2 tsp lemon juice
Salt & pepper to taste
Optional ingredients:
* radishes
* carrots
1. Chop all vegetables finely. Depending on your spiciness tolerance use more or less of the chili
2. Mix all ingredients well and serve.
3. Serve with Potato Chickpea Curry Wraps
Yield: 2 servings
Posted in /Cooking/Side_Dishes/Salads on Saturday, July 15, 2017
This salad will fill you up and make you rethink salads. The dressing is also amazing.
Posted in /Cooking/Side_Dishes/Salads/Dressing on Saturday, July 15, 2017
Make approximately 1 cup (250 mL)
1 medium beet, trimmed/peeled
1 1/2 Tbsp balsamic vinegar
1 egg yolk
1 Tbsp sugar
1/2 tsp vanilla
1/4 tsp salt
1 pinch pepper
1/4 cup oil (neutral flavor such as canola)
1/4 cup olive oil