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Maureen's Cole Slaw, a Cuisinart recipe Yield: approx. 3 servings 2 cups shredded cabbage ¼ cup mayonnaise 1 tsp. white vinegar 1 tsp. prepared mustard 1 medium carrot, peeled and shredded salt and white pepper to taste Comine all ingredients and serve or refrigerate. Easy to double. This improves with time - as much as a day or two. |
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Arugula, Boston Lettuce and Julienne Red Pepper Salad Lee Bailey's Country Weekends 1 bunch arugula 2 heads Boston lettuce 1 sweet red pepper, cut in julienne strips For vinaigrette: 2 Tbsp. red wine vinegar 1 tsp. salt or to taste ¼ tsp. freshly ground black pepper 1¼ tsp. dry mustard 3 Tbsp. plus 1 tsp. safflower oil 2 Tbsp. mild olive oil Serve with Pipocreme cheese (mild Roquefort-like flavor, creamy texture). |
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