1/4 cup lemon juice
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon paprika
6 tablespoons vegetable oil
Whisk together the lemon juice. sugar, and spices. Slowly add the oil, whisking constantly until the dressing is smooth. Serve immediately or chill until ready to serve. Mix or shake before serving.
1/2 ripe avocado, peeled and pitted
1 1/2 tablespoons fresh Mexican lime juice
1 1/2 tablespoons cider vinegar
2 tablespoons chopped fresh cilantro
1 clove garlic, chopped
2/3 cup vegetable oil
1 large egg yolk
Green top of 1 scallion, sliced
2 tablespoons cream
1/2 teaspoon salt
Combine avocado, lime juice, vinegar, cilantro, garlic and oil in a blender and process until smooth. Whisk
the yolk in a bowl until broken up, then slowly whisk in the avocado mixture, a tablespoon at a time. Add the scallion and cream, then season with salt. Cover and refrigerate. If it becomes too thick during storage, whisk in a little more cream.
Potato Salad is able to trace its origins to Germany before the turn of the 17th century, where it first became popular to use vinegar and spices on the potato as side to a meal. The salad has a bite to it and is served warm as often as not.
2 pounds of potatoes
6 slices of bacon
1/2 cup of onion
2 tablespoons of sugar
1/2 teaspoon of celery seed
2 hard boiled eggs
1/4 cup flour
1/2 cup of vinegar
1 cup of water
1 tablespoon of fresh parsley
1 1/2 teaspoon salt
1. Cook bacon strips, cut into small pieces and set aside for later.
2. Boil potatoes for 5-10 minutes, or until softened and cut into small chunks.
3. Place potatoes in a large bowl and let them come to room temperature.
4. In a bowl combine flour, celery seed, parsley, salt and pepper.
5. Pour the water and vinegar into a pot, stir in sugar. Add the dry mixture and stir until thick.
6. In the original bowl place potatoes and bacon, pour on thick mixture.
7. Break apart eggs and stir lightly into the bowl to combine.
8. Place in large serving bowl and sprinkle with paprika.
1/2 cup reduced fat sour cream
2 Tbsp. cider vinegar
1 tsp. sugar
3/4 tsp. garlic powder
3/4 tsp. dill weed
1/2 tsp. salt
3 medium cucumber, sliced
1/2 cup sliced onion
Combine first 6 ingredients, add cucumbers and onion, toss to coat. Cover and refrigerate for at least 1 hour. Serve with slotted spoon.
1 cup ½-inches bread cubes from good-quality French or Italian loaf
2 tablespoons olive oil
Pinch of salt
? teaspoon garlic powder
1. Warm an 8-inch skillet over low heat while preparing bread.
2. A minute before you are ready to cook, turn heat up to medium.
3. Toss bread in a bowl with oil, salt, and garlic powder.
4. Cook, stirring often, until crisp and golden brown, about 7 minutes.
1 bunch kale
1 bunch spinach
1 red pepper
1 yellow pepper
1 inch piece of ginger
1 half red onion
Strip the kale, leave off the stems and chop into bite size pieces; chop spinach into pieces. Throw greens in a large bowl. Pour 3/4 cup olive oil and squeeze one lemon on green and mix with hands.
In a food processor, process bell peppers, red onion, ginger, 1/2 cup olive oil, sea salt, and cayenne pepper to taste. Process till it’s a liquid.
Pour marinade over greens and mix with hands. eat right away, or even better let it sit for a few hours.