MMMMM---------------------------SALAD--------------------------------
6 md Potatoes
2 Eggs; hard-cooked, chopped
2 md Tomatoes; diced
1 Red or green pepper; chopped
2 Scallions; minced
1 Cucumber; chopped
Fresh parsley; chopped
Alfalfa sprouts
1/2 c Cashews; toasted
1/4 c Mixed sunflower and sesame
-seeds; toasted
MMMMM--------------------------OPTIONAL-------------------------------
Carrots; coarsely grated
Celery; chopped
Radishes
Other raw fresh vegetables;
-peas are great, if
-available
MMMMM--------------------------DRESSING-------------------------------
3/4 c Mayonnaise; up to 1 c
1 ts Salt; up to 2 ts
Fresh black pepper
1 ds Tamari
1/2 c Cider vinegar
1/2 ts Dry mustard
1/2 ts Tarragon
1 ts Prepared horseradish
Scrub potatoes and boil them in their skins until they're tender, but
not mushy. You might want to save the water you boil them in for soup
stock. Drain and cool. Dice the potatoes, skins and all.
Combine the salad and optional ingredients. Mix in the dressing
ingredients. Chill well. Serve on fresh spinach with olives and lemon
slices.
Recipe by Moosewood Cookbook
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