.1 pkg. frozen peas in butter sauce( i frequently use plain peas)
.
.1 pint mayonnaise
.2 T.
.
.2 T. sugar
.1 cup grated cheddar cheese
.
.Bacon Bits
.2 or 3 hard boiled eggs
.
.
Instructions:
Run water over peas to remove any frost. (Do not cook peas) Layer the first 6 ingredients in a 9 x13 in. pan beginning with the lettuce. Mix the Mayonnaise. with the 2 T. sugar and frost the salad with this dressing. garnish the above salad with the cheese , bacon bits and egg. Cover the salad with aluminum foil and refrigerate. for 24 hours b4 serving.
Comments:
.
Awesome Spinach Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.Julie Reynolds (UseNet)
Quantity:.??
Ingredients:
1 bunch raw spinach
.some bean sprouts
.
.bacon bits (fake or real)
.parmesan cheese
.
.
.
.
.Dressing:
.1 egg
.
.1/2 cup lemon juice (fresh is best)
.1/2 cup vegetable oil (or any type of oil)
.
.1-3 cloves of garlic (depends on you)
.2 Tbs. Dijon mustard
.
.5 Tbs. parmesan cheese
.dashes of salt
.
.dashes of pepper
.3 dashes Worcestershire sauce (makes it zesty!)
.
.
Instructions:
In a Tupperware shaker bottle or some other container, put in one egg, add the lemon juice and the oil. Cut the garlic cloves into tiny pieces and add them in. Mix in the remaining dressing ingredients and shake! Refrigerate for at least 1 hour before serving.
Make sure you carefully wash the spinach (the bunches are awful sandy!). Tear apart into small salad sized pieces. In a small bowl for each guest or in a large one (your choice) put in spinach with bean sprouts on top. Sprinkle with parmesan and bacon bits. At serving time pour dressing over and Voila!!
Comments:
My mom used to make this and once you have it once you develop a craving for it. This salad is very tasty and impressive to dinner guests and does NOT taste like cooked spinach at all!
.
Caesar Dressing
Category:.Salads: Side dishes, salads, etc.
Posted by:.Vanya (Skynet)
Quantity:.??
Ingredients:
2 WHOLE EGGS
.5 EGG YOLKS Blend these two items together in a mixing bowl larger than 3-4 liters. An electric mixer would be best.
.
.1/2 CUP RED WINE VINEGAR Blend into the egg mixture
.3/4 Tbs. DIJON MUSTARD
.
.1/4 TBS. TOBASCO SAUCE
.2 TBS. WORCESTERSHIRE SAUCE Blend into the egg & vinegar mixture
.
.1/3 CUP GARLIC CLOVES
.1/3 CUP TINNED ANCHOVIES
.
.1/3 CUP CAPERS Put these three items into blender and mix well. set these aside for the moment
.
.
.
Instructions:
Now comes the tricky part....First you need to choose a vegetable oil for your dressing. This oil should be light in taste as it is to be used as a salad oil. I personally recommend Canola Oil if you can get it. Otherwise, use sunflower or safflower oil. While vigorously mixing the egg/vinegar mixture, you need to slowly add the vegetable oil in a very thin stream. This is why you should use an electric mixer. Otherwise, by the time you finish with this step, your hand will fall off from shear exhaustion. You must add the oil until you reach the proper consistency of Caesar dressing. It will take between 3-4 liters of oil. If you like your dressing super thick, keep adding oil until it reaches that consistency. The most important thing to remember is vigorous mixing and an extremely thin stream of oil. Should you happen to get carried away and get it too thick; thin it down with an equal combination of lemon juice and red wine vinegar. Now that you're staring at this weird mayonnaise-looking dressing, add the garlic/anchovy/caper mixture. Blend together well by hand. Add a small amount of salt and fine white pepper to your own taste.
Comments:
Ah! Caesar Dressing....Here is one of my favorite recipes from my days as Chef de Partie at the Waterfront Bistro in North Vancouver, Canada. A few thoughts first.....Almost everybody uses tinned anchovies to make Caesar dressing. Just be aware that tinned anchovies are sometimes overly oily and salty. You might have to alter the recipe a bit if you find this to be the case. Of course, you could leave the anchovies out, but then it wouldn't be Caesar dressing anymore, now would it? *winks* This recipe should make 3-4 liters (hopefully). I trimmed down the original recipe amounts which were for a 16 litter pail *grin* BON APPETITE!
.
Chicken Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
4 chicken leg quarters, boiled or roasted, meat removed and cut into chunks
.1 can pineapple tidbits, drained
.
.1 cup frozen peas, parboiled and chilled
.1/2 to 1 cup chopped walnuts
.
.mayonnaise
.
.
.
Instructions:
Mix all of the above ingredients in a bowl (enough mayonnaise to make it moist). Grind in some black pepper and add salt to taste.
Comments:
This is surprisingly addictive.
.
Cold Beef Salad with Blue Cheese Dressing
Category:.Salads: Side dishes, salads, etc.
Posted by:.Stephanie da Silva (UseNet)
Quantity:.??
Ingredients:
1 head red leaf lettuce
.1/2 sweet onion (Vidalia or equivalent) or Red Onion
.
.1 carrot
.1 C cooked, cold shredded beef
.
.6 mushrooms sliced thinly
.1/4 C shredded cheese (cheddar or jack or parmesan)
.
.Freshly ground pepper
.
.
.
Instructions:
Clean and tear the lettuce into bite size pieces. Slice the onion very thinly. Slice the carrot very thinly. Toss all the ingredients together. Toss with the Blue Cheese dressing, grind pepper over the top and serve.
Blue Cheese Dressing
Ingredients:
2 C Mayonnaise
.1 C Buttermilk
.
.1 dash Worcestershire sauce
.2 cloves of garlic crushed
.
.2 oz crumbled blue cheese
.
.
.
Instructions:
Stir some of the buttermilk in with the cheese. Mix until creamy but still lumpy. Combine all ingredients and stir thoroughly. Keep refrigerated, mix before using.
Comments:
.
French Dressing
Category:.Salads: Side dishes, salads, etc.
Posted by:.Metheglen
Quantity:.??
Ingredients:
Red wine Vinegar : 2 measures
.Virgin Olive oil : 1 measure
.
.
Instructions:
Mix. serve on salads, Fries, anything at all?
Comments:
Recipe for French dressing. (much better than the Italian type IMHO) Oh yeah, for that extra tang, add in some mustard: Dijon strong is the best, and remember, a measure is one third of the bottle you are using to keep the dressing in.
.
Frog Eye Salad
Category:.Salads
Posted by: .Burntout
Quantity:.??
Ingredients:
1 cup sugar
.2T flour
.
.1 3/4 c pineapple juice
.2 eggs
.
.1T. lemon juice
.1T oil
.
.1 box soupmacs (a little round pasta)
.3 cans (11 oz each) drained mandarin oranges
.
.2 cans (20 oz each) drained pineapple chunks
.1 can (20 oz) drained crushed pineapple
.
.1 (9 oz) whipped topping
.1 c. marshmallows (optional)
.
.1 c. coconut (optional)
.
.
.
Instructions:
Combine sugar and flour.Stir in pineapple juice and eggs.Cook over moderate heat, stirring until thick.Add lemon juice.. Cool to room temp.
In a different pan:
Bring to a boil 3 qt. water and oil.Add soupmacs, cook until done..Drain, rinse with water, drain again. Cool to room temp..Combine thickened mixture with soupmacs.
Chill in airtight container will keep for 1 week. May be frozen, but it somewhat alters the texture.
.
Hot Mushroom and Pine Nut Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.Stephanie da Silva (UseNet)
Quantity:.serves 2
Ingredients:
1 head Boston, leaf or bib lettuce
.1 red onion thinly sliced
.
.10 - 15 mushrooms
.3 TBS. pine nuts
.
.1 clove garlic
.pepper to taste
.
.2 TBS. Olive Oil
.1 1/2 teas. raspberry vinegar
.
.
Instructions:
In a skillet heat the oil, sautΘ the onion , mushrooms, and pine nuts. Be careful not to burn. Take off the stove. Sprinkle with pepper and add the vinegar. Toss the cooked ingredients light with the washed lettuce.
Comments:
Serve with a nice wine and some warm crusty French bread.
.
Layered Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
4 cups torn mixed greens
.2 1/2 cups chopped, cooked chicken
.
.2 small tomatoes, cut in thin wedges
.1-10 ounce package frozen kernel corn or peas, thawed
In a large, clear glass salad bowl (with straight sides and a flat bottom), layer the torn mixed greens, chicken, tomatoes, corn or peas, red onion and sliced celery.
For dressing, in a small mixing bowl combine mayonnaise or salad dressing, and sour cream dip. Stir till well blended. Spread dressing over top of the salad. Cover and chill up to 24 hours.
Comments:
To serve, sprinkle with shredded cheese and garnish with radish slices.
.
Marinated Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
1 Chopped Onion
.1 Bell Pepper
.
.4 stalks Celery
.1 small jar pimentos
.
.1 can small English Peas
.1 can Shoepeg Corn
.
.1 can French Cut Green Beans
.1/2 Cup Vegetable oil
.
.1/2 cup Vinegar
.1/2 cup sugar
.
.salt
.pepper
.
.paprika
.
.
.
Instructions:
Drain cans of peas, corn, and beans, and jar of pimentos and pour ingredients into bowl
Mix chopped onion, bell pepper and celery into bowl with pimentos, peas, corn, and beans.
Bring vegetable oil, vinegar, and sugar to a boil. Add salt, pepper, and paprika to taste. Pour over vegetables and let set. Overnight in refrigerator is fine. Will keep in refrigerator for 1 to 2 weeks, if sealed.
Comments:
.
Marinated Vegetable Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.Azure
Quantity:.??
Ingredients:
4 cups assorted fresh veggies (I like using zucchini, onions, mushrooms, cauliflowerettes, and some broccoli. Carrots, tomatoes and cucumber work too.)
.1/4 cup lemon juice (fresh or bottled, fresh is better).
Place veggies in dish..Combine all other ingredients and mix well..Pour over veggies. Let marinate overnight, stirring occasionally.
Comments:
This is a nice salad to serve with something simple, like a roasted chicken.
.
Pasta Salad a'la Firedrake
Category:.Salads: Side dishes, salads, etc.
Posted by:.Firedrake
Quantity:.Feeds about a million people.(More or Less.)
Ingredients:
One 16 oz. bag dried shell pasta
.One 12 oz. bag dried vegetable spiral pasta (different colors)
.
.One can whole pitted black olives
.One can baby corn
.
.One jar or can artichoke hearts (if it comes in a marinated sauce, it only adds to the flavor)
.One small can sliced water chestnuts
.
.One small jar pimentos
.One bottle Italian dressing (of your choice -- just make sure it has a garlic base)
.
.
Instructions:
Heat water to boiling, add a pinch of salt, and a teaspoon of vegetable oil..Boil pasta until tender, but firm..Rinse thoroughly with cold water until pasta is cool; drain water..Add Italian dressing, other vegetables. Stir until thoroughly mixed..Chill overnight in refrigerator.
Comments:
Schwartz -- try making pasta salad. Here is a recipe with my personal preferences for what to put in it, but you can add or substitute anything which happens to suit your fancy, such as fresh mushrooms, chickpeas, etc.
.
Pasta Salad a la Trillian
Category:.Salads: Side dishes, salads, etc...
Posted by:.Trillian
Quantity:.
Ingredients:
1/2 lb. pasta shells
.1 Green pepper
.
.1 Red pepper
.2 stalks of celery
.
.1 carrot
.1 1/2 cups Ken's Steak House Creamy Italian Dressing (hey its kosher)
.
.1 cucumber
.
.
.
Instructions:
Okay so its this easy. I just diced the peppers, as much as you like, diced in the celery, mixed with as much dressing as looked good :) and mixed it all up. I put slices of cucumber on the sides as garnish, then *very finely* diced some carrot shreds, and cut a round disc of carrot for each dish, put the carrot off to one corner and sprinkled the diced carrot on, making a sunset look :) I personally was surprised that I liked the carrots as part of the deal. Oh by the way I forgot, be sure and mix the dressing with some black pepper, it makes
all the difference in the world. I am now a minor legend on campus for delivering this around to various people.
Comments:
*ENTERS SINGING* *looks like a crazed woman* I > * F I N A L L Y * Have something of note to post in here *hums* Tonight I cooked for three, and I decided I had an idea I wanted to try so I made the recipe up as I went. Its very easy, very visually appealing and best of all, mine mine mine. :) I honestly didn't think it would work, but it did :) *feels happy* Obviously you can garnish how you like an forget a few ingredients, and try it with about three tablespoons of very finely diced carrots mixed in. The colors worked well together and there are oh so many nice carrot garnishing tricks :)
.
Pork and Papaya Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
1/4 cup dried currants
.1/2 cup balsamic vinegar
.
.1/4 cup walnut oil
.1/4 cup chicken broth
.
.1 tablespoon honey
.1/4 teaspoon ground cinnamon
.
.1 pound cooked boneless pork loin roast
.1 head Belgian endive
.
.Bibb lettuce leaves
.2 papayas, seeded, peeled and sliced lengthwise
.
.2 avocados, seeded, peeled and sliced lengthwise
.1/4 cup broken walnut pieces
.
.
Instructions:
In a small bowl pour enough boiling water over currants to cover. Let stand 5 minutes; drain. For dressing, in a screw-top jar combine vinegar, oil, chicken broth, honey, and cinnamon. Cover; shake well. Trim fat from pork; slice thinly. Separate leaves of Belgian endive. Line 6 salad plates with lettuce leaves. Arrange pork, endive, papaya, and avocado on plates. Sprinkle with currants and walnuts. Drizzle dressing over salads.
Comments:
.
Prawn Salad with Lemon Dressing
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
1 kg (2 lb.) medium king prawns, peeled with tails attached.*
.lemon dressing
.
.1 red banana capsicum**
.1 medium sized carrot
.
.2 sticks celery (choose tender sticks from near the center)
.1 tub alfalfa (looks like alfalfa sprouts in the picture)
.
.baby lettuce leaves, washed and crisped
.2 firm ripe avocados
.
.1 large mango or 1/2 papaw (papaya), peeled and cut into thick slices
.Parsley, chopped
.
.
Instructions:
Place the peeled prawns in a bowl and pour over the lemon dressing. Cover and refrigerate for 1 hour.
Cut the capsicum, carrot and celery into fine shreds, then place into a bowl of iced water. Before serving, drain the vegetables and the prawns (but reserve dressing). Peel and slice the avocado and arrange with the fruit, crispy vegetables and lettuce on a large platter or individual plates. Drizzle over the lemon dressing and sprinkle with parsley.
Lemon Dressing
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
1 lemon
.1 clove garlic
.
.1/2 tsp. mixed French or German mustard
.3 tablespoons oil
.
.salt and freshly ground black pepper
.
.
.
Instructions:
Remove a couple of paper then strips of lemon peel with a potato peeler or sharp knife. Cut into fine strips. Crush the garlic and put into a bowl, stir in the mustard, then add 1 tablespoon lemon juice and the oil. Add a pinch of salt and pepper, mix well, and add the lemon peel.
Comments:
Accompany with whole grain bread.
* (It doesn't say, but I assume the prawns are supposed to be already cooked)
** (or 1/2 red capsicum) (a capsicum is a pepper)
.
Roast Beef Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
Instructions:
This is an excellent salad I've since lost the recipe for so I don't have the exact amounts, but you'll get the gist of it from the description. It's a roast beef salad.
Get a nice roast, around a pound or so. Roast until medium-rare. Let cool and slice into a thick julienne. Add to it about 1/3 to 1/2 cup walnut pieces and 1/4 to 1/3 cup crumbled bleu cheese.
Dress with a nice vinaigrette made with olive oil and balsamic vinegar (add the usual spices and dry mustard). This is really, really good if you like bleu cheese. Use a tender roast, like a sirloin for this. Serve at room temperature.
Comments:
.
Salad Especiale a'la Magnolia
Category:.Salads: Side dishes, salads, etc.
Posted by:.Magnolia
Quantity:.serves 3-4
Ingredients:
Two heads of lettuce (different types, neither iceberg.. some color is good)
.8 oz. Feta cheese crumbled
.
.Can of large black olives sliced in half
.Two hard-boiled eggs mashed with fork
.
.Small bag of walnut pieces
.Creamy Parmesan dressing
.
.
Instructions:
Wash lettuce and tear. Refrigerate..Crumble the cheese, slice the olives, and mash the eggs and put all in a bowl with the walnut pieces. Stir the mixture enough to get everything in a nice frenzy and all stuck together..When lettuce is cold, lay out a large bed of lettuce on a plate, spoon a couple of hefty dollops of the cheese/olive/egg/nut mixture on top..Add dressing on top of that..Top with some fresh pepper if possible. :)
Comments:
Kinda made this up tonight...and it turned out GREAT! Good served with breadsticks.
Easily serves 3-4 as a main dish...especially with the breadsticks. :)
.
Salad Niscois
Category:.Salads: Side dishes, salads, etc.
Posted by:.?? (UseNet)
Quantity:.Serves 2
Ingredients:
five or six romaine lettuce leaves
.2 medium boiled potatoes
.
.2 hard boiled eggs
.2 medium tomatoes ( cut in sixths)
.
.1 small red onion thinly sliced
.10- 15 good black olives
.
.8 ounces good solid white tuna
.1 TBS. mayonnaise
.
.1/2 teas dry mustard
.pepper to taste.
.
.olive oil
.lemon juice
.
.
Instructions:
Arrange the lettuce leaves on two plates. In a small bowl mix the tuna, mayonnaise, dry mustard and pepper. Using an ice cream scoop, place the tuna mix in the center of the plate. Surround the tuna mix with the wedges of tomato, potato, boiled eggs, and place the olives wherever they look good. Scatter the onion over the top of everything. Drizzle the olive oil and lemon juice over all. Sprigs of fresh basil are a nice addition to this dish.
Comments:
I hope you enjoy them!
.
Salade Nicoise
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.Serves 4-6
Ingredients:
3/4 lb. green beans, snapped and cut in 1-inch lengths
.1 green pepper, diced
.
.1 red pepper, diced
.1 can (7 oz) tuna, drained and flaked
.
.1/2 cup Nicoise olives (preferably with pits)
.2 medium tomatoes, quartered
.
.10-12 anchovy fillets (optional)
.
.
.
.
.
.Vinaigrette
.
.
.2 Tbs. fresh lemon juice
.1 Tbs. Dijon-style mustard
.
.1 clove garlic, crushed and minced
.2 anchovy fillets, crushed in a mortar or finely minced
.
.1/2 cup olive oil
.salt and pepper
.
.white wine vinegar, if desired
.
.
.
Instructions:
Cook the green beans in boiling water for 5-10 minutes (until just tender) and drain. Immediately 'refresh' the beans in a bowl of ice water. Drain thoroughly.
Make the vinaigrette. In a small bowl whisk lemon juice, mustard, garlic, and anchovy . While whisking continuously, add olive oil in a slow drizzle until the mixture emulsifies. Season to taste.
In a large bowl toss beans, peppers, tuna, and olives with vinaigrette. Line bowl with tomato quarters. Make a lattice with the anchovy fillets, if desired. Serve.
Comments:
This salad has many variations. Most 'traditional' versions do not include lettuce or cooked ingredients --except possibly hard-boiled eggs. Standard ingredients include: tuna, Nicoise olives, quartered tomatoes, and an anchovy-laced vinaigrette. Depending on the occasion, this salad can be 'composed' for a dinner-party or lunch, layered for a pot luck or picnic, or tossed for everyday eating.
.
Smoked Turkey Salad with Cranberries and Apples
Category:.Salads: Side dishes, salads, etc.
Posted by:.Terri Huggett (UseNet)
Quantity:.Serves 4 - 6
Ingredients:
1/2 12 oz. bag frozen fresh cranberries*
.1/3 cup sugar
.
.1/4 cup raspberry vinegar
.2 Tbs. framboise/raspberry brandy (optional)
.
.1/4 cup rice wine vinegar
.1/2 cup olive oil
.
.1 1/2 lb. smoked turkey, cut into cubes
.one head Romaine lettuce, coarsely chopped
.
.4 apples, such as Granny Smith and Gala, chopped
.4 stalks celery, chopped
.
.
Instructions:
Place frozen cranberries in food processor with sugar and raspberry vinegar and process to chop cranberries into coarse chunks. If using canned cranberries, leave them whole. Place cranberry mixture or canned cranberries in a large bowl. Add raspberry vinegar to canned cranberries. Add brandy, if using, rice wine vinegar and olive oil. Mix. Add turkey and mix thoroughly. If you wish, let marinate for several hours or overnight.
Before serving, toss lettuce, apples and celery with turkey/cranberry mixture.
Comments:
*(if fresh unavailable, use canned, whole cranberries. Eliminate the sugar and reduce oil and vinegars slightly.)
.
Tortellini-Pesto Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
1 cup lightly packed parsley sprigs with stems removed
.1/4 cup fresh basil
.
.1 clove garlic
.1/3 cup grated Parmesan cheese
.
.1/4 cup olive oil
.8 ounces broccoli
.
.2 7-ounce packages cheese-filled Tortellini
.1 2 1/4-ounce can sliced pitted ripe olives, drained
.
.6 ounces provolone cheese, cubed
.2 medium tomatoes, seeded and chopped
.
.1/3 cup pine nuts, toasted
.
.
.
Instructions:
For Pesto, in food processor bowl or blender container combine parsley, basil and garlic. Cover and process or blend till finely chopped. Add parmesan cheese. Cover and process or blend until combined. With lid ajar, add oil a little at a time, processing or blending after each addition till well combined; set aside.
Remove the outer leaves and tough parts of stalks from broccoli. Cut stalks crosswise into 1/4 inch thick slices and break flowerets into smaller pieces; set aside.
In a large covered saucepan cook Tortellini according to package directions; add broccoli during the last 5 minutes of cooking. Drain.
In a large salad bowl combine Pesto, broccoli, Tortellini and olives. Toss lightly. Cover; chill for 4 hours or overnight. To serve, add provolone cheese, tomatoes, and nuts to Tortellini mixture, toss lightly.
Comments:
This recipe uses a pseudo-Pesto. Feel free to substitute a more authentic one.
.
Zucchini and Mushroom Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.??
Quantity:.??
Ingredients:
1 lb. button mushrooms
.8 small to medium zucchini
.
.1/4 cup wine vinegar
.2 tablespoons olive oil
.
.1 teaspoon salt
.2 sprigs fresh tarragon
.
.1/4 cup water
.1/4 cup dry white wine
.
.
Instructions:
Clean the mushrooms. Cut the zukes into 1 inch lengths. Place all ingredients in a pot. Simmer until the zukes are just tender. Turn off heat. Place lid on pot and leave for 15 minutes. Place the drained vegetables in a bowl, reserving the cooking liquid. Place this liquid back in the pot and cook until reduced to about 1/3 cup. Discard the tarragon. Pour over the vegetables and lightly chill (don't over-chill or it will kill the flavor).
Comments:
Throw on a little finely chopped parsley before serving.
.
Zucchini and Tomato Salad
Category:.Salads: Side dishes, salads, etc.
Posted by:.Cadenza
Quantity:.4 servings
Ingredients:
2 small zucchini, about 3/4 pound
.4 medium ripe tomatoes sliced 1/4 inch thick
.
.Salt and ground pepper
.1/4 cup finely chopped red onions
.
.1 tablespoon red wine vinegar
.3 tablespoons olive, vegetable or canola oil
.
.1/2 cup chopped basil or parsley
.
.
.
Instructions:
1. Trim the ends of the zucchini and cut them slightly on the diagonal into slices 1/4 inch thick. Drop the slices into boiling water, and let simmer for one minute. Drain immediately. The zucchini must retain a certain resilience and not be overcooked. Let cool..2. Arrange the zucchini and tomato slices in an alternating pattern in a serving dish. Sprinkle with salt and pepper to taste, the onions, vinegar, oil and basil or parsley. Serve.
lates with lettuce leaves. Arrange pork, endive, papaya, and avocado on plates. Sprinkle with curranÇ...÷...▒...║...ß...δ...≥...............Y...f...╒...▐...^...j...ß...ε.../...8...f
