Professional Documents
Culture Documents
Ingredients
Instructions
1. Stir together the pudding mix and pineapple until dissolved and thickened.
2. Fold in the Cool Whip with a spatula.
3. Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
4. Refrigerate at least 1 hour to chill. Makes about 8 cups salad.
How to Make It
Step 1 In a blender, combine the vinegar with the garlic, shallot, mustard, basil, and
oregano and puree. With the machine on, pour in 1/4 cup plus 2 tablespoons of the oil;
season with salt and pepper.
Step 2 Light a grill or preheat a grill pan. Season the pork with salt and pep per. Grill
the pork over moderately high heat, turning once, until browned and cooked through,
about 10 minutes. Transfer to a cutting board and let rest for 5 minutes.
Step 3 Meanwhile, in a medium bowl, toss the tomatoes, onion and asparagus with the
remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the vegetables
over moderately high heat until lightly browned, about 2 minutes for the tomatoes and 4
minutes for the onions and asparagus. Transfer to a plate.
Step 4 In a large bowl, toss the mesclun with the prosciutto, grilled onion and half of
the vinaigrette. Mound the salad onto plates. Thinly slice the pork and arrange it on the
plates, along with grilled tomatoes and asparagus. Drizzle the pork and vegetables with
the remaining vinaigrette and serve.
Ingredients
1.
Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10
minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp
knife.
2. In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and
pepper. Chill until serving.
Ingredients
Directions
1. Trim stem from lettuce while leaving the core intact. Cut lettuce in quarters then place the
wedges on individual serving plates. Arrange bacon, carrots, green onions, and radishes on and
around each wedge.
2. In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper. Cover tightly and shake
until combined. Immediately drizzle over salad.
Ingredients
1. In a salad bowl, combine the tomatoes, green pepper, cucumber, onion and olives.
2. Whisk together the oil, vinegar, lemon juice, garlic, oregano, salt and pepper. Pour over
the salad and let sit for 30 minutes to blend flavours.
3. Add feta and toss before serving.