|
Ingredients
For the Salad:
Instructions
0 Comments
INGREDIENTS
PREPARATION 1. Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Add cream cheese, mayo, mustard and onion powder; beat with mixer until blended. 2. Spoon yolk mixture into egg whites. 3. Cut both ends off each radish; cut into 24 small pieces for the bunnies' noses. Cut each of the trimmed radishes into 6 lengthwise slices, then cut each slice crosswise in half for the bunnies' ears. 4. Decorate eggs with radishes, olives and chives as shown in photo. Ingredients
Preparation
Ingredients
 -Adapted from Bon Appetit Serves 4
Dressing ¼ cup creamy peanut butter 2 tablespoons plain rice vinegar 1 tablespoon soy sauce ½ teaspoon sugar 1 tablespoon sesame oil 2 tablespoons water 2 tablespoons minced ginger ½ teaspoon salt Salad 2 small heads of broccoli, florets cut from the stalks and stalks thinly sliced 1 small cucumber, thinly sliced 4 radishes, thinly sliced 3 tablespoons good green olive oil 2 tablespoons plain rice vinegar 2 tablespoons dried cranberries 3 tablespoons roasted pumpkin seeds Cilantro sprigs for garnish
 Serves 6
3 tablespoons olive oil 2½ tablespoons cider vinegar 2 teaspoons lemon juice ¼ teaspoon sugar 1½ tablespoons fresh mint leaves, shredded 6 stalks celery, shaved or julienned 2 medium fennel bulbs, julienned 1 large Granny Smith apple, cored and thinly sliced with peel intact 4 medium radishes, halved and thinly sliced 2 tablespoons fennel fronds, chopped
Ingredients
Dressing 3 TBS olive oil 2 TBS rice vinegar 2TBS low-sodium soy sauce or guten-free tamari 1 TSP brown sugar, honey or maple syrup (more to taste) 1 TSP grated, peeled fresh ginger 1 TSP grated garlic Remaining 8 cups pea shoots 1 1/2 cups thinly sliced English cucumber 1 cup thinly sliced radish 1/2 cup sliced almonds, toasted and divided. Directions
Recipe by Anna Gill
Serves: 4 SALAD 25 to 30 small radishes 4 cups baby spinach leaves, washed and dried ½ cup mint leaves, washed and cut into chiffonade* 2 -3 tablespoons Creamy Lemon-Chive Dressing -recipe follows CREAMY LEMON-CHIVE DRESSING Makes ⅔ cup 1 tablespoon freshly squeezed lemon juice ¼ teaspoon fine sea salt ½ cup light cream ¼ cup (scant) chives, finely minced DRESSING 1. Combine lemon juice and salt in a small lidded jar. Cover tightly and shake until the salt is dissolved. 2. Add cream and chives. Shake until blended. 3. Will keep up to one week refrigerated. Shake well before using. SALAD 1. Cut radishes into thin slices. 2. Place spinach, mint and radish slices into salad bowl. 3. Drizzle just enough dressing to lightly coat and toss gently. 4. Serve on salad plates or bowls. *Chiffonade is a cooking technique in which leafy green herbs (such as mint and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons  Recipe by Anna Gill
Serves: 4 24 large shrimp, shelled and deveined 3 tablespoons mayonnaise 3 tablespoons lite extra virgin olive oil ½ cup chopped chervil, plus 4 sprigs for garnish 1 tablespoon freshly ground pepper 1 small lemon, juiced ½ pound sugar snap peas, strings removed cut diagonally into bite-size pieces 6 medium radishes, cut into bite-sized pieces 3 small stalks fennel, trimmed and sliced into bite-sized pieces Crisp lettuce, enough for 4 servings 1. Prepare ice bath for shrimp 2. Bring a large pot of salted water to a roiling boil. Place shrimp in the water for about 2 minutes until they turn pink and white. Remove from the cooking pot and place immediately into the ice bath. Let the shrimp sit for a minute then drain. Set aside. 3. In a medium size bowl, place mayonnaise, olive oil, ½ cup of chopped chervil, lemon juice and fresh pepper. Whisk together well. Set aside. 4. Place the shrimp, sugar snap peas, radishes and fennel into a bowl. Drizzle with the prepared mayonnaise mixture. Toss together well. 5. Prepare four serving dishes with lettuce leaves. 6. Spoon the shrimp and vegetable mixture over the lettuce and serve.  Recipe by Anna Gill
Serves 4 SALAD 4 cups baby arugala 10 small red radishes, washed and quartered ¾ lb. sugar snap peas, cleaned, ends trimmed and strings removed 1 small zucchini, quartered lengthwise and cut into 1½ inch pieces ¼ lb. feta cheese, crumbled 3- 4 tablespoons Lemon Vinaigrette - recipe follows LEMON VINAIGRETTE Makes 1 cup 3 tablespoons fresh lemon juice 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard ½ teaspoon sugar ¼ teaspoon salt ⅛ teaspoon freshly ground pepper ½ cup vegetable oil LEMON VINIAGRETTE 1. Whisk together first 6 ingredients in a small bowl; gradually whisk in oil until blended. 2. Keep refrigerated in a tight lidded jar for up to one week. SALAD 1. Place arugala, radishes, sugar snaps, zucchini in a salad bowl. 2. Top with the feta cheese. 3. Drizzle just enough vinaigrette over the top to lightly cover. 4. Toss well and serve. |