Recipe of The Ultimate Salad Dressing
1 teaspoon Dry mustard
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Sugar
1 teaspoon Dried Oregano
2 tablespoons Parsley
2 tablespoons Minced onions
1 tablespoon Minced Garlic cloves
1 tablespoon Minced Sweet Red peppers
4 teaspoons Lemon juice
4 teaspoons White wine vinegar
1/2 cup Light Oil
In small bowl, whisk together all ingredients except oil. Whisk mixture
while slowly drizzling in oil.
Let stand for 30 minutes to blend flavors. Whisk again before using.
Dressing can also be made in food processor. (use pulse)
Tomatensalat (Tomato Salad)
5 each Tomatoes; Med. -- Chopped
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Basil -- Dried
1/4 teaspoon Thyme -- Dried
1/4 teaspoon Pepper -- Freshly Ground
1/2 cup Vegetable Oil
6 tablespoons Vinegar
1 tablespoon Worcestershire Sauce
1 each Onion; Large -- Diced
Blend all ingredients together and chill for 1 hour before serving.
Serve on lettuce leaves.
Tomato Aspic
1 quart tomato juice -- * see note
1/3 cup celery leaves -- chopped
1/3 cup chopped onions
2 1/2 tablespoons sugar
1 teaspoon salt
1 bay leaf
1/8 ounce peppercorns
1/2 cup cold water
2 packets gelatin powder -- 1 tbsp each
2 1/2 tablespoons vinegar
Worcestershire sauce -- optional
* For spicier aspic use 3 cups tomato juice and 1 cup Spicy V-8 juice. Add Worcestershire sauce for a unique taste, but be careful not to add too much -- try 1/2 teaspoon at first.
1. In a saucepan place the juice, celery leaves, onion, sugar, salt, bay leaf and peppercorns. Heat and simmer, uncovered, for 10 minutes.
2. Place the gelatin into 1/2 cup cold water and let stand to soften, about 5 minutes.
3. Remove juice mixture from heat and strain liquid into large bowl, discarding other ingredients.
4. Immediately add the gelatin mixture into the juice and stir until gelatin is completely dissolved. Add the vinegar and stir to combine.
5. Place the mixture into a mold and chill until firm. You may want to lightly grease the mold for ease in removing. Unmold onto a bed of lettuce and serve immediately.
Tortellini and Artichoke Pasta Salad
10 ounces tortellini, cheese-filled -- or chicken
4 marinated artichoke hearts
2 tablespoons red bell pepper -- roasted or pimento,
4 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon parmesean cheese -- grated
2 tablespoons basil -- chopped
2 tablespoons parsley -- chopped
salt and pepper
Cook tortellini, rinse and drain well. Toss with 1 tbs. of the marinated artichoke liquid to keep from sticking together. More may be added for flavoring of desired. Drain artichokes. Cut into chunks. Combine remaining ingredients and toss gently in a large bowl to combine. Refrigerate if not served immediately.
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