Salad suggestions needed please
OutsidePlaying
6 years ago
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Please suggest a salad dressing
Comments (6)I am a finnicky salad eater because I don't like most salad dressings. I especially do not like extremely vinegary dressings. Here are my three favorites. The first 2 are a little sweet. 2 teaspoons salt 1 scant teaspoon Tabasco 1/2 cup Splenda 1 cup oil 1/2 cup tarragon vinegar Combine and shake well. I use any kind of relatively neutral oil, including olive oil. I rarely have tarragon vinegar. I use almost any kind of vinegar. My favorite is Perel's Spicy Pecan vinegar. The other one I make often is Sweet and Sour Dressing. Yield 2 1/2 cups 1 cup vegetable oil 1 cup sugar (or Splenda) 1/2 cup wine vinegar 3 tsp soy sauce salt and pepper to taste Combine all ingredients and shake well. This dressing is from The Kitchn, but it is quite similar to one I have made 4 ounces (about 1 heaping cup) blue cheese, crumbled 1/4 cup sour cream 1/4 cup buttermilk 2 tablespoons mayonnaise 2 tablespoons lemon juice Salt and pepper to taste In a small bowl, use a fork to mash together the cheese and sour cream until it forms a chunky paste about the consistency of cottage cheese (I don't mash my blue cheese.). Stir in the buttermilk, mayonnaise and lemon juice. Taste and season with salt and pepper. Store in a covered container in the refrigerator for up to one week....See MoreNeed a Tea Rose Suggestion(s) Please
Comments (31)I suggest Comtesse Emmeline de Guigne: I saw it growing at Morcom Park in Oakland, California and it was a gorgeous pink Tea with starry blossoms with a satiny sheen. Sometimes it shows salmon in the inner petals along with the pink. I admired it everytime I went there that summer. The next spring I was surprised to see it had been moved, although its replacement was a very pretty pure peach colored Tea rose, I should have looked closer at the foliage et cet. I read Gregs description of Comtesse Emmemline de Guigne in the Vintage Gardens Book of Roses and he described how it changes from pink to peach depending on conditions, so it had been there all the time masquerading under a different color. At Morcom Parks Amphitheatre of Roses they keep it at c. 4 feet tall by slightly wider, and it seems perfectly happy. Rogue Valley sells it. For years I was underwhelmed by my Duchess de Brabant, I thought it was a bit plain, until my neighbor said look how many roses there are on that plant! It gave me a new appreciation for it. . Mrs. Dudley Cross is sublime, and those smooth stems are a relief to me as I walk down my sidewalk as I tend to get caught on nearly every rosebush I pass by. By the way Souvenir de la Malmaison is fully half a Tea rose by parentage, which is why it re-blooms so rapidly and is florifeorus. Mlle. Cecille Brunner is classed as a Polyantha, yet is fully half a Tea by breeding. Her flowers are pink, petite and perfectly Tea shaped, and the scent is divine. Pretty foliage too. Mine has stayed at c. 4 feet tall for years. Good luck, let us know what you choose. Lux....See MoreNeed help with a salad dressing, please.
Comments (5)Too late also but a light simple dressing with a bite...AC vinegar, lime,(i prefer lemon in a simple dressing but you have lime), mustard, just a touch, and i like to wiz in a small chunk of avocado if serving avocado. Adds a bit of creaminess. I'd let the orange speak for itself. And the nuts. (not in the dressing). My summer salad dressings are so simple and mild...but i can tell the seasons are changing...i just bought a lb of Canadian wild rice for fall grain salads and my dressings get a bit richer. I ofter look at what dried fruits i have like a half dozen dried cranberries or a date, maybe a fig....See MoreSalad suggestion for Pasta Fagioli?
Comments (8)I would want what I call a classic Italian salad...mixed greens including arugla and radiccio, with tomatoes and green peppers and onion, dressed with a good olive oil, salt and pepper, a pinch of sugar red wine vinegar and if possible some fresh basil and oregano....if not fresh, r\dried will work. Just toss the greens with the oil, add the seasonings and herbs, add the tomatoes, onions and peppers and toss with the vinegar....taste and add whatever it needs....See MoreOutsidePlaying
6 years agoOutsidePlaying
6 years agoOutsidePlaying
6 years agoOutsidePlaying
6 years agoFunkyart
6 years agolast modified: 6 years agoamykath
6 years ago
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