Salad Making Tips: * The ratio for a vinaigrette is typically 3 parts oil to 1 part vinegar or lemon juice, etc..
* Chill the serving plates to keep your salad crisp longer. * Potatoes will absorb more dressing if you dress them hot then refrigerate. * Cook pasta for salads very al dente. This will allow the pasta to absorb some of the dressing and not become mushy. * Fruit juices such as pineapple, orange or mango can be used as salad dressing by adding a little vegetable oil, a dash of nutmeg and honey if desired. * To turn a vegetable or pasta salad into a main dish, add seafood, meat, chicken, or beans. Marla. Enjoy. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
