Okay, I did a little research. Chile is known for its tomatoes and onions. I've found recipes with those two in it a lot. I think my onion averse guests are going to have to deal with it, as there'll be plenty of other stuff available. This opens up a couple of options, so this is what I'm thinking 1 can of green beans, drained 1 can of whole corn, drained 1 medium onion, chopped 2-3 large tomatoes, diced 1 small bunch of cilantro, chopped Olive oil (not sure just how much to use of this, so I'll put it in in quarter cup increments) 1 teaspoon of Italian seasoning Salt and fresh ground black pepper to taste. I'll mix the ingredients in order in a bowl and chill before serving to give it all time to settle. I'm tempted to replace the black pepper with 1/8tsp of cayenne and 7/8 tsp of sugar to create a sweet and sour effect, but I think I'll leave that experiment for later.
> -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Sandy via Cookinginthedark > Sent: Wednesday, July 30, 2014 1:48 PM > To: [email protected]; 'Betty Emmons' > Subject: Re: [CnD] Salad Spicing Suggestions > > Those would be great for making your own Italian salad dressing: basil, > oregano, thyme and rosemary. I like rosemary on potatoes and also on > chicken! > > > Courage is fear that has said its prayers! > -----Original Message----- > From: Cookinginthedark [mailto:[email protected]] > On Behalf Of Betty Emmons via Cookinginthedark > Sent: Wednesday, July 30, 2014 9:26 AM > To: [email protected]; Nicole Massey > Subject: Re: [CnD] Salad Spicing Suggestions > > basil origno, thine rosemary > Betty Emmons > ----- Original Message ----- > From: "Nicole Massey via Cookinginthedark" > <[email protected]> > To: <[email protected]> > Sent: Wednesday, July 30, 2014 7:42 AM > Subject: [CnD] Salad Spicing Suggestions > > > > Back in December/January a friend of mine did a class down in Chile, > > and while she was there she was accompanied by a load of young > > vegetarians as fellow students. The cooking staff there didn't know > > what to fix for them, so they'd do things like open a can of green > > beans and a can of corn and dice up some tomatoes into it to make a > > salad. My friend said this was fairly bland. > > I'd like to do something like that for a fall harvest gathering I'm > > hosting this Saturday, but it needs spicing. I'm avoiding peppers, > > because I have folks coming who don't do spicy foods. (not even > onions > > and garlic) So I need suggestions for some spicing for this > particular > > Chilean salad that will add flavor without adding fire. Anyone got > > any suggestions? > > > > _______________________________________________ > > Cookinginthedark mailing list > > [email protected] > > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
