Tarragon, paprika, parsley, and cumen and maybe even a little rosemary would
be good with the oil and vinegar.

*smile*
Regina Marie
Phone: 916-877-4320
Email: [email protected]
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-----Original Message-----
From: Cookinginthedark [mailto:[email protected]] On
Behalf Of RJ via Cookinginthedark
Sent: Wednesday, July 30, 2014 5:55 AM
To: [email protected]; Nicole Massey
Subject: Re: [CnD] Salad Spicing Suggestions

This Leaves me out. For without onions and garlic, what is the sense of
preparing any food.
smile
But, if I was force to .
I would make a simple dressing of
oil and vinegar
Which would be half of each.
I would add salt and pepper to taste
and top it off with a little prepared mustard. Again to taste.
----- Original Message -----
From: "Nicole Massey via Cookinginthedark" <[email protected]>
To: <[email protected]>
Sent: Wednesday, July 30, 2014 8:42 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


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