Sweet Mandarin Salad

Posted by Carole-Anne on August 27, 2007

Sweet Mandarin Salad – this happens to be my daughter’s recipe, contains many good nutrients – packed with sunflower seeds, almonds and garlic. This salad is classy to serve and will be one of your very favorites for certain.

INGREDIENTS:

• Leaf lettuce – 1 large head – make sure your lettuce has been soaked and patted dry and put into refrigerator prior to making salad
• 1 cup Mandarin Oranges, drained
• 1/2 cup roasted, unsalted sunflower seeds
• 1/2 cup slivered almonds sauted in 1 tbsp butter
• until lightly browned.

DRESSING:

• 3 tbsp red wine vinegar
• 1/2 cup virgin olive oil
• 1 tbsp sweetener (Splenda)
• 1 tbsp lemon juice (freshly squeezed)
• pinch sea salt
• 1/2 tsp dry mustard
• 1 clove elephant garlic crushed

NEXT TO DO:

Add the roasted unsalted sunflower seeds with the sauted almonds (lightly browned in butter) Set aside.

Make dressing by adding all ingredients into a shaker, and shake until completely mixed. If you want to use a blender, that is fine as well.

Tear lettuce leaves up into large salad bowl and add drained mandarins. Just prior to serving, add sunflower seeds and sauted (cooled) almonds. Pour dressing over salad and toss like a new Chef borne. This salad is marvelous!

Serves approximately 6 – 8 people.

Sweet Basil Lemonade

Posted by Carole-Anne on

Sweet Basil carries a spicy blend of clove, anise and cinnamon, with a hint of citrus and camphor.

Since basil rarely overpowers, we can use it quite generously. It has many uses, such as in mixed green sandwiches, in many Italian dishes, pizza included, in soups, and stews, roasted peppers and with many meat dishes.

Surprise – We are going to make Basil Lemonade!

INGREDIENTS:

• 1 cup water
• 1 cup sugar
• 1 cup fresh basil leaves
• 2 cups ice
• 3 cups cold water
• One 7 1/2 ounce container of fresh frozen Lemonade (thawed)

NEXT TO DO:

Bring to a boil in a small saucepan 1 cup water and 1 cup sugar – boil over medium heat.

Once the sugar has dissolved – let stand about 5 minutes.

Remove pan from heat and add 1 cup freshly cut basil leaves. Cover and let sit for about 30 minutes.

Fill pitcher with 2 cups ice; while straining the sugar syrup into the pitcher, pick out the basil leaves and discard.

Then, stir in 3 cups water and the thawed fresh frozen lemon juice.

This recipe makes approximately 7 cups, and is a surprising addition to our herb recipes.

Very tasty!