Date: Thu, 19 Aug 93 10:31:40 +0200
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From: vickiemc@isi.edu (Vickie McCorkendale) BASIC BASALMIC VINEGRETTE ========================= Ingredients: ------------ 1/4 cup Basalmic Vinegar 1/2 cup Olive Oil 2 garlic cloves sliced thinly Instructions: ------------- Whisk ingredients together. Let stand 30 minutes before using. Remove garlic before using. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: arielle@taronga.com (Stephanie da Silva) TOMATILLO-SERRANO CHILE VINAIGRETTE =================================== Ingredients: ------------ 4 fresh tomatillos, husked, rinsed and cut into small dice 1/3 cup diced jicama 1 1/2 tblsp diced red bell pepper 1 1/2 tblsp diced yellow bell pepper 1/2 mango, peeled and cut into small dice 1 serrano chile, seeded and finely diced 1/3 cup peanut oil 2 tblsp olive oil 2 tblsp white wine vinegar 1 1/2 tblsp balsamic vinegar 1 tblsp fresh lime juice 1 tblsp fresh lemon juice 1 small garlic clove, minced 1 - 2 tblsp minced fresh coriander Salt Instructions: ------------- In a bowl, combine the tomatillos, jicama, red and yellow bell peppers, mango and serrano chile; toss to mix. In a small bowl, combine the peanut oil, olive oil, white wine vinegar, balsamic vinegar, lime juice, lemon juice, garlic and coriander. Whisk to blend well. Pour the dressing over the diced vegetables and stir lightly to mix. Season with salt to taste. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
From: lynn@cs.ucsb.edu (Lynn Johnson) VINAGRETTE FOR LINGUINE PRIMAVERA SALAD ======================================= (Makes 3/4 cup dressing) Ingredients: ------------ 1/2 cup plus 1 tblsp light olive oil 3 tblsp plus 1 tsp. white wine vinegar 1/2 tsp salt freshly ground pepper Instructions: ------------- The salad consists of cold Linguine noodles and a colorful assortment of cold, steamed vegetables such as broccoli, chinese peas, red bell pepper... use what you have on hand. %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%
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