| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Mayonnaise |
| 2 |
T |
Vegetable oil |
| 2 |
T |
Honey |
| 2 |
T |
Half and half |
| 1 |
T |
Prepared mustard |
| 1 1/2 |
T |
Fresh lemon juice |
| 1/8 |
t |
Dry mustard |
| 1 |
T |
Parsley, chopped |
| 1/8 |
t |
Curry |
| 1 |
|
Green onion, chopped |
| 1/2 |
t |
Celery seeds |
| 1/2 |
t |
Poppy seeds |
| 1/2 |
t |
Sesame seeds |
| 2 |
T |
Raisins |
| 2 |
T |
Nuts, slivered almonds etc |
| 2 |
t |
Capers |
| 2 |
t |
Black olives, chopped |
INSTRUCTIONS
NOTE: You can garnish the greens to reflect your own intentions by
combining common ingredients in an unusual way. A creative arrangement
of olives and carrots could be mildly fliratious--or boldly
suggestive, depending on how you slice them! Compose your salad to
best express your desires, but keep it simple and make your own
dressing, if possible. This recipe is a basic honey-lemon dressing
whose variety is almost endless. Source: Cooking In The
Nude--Quickies, c1984 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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