| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Salads |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Mayonnaise |
| 2 |
tb |
Vegetable oil |
| 2 |
tb |
Honey |
| 2 |
tb |
Half and half |
| 1 |
tb |
Prepared mustard |
| 1 1/2 |
tb |
Fresh lemon juice |
| 1/8 |
ts |
Dry mustard |
| 1 |
tb |
Parsley; chopped |
| 1/8 |
ts |
Curry |
| 1 |
|
Green onion; chopped |
| 1/2 |
ts |
Celery seeds |
| 1/2 |
ts |
Poppy seeds |
| 1/2 |
ts |
Sesame seeds |
| 2 |
tb |
Raisins |
| 2 |
tb |
Nuts, slivered almonds, etc |
| 2 |
ts |
Capers |
| 2 |
ts |
Black olives; chopped |
INSTRUCTIONS
COMBINE AND MIX THOROUGHLY
OPTIONAL INGREDIENTS TO ADD
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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