| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Chicago |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Red pepper |
| 1 |
|
Yellow pepper |
| 1 1/4 |
c |
Bok choy |
| 1/3 |
c |
Diced carrots |
| 1 |
c |
Diced celery |
| 4 |
|
Mushrooms |
| 12 |
|
Pea pods |
| 1/4 |
lb |
Linguine; (cook but don't add until ready to serve) |
|
|
Alfalfa sprouts |
| 1/4 |
c |
Sesame oil |
| 1/4 |
c |
Reg. oil |
| 2 |
tb |
Soy sauce |
| 3/4 |
ts |
Orange marmalade |
| 3/4 |
ts |
Honey |
| 1/2 |
ts |
Salt & pepper |
INSTRUCTIONS
SALAD
DRESSING
What with renovating my kitchen and Pesach in the middle and trying to get
my kitchen finished now, I have had to go hunting for my recipes. But some
I keep very handy since they are family favorites. Some of our salad
favorites have vinegar in them, but the following one does not, as you
requested. I got it from a cousin in Chicago who always has something
different when ever we visit.
Hope you enjoy it.
Posted to JEWISH-FOOD digest by jblg@juno.com (Joy B Gardin) on Apr 25,
1998
A Message from our Provider:
“A cheerful spirit is one of the most valuable gifts ever bestowed upon humanity by a kind Creator. It is the sweetest and most fragrant flower of the Spirit, that constantly sends out its beauty and fragrance, and blesses everything within its reach. It will sustain the soul in the darkest and most dreary places of this world. It will hold in check the demons of despair, and stifle the power of discouragement and hopelessness. It is the brightest star that ever cast its radiance over the darkened soul, and one that seldom sets in the gloom of morbid fancies and forboding imaginations.”