Agriculture Reference
In-Depth Information
2 tablespoons (6 g) chopped fresh dill
1 bunch watercress, chopped
In large pot, boil the potatoes whole with skins on in salted water until tender but firm.
Drain and cool. While potatoes cool, sauté bacon until crisp, then set aside. Add onion
to pan with bacon drippings and cook until soft. Add honey and vinegar to the pan, stir
and bring to a boil. Blend cornstarch with water and stir into the honey mixture. Cook
until mixture thickens, then remove from heat. Next, crumble the bacon and stir it and
the dill into dressing. Cut now-cooled potatoes in half or quarters. Put the potatoes and
watercress in a large bowl, pour dressing over, and toss gently.
Tangy Lemon Dressing
¼ cup (60 ml) olive oil
½ teaspoon lemon peel, grated
¼ cup (60 ml) lemon juice
¼ cup (60 ml) water
2 tablespoons (6 g) fresh chives, chopped
1 tablespoon (15 ml) Dijon mustard
1 tablespoon (20 g) honey
¼ teaspoon salt
Shake all ingredients in tightly covered container. Makes about ¾ cup (187 g) dressing.
Classic Salad Dressing
½ cup (170 g) honey
½ cup (120 ml) vinegar
½ cup (120 ml) canola or olive oil
1 tablespoon (40 g) onion, chopped
1 tablespoon (40 g) green pepper, chopped
2 tablespoons (13 g) celery seed
Dash salt
Blend ingredients well. Chill before serving.
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