In a small bowl puree a medium sized mango, that has been peeled, pitted, & chopped with coconut milk.
Pour into a larger bowl an add remaining ingredients (mayo, cream, yogurt, curry, mustard, ginger, honey, salt & pepper).
Puree everything together until smooth & creamy.
Cover and chill for 1/2 hour or over night.
Serve over fresh baby greens or a European salad mix with shoestrings of fresh pair, sea salt & pepper croutons and add cocktail shrimp & serve with fresh sour dough or similar bread.
Stir well and let it age for a lifetime.
Serves many.
Yield: One mom.
Mix love and loyalty thoroughly with faith.
Blend in tenderness, kindness and understanding.
Add friendship and hope. Bake with sunshine for a lifetime.
Sprinkle with laughter and serve daily.
er the top of the salad. A creamy blue cheese or
For the radish salad, combine the radish, onion and salad greens in a medium bowl
ound spices and a pinch of salt in a small bowl.
For the chicken meatballs, place the bread in a small bowl and
ace the potatoes in a medium saucepan. Cover with
In a large bowl, combine salmon, mashed
For the chickpea salad, place the chickpeas in a large bowl of cold
marinade. Cover; refrigerate for 3 hours or overnight.
For the fritters, mix cheeses, egg and flour in a bowl. Season to
b>a medium heatproof bowl. Cover with plastic wrap and let stand for
b>a shallow dish. Add lamb; turn to coat. Cover and refrigerate for
ven to 300\u00b0F. Grease a shallow round 6-cup baking
For the cucumber salad, mix the vinegar and sugar in a medium bowl. Whisk
b>a large bowl. Add lamb, tossing to coat. Cover and refrigerate for
Place seasoned flour, eggs and combined breadcrumbs and nuts in 3 separate bowls. Dust chicken in flour, shaking off excess. Dip into egg then breadcrumb mixture. Refrigerate for 5 mins.
Heat oil in a large skillet on medium heat. Cook chicken for 3-4 mins each side until golden and cooked through. Drain on paper towels.
For the asparagus salad, toss lettuce, asparagus and Parmesan cheese in a large bowl. Whisk oil, vinegar, mustard and honey in a small bowl. Drizzle over salad; toss to coat. Serve chicken with salad.
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
on-reactive bowl combine the salad dressing ingredients and whisk well