at Mayonnaise or Salad dressing may be used in this recipe if
mount significantly from the original recipe adding about 2 tablespoons total
nd grate into the bowl using a fine tooth grater.
eep warm.
MAKE ARUGULA MAYONNAISE:
Put arugula in a
br>Add eggs, water and mayonnaise.
Mix by hand or
ently mix all ingredients except mayonnaise into the well drained tuna
t cools.
Add to mayonnaise and stir well to combine
I like to triple the recipe and then store it in
Steam corn if using.
Drain well.
Dice vegetables and add to the corn.
Add remaining ingredients and mix well.
Chill for 30 minutes before serving.
ide down, until golden brown. Using a metal spatula turn salmon
mulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
salt, pepper, and 1 cup mayonnaise to the celery and chicken
For the lemon mayonnaise, mix mayonnaise, lemon juice and garlic in
For the pickled cucumber, using a sharp knife or mandoline,
Drain pineapple very well.
Save 1 teaspoon pineapple juice. Stir together salad dressing (or mayonnaise), mustard and pineapple juice.
Using small bowl, stir together drained pineapple, tuna and celery and dressing mixture.
Arrange toasted English muffins in 8 x 8 x 2-inch baking dish.
Top each muffin half with 1/4 of tuna mixture.
Top with 1/2 diagonally sliced cheese.
Cook in microwave on High 1
to 2 minutes or until cheese is melted.
Rotate dish 1/2 turn once while cooking. Serves 4.
Dry all vegetables between paper towels (about 1 hour).
Layer in order of recipe (using oblong dish, sheet cake size).
Blend mayonnaise and sugar, spread over salad as icing.
Sprinkle grated cheese over top.
Refrigerate overnight.
br>As Dawnab advised, if using mayonnaise, do not substitute Miracle Whip
E HERB MIX: (Quoted from recipe) \"Choose from parsley, chives, chervil
NOTE: I have also used a combination of vegan mayonnaise, sour cream and/or plain yogurt with this recipe, using up what I have on hand.
Add all ingredients to blender and blend until smooth. (Or use an hand held immersion blender to blend. ).
For thinner salad dressing, add more water. Adjust seasonings if necessary.
The thicker version of this dressing makes a delicious topping for fish tacos, tostadas; or as a dip for tortilla chips, etc.
Best if prepared at least an hour in advance.
Yield is estimated.