THOUGHT YOU ALL WOULD LIKE THE RECIPES I MADE FOR THE LUNCHEON THAT FOLLOWED THE REVLON RACE...... ENJOY
CHINESE TUNA SALAD
1 Large bok choy - washed and chopped into bite size pieces
2 bunches scallions - washed and chopped
1 pkg Ramen style noodles (discard spice pack)
2T olive oil or peanut oil
1/2C pignoli nuts - “toasted” in a dry saute pan for a minute or two (careful not to burn)
1/2C unsalted soynuts
1/2C frozen edamame (defrost at last minute by putting in 1C hot boiling water for 30 seconds
1T black sesame seeds
3 6oz cans Tuna packed in Water, drained and chopped
3T soy with ponzu (I used kikkoman brand from supermarket)
1/4C honey ( heat in microwave or stove top to make it pourable)
1/3C rice vinegar (I used yuzu rice vinegar)
1/3C toasted Sesame Oil (supermarket brand International Collection)
1/3C peanut oil (food allergies can use saffron oil)
Crush the ramen noodles in a plastic bag until completely chopped. Saute the noodles in 2T oil. Stirring until golden, being careful not to burn noodles.
In a large salad bowl, combine all the salad ingredients and toss until well combind
In a small bottle with a lid, add all of the dressing ingredients, cover with lid and shake until well mixed... taste and correct seasoning if needed
Pour 1/2 the dressing on the salad and toss and remaining dressing 1/2 at a time repeat tossing and tasting until you have the correct amount of dressing to salad.
TARRAGON EGG SALAD
1 dozen large or extra large eggs - hard boiled,cooled, peeled and chopped
1/4C -1/2C light mayonnaise
2 pkgs tarragon leaves, washed, stemmed and chopped
1 bunch pencil thin asparagus,1/3 wood ends removed
salt & pepper
cut asparagus into bite size pieces ( I cut my in thirds). wash
In a skillet add 1/4C water and the asparagus and cook for two or until bright green and lightly cooked ( I like them crunchy)
In a large bowl add the chopped eggs salt and pepper to taste and 1/4C of the mayo and mix well. taste to adjust season and add more mayo if it’s too dry.
Add the tarragon and mix well again.
when ready to serve arrange asparagus on top of egg salad and serve.
MANGO CHICKEN SALAD
1 supermarket roast chicken, skinned, boned and shredded into bite size pieces
2 champagne type ripe mangos cut (peeled) into bite size pieces
1 red onion chopped finely (minced)
1 bunch italian parsley - washed and finely chopped
1/2 - 3/4C light mayonnaise
salt & pepper
In a large bowl add the chicken, mango, red onion and 3/4 of the chopped parsley.
Add 1/2C of the mayo and mix well.
Season with salt and pepper. taste to correct seasoning and add more mayo if needed.
Sprinkle with remaining parsley .SERVE
|A SPRING SETTING WITH DOGWOODS|
|PINK WAS THE COLOUR OF THE DAY|
|CHINESE CHICKEN SALAD, TARRAGON EGG, AND MANGO CHICKEN|
PEACH ICED TEA AND CARROT CAKES CUPCAKES RECIPE FROM INA GARTEN