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Salad main page
Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
Barley salad
Barley, tomato and corn salad
Balsamic potato salad
Basic cucumber salad
Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
Beet salad
Beets and portobello mushroom salad
Black bean and bell pepper salad
Ceasar salad
Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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Serves 8

1 pound green beans
1 pound yellow beans
1 large green pepper
1 large yellow pepper
1 medium onion

For dressing:
1/2 cup olive oil
1 teaspoon lemon juice
1 teaspoonwhite wine vinegar
1 cloveg minced garlic
1 teaspoon Dijon mustard
1 teaspoon chopped dill
1/2 teaspoon salt
1/2 teaspoon ground black pepper

Cook green and yellow beans in two separate pots of boiling water. Cool and drain.
Cut the peppers into small strips.
Peel and thinly slice onion.
Combine all the dressing ingredients in a bowl. Mix well. Combine all the vegetables. Pour the dressing over.
Marinate and refrigerate for a few hours. Remove the garlic clove before serving.

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