Ingredients 5 Tomatoes, seeded, quartered, and sliced 4 Cucumbers, peeled, seeded, halved and sliced 1/2 Medium Onion, sliced in petals 1 tsp Salt 1 tsp Black Pepper 1 tsp Dill 1/4 cup Oil 1 cup Water 1/2 cup White Distilled Vinegar 1/4 cup Granulated Sugar Directions Put vegetables together in a large bowl. Whisk water, … Continue reading Tomato, Cucumber, and Onion Summer Salad
I have been searching for years, literally over a decade, for the recipe to make a creamy ginger salad. I’ve tried so many and they NEVER turn out creamy enough, sweet enough, and they all tasted just like peanut oil. Yuk! This is especially true about all of the “Benihana copycat” recipes out there. Today … Continue reading “The Real” Creamy Ginger Salad (Japanese Restaurant Style)
Tangy, salty, creamy, perfection. Ingredients 1 cup Duke’s Mayo 1/2 cup Parmigiano-Reggiano, finely grated 2 cloves Garlic, minced 1 tsp. Worcestershire Sauce 1 teaspoon Anchovy Paste 2 tbsp. Lemon Juice, freshly squeezed 1 tsp. Dijon Mustard 1/4 teaspoon Salt 1/4 teaspoon Black Pepper, freshly ground Preparation Combine all ingredients together and refrigerate for at least 2 hours prior to … Continue reading Simple Caesar Dressing
Ingredients 1 bag Yukon Gold or Russet Potatoes, chopped, boiled & cooled 1/2 Medium Onion, chopped 4 Eggs, hard boiled, peeled & chopped Yellow Mustard Duke’s Mayonnaise 1 to 2 Dill Pickle Spear, chopped squirt of Sweet Relish handful of Green Olives, chopped 1 teaspoon Dry Mustard Salt, to taste Black Pepper, to taste 3 … Continue reading EC’s Mustard Potato Salad
The flavor of the chicken truly shines through with this recipe. We love this with a huge piece of lettuce between 2 slices of ciabatta. Continue reading Simple Rotisserie Chicken Salad
Ashley Hall Art Gallery 