Crudite Salad With Mango Dressing Recipes

Steps:

• Pulse the crudites in a food processor until chopped into about 1/4-inch pieces (some will remain a little bigger--that is okay).
• Combine the mustard, honey, vinegar, sour cream, 1/4 teaspoon salt and a few grinds of black pepper in a large bowl. Add the chopped vegetables and toss well to coat. Transfer to a serving bowl.

Steps:

• Mix lettuce, bell pepper, tomato, and onion together in a bowl. Set salad aside.
• Combine mango, water, oil, lemon juice, onion slices, honey, basil, salt, and pepper for dressing in an electric blender; blend until smooth.
• Add some of the dressing to the salad to moisten. Serve with remaining dressing on the side; add according to preference.

Steps:

• Prepare a large pot of boiling salted water, and fill a large bowl with ice water.
• Remove the tough bottoms of the asparagus stalks. If they are thick, peel the stems half-way up the stalk.
• Add the carrots to the pot of boiling water and blanch for 1 minute. Immediately remove the carrots with a slotted spoon and plunge them in the bowl of ice water. Drain the carrots when fully cooled.
• Add the asparagus to the boiling water and blanch for 1 minute. Immediately remove the asparagus with a slotted spoon and plunge them into the reserved bowl of ice water. Drain the asparagus when fully cooled.
• Slice the radicchio into wedges.
• Arrange the carrots, asparagus, cherry tomatoes, and radicchio on a platter and serve with the Herb Dip.
• Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.

Steps:

• Crudite Salad Spread cabbage out in center of large serving platter, leaving room around edge to arrange the steak. Sprinkle endive over the cabbage and arrange the tomato and cucumber slices decoratively on top. Just before serving, drizzle with the dressing. Sprinkle with the cantelope and chopped mint; garnish with mint sprigs. Mango Dressing In a food processor, combine mango, vinegar, mustard, honey, curry powerder, salt and pepper. Process until smooth. Add the oil and process to blend. Serve dressing at room tempeture

Steps:

• In a small bowl, combine mustard and vinegar. Slowly drizzle in olive oil, and whisk until mixture is creamy. Season to taste with salt and pepper.
• Peel celery root with a sharp knife. Cut root in half crosswise and slice each half as thinly as possible. Keep slices in a bowl of cold water until needed. Drain and pat dry when ready to toss with the vinaigrette.
• Place vegetables in separate bowls, season with salt and pepper, and toss well. Add about 1 1/2 teaspoons dressing to each bowl and toss again. Arrange vegetables in separate piles on salad plates and serve immediately.