30 Minute Marinade Salad
Yield - about 1 Quart
1 CUP RED ONIONS (sliced thin into rings)
1 LB FRESH MUSHROOMS (Sliced)
1 CUP RICE WINE VINEGAR (Sushi Grade)
1/4 CUP SPANISH CAPERS (Minced)
1 TSP WHITE PEPPER
1 TSP BLACK PEPPER
2 TSP WHOLE THYME LEAVES
1/2 TSP SWEET BASIL
1/4 CUP EXTRA VIRGIN OLIVE OIL
In a large bowl add ingredients, refrigerate for 30 minutes. The mushrooms will absorb the vinegar and the red onions will become very limp and tasty.
1/2 CUP CARROTS (slivered)
1/2 CUP CELERY (finely chopped)
1/2 CUP RED CABBAGE
1 AVOCADO (Spooned out from peel)
Other ingredients may be added or substituted. The acid will keep the avocado from turning brown.
Use this salad mix as a base for other salads or just eat as it is.
The KEY ingredient to this salad is the RICE WINE VINEGAR, you have to use the sushi grade, or it just doesn't taste GREAT!
I used this as one of my ingredients for my BBQ Chicken Salad.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 2012 Aurora Catering, Inc. All rights reserved.
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