The Korean Tri-color Gnocchi Soup (Samsaek-Sujebi)

Serve 8     Prep:  30 mins        cook: 30 mins 


Ingredients:Dough

• 6 cups Flour
• 2 1/2 Tbsp crown daisy powder
• 1/2 carrot, pureed with 1/4 cup water in blender
• 2 tsp salt
• vegetable oil
• water

Soup Base:

• 10 cups water
• 20 dried anchovies
• 2 dried kelp
• 1 green onion
• 2 potatoes, peeled, cut them into 6 chucks
• 1/2 onion, thinly sliced
• 1/2 zucchini ( Korean aehobak is better), cut 1/2 in lengh, then sliced
• 3 clove garlic, minced  
• fish sauce
• Sesame oil

Directions:

1. Combine 2 cups of all purpose flour with 3/4 cup of water, 1/8 tsp salt, and 1 tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together. Set a side.
2. Combine 2 cups of all purpose flour with 2 1/2 Tbsp of crown daisy powder; add 3/4 cup water, 1/8 tsp salt and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.Set a side.
3. Combine 2 cups of all purpose flour with pureed carrot , 1/8 tsp salt, and 1 Tbsp of vegetable oil in a large bowl. Knead by hand for 10 minutes until the dough gets softer and sticks together firmly.
4. Put the doughs into a plastic bag and keep it in the refrigerator.
5. In mean time, place 10 cups of water in a large pot. Add dried kelp, and 20 dried anchovies (with the heads and guts removed).
6. Bring it to a boil for 15-20 minutes over medium high heat, then lower the heat to simmer for another 20 minutes.
7. Turn the heat off and take the anchovies and kelp out.
8. Peel 2 medium sized potatoes and cut them into 6-7 chunks each. Add them to the pot. Add a half cup of sliced onion, half-moon sliced zucchini and 3 cloves of minced garlic to the pot. Boil for 10 minutes over medium high heat.
9. Cut the kelp into bite sized pieces. Chop 1 stalk of green onion. Set them aside.
10. Open the pot and add 1 Tbsp fish sauce and the kelp strips.
11. Put the dough in your left hand, and pull and stretch it with your right. Get it as thin as you can. Then tear it into bite sized pieces with your right. Drop it into the boiling soup. Repeat this until the dough runs out. *tip: If you make more than 4 servings’ worth, tearing the dough may take too long. So all family members should work together.
12. Close the lid and cook for a couple of minutes to let the noodles cook. Open the lid and add the chopped green onion and some sesame oil.
13. Transfer to a bowl and serve hot with kimchi.

 ***There are alot of way to create the different color and unique taste.***

Spinach (a handful spinach with 1/4 cup warter, then puree in the blender) 

Purple sweet potato ( cut into small pieces, mix with water, then puree in the blender)

 Kabocha squash ( steam or boil, then mash; mix with dough), or squash powder

Gardenia (chija) fruit or powder, Korean Chive, Green tea powder, Artemisia........

Spinach & Basil Pasta Salad

Serve 10 Prep: 15 mins Cook: 15 mins

Ingredients

• 1 (16 ounce) package bow tie pasta
• 1 (6 ounce) package spinach leaves
• 2 cups fresh basil leaves
• 1/2 cup extra virgin olive oil
• 3 cloves garlic, minced
• 4 to 6 ounces prosciutto, diced
• salt and ground black pepper to taste
• 3/4 cup freshly grated Parmesan cheese
• 1/2 cup toasted pine nuts

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
2. Toss the spinach and basil together in a large bowl.
3. Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.
   

Sesame Noodle Salad

I would highly recommend making them at least 6 hours before and preferably 24 hours. The noodles absorb the "sauce" and the flavors meld.

Prep: 15 mins Cook: 5 mins

Ingredients:

• 1 (16 ounce) package angel hair pasta
• 1/4 cup sesame oil
• 1/4 cup soy sauce, or more to taste
• 1/8 cup balsamic vinegar
• 1 tablespoon hot chili oil
• 1/8 cup white sugar
• 1 Tbsp. minced garlic
• 1 teaspoon sesame seeds, or more if desired
• 2 green onion, chopped
• 1/2 red bell pepper, diced
  

Directions:

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
2. Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, garlic and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad. *I prefer it cold as it really does get better the next day!

Italian Meatballs

Serving: 6



Ingredients:

• 1 cup bread crumbs
• 1 lb ground beef
• 2 Tbsp olive oil
• 1/2 cup water
• 2 eggs
• 1/4 cup grated Parmesan cheese
• 1 tsp dried parsley
• 1/4 tsp dried oregano, crushed
• 1 tsp salt
• Dash of pepper
• Marinara sauce

Directions:

1. combine bread crumbs and water
2. Stir in eggs, Parmersan cheese, herbs, salt, and pepper
3. Add meat;mix well
4. With wet hands, form 20 to 24 small balls
5. Heat oil and cook meatballs until brown, turning regulary, over los to medium heat
6. Place meatballs on paper towels to absorb any oil
7. Heat sauce to a boil. Lower to simmer, add meatballs, and cook, loosely covered, for 30 to 40minutes
8. Serve with spaghetti

Beef Chow Mein

Serve: 6 Prep: 10 mins Cook: 20 mins

Ingredients:

• 1 pound steak, (you choose, but I like a New York for this)
• 1 tablespoon peanut oil
• 1 can od diced omatoes, drained
• Any vegetables-cabbages, onions, carrots, cerely, thinly sliced
• One 7-ounce package Asian stir fry noodles (from the refrigerator section at the market). But don't use the sauce mix.
• 2 tablespoons garlic black bean sauce (also found in the Asian aisle of most supermarkets
• 1 sliced green onion, garnish

Direction:

1. Trim excess fat from the steak and slice into very thin slices.


2. Preheat a pan or wok on stovetop and heat really well over high heat, then add oil. When the oil is smoking, and not until, add beef and stir fry for a couple minutes until beef changes color and is cooked through. Remove and set aside


3. With the pan back on the heat and smoking again, add a teaspoon of oil and the vegetables and tomatoes. Stir-fry about a couple minutes.


4. Add the beef, noodles and black bean sauce to the tomatoes. Stir the whole business until the flavor is through everything and all is heated.

http://www.grouprecipes.com/115244/beef-chow-mein.html

Tomato, Cucumber and Red onion Salad with Mint

Serve: 4 Prep: 15 minutes Chill: 1 hr

• 1 large cucumbers - halved lengthwise, seeded and sliced


• 3 Tablespoons red wine vinegar


• 1 1/2 teaspoon white sugar


• 1/2 teaspoon salt


• 2 large tomatoes, seeded and coarsely chopped


• 1/3 cup coarsely chopped red onion


• 1 ~ 2 Tablespoon chopped fresh mint leaves


• 2 tablespoons olive oil


• salt and pepper to taste

1. In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.


2. Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

Tomato Cucumber And Red Onion Salad With Mint @ Group Recipes

Layered Mexican Salad

Serve 12 Prep: 20 mins
Ingredients

• 1 small iceburg lettuce (or romaine lettuce), washed and cored


• 1 jar (16 oz) salsa


• 1 can (15 oz) black beans, rinsed and drained


• 1 cup frozen corn, thawed and drained


• 1 large english cucumber, halve into lenthwise, seeded and thinly sliced.


• 1 can (2 1/4 oz) sliced black olives, drained


• 1 large lemon


• 3/4 cup nonfat mayonnaise


• 3 tablespoons plain nonfat yogurt


• 2 to 3 cloves garlic, minced


• 1/2 cup (2 oz) shredded low-fat Cheddar cheese


• 1 green onion, thinly sliced


• 1/2 roma tomatoes, diced

1. Sliced lettuce leaves crosswise into 1/2 inch stripe.


2. Place half of lettuce in large serving bowl.


3. Layer salsa, beans, corn over lettuce.


4. Place cucumber on top of corn; sprinkle with olive. Top with remaining lettuce.


5. Grate lemon peel; blend with mayonnaise, yogury and garlic. Juice lemon; stir 3~4 tablespoons juice into dressing.


6. Spread dressing evenly on top of salad.


7. Sprinkle with cheese and green onion, Garnish with diced toamtoes.


8. Cover salad and refregerate 2 hours or up to 1 day.

Layered Mexican Salad @ Group Recipes

Spinach and Berries with Balsimic Vinaigrette

Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 1/4 cup fat-free, low-sodium chicken broth
• 1 Tbsp frozen orange juice concentrate, thawed
• 1 1/2 tsps sugar
• 2 Tbsps extravigin ilive oil
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced

To prepare vinaigrette, combine all ingredients, stirring with a shisk

Orzo salad with spinach

This is a quick and easy side dish. It goes perfectly with the baked fish. Or top with the cooked shrimp and cheese!

Serve: 4 Prep: 10 min Cook: 10 min

Ingredients:

• 2 cup Orzo pasta
• 4 cups spinach, thinly sliced
• 1/2 red onion, diced
• 1 small cucumber, seeded and diced
• 2 green onion, white part, diced
• 1 tsp. minced garlic
• 5 radishes, cut in half, thinly sliced
• 1/2 cup packed fresh parsley, chopped
• 1/3 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 2 tsp chicken flavour bouillon mix
• Freshly ground pepper
• a pinch of salt

Directions:

1. Bring a pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain, rinse with cold water and shake dry.
2. Meanwhile, toss the spinach, radishes, cucumber, onion, parsley,... and 1/3 cup each lemon juice and olive oil in a large bowl.
3. Add the orzo and season with bouillon mix, salt and pepper.

http://www.grouprecipes.com/106259/orzo-salad-with-spinach.html

Baked Turkey Meatballs with spaghetti

Serve: 4 Prep: 20 mins Cook:30 mins

Ingredients:

• 1 lb ground turkey
• 2 Tbsp Worcestershire sauce
• 1 egg lightly beaten
• 1/2 cup plain crumbs
• 1/3 cup grated Parmesan cheese
• 1 tsp oregano
• 1 tsp basil
• 1 1/2 tsp parsley
• 1 tsp garlic powder
• 1/2 tsp salt (optional)
• cooking spray
• 1 pound spaghetti, freshly cooked according to package directions
• 1/3 cup Pure Olive Oil
• 3 cloves garlic, minced
• 1 medium zucchini, grated
• 1 red bell pepper, seeded and diced
• 1 carrot, peeled, grated
• 2 cups prepared marinara sauce
• 1 teaspoon dried basil
• 1 cup freshly grated Parmesan cheese

Direction:

1. Preheat oven to 400° F.
2. In a bowl, combine all ingredients, except for the cooking spray.
3. Line a baking sheet with foil, spray with cooking spray.
4. Shape and roll the meatballs into balls about 1.5" in diameter. Place on baking sheet and bake in preheated oven for 20-25 minutes, or until fully cooked through. Transfer the meatballs to a plate.
5. TRANSFER freshly cooked pasta to large bowl. Heat oil in large skillet over medium heat. Add garlic. Sauté 1 minute. Add zucchini, bell pepper and carrot. Cook 2 minutes. Add marinara sauce and basil. Cook and stir until heated through.
6. ADD to cooked pasta. Toss to coat. Divide pasta mixture between 4 to 6 plates. Top each with meatballs; garnish with Parmesan cheese. Serve.

http://www.grouprecipes.com/94207/baked-turkey-meatballs-with-spaghetti.html

Egg Salad with Fruits

• 2 Caned whole kernel corn (no salt added), well drained


• 5 Peeled, hard-cooked eggs, coarsely chopped


• 1 Canned pineapple, well drained


• 1 Fresh apples, cored and chopped


• 1/2 cup strawberries, chopped


• 1/2 cup grapes, halved


• 4 to 5 Tbsp Mayonnaise (more or less to taste)

1. In a large bowl, blend the chopped, hard-cooked eggs,all other ingredients, and mayonnaise. Cover and refrigerate until service.

Egg Amp Salad With Fruits @ Group Recipes

Watercrest Salad

• 1 bags watercrest, trimmed


• 4 strawberries, quarted


• 1/3 to 1/2 cup bluberries


• 2 oz. sliced almond, toasted


• 2 Tbsp whole toasted sesame seed


• DRESSING:


• 1/4 cup olive oil


• 2 Tbsp Vinegar


• 1 tsp salt


• a pinch of black pepper


• 1 Tbsp sugar

1. Mix all vegetables.


2. Add dressing right before serving and toss.

Watercrest Salad @ Group Recipes

Kake Udon - Japanese Hot Noodle

Serve: 2 Prep: 10 minutes Cook: 30 minutes

Ingredients:

• FOR ICHIBAN DASHI
• 4 cup filtered water
• 4 packs or 2 oz. shaved bonito
• 2 or 3 pieces 3" Dashima(dried dashi kombu)


• FOR UDON
• 2 packages of frozen udon noodles
• 4 slices of Japanese fish cake (generally found frozen), sliced
• 2 fried soybean curd (yuboo), sliced
• 2 leaves of crown daisy (Suck-gut)
• 2 green onion, sliced diagonally
• a pinch of roasted noli, julienned


• FOR UDON SOUP
• 4 cup dash
• 2 Tbs soy sauce
• 2 Tbs Mirin (Sweet Rice Wine)
• 1/2 tsp sugar

Direction:

FOR DASHI:

1. wipe dashima with wet cloth and soak into 4cups filtered water 2 hours to over night.
2. Bring the water with the dashima slowly to the boil in a medium sized pot, but do not boil. Turn the heat off just before the boil, remove the dashima from the water and add the bonito flakes.
3. Turn the heat off and leave the pot uncovered for 20 minutes.
4. The bonito flakes fall to the bottom of the pan when the dashi is ready to be strained.
5. Use a fine mesh strainer to strain the bonito flakes out of the dashi.
6. Reserve plain dashi for use in Udon soup recipes

FOR UDON:

1. Boil water in a medium pot. Place frozen Udon in boiling water and cook 1 minute.
2. Drain & rinse them under cold water to stop the cooking. (make sure the noodles are al dente as they will be sitting in a bowl of hot broth and you don't want them to go soggy before you're done eating them).
3. Put the dashi, soy sauce, mirin and sugar into a pot and heat until it comes to a simmer. Taste it and add salt if you feel like it needs more.
4. Add the noodles to heat through, then divide them into two bowls.
5. Top with the fish cake and fried tofu. Pour in the stock and finish by adding the crown daisy, nori and scallions.

Suggested Alteration:
Quick Way:

I purchased the bonito flavored soup base (Mizkan)
Put 1/2 cup of Mizkan soup base & 4 to 5 cup of water in medium pot and boil.
Add frozen noodle, fish cakes and boil again.
Pour into the bowl & garnish with green onion, roasted Nori.
Ready in 5 to 8 minutes! Taste good same as home made Udon!
http://www.grouprecipes.com/88111/kake-udon.html

Raw fish & Salad on Rice Bowl ( Hwe Dup Bab)

Hwe dup bap is one of my favorite dishes ever. I liket to have this dish with Miso soup. You can use a variety of fish (salmon, tuna...)in there but the tilapia fillet is easy to get from local market and the price is OK too. The fish should be sashimi grade and very fresh. You can pick up prepacked fish at Korean or Japanese markets. For the vegetables I sliced up some green leaf lettuce, Persian cucumber, carrot, red onion and perilla. I like no rice, but tons of vegetables in mine.

Serve: 4 Prep: 15 minutes

Ingredients:

• 2 pack of rilapia fillet (about 14-16 oz), cubed, bite size
• 4 Tbsp Masago Egg
• bowl of white steamed rice
• 1 bundle, green leaf lettuce, sliced
• 2 Persian cucumber, thinly julienned
• 1/4 Korean raddish, thinly julienned
• 1/2 carrots, thinly julienned
• 1/4 red cabbage, thinly sliced
• 1/2 red onion, thinly sliced
• 2 bundle, Perilla, thinly sliced
• 1/2 large apple, thinly julienned
• 1 pack radish sprout
• 4 Tbsp dried shaved bonito
• 1/2 cup roasted Nori, thinly sliced
• Chojang: 3 Tbsp red pepper paste (gochujang), 6 Tbsp seasoned rice vinegar, 1tsp minced garlic, 3 Tbsp(more or less) seven-up or sprite
* Or You can purchas Vinegared Red Pepper Paste from Korean Market.

• 4 tsp sesame oil

Direction:

1. Slice the vegetables and soak in icy cold water about 5 minutes, then transfer to colinder to drain water out.


2. Put the variety of vegetables & apple in the bottom of bowl.


3. Top with sashimi & Masago egg, sesame oil, dried bonito, nori along with sauce ( chojang)

http://www.grouprecipes.com/86910/raw-fish-and-salad-on-rice-bowl-hwe-dup-bab.html

Korean Bai-Top Shell Salad (Golbaengee Muchim)

Serve: 4 Prep: 10 minutes

Ingredients:

• 1 can bai-top shell, drained, slice 1/2 inch thick
• 4 persian cucumber, half in lengthwise, slice in a bias
• 1 carrot, slice in a bias (optional)
• 1/2 onion, slice thinly
• 2 green onions, slice in a bias
• 1 red pepper, seeded & chopped
• sauce : 3 tablespoons soy sauce
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 tablespoon Korean red pepper flakes.
• 1 teaspoon minced garlic
• 1 teaspoon sesame seeds
• 1/2 teaspoon pepper
• 1 teaspoon sesame oil

Direction:

1. Mix sauce ingredients.
2. Just before serve, combine all ingredients.

http://www.grouprecipes.com/86041/korean-bai-top-shell-saladgolbaengee-muchim.html

Spicy Noodle Soup

Serve: 4 Prep: 5 mins Cook: 6 mins

Ingredients:

• 5 cups water


• 2 Tbsp chicken-flavored broth powder.


• 4 oz uncooked dry vermicelli, broken into halve.


• 1 carrot, shredded


• 3 oz. snow peas, cut in half, stems removed


• 1Tbsp garlic chili sauce


• 1 to 2 Tbsp Sriracha (hot chili sauce)-depend how hot you want


• 1/4 cup chopped fresh cilantro or mint


• 1 bag (12 oz) Bean sprouts


• 1 lime, wedged


• 2 tsp soy sauce


• 1/2 cup chopped green onions

* Optional - Cooked shrimps or Cooked Chicken

Direction:

1. Bring water to boil in a large pot over high heat.


2. Stir in broth powder and vermicelli. Return to a boil.


3. Reduce heat to medium-high and simmer 5 minutes.


4. Stir in snow peas, carrots, and chili sauce, Sririacha. Simmer 2 minutes


5. Remove from the heat. Add green onions, bean sprouts, cilantro or mint and lime juice, soy sauce.


6. Serve immediately for best flavor

http://www.grouprecipes.com/84517/spicy-noodle-soup.html

Vietnamese"BUN" Vermicelli Noodle Salad

Ingredients:

• 28 bags noodles (thin, vermicelli)


• 35 lbs bulgogi meat (thinly sliced beef)


• 3 jars (12oz) unsalted, roasted peanuts


• 5 head leaf lettuce (lg) or 7 small


• 5 red leaf lettuce (lg) or 7 small


• 1 large bag of bean sprouts


• 10 large carrots


• 4 bags cucumbers (costco)


• 4 bunches mints


• 5 bunches cilantro


• 2 bottles fish sauce


• 1 bottle rice vinegar


• sugar, water


• 1 spiracha sauce


• 1 bottle hot sauce

Direction:

1. Crush peanuts


2. Wash, cut and spin lettuce, mint, cilantro and store in ziplock bags


3. Don't wash beansprouts and cut cumcumbers, peel and shred carrots


4. Boil water in large pot and put in about 3-4 (depending on size of pot) bags of noodles; wash immediately with cold water and let sit for 5 minutes; roll into individual balls (don't let it sit too long, or noodles will stick and it will be hard to roll them) and store in aluminum trays w/plastic wrap until ready to serve. DO NOT refrigerate noodles.


5. Cook meat


6. Make fish sauce (don't have measurement for this; I just do it by taste)

http://www.grouprecipes.com/82154/vietnamese-vermicelli-noodle-salad.html

Stuffed Spinach Shell

Ingredients:

• 20 Shells


• 1 lb. frozen or fresh chopped spinach


• chopped onion


• garlic


• chicken (cubed)


• chopped mushrooms


• 2/3 cup Ricotta cheese


• 1 beaten egg ( i completely left this out on Sunday!)


• 1/3 cup parmesan cheese


• salt, pepper, italian seasoning, garlic powder


• Prego spaghetti sauce

Direction:

1. Preheat oven to 350 degrees.


2. Bring a large pot of salted water to boil, gently place pasta shells in


3. boiling water; bring water back to boil. Cook until noodles are just


4. tender; drain well.


5. Cube chicken, and season with salt, pepper, italian seasoning and garlic,


6. and cook.


7. In a large pan, saute spinach in olive oil, chopped onion and garlic. Add


8. chicken and mushrooms.


9. In a large bowl combine spinach mixture, ricotta, 1/3 cup Parmesan


10. cheese. Season and mix well.


11. Spread Prego sauce evenly over the bottom of a baking dish.


12. Fill each pasta shell with the spinach cheese mixture. Arrange the


13. shells, filling side up in the baking dish. Spoon remaining Prego sauce


14. over the shells. Sprinkle remaining Parmesan cheese on top of the shells.


15. Cover the pan loosely with aluminum foil and bake in preheated oven until


16. heated through; about 30 minutes.

http://www.grouprecipes.com/82144/stuffed-spinach-shells.html

Thai Spring Salad with Chicken

Ingredients:

• Romaine Lettuce (1 Costco bag, use 4 or 5 hearts, washed and cut up into bite size pieces)


• Fancy Mixed Salad (2/3 Costco bag)


• Fresh Mint Leaves (1/2 bunch) - just leaves, don't cut


• Fresh Cilantro (1 handful) - just leaves


• Bean Sprouts (2 large handfuls)


• Tomatoes (4)- cut into eighths for medium size tomato


• English Cucumbers (2) - peeled and cut into long strips similar to California roll


• Red Onion - (1 medium or 1/2 large onion) cut into thin strips (use thickest setting on Japanese slicer, cut onion in half through the stem first)


• Rotisserie Chicken (1 whole) - shredded but not too small

Dressing:

• Sweet Chili Sauce - 1 large bottle


• Fish Sauce - 6 tablespoons


• Fresh Squeezed Lime - juice from 2 limes, massage limes before cutting and squeezing


• Fresh crushed garlic - do not use minced garlic, crush whole peeled cloves for best results - 8 cloves

Directions:

1. Mix dressing ingredients, set a side.
2. Mix all vegetables & chicken.
3. Pour the dressing over the salad right before serving.

http://www.grouprecipes.com/82145/thai-spring-salad-with-chicken.html

Turkey Salad

From Umma Yori

Serve 4-6 Prep 20 Min

• 2 cups diced turkey


• 1 cup diced unpeeled apple ( about 3/4 medium apple)


• 3/4 cup mayonnaise


• 2 tsp curry powder


• 1/2 tsp ground ginger powder


• 1/3 tsp black pepper


• 1 cup chopped celery (2 medium stalk celery)


• 3 Tbsp green onions, chopped ( 3 green onions)


• Spring Mix, Fresh cut Vegetables & fruits

1. In medium bowl, mix all ingredients except spring mix & cup-up vegetables & fruits.


2. Serve this salad on a lettuce-lined plate with cut-up fresh vegetables or fruits.

http://www.grouprecipes.com/80944/turkey-salad.html