Pickandmixsalad Recipes

Steps:

• Choose an ingredient from each of the 6 groups above.
• Wash and spin dry the soft and crunchy leaves.
• Pick the herby leaves off their stalks.
• Finely slice or peel the veg and shave, tear or crumble up the cheese.
• Toss everything together in a large bowl.
• Dress simply with your choice of dressing, and season with a pinch of salt and freshly ground black pepper if needed.
• Divide the salad between your serving bowls and sprinkle over your chosen topping.

Steps:

• Toss zucchini, cucumbers, onion, red bell pepper, green bell pepper, and jalapeno together in a very large bowl. Add salt and water to cover vegetable mixture; refrigerate for 8 hours to overnight. Strain vegetable mixture and rinse well.
• Bring sugar, rice vinegar, white vinegar, turmeric, mustard seed, onion powder, garlic powder, and rosemary to a boil in a large stock pot. Add vegetable mixture; simmer for 20 minutes.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack vegetable mixture with vinegar mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process, 10 minutes for half-pints or 15 minutes for pints.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Steps:

• Combine all ingredients in a small bowl.
• Mix well.
• Put into a 1-qt.
• airtight container.
• Label.
• Store in a cool, dry place.
• Use within 3 to 4 months.
• This mix can be sprinkled over tossed green salads, baked potatoes, and various breads before toasting.
• It can also be a garnish for potato salads, macaroni/pasta salads, or egg salads.
• You can also make a dip with 2 tablespoons.
• mix and add 1 cup sour cream.
• NOTE: You could probably add dried red or green pepper for extra color and flavor too, if desired!

Steps:

• Tear the lettuce into large pieces. Cut the cheese into finger-size pieces, shred spring onions into long strips and halve any large radishes.
• Arrange all the ingredients in separate piles on a platter and let everyone help themselves.