Cabbage and Avocado Salad with Barbecued Pork
In Crete, I was intrigued to see cabbage and avocado salad on a restaurant menu. It sounded weird so I tried it, loved it and figured out how to make it at home.
Ingredients
• 1-pound pork tenderloin
• 2 cloves garlic, minced, separated
• 1/4 cup soy sauce
• 1 teaspoon minced fresh ginger, separated
• 1 small bag shredded [...]
Wilted Lettuce Salad
(courtesy of Sheila Cotton-Bardes) Quarter one head of iceberg lettuce; In a wok, lightly sautée a bit of chopped garlic in high quality olive oil; Add wedges of the lettuce. It will wilt but not completely disintegrate like spinach – it keeps its crunch and bulk. Add walnuts and quality gorgonzola cheese for a moment, then a tiny, tiny [...]
David Cadogan’s variation on Mother’s Bean Salad
(fills a four litre plastic container and keeps for at least a couple of weeks)In a large steel mixing bowl put:
2 19 oz. tin of yellow wax beans (with liquid)
2 19 oz. tins of green wax beans (with liquid from one)
1 19 oz. tin red kidney beans (well rinsed)
1 large onion chopped
1 green bell pepper [...]