Not exact matches
BBQ Pork Salad with Summer Fruits & Honey Balsamic Vinaigrette For the Vinaigrette (2 Tablespoons balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon Dijon -
style mustard, 2 Tablespoons mayonnaise, 1 teaspoon chili
powder, 1teaspoon black pepper, 3/8 cup salad oil): In a blender, combine all ingredients except oil.
The fabulous dipping sauce, which combines
mustard powder for heat and Dijon -
style mustard for complexity, is also wonderful over tuna, crab, or scallops.
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2 cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8 cup dried bread crumbs 1 teaspoon dried parsley 3⁄4 teaspoon chicken -
style seasoning (or 1/2 teaspoon rubbed sage) 1/2 teaspoon garlic
powder 1/2 teaspoon onion
powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet
mustard (optional)
And it's spiced with toasted
mustard seed, tamarind, black pepper, lemon and garam masala -
style yellow curry
powder.