with Chef Jyoti Friedland
Recipe from The Talleygram, May 23,
Jyoti's Tasty Tip:
This salad was not on my list when I started collecting
salads for our salad case. I find this simple and unchallenging. I want
something "complicated" and edgy in taste. But anyway, all of you won
and taught me something. And that is, you want something comforting and
Remember, it's all about the taste!
Click image to enlarge
Makes 4 servings
8 ounces organic macaroni pasta
1 tablespoon organic extra-virgin olive oil
1/2 medium organic red onion, diced small
2 ribs organic celery, diced small
2 tablespoons pimientos, diced small
1/4 cup organic parsley, diced fine
2 teaspoons organic lemon juice
2 teaspoons organic evaporated cane juice
1 cup Vegenaise
2 tablespoons sweet pickles, diced small
1 teaspoon celery seed
1 teaspoon mustard powder
1 teaspoon sea salt and black pepper or to taste
Cook pasta according to package instruction. Rinse with cold
water, drain, place in a bowl, and drizzle with oil . Set aside.
While cooking pasta, prep vegetables and place in another bowl.
Stir in cooked pasta, lemon juice, sugar, Vegenaise, sweet pickles,
celery seed, mustard. Add sea salt and black pepper and adjust for
Chill before serving.
Talley's recipe by Chef Jyoti Friedland
Copyright © 2007 Talley's Green Grocery