DILLY PICKLED ASPARAGUS
These dilled spears are really popular with my family. My granddaughter always says, "Oh, Grammy, these are soooo good!" They're easy to prepare and turn out perfect every time. My husband loves it when I add a dried hot pepper to each jar. -Annie Merrell Fenelon Falls, Ontario
Provided by Taste of Home
Time 50m
Yield 6 pints.
Number Of Ingredients 9
Steps:
- Wash, drain and trim asparagus; cut into 4-1/2-in. spears. Discard ends or save for another use. Place asparagus in a large container; cover with ice water. In each of six 1-pint jars, place half of a garlic clove, 1 teaspoon dill seed, 1 teaspoon mustard seed and six peppercorns., In a Dutch oven, bring the water, vinegar, sugar and salt to a boil. Drain asparagus; pack in jars to within 1/2 in. of top. , Carefully ladle hot mixture into hot pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 20 minutes in a boiling-water canner.
Nutrition Facts : Calories 19 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 446mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
SALAD OF MESCLUN GREENS WITH DRIED CRANBERRIES, MASCARPONE DUMPLINGS AND CHAMPAGNE VINAIGRETTE
Provided by Robert Irvine : Food Network
Categories dessert
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the dumplings and salad:
- Mix goat cheese, mascarpone and chives in a bowl. Roll into small "dumplings" and set aside at room temperature.
- For the Champagne Vinaigrette:
- Make vinaigrette by mixing together vinegar, Champagne, vanilla, chives, salt, and pepper, in a small bowl. Add oil in a slow stream by whisking constantly.
- Cut or shred greens into 1/2-inch wide pieces. Combine cheese dumplings, greens, cranberries, and tomatoes and toss with enough vinaigrette to coat.
CREAMY VINAIGRETTE
Steps:
- In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
- Toss the greens with enough dressing to moisten and serve immediately.
MESCULIN GREENS WITH RASPERRIES, DILL & ASPARAGUS
Steps:
- Blanch asparagus & Peas - Cool, Chop Asparagus. Toss Mesculin Greens with Fresh dill sprigs. Arrange all other ingredients in a 'cobb-esque' fasion on the bed of greens. Dress at time of consumption. Savor the flavors! Enjoy!
VINAIGRETTE FOR GREEN SALAD
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
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