From Nielsen-Massey Vanillas. 2 teaspoons Dijon mustard 2 teaspoons maple syrup 1 teaspoon pure vanilla extract 1/4 teaspoon pure almond extract 1/4 teaspoon salt 1/8 teaspoon white pepper 1/2 cup canola oil 1/4 cup natural rice vinegar Whisk the mustard, syrup, vanilla and almond extracts, salt and pepper in a bowl. Add the canola oil … Continue Reading →
From EatingWell magazine. 3 tablespoons rice vinegar 1 tablespoon canola oil 1 teaspoon honey 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper, or more to taste 2 medium cucumbers 4 medium tomatoes, cut into 1/2-inch wedges 1 Vidalia or other sweet onion, halved and very thinly sliced 2 tablespoons coarsely chopped fresh herbs, such as … Continue Reading →
From Fine Cooking magazine. 11/2 pounds cucumber, peeled and sliced in half lengthwise, then seeded 3 tablespoons seasoned rice vinegar 1 tablespoon Asian sesame oil 1 teaspoon fresh lime juice 1 teaspoon fish sauce 1/4 cup torn basil leaves (preferably Thai) 1/4 cup coarsely chopped peanuts Slice cucumber halves diagonally into 1/4 inch thick crescents. … Continue Reading →