Hors d’oeuvres are light, really small foods that are eaten before dinner. After being put into teams of 3, we had to choose an ingredient from the ingredient list and make an hors d’oeuvre with it.
With the start of the new semester, the new unit for now is: Salads. We’ve been practicing with knife cuts, so it’s getting easier and easier with time.
We started off with this salad. 🥗
Most people, like me, took out the (raw) onions.
Here’s the recipe used:
Ingredients:
1/2 cup plain yogurt
1/2 cup mayonnaise
2 tablespoons sugar
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
6 cups torn romaine or leaf lettuce
4 cups cubed cooked turkey
1-1/2 cups chopped tomatoes
1-1/2 cups shredded part-skim mozzarella cheese 1-1/2 cups shredded cheddar cheese
10 bacon strips, cooked and crumbled
1/2 cup chopped green pepper 1/2 cup chopped red onion
1/2 cup chopped cucumber
Directions
1. In a large salad bowl, whisk the first 5 ingredients. Add the remaining ingredients, toss to coat
Young Ones Cook 