Making Mayonnaise

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Elegant Composed Salad with Savoy Cabbage

Remove leaves from Savoy or Napa cabbage; rinse well. Using a French chef’s knife, slice very thinly. Core and slice an orange capsicum (sweet pepper) into thin strips. Set the sliced cabbage in the centre of an elegant bowl. Arrange the orange sweet-pepper strips on the perimeter of the Savoy cabbage. Pour your favourite vinaigrette over the vegetables. Cover and let your elegant composed salad marinate. Just before serving, toss the vegtables together.
©M-J de Mesterton
Health-Benefits of Cabbage, at George Mateljan’s World’s Healthiest Foods
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>Elegant Salad

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Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

Elegant Salad



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

Elegant Salad



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

>Elegant Salad

>



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

Elegant Salad



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

Elegant Salad



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

Elegant Salad



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

Elegant Salad



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

Elegant Salad



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

Elegant Salad



Making an Elegant Salad, 2009 May 15

When preparing a salad, arrange the components in such a way that they sit in layers or groups. It looks neater this way, and more appealing than the already-tossed salad. Let individual guests mix and dress it in their respective bowls. This idea is a bit like the “composed salad” of old. Pass around the dressing, and perhaps offer a couple of varieties, such as vinaigrette and Roquefort/blue cheese.

~~M-J de Mesterton Copyright 2009

Keep Your Salad Covered before Serving to Prevent Fruit-Flies (Photo Copyright Elegant Survival)

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