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Wickles Tuna Salad

KosherEye.com Ingredients: 2 cans 7.06-ounce Chunk Light Tuna in water 3/4 cup red bell pepper, finely diced 1/2 cup sweet onion, finely diced 1/2 cup celery, finely diced 2 tablespoons Wickles Relish 1/2 cup mayonnaise1/2 cup chopped fresh Italian parsley 2 teaspoons fresh dill 3/4 teaspoon salt...

Baconnaise Potato Salad

KosherEye.com Adapted from BaconSalt.com Ingredients: 2 pounds small potatoes (preferably reds)2 tablespoons Dijon mustard1 cup Baconnaise™3 stalks finely minced celery2 tablespoons chopped parsleySalt and pepper to taste Directions: Cut the potatoes into half-inch pieces, keeping the skin on....

California Avocado Mille Feuille

KosherEye.com "One Thousand Layers" Adapted from the California Avocado Commission and developed byfeatured Chef Rob Wilson, Ritz–Carlton in Laguna Niguel, CA Ingredients: 4 heirloom or colorful tomatoes (red, orange, yellow)4 lettuce leaves (green leaf, Boston or frisée)1 ripe California avocado,...

KosherEye Signature Tu B’Shvat Salad

KosherEye.com The dressing can be prepared a day ahead and refrigerated Ingredients: Salad Combination of lettuces such as Butter, Bibb, Romaine½ cup raw shelled pumpkin seeds1 cup chopped, mixed dried fruits, such as dates, figs, apricots, apples, peaches½ cup fresh halved grapes, ¼ cup...

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