Vegan Fusion Intensive – Day 2 – Salads and Dressings

January 20, 2010 at 8:40 am Leave a comment

Today we entered the world of dressings and salads. We created a prep list and all of the students honed their slicing and dicing skills to assemble the ingredients needed for the dishes. Here is our menu for Day 2:

Mexican Vinaigrette

Vegan Ranch

Creamy Poppy Seed Dressing

Tahini Dressing

Italian Tomato Salad

Mexican Salad with Carob Mole Dressing

Daikon Carrot Salad

Wok-tossed Cabbage Salad

Roasted Root Vegetable Salad

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Entry filed under: Chef Trainings. Tags: .

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