Ginger, Honey Soy Salmon

Another recipe from Jessica Seinfeld that we enjoy. This is a wonderful recipe which is very tasty and very light. And did I mention easy? Very easy with very few ingredients. 5 ingredients including the salmon.

I made it this time with roasted brussels and rice pilaf .

Enjoy and continue to be safe


1 1/2 lbs. skinless salmon fillets — I like to have it cut from the center so they’re the same size

1/3 cup soy sauce– I like to always use low sodium

2 Tablespoons Honey

2 Tablespoons fresh orange juice — juice from probably 1/2 an orange

1 Tablespoon grated fresh ginger ( app. one inch piece maybe a little more) if you absolutely cannot get fresh ginger use about a 1/2 tsp.. powdered ginger


Place the salmon fillets in a large ziplock bag.

In a liquid measuring cup measure the soy sauce, then add the 2 Tablespoons Honey and fresh orange juice.

Using a vegetable peeler peel the ginger, cut off any small knobs before you peel. Grate the ginger then add to the soy sauce mixture. Whisk it all together.

Reserve 3 Tablespoons of the mixture and set aside. Pour the remaining mixture over the the salmon in the bag , squeeze the air out of the bag and seal the bag and put in refrigerator for at least 15 minutes ( flip it over half way through so both sides get marinated ) don’t marinade too long — I marinaded for about 20 minutes.

Meanwhile spray or line a sheet with aluminum foil — this is a sticky marinade so pan will burn — I sprayed .

Heat the broiler with oven rack app. 4 inches from the top.

Place Salmon on the prepared pan and discard the marinade from the bag. Broil until the top of the salmon starts to char– 5-6 minutes depending on your broiler. Pull out the pan and spoon the rest of the soy marinade over the salmon and broil for another minute or so. The salmon should be blackened in spots but not burnt. ( see photo)

You can check for doneness by inserting the tip of a paring knife into the thickest part of the salmon. If it flakes easily but still has a darker orange center it’s done. If not broil for another minute.

I like my salmon medium rare to medium. If you like it cooked more, you can broil it until it is the same color throughout.

Baked Chicken Caprese

 I sort of threw this together and I have to say this meal came out delicious. I served over zucchini noodles (zoodles) and some sliced roasted fingerling potatoes. Feel free to use pasta and since the sauce is so delicate and light I would use an angel hair type of pasta.

This was a lightened up version of a Chicken Parmigiana and it satisfied my yen for Chicken Parmigiana but much lighter than the usual fare.

Enjoy! Stay Safe and Stay Strong

Please follow me on Instagram @cookingwithcandi


3-4 Chicken Breasts — I used 4 Thinly sliced Chicken Breasts

2 Tablespoons Olive Oil

3/4 Teaspoon dried Basil

3/4 Teaspoon Dried Oregano

1/4 Teaspoon Garlic Powder

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Black Pepper

1 -2 Cups Fresh Tomatoes– I used Campari Tomatoes and sliced in 1/2 I preferred a larger tomato here since they really break down and make a sauce from the heat . If you can’t find Campari Tomatoes use 2 pints of grape tomatoes and slice in half.

1/3 cup Red Onion — diced

3 Tablespoons Balsamic Vinegar

2 Tablespoons Brown Sugar

1 – 2 cups Shredded Mozzarella– if you’d like you can also use Fresh Mozzarella –sliced


Preheat oven to 425 degrees.

Place Chicken Breasts in a large baking dish or cast iron skillet. Sprinkle with Olive Oil, basil, oregano, garlic powder , salt and pepper

Place halved tomatoes and diced red onion all around the chicken

Sprinkle with balsamic vinegar and brown sugar

Bake for 18-20 minutes depending on the thickness of the breasts. I did app. 18 minutes because these were thin sliced breasts — thicker ones will take a few minutes more

After chicken is cooked through (peek at it with a little slice )sprinkle with the cheese

Set oven to broil and place baking pan on the top rack. Broil for about 5 minutes, or until cheese is melted .

I served with Zucchini noodles and roasted fingerling potatoes.



Cinco de Mayo Salad and Green Goddess Dressing

photo (2)photo (5)photo (2) photo Happy Cinco de Mayo!!! This salad is fresh and delicious and perfect for celebrating the day. If you’d like add a protein to it — chicken , shrimp or even tofu. May is here and it brings warm weather and beautiful flowers and springtime has finally arrived here .  This is a perfect way to bring a little Cinco de Mayo into your home in a pretty healthy way.

Any excuse to celebrate a holiday with a new recipe! Happy Cinco de Mayo everyone and here is a new salad and salad dressing to help celebrate with. While I am not a vegan and don’t always cook that way,  I tried this salad dressing which I found in Gwyneth Paltrow’s cookbook, “It’s All Good”, and I have to say it is all good! All good ingredients. I am not talking diet food–just good, healthy food, that when eaten in moderation, yields very good results. I used * Vegenaise in making this and highly recommend it in the place of mayonnaise. You can also use yogurt in its place. This is low salt and low sugar. Delicious, fresh ingredients. I made it with the delicious salad listed below. I love love cilantro, and I have to say that if you don’t love cilantro, this one’s not for you. I used half of a jalapeno and it was not hot at all, next time I will use a little more.  I scraped the seeds out. Be very careful handling jalapenos and their seeds–make sure to wash your hands well afterwards and maybe wear gloves to prevent any problems.

*This dressing will keep well in a jar for up to a week.

*a little story about Vegenaise, which is lighter than mayonnaise and contains no eggs, milk or animal products. No GMO’s (Genetically Modified Organisms). Mix it with Dijon for great flavor in the place of real mayo. Extra added bonus is a great jar to store future salad dressings in.

Stay Safe Guys and Enjoy the Day!

Be in control of your ingredients as much as possible.


*this will be vegan if you use Vegenaise


2/3 cup of Vegenaise, yogurt, or mayonnaise

2 scallions, white and light green parts only, chopped

1/4 cup freshly squeezed lime juice (about 4 limes)

1/2 green jalapeno, roughly chopped (you can use more or less, whatever level of heat you like)

1/2 cup extra virgin olive oil

1/2 teaspoon kosher salt

1 tablespoon honey


Blend all ingredients in a blender except for olive oil (I open the top and pour oil in after all other ingredients are combined.) It is a beautiful light green color with specks of dark green. Joel was definitely suspicious of the color but he really loved it! Gave it a big thumbs up!

This should serve 4 nicely as a salad but adjust quantities based on how many people you are feeding.


About two hearts of romaine Lettuce, shredded

1/2 can of yellow corn (or 2 fresh ears of corn, shucked)

1/2 can black beans (I use organic canned beans and rinse and drain them)

4 scallions, white and light green parts only, thinly sliced

1 ripe avocado, cut into chunks

approx. 1/2 cup chopped tomatoes (I used delicious cherry tomatoes, halved)

1/4 cup roughly chopped cilantro

Green Goddess Dressing (see above)

If you’re using fresh corn, you’ll have to cook it first. I used the canned version this time. Place the lettuce in a large bowl and dress it with about 1/4 cup of the dressing, just so it’s nicely coated. I then added beans, tomatoes, scallions, avocado, cilantro and corn. Add a little more salad dressing, and serve immediately. Joel likes a lot more dressing on his salad so I served with dressing on the side. And no he didn’t eat all that stuff in the salad; he just ate lettuce and tomatoes…he really doesn’t know what he’s missing!

Chicken with Peach and Sriracha

I posted this recipe once before a while back from Jessica Seinfeld’s cookbook Food Swings. I am re -writing it and re-posting it because I just re-discovered it on my site and it is quite delicious and I think it’s very easy to make and very few ingredients. I usually make it with coconut rice and that recipe is on my site as well.

Am on Dinner # 55 and it’s definitely a challenge to try and come up with new and exciting recipes for dinner. I will say that there are days that Breakfast for Dinner wins out and just make an omelette or frittata or just scramble up some eggs and roll with it. I am always thinking ahead now about my dinner plan. I am trying to help all of you with preparing dinner the best I know how and give you some new and old recipes that will inspire you to stay in the kitchen and cook dinner. These are by far very trying times for all of us.

You’ll need a rimmed baking sheet or any oven-proof baking dish will do.

Stay Safe Stay Home and Be Well.


I used all chicken thighs — but you can use whatever you like app. 2 – 2 1/2 lbs. of chicken. I actually made 1 1/2 lb. for the two of us with a little left over for lunch. I used the same amount of sauce. You can add drumsticks, wings , whatever chicken parts you’d like.

1/4 teaspoon kosher salt

1/2 cup peach jam or preserves

1 Tablespoon grated fresh ginger–Using a vegetable peeler , peel the ginger and cut off any small knobs before you peel. (start out with app. a 2 ” piece of ginger–that should do it)

1 Tablespoon Sriracha Hot Sauce — this recipe is not spicy despite the use of this sauce

1 Tablespoon tamari or soy sauce — I like to use reduced sodium but use whatever you have

3 scallions, thinly sliced

*1/4 cup chopped peanuts, salted regular Peanuts for serving and this is optional


Pre heat the oven to 425 degrees — rack should be in the center of the oven

Pat chicken dry with some paper towels.

I sprayed my rimmed baking sheet with cooking spray –this is a very sticky sauce and you’ll want to spray well if no cooking spray line with aluminum foil

In a large bowl, mix together the peach preserves, Sriracha and soy sauce. Add the chicken pieces and toss to coat.

Arrange the chicken on rimmed baking sheet or a large baking dish and pour any remaining sauce over the chicken pieces. I also added a little water (1/4 cup) to sauce in pan

Roast for 35- 40 minutes depending on the size of your chicken pieces. After 20 minutes check to make sure sauce isn’t burning and if it’s very dry add a little more water to pan. Sauce simmers away but you don’t want it to burn. Continue to roast for another 20 minutes or so until the chicken is cooked through. I used a meat thermometer and it was at 165 degrees so the chicken was done.

Cook the coconut rice if you’d like or any other kind of rice . Plate up the chicken over the rice and spoon any sauce over the chicken. Sprinkle with the scallions and chopped peanuts if you’d like and Enjoy!













Sheet Pan Chicken with Tomatoes and Pancetta

Love love Sheetpan Meals and love love boneless, skinless chicken thighs. Perfection on a sheet — I always love Melissa Clark’s recipes and this is one of her recipes .  I made a few little changes which suited me but feel free to check her recipe out available 

I served with rice and a green salad and it was kind of perfect.

Stay Home and Stay Safe until further notice.


1 1/2 – 2 lbs. boneless, skinless chicken thighs — available in most supermarkets or ask your butcher

9 whole unpeeled garlic cloves

1/2 tsp. Kosher Salt — plus more as needed

2 Tbsp. Extra Virgin Olive Oil, plus more for tomatoes

Juice of 1 small lemon

1 Tablespoon Sweet Paprika

1 Teaspoon dried oregano

1 Teaspoon brown sugar

3/4 teaspoon ground cumin

1 pint cherry tomatoes — use different colors if you can get them or whatever you have

4 ounces diced pancetta — available in the bacon section of your supermarket

Freshly ground black pepper to taste


I marinated for a couple of hours prior to cooking and recommend this. If you don’t have time to marinate it’s OK . It’s not imperative but helps flavors to meld together perfectly.

Season Chicken all over with salt and pepper. I laid out on baking sheet .

Smash all the garlic cloves with the side of a knife and peel them. Finely grate one garlic clove and put it in a small bowl — if you don’t have a grater mince the one clove . Stir in the 2 Tablespoons Olive Oil, Juice of a small lemon, paprika, oregano, brown sugar and cumin. I whisked all ingredients together and poured over the chicken and tossed to coat. As I said I let the chicken marinate for a few hours.

Preheat oven to 425 degrees.

In a bowl add tomatoes and remaining smashed peeled garlic cloves . Season tomatoes and garlic lightly with kosher salt and drizzle olive oil till there is a light glaze over the tomatoes and garlic. Then add the tomatoes to baking sheet with the chicken spreading them around the chicken. Scatter pancetta throughout the tomatoes.

Roast until chicken is golden and cooked through , I cooked for 30 minutes. After 15 minutes I stirred the tomatoes and the pancetta without touching the chicken. Put back in oven for the next 15 minutes.

When cooked I plated up some rice stirred up the tomatoes and pancetta around the pan scraping up all the little brown bits from the bottoms and sides. Spoon tomato mixture over the chicken to serve.

Cashew Chicken

This cashew chicken recipe with stir fried chicken and roasted cashews in garlic sauce tastes like take-out from your favorite Chinese restaurant which right now we’re not able to get.

Helps satisfy the craving for these flavors and is pretty healthy and if you don’t have all the ingredients just improvise — if no nuts leave them out if no green onions just leave them out– and yes they add a lot of flavor but it will still taste good.


Please stay home and be safe and cooking at home is good for all of us –be in control of your ingredients.


3/4 cup roasted unsalted cashews

1/4 cup water

2 teaspoons cornstarch

4 Tablespoons hoisin sauce

1 Tablespoon soy-sauce

1- 2 lbs. boneless, skinless chicken breasts or tenderloins, cut into 1 – 1 1/2 inch pieces

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 Tablespoons Vegetable Oil

6 medium garlic cloves, minced

8 scallions — 1 bunch white and green parts separated , cut into 1 inch pieces — a rough chop and I like the flavor of the green onion but use as much or as little as you like or none at all

2 Tablespoons Rice Vinegar

1/4 teaspoon Asian Sesame Oil


Preheat the oven to 350 degrees

Place the cashews on a baking sheet in a single layer, toast in the oven until fragrant –app. 5 minutes. Set aside they will crisp up as they cool. Be careful — as soon as you smell them take them out because they will burn up quickly

Prepare the sauce in a small bowl; whisk together the water, cornstarch, hoisin sauce and soy sauce–set aside

Place the chicken pieces in a large bowl, sprinkle with the salt and pepper and with clean hands make sure chicken is coated as evenly as possible

In a large nonstick skillet, heat 1 Tablespoon of the vegetable oil till very hot. Add half of the chicken to the skillet and stir-fry until lightly browned but not cooked through, about 4-5 minutes should be good depending on the thickness of the chicken.  Transfer to a plate and set aside.

Add the remaining tablespoon of the vegetable oil to the skillet –then add the remaining chicken, garlic, and white parts of the scallions. Stir fry until the chicken is lightly browned but not cooked through ( app. 4 – 5  minutes). Return the first batch of the chicken to the pan with the rest of the chicken. Turn the heat down to medium and add the rice vinegar ; cook for a few minutes to allow vinegar to evaporate. Add the sauce mixture to the chicken; continue cooking and tossing until the chicken is cooked through and the sauce is nicely thickened — a few more minutes to thicken and be hot.

Remove from the heat, stir in the scallion greens, cashews and the sesame oil.

Delicious served over Jasmine Rice , brown rice, white rice whatever you like. Perfect with simple steamed broccoli stirred in or stir fry the broccoli right in there with the chicken!


Shrimp Marinara

I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

I made this for the 2 of us and this is what I did if you have more people just increase ingredients. No exact science here and you can make changes to suit your own preferences.

I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.


4 Tablespoons Olive Oil

1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

4 Whole garlic cloves, peeled and minced

Kosher Salt and Freshly Ground Black Pepper

Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like

Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

*Basil is really nice served chopped up in this but I didn’t have any

*crushed red pepper is a must for us but also totally optional


I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

Prepare the Pasta according to the box directions– I prefer it al dente.

After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

I plated up the pasta added sauce and shrimp and served immediately



Salmon with a Mustard Glaze

this is the same recipe with sliced lemons on top also a delicious variation

IMG_7557 IMG_7571Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal.  I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.Last night I served with potatoes and a salad.  Almost any side dish will do alongside this.

Roasted Brussels on another night were also perfect.




3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!!


Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.

Voila! done and enjoy. I served this time with a delicious lentil side dish.

Sheet Pan Chicken with Sweet Potatoes and Peppers


Prep in separate bowls.

One of my most favorite sections of the New York Times is the Wednesday Food Section. One of my most favorite contributors is Melissa Clark. I have tried making so very many of her recipes and recently bought her new cookbook “Dinner”. When you have a favorite chef you follow her and I follow Melissa Clark.

This recipe jumped out at me because it’s a Sheet-pan meal which I love and ingredients sounded very good. I made a few changes to the recipe to better suit us but you can google Melissa Clark @NYTimes and get the whole recipe the way she did it if you prefer.

Recipe took a little prep but nothing too bad and don’t omit the pickled red onions–it was delicious. I used sweet potatoes but felt that I could have used butternut squash as well. Chicken Thighs hold up so well and don’t dry out so they win out for sure. The red onion becomes crispy at the high heat  and caramelized beautifully. This is a winner of a recipe and I highly recommend. The ground allspice gives it a very definite layer of flavor and the cayenne pepper gave it the kick it needed. Enjoy!

*just a little note — while I enjoyed the pickled onions it’s not everyone’s thing and  you can omit if you’re not into it– it really is not a necessary part of the meal in my opinion

This is what I did.

Thanks again to Melissa Clark for another amazing meal.


Pickled Onions for garnish –totally optional

3 Tbsp. apple cider vinegar

1 1/2 Tsp.Honey

1/2 medium size red onion thinly sliced


1/2 medium size red onion thinly sliced

2 cloves garlic , minced

1 1/2 teaspoons kosher salt, more as necessary

1 teaspoon ground coriander

1/2 tsp freshly ground black pepper

2 lbs. bone in skin on chicken thighs (4-6)

3- 5 Tablespoons Olive Oil

1 large sweet Potato cut into small cubes of uniform size –you can use a yam ( which I did last night) or regular potatoes just cut up into smallish ( 1″ size)

1 large Red, Yellow or Orange Bell Pepper thinly sliced

3/4 tsp. sweet paprika

1/8 tsp. cayenne pepper

1/8 tsp. ground allspice– this is a must


In a small shallow bowl mix together the vinegar and the honey. Mix in 1/2 thinly sliced red onion and throw in a pinch of salt and set it aside. Mix it a few more times while you’re doing everything else and let it sit and marinate till you’re ready for it.

In a large bowl, mix together 1 tsp. kosher salt, garlic, coriander, and black pepper. Add chicken to the bowl and rub the dry mixture all over the chicken. Let it sit and marinate for 30 minutes at least.

Pre-heat oven to 425 degrees. In a large bowl toss together 3-4  Tablespoons Olive Oil , sweet potato, pepper, remaining 1/2 red onion, another 1/2 tsp. kosher salt, paprika, cayenne and allspice. I let this sit for a while as well and stirred it around. I let this sit and it should have a light glaze of oil so I sometimes add an extra tablespoon or so of Oil it won’t hurt it any.  When you’re ready spread vegetables out on a rimmed baking sheet that’s been sprayed with your favorite cooking spray.

Add another  Tablespoon of Olive Oil to the marinated chicken. If it seems super dry add a drop more and toss to coat. Place chicken pieces (see photo) skin side up among the vegetables, making sure the chicken is surrounded by the veggies not on top of them. Chicken should rest on the baking sheet directly.

Roast for 15 minutes at 425 degrees. Remove pan from the oven and raise heat to 450 degrees. I used a spoon to flip veggies over or a small spatula–don’t flip over the chicken. Drizzle chicken but not vegetables with a few teaspoons of the vinegar from the pickled onions — about 2 teaspoons — just a drizzle if you made it and if not this will be just perfect as is.

Return to oven which is now 450 degrees and roast chicken till cooked through–app. 15-20 more minutes. I actually cooked more like 25 minutes because I like a crispy skin .

To serve I plated chicken and vegetables with a spoonful of pickled onions !!!!

This was delicious!



Brussels a la Caesar

I combined two of my favorites Caesar Salad Dressing and raw brussels . I bought the bag of Shaved Brussels which took all the work out of having to cut them up and I made my salad dressing which is detailed below. I used shaved Parmagiano Reggiano Cheese to add some flavor and let it all marinate together for about an hour before serving. I like it a little wilted but of course it tasted kind of delicious right away. It is nice to be able to make salad a bit ahead of the meal without worrying about how wilted it will be. The Brussels are tough enough to stand up to anything and sit out for a while dressed. This is always perfect while you’re preparing the rest of your dinner.

I used a Food Processor -mini or regular. You can do it in a blender as well for the dressing.

Please continue to stay home and stay safe it’s the only defense we have against this crazy virus. 


If you love Caesar Salad and you love Brussels Sprouts this one’s for you.

Please follow me on Instagram@cookingwithcandi

Brussels Caesar Salad


Caesar Salad : with Brussels

1 bag of shaved brussels sprouts — app. 1 lb.

2 cloves of garlic

1 egg yolk — if you don’t like the raw egg you can coddle it but I always just use a raw egg yolk

1 Tablespoon Dion Mustard- heaping

freshly ground black pepper

5 anchovies

2 Tablespoons Freshly Squeezed Lemon Juice

3 Tablespoons Olive Oil

1/2 Teaspoon Worcestershire Sauce

Shaved Parmigiano-Reggiano


I use a food processor to make my salad dressing , you can use a mini or a regular sized one. I put the 2 cloves of whole garlic into the processor and chop them, then I add the 5 anchovies and mix all together.

Then add lemon juice, mustard, Worcestershire Sauce and egg yolk. I mix all together and then slowly add the olive oil in from the top stream the oil in. Add freshly ground black pepper after everything else is incorporated. I don’t add salt because anchovies are very salty.

Pour dressing on the Brussels and mix well. Let it sit for an hour or so if you have the time. Add the cheese and mix well.

*this salad can easily be doubled or Just make double the salad dressing and you’ll have it if you need more dressing depending on how dressed you like the salad. Dressing can stay in fridge for a few days ( raw egg) .




  • Brussels Caesar Salad