Eating Out ... In Restaurant Recipes
"Your Source for Restaurant Recipes Online"
Boulder Chop House Slaw
For the slaw:
2 large (or 3 medium) red bell peppers
2 peeled carrots
4 yellow squash
4 zucchini
For the dressing:
about 1/2 onion
1 C. raspberry vinegar
1 C. sugar
1 T. dry mustard
1 T. poppy seeds
1 t. salt
2 C. canola oil
To make the slaw, julienne the bell peppers, carrots, squash and zucchini into
�-by-�-by-3-inch pieces, discarding any seeds. Set aside. The vegetables can be
refrigerated up to 2 days.
To make the dressing, puree the half-onion in a Cuisinart. Pour the puree into a
colander set over a bowl. Let the onion juice drip out into the bowl, pressing
against the puree with a spatula if necessary to release the juice. Reserve 2
tablespoons of the onion juice for the vinaigrette.
In a mixing bowl combine the vinegar, sugar, dry mustard, onion juice, poppy
seeds and salt. Slowly whisk in the oil. The vinaigrette can be refrigerated for
up to 7 days.
Just before serving, toss the vegetables with the vinaigrette.
Makes 4 servings.
Don't forget to visit our other site at
That's My Home