Dressed, Drizzled and Drenched
When the salad IS the meal, it deserves to be enhanced with knockout oil-free dressing that heightens dining pleasure. Learn how to make these mouth-watering salad dressings:

TAHINI DIJON,
MAPLE MUSTARD,
ARTICHOKE BRAZIL NUT,
CASHEW CAESAR

Zel Allen will demonstrate how to perk up a salad by BLANCHING, MARINATING, and WATER-SAUTEEING a variety of veggies that make each salad unique.

Special Bonuses
Is your salad missing its zing--its mojo--its zesty verve?  Zel will show you how to tease the palate with flavors that land with a splash.

*Dusting the salad with a generous spoonful of SPICY PECAN GREMOLATA wows the tastebuds!
   
*Adding CARMELIZED ONIONS provides a special taste treat.

*Creating a HOMEMADE VEGAN PARMESAN adds zest to make your salad zing.   

Of course, the class will conclude with a delicious meal.

For more details contact Zel at vegparadise@vegparadise.com
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FACEBOOK COMMENTS:

1 Comment | Leave a comment

This was a fabulous class, worth twice the price. Just learning how toi carmelize onions in the oven without oil was worth the price alone. What a master Chef Zel is when it comes to oil-free dressings and presentation~

Posted by: Chef AJ | September 11, 2010 11:22 PM | Reply Score: 0 (0 votes cast)

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