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Fruit Vinaigrette for Pasta Salad

2 Tlb.

fresh lemon juice

2 Tlb.

seasoned rice vinegar

4 Tlb.

extra virgin olive oil

1 tsp.


1/4 tsp.


1 Tlb.

chopped herbs (parsley, basil, chives)

1/2 cup

diced mango

1/2 cup

honeydew melon

2 Tlb.

Dijon Mustard

2 oz.

toasted walnuts

1. Mix mustard, lemon juice and vinegar with wisk until well blended.
2. Add olive oil in a thin stream whisking constantly.
3. Add sugar, salt and herbs.
4. Toss with 8 ounces of cooked & cooled ravioli.

Add 1/2 cup each of diced mango and honeydew melon and 2 oz. of toasted walnuts. Toss gently and serve.

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1592 Union St. #335
San Francisco, CA 94123