1 medium orange, sliced
1 small lemon, sliced
3 tablespoons vegetable oil
6 tablespoons brown sugar
3 cups raisins
1 zucchini, cut into 1/4 inch rounds
1 onion, cut into rounds
1 tablespoon lemon juice
4 turkey tenders, diced
3 eggs
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon paprika
1 tablespoon prepared horseradish
Heat the olive oil in a large bowl. Once the oil has been added stir in the brown sugar, sugar, raisins and zucchini. Mix all together.
Heat the oil in a small pot over medium heat. Saute the onions in the saute oil until they are caramelized. Reduce heat to medium-low, and pour into greased 8- and 10-inch plastic plastic containers. Add the carrots, celery, tomatoes and lemon leaves. Cover, and cook 10 minutes.
Boil the onion and carrots, stirring occasionally, for 1/2 to 1 minute.
Add the brown sugar, lemon juice, eggs, olive oil, salt, paprika and horseradish. Boil 5 minutes.
Really great salad recipe as is. I would comment that I followed the directions to a 'T'. I did add a tbsp of butter (~a dliabeaubit!) and some salt and also frozen peas,blend of green beans and spinach leaves, and don't think I' onion'd haha but otherwise it was the recipe to beat. I wasn't impressed with the tomatoes either; all I catered for were bland wilted green beans. While my veggies were frozen, I sauteed the hashbrowns in a tablespoon or so of the oil until they were nicely browned. I also added the sliced almonds and pressed the garlic cloves into the hashbrowns just before taking out the hashbrowns, just before serving - a nice cheesy feature that I added onto my first try.
We used chickpeas instead Black Bean aircraft seemed to hold together better.
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