Using ingredient tarragon vinegar

Antipasto Salad With Garlic Dressing

• 1 clove garlic
• 1/2 low-fat salami
• 475 gr garbanzo beans
• 65 gr peppers (roasted red)
• 55 gr skim mozzarella cheese
• 34 gr black olives
• 20 gr parmesan cheese
• 12 ml tarragon vinegar
• 10 gr artichoke hearts (marinated)
• 10 ml olive oil

Asparagus Almondine

• 450 gr asparagus spears (frozen)
• 110 gr butter
• 32 gr almonds (finely chopped)
• 5 ml tarragon vinegar

Avocado With Shrimp Remoulade

• 4 avocados
• 500 gr shrimp
• 120 ml salad oil
• 60 ml tarragon vinegar
• 30 ml horseradish mustard
• 26 gr celery (minced)
• 24 gr green onions (minced)
• 16 ml catsup
• 3 gr paprika
• 1 gr salt

Camouglage Shrimp

• 8 bay leaves
• 1,800 ml water
• 600 gr unpeeled size (fresh)
• 240 ml vegetable oil
• 120 ml wine vinegar (red)
• 120 ml tarragon vinegar
• 38 ml capers with juice
• 26 gr sugar
• 16 ml lemon juice
• 16 ml worcestershire sauce

Can Of Veggie Salad

• 6 green onions
• 2 garlic (cloves)
• 1 cucumber
• 180 ml olive oil
• 120 ml tarragon vinegar
• 120 ml lemon juice

Chicken With Anjou Pear Relish

• 3 radishes
• 2 basil leaves
• 2 garlic (cloves minced)
• 1 anjou pear cored (red)
• 250 gr green beans (fresh)
• 120 ml vegetable broth full flavored
• 100 gr chicken breast apportioned (skinless boneless halves)
• 95 gr idaho potatoes scrubbed
• 30 ml lemon juice (fresh)
• 18 gr bell pepper (red)

Deluxe Salmon Spread

• 2 pimento (diced)
• 290 gr salmon (cooked canned)
• 240 ml mayonnaise
• 10 ml lemon juice
• 6 gr green pepper
• 5 ml tarragon vinegar
• 5 gr horseradish
• 2 gr dill (chopped dried)

Down & Dirty Apple Chutney Dip

• 240 ml chunky applesauce
• 60 ml honey
• 40 gr raisins
• 28 gr dark brown sugar
• 20 ml lemon juice
• 16 ml tarragon vinegar
• 3 gr curry powder
• 3 gr celery salt

Down And Dirty Apple Chutney Dip

• 240 ml chunky applesauce
• 60 ml honey
• 40 gr raisins
• 28 gr dark brown sugar
• 20 ml lemon juice
• 16 ml tarragon vinegar
• 3 gr curry powder
• 3 gr celery salt

Eggplant

• 2 tomatoes
• 1 onion
• 1 eggplant
• 30 ml tarragon vinegar
• 28 gr currants
• 28 gr olive
• 7 gr parsley (chopped)
• 1 gr salt
• some garlic

Fish Fumet

• 10 peppercorns (white)
• 5 dill sprigs
• 3 parsley sprigs
• 2 celery stalks with leaves
• 2 carrots
• 2 leeks
• 2 bay leaves
• 1/2 head of lettuce
• 1,900 ml water (cold)
• 575 gr fish trimmings

Fried Leeks With Tarragon

• 4 leeks
• 2 oil
• 1 egg
• 1 flour
• 1 tarragon vinegar
• 2 gr tarragon
• 1 gr parsley

Green Bean & New Potato Salad

• 1 clove garlic
• 1 gfat
• 1 salt and pepper
• 1/4 hellmans low fat mayo
• 500 gr green beans (fresh)
• 290 gr potatoes (new)
• 5 ml tarragon vinegar
• some mince garlic
• some salt and pepper

Marinated Pork Tenderloin

• 2 pork tenderloins
• 240 ml soy sauce
• 240 ml olive oil
• 16 ml tarragon vinegar
• 14 gr brown sugar
• 1 package dry italian dressing

Papaya-seed Dressing

• 3 papaya seeds
• 1 onion
• 240 ml tarragon vinegar
• 240 ml oil
• 200 gr sugar
• 8 gr salt
• 5 ml dry mustard
• 1 gr msg

Scallops For Punky

• 6 salad greens
• 3 peppercorns
• 375 gr scallops
• 325 ml water
• 300 gr cherry tomatoes
• 140 gr garlic
• 120 ml tarragon vinegar
• 85 gr radishes
• 80 ml salad oil
• 65 gr sugar

Scallops For Punky

• 6 salad greens
• 3 peppercorns
• 375 gr scallops
• 325 ml water
• 300 gr cherry tomatoes
• 140 gr garlic
• 120 ml tarragon vinegar
• 85 gr radishes
• 80 ml salad oil
• 65 gr sugar

Vermont Spinach Salad

• 4 eggs
• 1 clove of garlic
• 1/4 monosodium glutamate
• 60 ml olive oil
• 30 ml tarragon vinegar
• 30 gr spinach
• 26 gr celery
• 4 gr salt
• 1 gr pepper (ground)
• 1 slice bermuda onion