{"id":5130,"date":"2020-08-25T13:05:26","date_gmt":"2020-08-25T17:05:26","guid":{"rendered":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/?post_type=digest&#038;p=5130"},"modified":"2020-08-25T13:05:26","modified_gmt":"2020-08-25T17:05:26","slug":"summer-salads-from-the-dawson-community","status":"publish","type":"digest","link":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/dnews\/summer-salads-from-the-dawson-community\/","title":{"rendered":"Summer salads from the Dawson community"},"content":{"rendered":"<p><strong>Red Cabbage Waldorf Salad<\/strong><\/p>\n<p>Half a red cabbage cut in half and thinly sliced on a mandolin<\/p>\n<p>2 apples cut into chunks or sliced<\/p>\n<p>\u00be cup of sliced celery<\/p>\n<p>\u00be cup of chopped walnuts<\/p>\n<p>\u00bd cup of raisins or cranberries<\/p>\n<p>1 cup of white seedless grapes, halved<\/p>\n<p>Crumbled blue cheese to taste<\/p>\n<p>\u00bd cup of mayonnaise<\/p>\n<p>\u00bd cup of Greek yogurt or sour cream<\/p>\n<p>2 tablespoons of honey<\/p>\n<p>2 tablespoons of extra virgin olive oil<\/p>\n<p>Optional: tarragon or dried mint<\/p>\n<p>Mix all ingredients. Let rest 1 hour and serve on a bed of lettuce<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Kale and Pear Salad<\/strong><\/p>\n<p>3 kale leaves ribs removed and leaves shredded into bite size pieces<\/p>\n<p>2 Bosc pears halved, cored and sliced or cubed<\/p>\n<p><u>Vinaigrette<\/u>:<\/p>\n<p>1 and \u00bd tablespoon soya sauce<\/p>\n<p>1 and \u00bd tablespoon apple cider vinegar<\/p>\n<p>1 and \u00bd tablespoon honey<\/p>\n<p>1 tablespoon extra virgin olive oil<\/p>\n<p>1 teaspoon pure sesame oil<\/p>\n<p>Mix well and let stand \u00bd hour before serving<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Fruit Gazpacho de Morelia Adapted from Pati Jinich\u2019s Mexican Table<\/strong><\/p>\n<p>Note: Mexican Gazpacho is different from its Spanish cousin. It&#8217;s made with fruits rather than vegetables. The city of Morelia, capital of the state of Michoac\u00e0n, is famous for its gazpachos. Here is my adaptation of chef Pati Jinich&#8217;s recipe (she uses chili powder, you can too)\u00a0<a href=\"https:\/\/patijinich.com\/\">https:\/\/patijinich.com\/<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>1 pineapple peeled and cubed<\/p>\n<p>3 mangoes peeled and cubed<\/p>\n<p>1 large jicama peeled and cubed<\/p>\n<p>1 thick slice of queso fresco or feta crumbled (more or less to taste)<\/p>\n<p>\u00bc red onion chopped<\/p>\n<p>1 cup orange juice<\/p>\n<p>Mix and let stand \u00bd hour<\/p>\n<p>Serve with your barbecued beef, chicken or fish<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Red Cabbage Waldorf Salad Half a red cabbage cut in half and thinly sliced on a mandolin 2 apples cut into chunks or sliced \u00be cup of sliced celery \u00be cup of chopped walnuts \u00bd cup of raisins or cranberries 1 cup of white seedless grapes, halved Crumbled blue cheese to taste \u00bd cup of&#8230;<\/p>\n","protected":false},"featured_media":5132,"menu_order":106,"template":"","digest_categories":[247],"_links":{"self":[{"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/digest\/5130"}],"collection":[{"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/digest"}],"about":[{"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/types\/digest"}],"version-history":[{"count":1,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/digest\/5130\/revisions"}],"predecessor-version":[{"id":5131,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/digest\/5130\/revisions\/5131"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/media\/5132"}],"wp:attachment":[{"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/media?parent=5130"}],"wp:term":[{"taxonomy":"digest_categories","embeddable":true,"href":"https:\/\/www-chris.dawsoncollege.qc.ca\/news\/wp-json\/wp\/v2\/digest_categories?post=5130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}