Print Ingredients 12 cups shredded green cabbage 2 Tbsp sugar ½ tsp, plus 1¼ tsp salt 1 cup mayonnaise ⅓ cup white vinegar 1 Tbsp, up to 2 Tbsp for more kick, prepared horseradish 1 tsp Worcestershire sauce 1 clove garlic, minced ½ tsp mustard powder
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Print Tassel Ridge Fingerling Potato Salad Ingredients 3½ lbs fingerling potatoes unpeeled, cut into ¾–1 inch pieces 1 Tbsp salt plus more for seasoning 9 Tbsp olive oil divided 2 Tbsp yellow mustard seeds or brown mustard seeds if you prefer smaller, hotter seeds 3 medium leeks
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Print Tassel Ridge® Baked Potato Salad Ingredients 2 lbs small Yukon gold blue, or Purple Majesty potatoes, washed and dried 1 large bunch parsley washed and roughly chopped 1 bunch basil washed and roughly chopped salt white pepper 2 Tbsp water ½ cup olive oil ⅛ tsp
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Print Tassel Ridge® Mandarin Pecan Slaw Ingredients 1 14- oz package coleslaw mix 1 11- oz can Mandarin orange slices drained 1¼ cups chopped pecans ½ cup finely chopped fresh basil 6 oz crumbled feta 1 small red onion diced ½ cup raspberry vinaigrette ¼ cup olive
Read more →Print Tassel Ridge® Arugula Citrus Salad Ingredients 3 cups arugula 2 oranges peeled and sliced 12 black olives ½ cup crumbled feta cheese ¼ cup candied pecans ¼ cup balsamic vinegar reduction or balsamic glaze ¼ cup extra virgin olive oil Instructions Spilt arugula between two plates.
Read more →Print Tassel Ridge® Watermelon Arugula Salad Ingredients 2 cups watermelon cut into bite-sized chunks ⅓ cup thinly sliced red onion ½ cup crumbled feta cheese ¼ cup chopped fresh mint 4 cups arugula ¼ tsp salt ½ tsp fresh ground black pepper ¼ cup maple balsamic
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