Part III Cooking Class Photos: Salads

Part III
Cooking Class Photos: Salads

Flavors of the Sun International Cooking School
San Miguel de Allende,
Mexico
Victoria Challancin

Antipasto Salad of Melons, Prosciutto, Mint, and Parmesan

An individual portion of the Melon-Prosciutto Salad with shaved Parmesan and a drizzle of balsamic vinegar reduction

Three salads to accompany a barbecue menu: classic coleslaw, a potato salad with a variety of seeds, and a chayote and bell pepper salad with spices and sherry vinaigrette

Spring Salad with Raw Asparagus--yum

Green Salad with Apples and Frozen Grapes with Asian Dressing

Greek-Style Quinoa Salad

Grilled Vegetables with Mixed Greens and Blue Cheese Dressing

Lavender-Marinated Chicken and Baby Lettuce Salad with Kiwi-Lavender Vinaigrette

Garbanzo Salad with Lemon and Fresh Herbs

Marinaded Chicken Bulgogi Salad

The beginnings of a Leafy Green Salad with Brie and Honey-Mustard-Raspberry Balsamic Vinaigrette


The same Garbanzo Salad dressed in red