Light Summer Salads - NEW!
Courses Adult / Cooking -
CE Adult Winter/Spring 21-22
Spring and summer are seasons for salads. In this hands-on class you will make a Wild Rice and Chicken Breast Salad, Wild Rice with Fresh Mushrooms and Cashews and a vegetarian main dish salad using multicolored peppers and Quinoa. What could be more refreshing than fruit? Create a salad combination of cantaloupe and strawberries with orange sauce. Equally as pretty is Raspberry-Spinach Salad with Glazed Pecans. You will also make 3 easy dressings for your assorted garden greens: Feta Cheese, Creamy Blue Cheese and Orange. Be ready for those family picnics! Supply fee ($13) included in tuition.
Instructor Laurel Severson has worked in businesses throughout her career focusing on food- beginning with editing a series of 12 international cookbooks, testing recipes and editing a British cookbook. She worked at 3M for 30 years supervising the executive dining room before transferring into hospital foodservice and then the hotel industry. Laurel currently works in many Communiy Education districts throughout the metro area teaching participation cooking classes. She has traveled extensively including living in the Philippines for one year and in London for two years.