Calamari Pear Pasta Salad

This is a quick and tasty main-dish
salad that is light on calories (about 300
calories per serving, with dressing)


1/4 cup mayonnaise
3/4 cup thick buttermilk (Bulgarian-culture type is best)
1 Tbsp. Mendocino Mustard Hot & Sweet
salt and freshly ground pepper to taste

8 oz. (dry weight) fusilli (curly pasta), cooked and drained
2 fresh Bartlett pears, sliced
1/2 cup each, red and green bell pepper, chopped
2 green onions, chopped
1/4 lb. squid, cleaned, sliced and poached for 1 minute
lettuce leaves


Mix the dressing ingredients well, seasoning generously with fresh
pepper. Add remaining ingredients, except lettuce, and toss well.
Arrange the salad on a bed of lettuce.

Serves 2

Citrus, Celery and Fennel Salad


1 Tbsp. cider vinegar
1/2 tsp. Mendocino Mustard Seeds & Suds
1/4 tsp. salt
1/4 tsp. black pepper
1/4 cup olive oil
3 navel oranges
2 pink grapefruit
2 medium fennel bulbs, stalks cut off and discarded
3 celery ribs


Whisk together vinegar, mustard, salt and pepper in a large bowl.
Add oil in a slow stream, whisking, until combined.

Cut peel, including all white pith, from oranges and grapefruit with
a paring knife. Working over a bowl, cut segments free from membranes.
Squeeze juice from membranes into a small bowl, then whisk 3 Tbsp. juice
into vinaigrette. Drain citrus segments, then add them to vinaigrette.

Cut celery ribs diagonally into 1/8 inch thick slices.

Quarter fennel bulbs lengthwise, then cut lengthwise into very thin
slices (1/16 to 1/8 inch thick). Add to fruit along with celery and
toss gently to combine.

Serves 6.

Mendocino Mustard Three-Bean Salad


juice of 2 limes
1 1/2 Tbsp. finely chopped fresh tarragon leaves
1 1/2 Tbsp. finely chopped fresh chives
1 tsp. honey
2 tsp. Mendocino Mustard Hot & Sweet
1/4 tsp. salt
1/4 lb. thin green beans, trimmed and cut into thirds
1 cup canned kidney beans, drained and rinsed
1 cup canned cannellini beans, drained and rinsed
freshly ground pepper


Make the dressing: In a small bowl, whisk together lime juice,
tarragon, chives, honey, mustard and salt. Set aside.

Prepare an ice bath and set it aside. Bring a medium pot of water to boil. Add green beans and simmer until bright green but still crisp,
about 2 minutes. Drain beans, then plunge them into ice bath and let
them cool completely. Drain in colander and pat dry.

In a large bowl, combine green beans, kidney beans and cannellini
beans. Add dressing and toss to coat. Season with pepper and serve.

Serves 4.

Warm Roasted-Potato Salad with Artichokes

2 lbs. thin-skinned potatoes (1 1/2 " diameter), cut in 1/2" chunks
1 Tbsp. olive oil
3/4 tsp. salt
1 package (8 oz.) frozen artichoke hearts, thawed
1/2 cup water
1 Tbsp. lemon juice
2 Tbsp. sherry vinegar or red wine vinegar
4 Tbsp. Mendocino Mustard Hot & Sweet
2 cups bite-sized pieces of rinsed and crisped frisee' (about 4 oz.) or salad mix
1 Tbsp. drained capers
1 Tbsp. chopped fresh tarragon
freshly ground pepper to taste


1. In a 12" x 15" baking pan, mix potatoes with 1/2 t. olive oil and 1/2 tsp. salt.
Bake in 400 degree oven, stirring occasionally, until potatoes are browned and
tender when pierced, about 25 or 30 minutes.

2. In a 10" to 12" frying pan over medium-high heat, bring 1/2 c. water and the
lemon juice to a boil. Add artichokes and 1/4 t. salt; reduce heat and simmer, covered,
for 3 to 4 minutes, until artichokes are tender when pierced. Uncover and boil, stirring
often, until most of the liquid has evaporated.

3. In a large bowl, mix remaining 2 1/2 t. olive oil, vinegar, and Mendocino Mustard
Hot & Sweet. Add the artichokes (with any juices), frisee', capers and tarragon. Mix
gently to coat. Season to taste with salt and pepper. Serve warm.

Serves 4-6

Mendocino Lo-Cal Potato Salad


3 Tbsp. white or red wine vinegar
3 Tbsp. vegetable oil
1/2 cup Mendocino Mustard Seeds & Suds
2 cups cooked potatoes, cubed, still hot
1/2 cup diced celery
1/2 cup chopped red onion
1/2 each red & green pepper, chopped
1/4 tsp. dry dill weed


Place potatoes in a large bowl. Whisk together the vinegar, oil and mustard
and pour over the potatoes. Mix gently. Cover and refrigerate for 2 hours.
Add remaining ingredients. Toss gently.

Serves 6

Tarragon Walnut Vinaigrette


Mix 1/4 cup minced shallots
3 tbsp. tarragon-white vinegar,
4 tbsp. chopped fresh tarragon,
1 tsp. Dijon mustard, and
7 tbsp. Roasted Walnut Oil.
Season with salt and pepper.

Grapeseed oil & dill Vinaigrette


1/3 cup grapeseed oil
1/3 cup Champagne vinegar or white wine vinegar
2 medium shallots, minced
3 tablespoons chopped fresh dill
1/4 teaspoon sugar

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