1 ¼ c. warm water
2 T. dry yeast
½ tsp. sugar
3 – 3 ½ c. flour
2 T. water
Egg yolk
Pretzel salt
Dissolve warm water, yeast and sugar. Mix in flour. Knead for 8 minutes. Let rise in a greased bowl until double in size (45 min). Punch down and shape. Brush on egg yolk with 2 T. water. Sprinkle on salt. Place on greased cookie sheet. Let rise until double (20-30 min). Bake at 475° for 10 minutes.
Iceberg, Romaine, and Red Leaf lettuce, torn in pieces
½ cucumber, sliced
2 cans mandarin oranges, drained (or sliced strawberries)
2 avocados, chopped
¾ C sliced almonds
Red onion rings (optional)
Crisp Chinese noodles
¾ C sugar
1 tsp. salt
1 C salad oil
1 Tbsp. poppy seeds
1 tsp. dry mustard
Dash of onion juice
½ C white vinegar
Mix dressing ingredients until sugar is dissolved, then refrigerate until serving time. Shake well before adding to greens, right before serving.
