Spectacular Salads, Sunday, May 15, 2016

salads class 021Spectacular Salads, Sunday, May 15, 10 a.m. – 1 p.m. Fairfax Station, VA. Main course, whole grain and bean salads suitable for pot lucks, picnics, and indoor/outdoor grilling. Past classes have included some of the following: Homemade Mayo, Mediterranean Pasta Salad w/ Homemade Feta Cheese, Two-Grain Sesame Salad, Quinoa Tabouli, Black Bean Fiesta Salad, Zesty Three-Bean Salad, Pineapple Chicken-Free Salad (pictured), Oil-Free Sweet Bulgar Salad, Teriyaki Kebabs, Marinated Grilled Vegetables, Rice Paper Spring Rolls, Dilled Potato Salad, Eggless Egg Salad w/ Black Salt, Caesar Salad, Cole Slaw, Kim Chee, Organic Lemonade, salad dressings, Chocolate Chip Snackin’ Cake, Brownies.

No meat, poultry, fish, eggs, dairy, or honey. $55/person; $100/two people; $50/VSDC, VRG, COK members, students and seniors with ID.  Demonstration classes include recipes, organic, non-gmo food samples, manufacturers’ samples and coupons. Gift certificates available.

Email veggourmet@aol.com, or call 703.643.2713 for space availability prior to sending payment. Make checks payable to Mimi Clark, 9302 Hallston Ct., Fairfax Station, VA 22039. Sorry, no phone or email reservations. Seventy-two hour cancellation policy for refund or credit. Class subject to cancellation if minimum enrollment is not met. http://www.veggourmet.wordpress.com

Coming in June: Breakfast & Brunch


6 responses to “Spectacular Salads, Sunday, May 15, 2016

  1. Lauren Thornton

    Great class! I will be making the tofu feta this week. And the fiesta salad (sans cilantro) 🙂 will be a memorial day pick for me. Thanks!

  2. Very good and informative class. My favorite was the fiesta salad. Always learn so much. Thanks much.

  3. Your class was a wonderful experience! I think it is so cool how you can make a tuna salad out of chickpeas! The chicken salad was my favorite, but the tuna salad follows in second! Thank you so much for presenting wonderful information to pass along to others! It was an unforgettable experience and I had bundles of fun trying your delicious foods that I now know how to make on my own!

  4. A wonderful class that prepares you for a summer full of picnics, BBQs, potlucks and al fresco dining. Mimi even gave a nice guide on how to create salads with ingredients you already have in your pantry. What makes the class a standout is that it is not full of your garden variety salads (think lettuce, tomato, cucumber), but actually salads that are very nutrient dense, flavorful, and satisfying.

  5. I attended my first class with Mimi this past Sunday and was thoroughly amazed with the variety of food, extensive information and all around friendliness of Mimi, her assistant and the other participants The class was very well organized, the food amazing and all information beneficial. While my daughter and I have been vegan for a little more than two years and felt I was well knowledged in the ways of a vegan, I came away with a much better foundation of veganism and better understanding of organic versus nonorganic. I truly learned a lot of useful information and am going to enjoy cooking so much more!

    Thank you Mimi and I look forward to seeing you in June!!!

  6. I have taken many of Mimi’s classes. After each class, I always feel empowered to shop for the ingredients and make the recipes at home. In the Spectacular Salads class, I especially liked the Curried Chicken-Free Salad which is delicious with fruity flavors, and the Teriyaki Kebobs which are a great idea for camping. I can see making these main dish, nutrient-dense salads all year round, not just in the summer. This class is proof positive that salads needn’t just be sides dishes!

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