In this cooking class, renowned vegetarian chef, Emily Vogt will be teaching us how to make delicious main-dish salads full of surprises and great flavors.
We’ll enjoy ingredients that wake up our taste buds, from recipes that span the globe with ethnic flavors and diverse tastes.
The salads we’ll learn to make in this class include a vivid contrast of flavors and textures and are paired with great-tasting low-fat or no-fat dressings — such as Lime-Cilantro Vinaigrette and Spicy Peanut Sauce.
We will be making a Thai Noodle Salad with a refreshing contrast of textures and we’ll prepare a Mexican Cobb Salad that also does double duty as an excellent sandwich filling, rolled up in a tortilla. We’ll also focus on a favorite Indian Quinoa Salad with an exotic blend of warm spices. All of the dressings you’ll learn to make in this class may also be used as marinades for vegetables, tofu, poultry, and seafood.