This was our test sandwich and salad, we chose to do a panini, and one our sandwich we had tomato and spinach .....

1. I have learned how to make an aioli and I have learned how to make different kinds of vinaigrette dressings. I have also learned how to incorporate colour, texture and flavour into the salads and sandwiches we made.
2. I have never made an aioli and any kind of vinaigrette dressing.
3. I am most proud of our panini because of the flavour and texture that we incorporated.
4. I am least proud of our vinaigrette because it didn't taste good. I would go back and fix the flavour of the vinaigrette to something more sweet.
5. My favourite lab or activity was making the panini because it tasted great and it was fun to make. My least favourite lab or activity was making the mandarin salad. Reason being is that we put too much dressing which made it soggy and all you could taste was the dressing.
6. Yes
7. Yes
8. I would go back and change the pasta salad, I would not just use mayonnaise. Instead I would add a different kind of sauce to make the pasta salad taste different.

1. I have learned that aioli's are like a mayonnaise paste that keeps food stuck on to a openfaced sandwich. Aioli's can be made out of pretty much anything as long as it is blended together in a food processor to get that paste like spread.
2.Smething i have never done before was use a food processor and at frist i could not get it to work but than i figured it out and it was a lot easier than i expected and a lot harder to clean.
3.The thing's I am most proud of was our tomato salad which was tomatos and basil with cheese and our panini which we made up on the spot which was tomato, meat, cheese, and spinch and than we grilled it flat.
4.i am least proud of our orange salad because we put to much dressing on it and it made is gross so to fix it i would just not add as much dressing.
5.my favouite lab activity was making the panini it was so good for something we made up on the spot.
6.yes I have finished all of the labs and objectives.
7. I would go back and change the fig sandwich. take out the figs because i realized they are not very tastey, and mabe add spinch or some other fruit.

Side Salad

Ingredients:
Favourite pasta
Cheese/ you like
Lettuce
Spring onion
Tomatoes

Harvest Salad from Oikos

Ingredients:
1 cup Dannon Oikos Plain Greek non fat yogurt                     3 Heads crisp Romaine hearts, shredded
2 ounces crumbled feta                                                        1 large apple chopped, cored and sliced
2 tbsp cider vinegar                                                             8 ounces roasted turkey, julienned
2 tbsp chopped parsley                                                       1/2 cup dried cranberries 
Salt and cracked pepper                                                      1/2 cup toasted pecans

Almond Mandarin Salad

Ingredients:
1/2 cup bacon bits                        1/4 cup olive oil
2 tbsp white wine vinegar               1 head red leaf lettuce, torn into bite size
3 tbsp honey                                1 (15 ounces) can mardarin oranges, drained
1/2 tsp dry hot mustard                 1 bunch green onion, diced
1/2 tsp celery salt                         3/4 cup slivered almonds
1/2 tsp ground paprika

Ingredients:
1/4 cup extra virgin olive oil
2 tablespoons chopped green garlic
1/4 teaspoon salt
3/4 cup mayonnasie
2 teaspoons fresh lemon juice

Sandwich:
2 ounces of meat
4 slices of bread
1 large bunch or spring mix(or any leafy green of your cheese)
3 beefsteak tomatoes

http://allrecipes.com/recipe/grandma-susies-macaroni-salad/detail.aspx 

Ingredients

• 1/4 cup finely chopped onions
  1/4 1/4cup cup(60 mL) (60 mL)
  finely chopped oniononions


• 1/4 cup vegetable oil
  1/4 1/4cup cup(60 mL) (60 mL)
  vegetable oil


• 2 tbsp red wine vinegar
  2 2tbsp tbsp(30 mL) (30 mL)
  red wine vinegar


• 1 tbsp packed brown sugar
  1 1tbsp tbsp(15 mL) (15 mL)
  packed brown sugar


• 1 tbsp tomato paste 1 1tbsp
  tbsp(15 mL)
  (15 mL) tomato
  paste


• 1/2 tsp dry mustard 1/2 1/2tsp tsp(2
  mL) (2 mL) dry
  mustard


• 1/4 tsp each
  salt and pepper 1/4 1/4tsp tsp(1
  mL) (1 mL) each salt
  and pepper

Preparation


In bowl, whisk together onion, vegetable oil, vinegar, brown sugar, tomato
  paste, dry mustard, salt and pepper. (Make-ahead: Refrigerate in airtight
  container for up to 1 week.)

Fresh, light and tangy with zesty orange, this dressing is
  enough to coat 15 cups (3.75 L) of mixed greens, perfect for eight people. Use
a  combination of spinach and Boston and leaf lettuces, then accent both the
colour  and dressing with a sliced orange.



Ingredients

• 1 tsp grated orange rind
  1 1tsp tsp(5 mL) (5 mL)
  grated orange rind


• 1/4 cup orange juice
  1/4 1/4cup cup(60 mL) (60 mL)
  orange juice


• 2 tbsp white wine vinegar
  2 2tbsp tbsp(30 mL) (30 mL)
  white wine vinegar


• 1 tsp poppy seeds 1 1tsp
  tsp(5 mL)
  (5 mL) poppy
  seeds


• 1/2 tsp granulated sugar
  1/2 1/2tsp tsp(2 mL) (2 mL)
  granulated sugar


• 1/4 tsp salt 1/4
  1/4tsp tsp(1 mL) (1 mL) salt


• 1 pinch pepper 1 1pinch
  pinchpepper


• 1/3 cup vegetable
  oil 1/3 1/3cup cup(75
  mL) (75 mL) vegetable
  oil

Preparation


In bowl, whisk together orange rind and orange juice, vinegar, poppy seeds,
  sugar, salt and pepper; gradually whisk in oil. (Dressing can be
  refrigerated in airtight container for up to 3 days; whisk before
  using.)

Ingredients

• 1 (or 2 small) pita breads , cut_into
    bite-size pieces1 1(or 2 small) (or 2
  small)pita
    breadpita breads, cut_into
    bite-size pieces


• 1 head Boston leaf lettuce
  1 1head headBoston
    leaf lettuce


• 1 cup sliced cucumbers
  1 1cup cup(250 mL) (250 mL)
  sliced cucumbercucumbers


• 1/3 cup toasted chopped pecans
  1/3 1/3cup cup(75 mL) (75 mL)
  toasted chopped pecanpecans


• 1 pinch salt 1
  1pinch pinchsalt


• 1 pinch pepper 1 1pinch
  pinchpepper


• Pomegranate
    Vinaigrette:


• 1 large pomegranates
  1 1large largepomegranatepomegranates


• 1/4 cup fresh lemon juice
  1/4 1/4cup cup(60 mL) (60 mL)
  fresh lemon juice


• 1 clove garlic ,
  minced1 1clove
  garliccloves of garlic, minced


• 3/4 tsp ground cumin
  3/4 3/4tsp tsp(4 mL) (4 mL)
  ground cumin


• 1/2 tsp pepper 1/2 1/2tsp tsp(2
  mL) (2 mL) pepper


• 1/4 tsp ground coriander
  1/4 1/4tsp tsp(1 mL) (1 mL)
  ground coriander


• 1/4 tsp salt 1/4
  1/4tsp tsp(1 mL) (1 mL) salt


• 1/2 cup extra
  virgin olive oil 1/2 1/2cup cup(125
  mL) (125 mL) extra
  virgin olive  oil

Preparation


Preheat oven to 375°F (190°C).


Cut pomegranates into quarters; gently squeeze out seeds and juice into bowl,
  peeling away skin layers if necessary. Strain to separate seeds from juice;
  reserve seeds and juice.


Whisk lemon juice, garlic, cumin, pepper, coriander, and salt into juice,
  gradually whisk in olive oil. (Make-Ahead: Cover and refrigerate for up to
  24 hours; bring to room temperature and whisk before serving.) Reserving
  some seeds to sprinkle on top as garnish, stir seeds into vinaigrette.


Spread pita on rimmed baking sheet; toast for 8 minutes or until crisp and
  lightly golden. Let cool. Tear lettuce into bite-size pieces. In salad bowl,
  toss together lettuce, cucumber, pecans and pita pieces. Toss with 3/4 cup (175
  mL) of the vinaigrette. Season with salt and pepper.