Salad and snacks, this is what happens when the cook is hot and hungry! This mobile feast includes the following: From top to bottom on the snack tray are flaked salmon mixed with a healthy squirt of Koops Arizona Heat mustard, olives for Stu, paprika-sprinkled hummus, sliced jalapeños, sliced Whole Foods cheese orphans and two kinds of rice crackers. Top right is a hoppin’ John salad, which is greens, sliced bells, cucumbers and whatever else one wants, all topped with a dressing made from balsamic vinegar mixed with tahini and a little sweetener, such as maple syrup or light agave; and, bottom right is the dessert plate of mini watermelon slices and dried apricots topped with blue cheese, a drop or two of honey and a pecan half.
Here is the mustard! It was a lot cheaper when we bought a case of it more than a year ago. We discovered it on Arizona Walmart shelves for about $2 a bottle. Maybe we will see it there again someday and not have to pay this much! We’re down to our last two bottles!