To make the salad, combine the shredded chicken, cabbage, carrots and mint leaves in a large mixing bowl.To make the dressing, combine the dressing ingredients in a bowl, stirring well to mix. Dress ...
In a bowl, combine the first six ingredients.In a jar with a lid, combine the vinegar, oil, lemon juice, salt and pepper and shake well.Pour over the rice mixture and toss to coat.Serve immediately ...
In a medium saucepan mix all ingredients together.Bring to a light boil, whisking constantly until thickened (about 2 minutes).Remove from heat, cool slightly then whisk in mayo.Season with salt and ...
Place all in a shaker, over ice.Shake, then strain into a rocks glass filled with ice. ...
To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives.To prepare vinaigrette, combine oil, vinegar, mustard and garlic in a jar. Cover tightl ...
Blend together mayonnaise, lemon juice, salt, yogurt and honey.Pour dressing over carrots and raisins and mix thoroughly.Chill for 30 minutes before serving. ...
Dissolve jello in water and cool.Add 7-up.Add marshmallows, crushed pineapple, and bananas.Pour into a 9 x 13 pan or glass dish.Put in refrigerator to set.To make frosting, mix sugar, flour, juice a ...
Slice Brussels sprouts across in 2 mm strips, using a food processor or slicer. Discard cores (use for healthy snacks.)Chop walnuts into 1 cm chunks.Grate cheese (aged Gruyere, not processed smoked ...
Chop lettuce and cook bacon.Arrange all ingredients on top of lettuce except dressing.Add dressing, or let each person add their own. ...
Heat a large saute pan over medium high heat for 1 minute.Add olive oil, followed by sliced Brussels sprouts.Cook, stirring occasionally for 7 to 9 minutes, until sprouts are lightly charred.After r ...