In a large bowl, combine the cauliflower, broccoli, cherry tomatoes, olives and cheese. Add enough dressing to coat, toss and refrigerate overnight. ...
In a large bowl, combine the cottage cheese, whipped topping and gelatin mix. Stir in the oranges and pineapple. Chill in refrigerator. ...
Combine pineapple juice, sugar, lemon juice, and cornstarch in a saucepan over medium heat; cook and stir until sugar dissolves and sauce is smooth, about 5 minutes.Stir about 1 tablespoon sauce int ...
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.Toss macademia nuts with 1 tablespoon maple syrup and pinch of salt; spread on baking sheet.Toast macademia nu ...
Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.Mix tog ...
Mix vegan mayonnaise, Dijon mustard, relish, sugar, onion powder, dill, salt, garlic powder, pepper, and paprika in a bowl until well combined. Add tofu and gently stir to completely coat. ...
In a large bowl, arrange spinach and red onion slices and top with toasted pecans and crumbled blue cheese.In a small saucepan, warm the garlic in the olive oil to allow its flavor to diffuse into t ...
Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.Place ...
Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and stir in lemon juice from 4 lemons. Allow syrup ...
Bring a large pot of lightly salted water to a boil. Place penne pasta in pot, and cook for 10 to 12 minutes, until al dente; drain and cool.In a large bowl, gently toss the cooked penne, garbanzo b ...