Heat oil in a pan.
Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
Spoon mix into a large dish and add the beans, cucumber and tomatoes.
For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
Pour the dressing over the tuna salad.
Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
b>green onions. Toss to combine.
Divide the avocado slices and salad
In a bowl mix chicken, salt, pepper, cornstarch and rosemary together.
Heat the olive oil and fry the chicken until through.
Arrange the green salad and the rucola in single plates.
Mix celery with apple and add the lemon juice.
Prepare the dressing mixing yoghurt, mustard, vinegar, spices and the salt in another bowl.
Arrange the celery mix and the chicken on the salad.
Right before serving add salad dressing, tangerines and seeds.
Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. Season with salt and pepper.
Serve with crudite and green salad.
Cook's Note: The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.
Combine all ingredients for the chicken; cover and chill together for at least an hour.
Combine all ingredients for the chickpeas; cover and chill together.
Saute\"marinated\" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
Chill the cooked chicken.
Toss together the spinach and lettuce.
Drizzle with the lemon juice& chili oil.
Serve green salad with a portion of chickpeas and chicken.
eat. Season duck. Sear for 5-6 mins, turning, until browned
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
Put romaine into a large salad bowl, then combine with celery, cucumber, radishes, and green onion.
Mound salad into center of bowl.
Top alternately with jicama strips, red pepper strips, and snap peas.
Cut roast beef slices into bite-sized pieces and scatter over top of veggies.
Sprinkle almonds and french fried onions over top.
For dressing, shake ingredients together.
Pour over salad. Serve with ranch dressing if desired.
br>Boil, steam or microwave green beans until just tender. Rinse
round pork, 1 tbsp cilantro, green onions, breadcrumbs and curry paste
or 5 mins. Slice thinly
Meanwhile, boil, steam or microwave green
Preheat the oven to 400\u00b0F. Scrub the sweet potatoes; prick the skins with a fork. Sprinkle with salt. Place on a baking pan. Bake for 50 mins until tender.
Cut the cooked potatoes in half without cutting all the way through; press down with a fork to flatten slightly. Spoon the tomato puree over the potatoes. Top with the cheese, tomatoes, olives and green pepper. Drizzle with olive oil.
Bake for 10 mins until the cheese has melted. Garnish with oregano and paprika. Serve with a green salad.
5 mins. Serve with a green salad.
then pour marinade over the salad and give it all a
In a bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Balsamic Vinaigrette
5 cups extra virgin olive oil
5 cups white balsamic vinegar
10 cloves crushed garlic
3 tablespoons and 1 teaspoon ground mustard
10 pinches salt
ground black pepper to taste
Place pecans on baking sheet and toast in oven at 400 degrees for about 5 minutes.
Mix together dressing ingredients in small glass or bowl and wisk quickly until well blended.
Layer salad: spinach, avocado, green onions, raspberries, toasted pecans.
Top with dressing and serve immediately.
salted water, cook the green beans for 3-5 minutes, until tender
b>5 mins, until cheese is melted and golden. Serve hot with green salad
et rest for 5 mins.
Meanwhile, blanch green beans in boiling
Preheat oven to 350\u00b0F. Lightly coat 6 (15 oz) ramekins with oil.
Combine ricotta, 1/3 cup pizza cheese and milk in a medium bowl.
For each lasagna, spread a thin layer of bolognese sauce over base of dish. Top with a lasagna sheet, trimming to fit. Top with another layer bolognese sauce then cheese mixture. Repeat layers then finish with remaining pizza cheese. Place dishes on a baking tray and bake for 20 mins, or until golden brown and bubbly. Let stand for 5 mins. Serve with mixed green salad.