Combine dressing: zest, lemon juice, oil, honey,
For the anchovy dressing, blend or process all ingredients
hould not simmer!) for 2 or 3 hours
For Dressing: Whisk together all ingredients. Season
Cook potatoes in boiling salted water for 10 mins, until tender. Drain and cut in half.
Meanwhile, heat a nonstick frying pan over high heat. Cook bacon for 2 mins per side, until crisp. Drain on paper towels. Tear into pieces.
Combine potatoes, bacon, arugula, olives and tuna in a serving bowl. Set aside.
For the anchovy dressing, combine all ingredients and season. Drizzle over salad and toss to combine.
Boil, steam or microwave beans until just tender; drain. Rinse immediately under cold water to stop cooking process; drain. Peel away and discard outer grey shell.
For the anchovy dressing, blend or process anchovies, lemon juice, oil, garlic and capers until smooth.
Place beans in large bowl with chives, onion and dressing; toss gently to combine.
Prepare the Salad:
Core and
ngredients for dressing in a small bowl.
Remove 1/4 cup for
For Dressing: IN a screw-top jar, combine oil, walnuts, vinegar, chives, sugar, salt and pepper. Cover and shake well to mix. Set aside.
For Salad: IN a salad bowl, toss together lettuce, spinach, if using, watercress, and endive or radicchio. Shake dressing; drizzle over salad and toss gently to coat. Pass any remaining dressing with salad.
For Meat:
Mix all herbs
Place chicken breasts in pot of boiling water; reduce heat, cover pot and simmer 20 to 25 minutes, or until chicken is tender and no longer pink. Once it's thoroughly cooked, remove chicken from pot, cool meat and then dice into bite-sized pieces.
Combine all dressing ingredients in medium bowl and mix well with electric mixer until blended. Chill dressing before serving.
While dressing chills, combine all salad ingredients in large bowl. Toss dressing into salad or serve dressing on side.
Boil, steam or microwave cauliflower until tender (about 3 minutes).
Drain, rinse under cold water, drain well.
Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well.
DRESSING: Combine all ingredients in a jar, and shake well.
arinate it with the Italian dressing.
Hard boil 4 eggs
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine all ingredients in a medium bowl. Mix well. Cover bowl and chill dressing for at least 30 minutes before serving.
nd olives in a large salad bowl.
In a small
For Dressing:
Mix all ingredients together well and cover.
Refrigerate for at
For Dressing:.
Mince onion and garlic
Mix together marinade ingredients in a small bowl; add chicken and coat it in the marinade, set aside.
In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
Place lettuce in a bowl and top with marinated chicken, tomatoes and corn, chopped pepper and black beans.
Sprinkle with cheese and chips.
In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
Serve dressing alongside salad for easy dipping.
Enjoy!
FOR DRESSING: Combine dressing ingredients in a jar, shake well & set aside.
FOR SALAD: Preheat