Cook asparagus in boiling water to cover for 8 to 10 minutes or until crisp-tender; drain.
In bowl, while warm, combine with well drained bean sprouts.
Add dressing and toss lightly.
Chill well.
Spoon into lettuce lined bowl.
Makes 4 servings.
Per serving:
162 calories, 6 g protein, 10 g carbohydrate, 13 g fat and 0 mg cholesterol.
Mix oriental dressing, chill until ready to use.
Toss salad ingredients and top with oriental salad dressing.
Garnish with toasted almonds and chow mein noodles.
Crush the dry noodles and combine with coleslaw mix, sunflower seeds, and onions in large bowl.
Toss with Oriental dressing. Sprinkle with toasted almonds.
Cover and refrigerate overnight to blend flavors.
nd add to my favorite dressing recipe alog with some of the
dollop of Preserved Lemon Dressing on a plate and place
ontainer.
Add Oriental dressing and toss completely so dressing is well spread
Mix turkey, bread crumbs, egg and garlic.
Form into 4 to 6 patties, each about 3/4-inch thick.
Heat oil in large skillet over medium heat.
Saute burgers 3 minutes on each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stirring occasionally.
Reduce heat; add celery, onion and pepper.
Simmer, covered, 6 minutes.
Salt and pepper to taste.
Simmer 2 to 3 minutes until meat is no longer pink.
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
ust before serving pour the dressing over and add in the
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Prepare dressing. Heat oil in a large
ith some of the Lemon Dressing and serve immediately with a
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
For the dressing: Mix the first eleven ingredients
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
Combine mustard, sugar, water, garlic, red and white vinegar and salt in food processor. Mix until smooth. Slowly drizzle in the oils, continue to blend. Add remaining ingredients and blend until well mixed. Recipe can be doubled with remaining stored in sealed container in refrigerator for up to a week.
Place lettuce in large mixing bowl Add all the ingredients except garnish and mix well. Add dressing and mix well.
Serve, topping each portion with garnish.
Place coleslaw and onions in a large salad bowl.
Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
Combine all salad ingredients and toss with dressing.
Refrigerate at least overnight before serving.
I also recommend making a second batch of the dressing and tossing it with the salad just before serving as the pasta soaks up most of the dressing.
For Dressing: Whisk together all ingredients. Season