r until just tender. Drain and mix gently in a large
Slice romaine lettuce crosswise.
Pour in oil and vinegar and mix in tossing with lettuce.
Add salt, pepper, onion and diced potatoes.
Toss again and serve.
Mix all greens together in a large salad bowl, adding more lettuce if need be.
Add pomegranate seeds and mandarin orange pieces.
Mix in enough oil and vinegar salad dressing to taste, drizzle with balsamic vinegar.
Toss lightly and enjoy!
Combine all ingredients and shake well.
Let set 24 hours before serving.
No refrigeration needed.
(If you don't have an oil and vinegar shaker a sterilized pint size milk jug works well.)
Peel cucumbers completely.
Slice fine with slicer.
Drain off juice.
Sprinkle with salt, pepper and caraway seed.
Peel and dice soft-boiled potato.
Mix with cucumbers.
Pour oil and vinegar over mixture.
Sprinkle with a touch of garlic.
Chill.
In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.
Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
Marinate covered overnight. Just before serving add the cherry tomatoes.
Wash, drain, dry, and tear lettuce.
Arrange the greems on individual salad plates.
Place the remaining ingredients evenly over the top and around the greens.
Sprinkle lightly wtih oil and vinegar dressing.
Pass remaining dressing as needed.
Dressing: Dissolve salt and pepper in the vinegar.
Add oil and shake in a covered jar or whirl in the blender to keep it from separating.
br>Place in a bowl and cover with water measuring the
Thinly slice the tomatoes and layer on individual salad plates, slightly overlapping; top with onion rings and basil.
In a small dish, blend the olive oil and vinegar together, pour over the salad.
Sprinkle the cheese over all and add freshly ground sea salt and pepper to taste.
Allow to rest 10 to 15 minutes before serving.
Mix all ingredients and serve over your favorite salad. Delicious!
Mix all ingredients in medium bowl.
Cover with equal amounts of oil and vinegar.
Marinate overnight.
Strain off oil and vinegar.
Season as desired.
Serve cold.
Yum!
Mix corn, avocado, tomatoes, onion, feta, and cucumber.
Add to a large bowl and refrigerate until ready to use.
Add olive oil, sherry vinegar, garlic powder, cilantro, salt, and ground pepper together in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.
arge bowl. Stir red wine vinegar and sugar in small bowl until
To prepare dressing, warm wine vinegar slightly.
Add sugar and stir to dissolve.
If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
Allow to cool.
Add onion, paprika and salt.
Stir well.
Add olive oil and blend.
I prefer to put it in a bottle and shake it.
Pour over salad and enjoy!
Boil, peel and slice potatoes.
Dice pickles and onion.
Dice salt pork and brown in skillet (like bacon); drain grease.
In bowl, combine potatoes, onions, pickles and salt pork.
Add beef bouillon, oil and vinegar.
Salt and pepper to taste and stir.
Break spaghetti into smaller pieces and cook according to directions on package.
Drain and rinse under cold water; drain well.
Mix all ingredients and moisten well with a good brand of Italian oil and vinegar dressing.
Let stand overnight.
Keeps well if there is any left.
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Coat the fish pieces all over with flour.
Heat oil in skillet and when hot, fry the fish pieces.
Remove fish and set aside, then fry the sliced onions and peppers in the same skillet.
In a crock or other vessel, combine the fish pieces, onion and peppers, the capers, salt, pepper, paprika and olives.
Cover with equal amounts of oil and vinegar.
Close tightly and allow to marinate for a week or more before serving.
Serves 6 to 8.
Add the first 6 ingredients to a large bowl and refrigerate until ready to use.
Add remaining ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.