nd parsley.
Combine butter, garlic, Worcestershire sauce and mustard in
For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
Creamy Caper Dressing: Whisk together the capers, vinegar,
Cook pasta until al dente, drain, rinse in cold water and drain again.
Mix with 1/4 cup of Creamy Garlic Sauce.
Discard heavy bottom stems of broccoli.
Peel remaining stems and slice 1/4 inch thick.
Break florets of broccoli into smaller pieces.
Blanch stems and pieces about 2 minutes in boiling water.
Drain, rinse in cold water and drain again.
Pat dry with paper towels.
Add to pasta in serving bowl and toss with 1/2 cup or more of the dressing.
Serve at room temperature or lightly chilled.
Marinate fish in herbs and garlic for 1 hour before grilling.<
except the tomatoes, basil leaves, dressing, and pita halves. You may
he heat and add the garlic and Essence. Let sit until
Cook the onion, carrot, celery, garlic and bacon, stirring, for about
*You can make the roast garlic dressing (steps 1-2) up to
ightly browned and softened.
Garlic Dressing: In a bowl, stir together
Prepare dressing. Heat oil in a large
ach breast off the bone. Best done with a boning knife
ntil dissolved.
Add the garlic powder, red wine vinegar, & salad
o make the dressing: Put mayonnaise, sour cream, ginger, garlic, sesame oil
ote -- I recommend the lemon dressing on spinach.
Note -- I
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
Whisk together oil and mayonnaise.
Add buttermilk, cheese, basil, salt, garlic, and hot pepper sauce to taste.
Mix thoroughly.
Cover and let flavors meld overnight in refrigerator.
This also will make an excellent chicken marinade.
To prepare the Creamy Pesto Dressing, stir together the mayonnaise or salad dressing, sour cream, Parmesan cheese, pesto, and garlic in a small bowl.
Stir in milk, 1 teaspoon at a time, to make of desired consistency; set aside.
Divide the greens among four individual salad bowls or serving plates.
Arrange the mozzarella or provolone cheese, ham or turkey, salami or prosciutto, tomato, yellow or green pepper, onion and artichoke hearts over the greens.
Drizzle with the Creamy Pesto Dressing.
tear lettuce into small bite size squares and lay on plate.
add ingredients 2-6.
now add dressing by the tablespoon and toss until desired coat.
eat as a salad or stuff into a pita.