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.
Combine all ingredients in blender and blend until smooth.
Put into container, cover and chill.
Makes 1 1/4 cups.
Good over crisp green 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.
acon, cut up onion and green onion, celery, cilantro.
You
mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
In a large bowl, toss together all salad ingredients except for the slivered almonds.
Divide equally among 4 salad plates.
Drizzle the salad dressing over salads. Garnish with the slivered almonds.
Make the salad: Place the potatoes, carrot and
Drain vegetables and combine first 8 ingredients.
Combine sugar, vinegar, salad oil, salt, pepper and garlic.
Pour over vegetables, tossing well.
Cover and chill.
.
Whisk the salad dressing ingredients together and refrigerate. Best prepared 1
an hour.
Add salad dressing; mix well.
Add
then add the mustard and salad dressings. Stir until smooth.
then pour marinade over the salad and give it all a
dd to season the egg salad mix. Finish with a few
Boil potatoes with their skins until tender (red potatoes are best).
Hard-boil 12 large eggs.
In a large bowl, toss together the salad veggies.
In a separate bowl, whisk together the dressing ingredients until the sugar is dissolved and pour over the veggies.
Refrigerate for several hours (if you think of it, stir a couple of times during this time). I think it tastes best after being refrigerated several days.
Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
In a large, wide bowl, mix together salad greens, pineapple, onion, tomatoes and celery.
Stir dressing well just before using, and spoon over salads.
Top with peanuts and serve.
Note: you can add to the salad cooked chicken cubes and serve with bread to make a whole meal.
Mix together the greens and vegetables with cheese and croutons.
Mix together the mayo and spices.
Pour over the salad.