Break lettuce into a large bowl.
Add tomatoes, cucumbers, radishes, onions, green pepper, parsley and olives.
Toss lightly. Add Feta cheese; sprinkle with Oil-Vinegar Dressing.
Toss lightly again.
Makes 6 servings.
nd cool slightly.
Add oil and vinegar dressing to potatoes and refrigerate
ach breast off the bone. Best done with a boning knife
With a meat mallet, pound chicken to 1/4-inch thickness. Place in large baking pan.
Add oil-vinegar dressing and turn to coat.
Cover and refrigerate 30 minutes.
Remove chicken pieces and drain.
Cut each piece in half crosswise.
Place cheese, tomato slices and a pinch of basil on each of 4 pieces of chicken. Top each with remaining half of breast.
Pound edges together to seal.
Boil
and cool oil, vinegar, sugar and salt and pepper. Shred cabbage,
carrots
and
onions.
Pour cool mixture over vegetables.
Mix well; refrigerate.
alt and pepper. Heat the oil in an oven-proof sautA
Measure the dressing ingredients in a wide-mouth pint jar.
Process with an immersion blender, which will emulsify (incorporate and thicken) the dressing all at once!
For dressing:.
Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.)
For salad:.
Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
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.
ake dressing: in a screw top jar, combine olive oil, balsamic vinegar, and
Whisk together the garlic, oregano and Worcestershire sauce.
Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and lemon juice
Season with salt and pepper.
skillet, saute shallots in oil and butter for 2 minutes
br>Combine cumin, paprika and oil in a small bowl. Toss
Use 3 well rounded tbsp Miracle whip.
Place all ingredients in a jar and shake well.
Will keep for weeks in fridge.
Shake before using.
I like a little fresh ground pepper, but I think you can add garlic, dill, cider vinegar, etc. etc.
In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
Continue to whisk and add vegetable oil in thin stream.
Whisk in walnut oil; set dressing aside.
Place steamed asparagus on platter; pour dressing over asparagus.
Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
Taste and season with additional salt and pepper if necessary.
Serve immediately.
In a large nonstick frying pan, heat vegetable oil over high heat. Season scallops then sear for 1-2 mins per side, until browned. Set aside.
Whisk together olive oil, vinegar, shallot, garlic and garam masala. Season. Fold in mango. Set aside.
In a serving bowl, combine arugula, sugar snap peas, tomatoes and 1/2 the mango dressing. Toss to combine. Top with scallops and drizzle with remaining dressing.
Prepare dressing: In blender, combine oil, vinegar, sugar, mustard, poppy seeds, salt, and shallot. Blend until smooth. Transfer dressing to large serving bowl.
Add cabbage and grapes to dressing in bowl. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 4 hours. Toss with pecans, strawberries and mint leaves just before serving, if using.
Whisk together olive oil, vinegar, mustard, garlic, pepper, and salt until well blended; fold in cheese.
Break the leaves off of both heads of lettuce, tear them by hand; wash and drain.
In a large wooden bowl, toss lettuce with shredded carrots and cabbage.
Garnish with croutons and top with dressing to taste.
aper. For the dressing, combine honey, olive oil, vinegar and ginger in a
Preheat oven to 400\u00b0F.
Place beets in a shallow baking dish and drizzle with oil. Season. Bake for 30 mins, or until tender. Let cool slightly then rub off skins.
Arrange mixed greens and nuts on a serving platter. Crumble cheese over top.
Meanwhile, to make the red wine vinegar dressing, whisk together all ingredients until combined. Season. Drizzle over salad to serve.