mmediately or chill. This is best when mixed while the potatoes
4 cups.
*NOTE: The recipe for the caramelized nuts will
tir in lightly.
This salad is best served warm.
- See
ork in pan.
Make salad; Line crispy tortillas with romaine
The secret to the best tuna salad is to have mostly tuna
then add the mustard and salad dressings. Stir until smooth.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
dd to season the egg salad mix. Finish with a few
Whisk together first eight ingredients and refrigerate.
To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart.
Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing.
( Salad dressing will need to be shaken to mix as it tends to settle.).
b>salad bowl and pour the salad dressing over them. Cover.
Best if salad
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.
Cook unpared potatoes covered in boiling water (1/2 teaspoons salt to 1 cup water) 30-40 minutes, or until tender; drain.
Cool slightly; peel and cut into cubes.
Toss with onion, salt, pepper and Italian salad dressing.
Cover; chill throughly, at least 8 hours.
About 2 hours before serviing, add mayonaise, celery and eggs; toss unitl well covered.
Chill.
Combine all ingredients, adding only enough mayonnaise to make creamy.
Allow salad to rest overnight in refrigerator to allow ingredients to mix.
Makes great sandwiches or stuffing in half a cantaloupe for a summers lunch.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Make the salad: Place the potatoes, carrot and
an hour.
Add salad dressing; mix well.
Add
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.
Boil potatoes with their skins until tender (red potatoes are best).
Hard-boil 12 large eggs.
nch cubes.
To finish salad: Toss romaine and watercress with
ool.
Whisk all the salad ingredients together except for the