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.
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.
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.
ombine broccoli, bacon, toasted almonds, green onions, celery and grapes in
n refrigerator.
Add all salad dressing ingredients together in a
Combine oil, Splenda, mustard, onion, garlic salt, pepper and vinegar.
Process until blended.
Combine greens, bacon, cheese and almonds.
Add 1/2 of the dressing; toss to coat.
Add more dressing, if desired.
.
Whisk the salad dressing ingredients together and refrigerate. Best prepared 1
Cook the bacon in a large skillet, on medium, until crisp. Transfer bacon to paper towels. In same skillet (off stove), add Worcestershire sauce, sugar, mustard, and Tabasco. Put skillet on high heat and add green beans, tossing with tongs, for about 6 minutes. Stir in red peppers and half of the bacon, for about a minute. Top with the rest of the bacon.
Place green beans in a 9x9\" baking
then pour marinade over the salad and give it all a
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.
Make your salad by placing tomatoes, black olives, green olives, yellow pepper, lettuce, broccoli and the beans in a large bowl.
In another bowl, add Parmesan cheese, Dijon mustard and the wine vinegar; whisk together.
Add olive oil, a small amount at a time, whisking constantly.
Add parsley and basil; mix well.
Add lemon juice, salt and pepper.
Pour dressing over salad; toss until evenly coated.
Add the sliced eggs.
Toss all together. Makes 6 servings.
Mix together the greens and vegetables with cheese and croutons.
Mix together the mayo and spices.
Pour over the salad.
et garlic burn.
Add green beans lightly toss to crisp
Preheat the oven to 400\u00b0F. Scrub the sweet potatoes; prick the skins with a fork. Sprinkle with salt. Place on a baking pan. Bake for 50 mins until tender.
Cut the cooked potatoes in half without cutting all the way through; press down with a fork to flatten slightly. Spoon the tomato puree over the potatoes. Top with the cheese, tomatoes, olives and green pepper. Drizzle with olive oil.
Bake for 10 mins until the cheese has melted. Garnish with oregano and paprika. Serve with a green salad.
Cook rigatoni in a large saucepan of boiling, salted water according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet on medium heat. Cook bacon for 5 mins, stirring, until crisp. Add green onions and cook 1 min until tender.
Add cream and peas and cook for 3 mins. Remove pan from heat. Add cooked rigatoni and tomatoes and toss to combine. Season to taste. Serve with green salad.
ith mango salsa and green salad.
For the salad.
Cook bacon
Prepare the salad dressing by whisking all ingredients together. Best prepared at least