equired.
To make the salad, combine asparagus, watercress, apples and
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
Toss ingredients together.
Serve on a bed of lettuce with dressing.
Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients.
Serve over Waldorf Salad.
little. This is the best size for me, I like
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
For dressing:.
Whisk together all ingredients well.
Chill until serving.
Store in refrigerator for up to 2 weeks, shake or whisk prior to serving. (It may store longer than this, but it never stays around long enough without being eaten for me to know!).
For the salad:.
Toss field greens, fruits and celery, if included, in desired amount of dressing.
Place evenly divided portions on two large, chilled plates.
Top with sliced, chilled chicken breast, candied walnuts, and Gorgonzola.
Voila! Enjoy!
Combine apples, marshmallows, thin celery slices and walnuts. Add enough salad dressing to moisten.
Miracle Whip is best.
Toss lightly.
Chill.
Place fresh spinach in large salad bowl.
Add red and yellow apple cubes, walnuts and raisins.
Toss well with dressing. Sprinkle cinnamon over top of salad.
Delicious with cooked and cubed chicken breast meat added to salad.
Makes 2 to 3 main course salads or 6 side dish salads.
It should be like bottled salad dressing or a tad thinner
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning.
Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing.
It is the best taco salad you will ever eat.
I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate at least 2 hours.
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
In a large bowl, mix the chicken, creamy salad dressing, pickle relish, apple, pecans, celery, and raisins. Season with salt and pepper. Chill until serving.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
Mix the apples, grapes, pecans and marshmallows in a clear glass bowl.
Boil the egg yolks, sugar and lemon juice (stirring constantly) for 1 minute.
Let cool to room temperature; then pour over salad and stir gently. Refrigerate for several hours before serving.
1. Combine dressing ingredients in a bowl and whisk until thoroughly combined.
2. If too spicy from cayenne, add another touch of honey to balance it out.
3. Cover and place in refrigerator.
4. Chop and combine salad ingredients.
5. Add dressing and toss until evenly coated.
tir in lightly.
This salad is best served warm.
- See