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.
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.
erving.)
Prepare all the salad leaves. Wash and spin-dry
ork in pan.
Make salad; Line crispy tortillas with romaine
Combine vegetables in a large salad bowl.
Set aside.
In small bowl, whisk lemon juice, vinegar, salt, sugar and pepper until seasonings are dissolved.
Slowly whisk in vegetable oil. Pour over salad; stir to blend.
Cover bowl and refrigerate 2 hours.
Makes 8 servings.
iece has a bit of green peel on it.
Add
Drain artichokes, reserving liquid and quarter them.
Place pasta in boiling water and cook according to package directions.
Drain.
Mix pasta with liquid from artichokes.
Add lemon juice, artichokes, beans, olives, green onions, celery, bell peppers and oregano.
Mix gently and chill.
One hour before serving, add feta and Italian dressing.
Mix to coat.
Serve cool.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
then pour marinade over the salad and give it all a
oloring to make it a Christmas green. Add finely chopped almonds. Mix
Press into a mold.
Cool.
Remove from mold and top with tomato, green pepper and broccoli, if desired.
Seal with lid.
Cut green beans into short lengths. Bring
Combine the corn, peas, beans, onions, celery and radish.
Whisk together the salad dressing and milk or cream. Pour over salad, toss and refrigerate overnight.
Prepare green beans in microwave until tender (approx. 10 minutes). Then drain.
Mix soup, milk, soy sauce, pepper, onion powder, beans, mushrooms, cranberries and almonds together in a 3 quart casserole dish.
Cover and bake at 350 degrees for 30 minutes. Uncover and stir. Sprinkle French Fried Onions over the top and bake uncovered for another 10-15 minutes to desired color.
In a large bowl, mix corn, peas and green beans.
Add onions, celery, green peppers and pimentos.
In a saucepan, mix remaining ingredients and bring to a boil.
Let cool, then pour over vegetables.
Stir occasionally, and refrigerate 24 hours before serving.
(It is possible to serve immediately, but the flavor is better if you wait.) Serves 8 to 12.
Mix together the greens and vegetables with cheese and croutons.
Mix together the mayo and spices.
Pour over the salad.
Toss leafy greens, pomegranate seeds, blue cheese, and walnuts together in a medium-sized salad bowl. Add cranberry vinaigrette just before serving.