nd add to my favorite dressing recipe alog with some of the
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
ilk to make a loose dressing.
Set aside.
Melt
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Combine all ingredients except crab and bread crumbs.
Mix well.
Add bread crumbs; gently mix in crabmeat.
Spoon into greased baking dish; do not pack down.
Bake at 350\u00b0 for 30 minutes, covered.
Remove cover; bake 10 minutes more, uncovered.
Saute onions, celery and bell pepper in margarine until golden brown on low
heat.
Add
crabmeat,
soup, green onions and parsley.
Cook 15 to 20 minutes.
Season to taste with red pepper, garlic salt and seasoned salt.
Remove from heat.
Add bread crumbs.
Pour into
buttered 3 quart oblong baking dish. Bake, uncovered, for 40 minutes at 350\u00b0.
Prepare dressing. Heat oil in a large
ith some of the Lemon Dressing and serve immediately with a
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
For the dressing: Mix the first eleven ingredients
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
In large bowl, combine onion, green pepper, celery and crabmeat.
You can use food processor (for no more than 3 seconds) or mix real well by hand making sure crabmeat is flaked well.
In a separate bowl, mix together sour cream, mayo, salad dressing, lemon juice, oregano, salt and pepper.
Pour the dressing mixture into the crab/vegetable mixture and toss lightly to combine.
Cover and chill at least 2 hours before serving.
hen, pick over the crabmeat: Spread the crabmeat out on a large
Combine all salad ingredients, combine and mix together dressing ingredients. Pour dressing on salad and garnish with chives and flowers.
For Dressing: Whisk together all ingredients. Season
Whisk together all dressing ingredients, and chill.
Combine crabmeat and next 4 ingredients in a large bowl.
Toss with mayonnaise dressing mixture.
Serve with greens on serving platter.
Garnish, if desired.
To make the dressing, mix the lime juice, coconut vinegar, fish sauce, sesame oil and olive oil in small bowl.
Next, assemble the salad in large bowl. Mix together the coconut flakes, green onion chili, ginger, cucumber, mint, cilantro, basil, shallot and lime leaves. Add the crab meat and gently fold in. Pour on the dressing and toss well, then refrigerate for half an hour to allow the flavors to infuse.
Place on serving dishes and garnish with a scattering of fried shallots.
br>To prepare salsa ranch dressing, in a small bowl mix