In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.
Into a large mixing bowl, flake or chop the seafood. If you have crab sticks, you may want to use scissors to cut the crab into bite size pieces.
Add the celery, carrots, onion, crackers, and Miracle Whip. Stir to combine. If the salad seems too dry, add additional Miracle Whip.
Taste and add additional seasoning salt and pepper to taste.
Serve in iceberg lettuce leaves.
Combine and mix sugar, oil, salad vinegar, soy sauce and seasoning packet until sugar is dissolved.
Set aside.
Combine garlic, ginger, five-spice, honey, marmalade and kecap manis in a large bowl. Add ribs and toss until coated. Cover; refrigerate overnight.
Heat an oiled grill pan on high heat. Drain ribs; reserve marinade. Cook ribs, brushing occasionally with reserved marinade, for 5 mins each side, or until cooked through.
For the crunchy noodle salad, whisk vinegar, sugar, soy sauce, sesame oil and garlic in a small bowl. Place remaining ingredients in a large bowl. Add dressing; toss gently to combine. Serve with ribs.
side until golden and crunchy. Flip over and fry for
id).
For the cucumber salad, combine all ingredients in a
br>Meanwhile, to make cucumber salad, combine all ingredients. Set aside
Crunchy Asian Slaw:
Whisk in salad bowl: dressing (from salad kit
Combine all the dressing ingredients well. Break up the walnuts & the ramen noodles. In a skillet over med. high heat melt the butter & lightly brown the walnuts with the ramen noodles. Add the sunflower seeds & cook to golden. Drain on paper towels. Let cool. Meanwhile, wash & tear lettuces into a large salad bowl. Cut the bell pepper into thin strips & add to the bowl. Shred or slice the carrot into thin strips & add them to the bowl. Slice the green onions & add them to the bowl. When ready to serve add the dressing & toss well.
rown.
Combine all the salad ingredients and the dressing together
lavors. Cool slightly.
Place salad mix, beef, tomato, beans, corn
he crumbs and make them crunchy but you don't want
Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).
Heat 1 tbsp of the oil in a large skillet on high heat. Saute bacon and onion 2-3 mins, until onion is tender. Transfer to a bowl to cool.
Add ground pork, mayonnaise and celery; season to taste. Form mixture into 4 patties; refrigerate 20 mins.
Heat remaining 1 tbsp oil in same skillet on high heat. Cook patties 3-4 mins each side, until golden and cooked through. Drain on paper towels.
Serve patties on rolls with salad leaves, pepper and avocado.
he lemon dressing. Serve the salad in the lettuce leaves with
edges, sour cream dip and salad.
To prepare the dressing, combine the ingredients in a pan and bring to a boil. Boil for one minute, chill.
Toast the sesame seeds, almonds, and broken noodles in a 350 degree oven for 10 minutes on a cookie sheet. Discard the flavor packet for the Ramen noodles.
Just prior to serving combine vegetables, seed mixture with the dressing.
ill make it fresh and crunchy not soggy, good luck and
Place all dressing ingreients in blender and blend to mix.
Mix all salad ingredients add dressing and toss.
Chill 1 hour.
Place all salad ingredients in a large mixing bowl (reserving the noodles if you are like me).
Dressing:
Whisk together all ingredients.
Pour over salad just before serving and toss well to coat. Serve at once!