For the Dressing:
In a measuring cup,
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
own, into water and cook for 1 min. Flip over and
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Prepare ravioli as directed on package.
Meanwhile, cut broccoli and tomato.
In skillet over high
heat, add 3 tablespoons salad dressing.
Add broccoli
and
stir
until coated. Add 1/4 cup water.
Reduce heat and
cover.
Cook
2 minutes. Uncover and stir-fry 2 mintues.
Drain ravioli, place in large bowl.
Add broccoli, tomato and 1/2
salad
dressing.
Toss to coat.
Spoon
salad
onto platter.
Serve
warm
or
chilled. Sliver slices of Parmesan on top of salad.
Makes 6 servings.
First make the dressing by mixing all salad dressing ingredients together in the bowl.
Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
Slice the cucumber, then cut the slices in half. Place in a salad bowl.
Add the grated carrot, cashews, red pepper, and spring onions.
Pour the dressing over and toss well.
Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!
Prepare dressing mix with mayonnaise and buttermilk.
Steam frozen broccoli until done (about 4 to 5 minutes in microwave). Combine bacon, mushrooms, cheese, croutons and onion.
Coat with prepared Hidden Valley Ranch dressing to taste.
Double recipe for a large group.
Heat oil in a non-stick wok.
Add garlic paste and saute for a few seconds.
Add cumin, cayenne pepper, thyme and oregano.
Saute for 2 minutes.
Add broccoli.
Saute for 4 minutes.
Transfer to a dish.
Add tomatoes, lettuce and parsley.
Toss everything together to mix.
Keep aside.
Now prepare the mango dressing by putting all the ingredients listed under it in a blender and processing until smooth.
Pour this delicious orange dressing over the green salad.
Serve.
For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas
Combine all salad ingredients in mixing bowl.
Combine all dressing ingredients in separate bowl and blend well.
Pour dressing mixture over salad mixture, toss to coat well, then adjust salt and pepper seasoning if needed.
FOR THE SALAD ~ In a large salad bowl, mix together the cauliflower, broccoli, celery, peas, cooked bacon, green onion, and water chestnuts.
Cover and chill in refrigerator while mixing the dressing.
FOR THE DRESSING ~ Combine mayonnaise, sugar, Parmesan cheese, vinegar, salt, and onion.
Pour it over the salad at least one hour before serving.
For the dressing, whisk all the ingredients in a small bowl. Set aside.
For the salad, blanch asparagus and sugar snap peas in a large saucepan of boiling water for 10 seconds. Drain and refresh under cold water. Drain well. Cut the asparagus, on an angle, into thirds and the sugar snap peas in half lengthwise. Place asparagus, sugar snap peas, shrimp, mango, tomatoes and radishes in a large bowl. Toss to combine.
Add the watercress, radicchio and pecans to the bowl. Add enough dressing to moisten the ingredients; toss gently.
Chop broccoli, cauliflower and onion in small pieces. Mix salad dressing and sugar; toss salad ingredients together. Add crumbled bacon, cheese and sliced or chopped eggs. Mix good. Chill for 2 to 3 hours before serving.
ctually make more dressing than is needed for the salad, I think, but
Cut broccoli into small pieces
dice green onions.
crumble crisp bacon
add all other ingredients for the salad.
combine all ingredients for the dressing in a separate bowl and whisk until smooth.
pour dressing over salad just before serving.
Cut broccoli florets from stem.
Discard
FOR THE SALAD ~ In a large salad bowl, mix all salad ingredients.
FOR THE DRESSING ~ In a small bowl, beat all dressing ingredients with wire whisk until blended.
Spoon over salad & toss to mix well.
Refrigerate 1 hour before serving, & refrigerate any leftovers.
For the Salad:
Put napa cabbage in