For the Dressing:
In a
own, into water and cook for 1 min. Flip over and
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.
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.
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.
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.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Wash the broccoli and cut the tips off.
The tips will be used for the salad.
Cover the tips with sliced onion, raisins and bacon bits.
Mix the mayonnaise, sugar and vinegar for the dressing.
Serves 4 to 6.
For the cashews: Heat the oven
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.
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.
For the chicken, mix the curry
ntil shrimp is cooked.
For each salad place 1 cup of
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm.
Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.**
Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
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.
edium heat. Cook the lamb for 3-5 mins, turning, until
For the Salad:
Put napa cabbage in
ore dressing than is needed for the salad, I think, but it
Combine broccoli and onions.
Combine the other ingredients and pour over the broccoli and onions.
Refrigerate for 1 hour.