bowl. Add the onions, spring onions, parsley and half the
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.
Chive Blossom Dressing:
In a small bowl, whisk together all dressing ingredients except chive blossoms.
Sprinkle chive blossom pieces on top of dressing.
Spring Salad:
Layer all ingredients in a salad bowl, starting with the lettuce and watercress.
Season layers to taste.
Pour desired amount of chive blossom dressing over.
Toss lightly and garnish with full chive blossoms if desired.
TO TOAST NUTS:.
Preheat oven to 350 degrees.
Spread nuts in a single layer on a cookie sheet or shallow metal baking pan.
Toast for a total of 10 minutes, gently shaking pan and checking progress at halfway point (5 minutes).
Let toasted nuts cool before tossing with salad.
TO ASSEMBLE SALAD:.
Gently toss all ingredients in a large serving bowl and enjoy!
Cut up tomatoes and green onions.
Then mix all of the salad ingredients together.
Combine 1/4 cup Wish-Bone(R) Italian Dressing with chipotle chile pepper in small bowl. Brush chicken and onion with dressing mixture.
Grill or broil chicken and onion, turning once, 10 minutes or until chicken is thoroughly cooked and onion is tender; thinly slice chicken.
Arrange spring salad mix on serving platter. Top with beans, mango, avocado, onion and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.
o make dressing.
Divide spring salad mix between 2 plates. Top
erk sauce: in blender, mix spring onions, coriander, garlic, ginger, all
efore putting it on the salad. Add more lemon juice if
ut lettuce in a large salad bowl. Sprinkle with 1/4
old potatoes for this particular recipe -- use Russets or Red Potatoes
Toss spring greens, strawberries, 1 cup blueberries, blue cheese, and walnuts together in a bowl.
Blend remaining blueberries, balsamic vinegar, olive oil, honey, and mustard together in a blender until dressing is smooth; season with salt and black pepper. Pour dressing over salad and toss to coat.
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Combine spinach, sour cream, mayonnaise and mustard in large bowl.
Stir in envelopes of Spring Vegetable recipe blend, water chestnuts and green onions.
Cover and refrigerate at least 2 hours.
To serve, stir well and spoon into hollowed bread rounds. Arrange bread cubes, crackers or fresh vegetable pieces around bread for dipping.
rosciutto pieces, asparagus spears and spring onions that you have sliced
In a large salad bowl, mix all Salad ingredients, except Dry Chow Mien Noodles and Parmesan Cheese.
In a glass Mason Jar mix all salad dressing ingredients.
Shake well.
Poor dressing over salad, lightly coating.
Sprinkle Parmesan Cheese over salad, lightly coating.
Toss salad.
Top with Chow Mien Noodles.
Serve immediately.
or 1 min. Add the spring onions and saute until soft
owards the side of each salad plate. In a large bowl
Whisk together lemon joice, seasoning, green onion and olive oil; set aside.
In a microwave safe bowl combine zucchini and water. Microwave on high for 5 minutes or until tender-crisp. Drain and pat dry; drizzle with 1 tablespoon of dressing.
In a large bowl toss remaining dressing with greens and tomatoes.
Divide salad onto individual plates, top with zucchini cubes and shrimp, and garnish with Parmesan cheese, if desired. Serve immediately.
In a saucepan over medium-high heat, stir together the brown sugar and water. Bring to a boil, then pour into a medium bowl. Stir in the garlic chili sauce and lime juice. Set the dressing aside.
In a large bowl, toss together the chicken, mangos and avocados. Arrange the spring salad mix on serving plates, then top with a few spoonfuls of the chicken mixture. Pour dressing over the top.