equired.
To make the salad, combine asparagus, watercress, apples and
To make the salad, combine celery, apples, nuts and parsley. Toss with mayonnaise and yogurt. Season.
For the pork schnitzels, combine breadcrumbs, Parmesan and sage. Season. Coat pork in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Chill for 20 mins.
Heat oil in a large frying pan over medium heat. Cook schnitzels for 3-4 mins per side, until golden and cooked through. Drain on paper towels. Serve with salad.
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.
Toss ingredients together.
Serve on a bed of lettuce with dressing.
Waldorf Salad Dressing: 1/4 cup creamy peanut butter 1/4 cup honey 1/2 cup mayonnaise Blend ingredients.
Serve over Waldorf Salad.
Boil cider over high heat in a small saucepan until reduced to 3 tbsp (takes 15 to 20 minutes).
Allow cider to cool completely (speed this up by refrigerating).
Mix together the cooled cider, yogurt and cinnamon and set aside.
Mix the apples, pears, grapes, celery, raisins and nuts in a bowl.
Add the yogurt mixture to the apple mixture and toss to coat.
Place a lettuce leaf of each plate and top with Waldorf salad.
efore putting it on the salad. Add more lemon juice if
Mix the apples, grapes, pecans and marshmallows in a clear glass bowl.
Boil the egg yolks, sugar and lemon juice (stirring constantly) for 1 minute.
Let cool to room temperature; then pour over salad and stir gently. Refrigerate for several hours before serving.
1. Combine dressing ingredients in a bowl and whisk until thoroughly combined.
2. If too spicy from cayenne, add another touch of honey to balance it out.
3. Cover and place in refrigerator.
4. Chop and combine salad ingredients.
5. Add dressing and toss until evenly coated.
ork in pan.
Make salad; Line crispy tortillas with romaine
Mix together chicken, apples, celery and walnuts in a bowl.
Whisk together, dressing ingredients.
Season to taste.
Pour over chicken mixture in bowl; toss well.
Refrigerate at least 2 hours.
Arrange lettuce on serving plates; top with chicken waldorf salad.
Combine all ingredients in a heavy saucepan.
Cook over low heat until thick, stirring constantly.
Pour over your favorite waldorf salad and chill for at least an hour.
old potatoes for this particular recipe -- use Russets or Red Potatoes
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.
Cut slice from tops of green or red apples; scoop out the inside pulp, leaving just enough to hold the skin in place.
Fill the shells with salad mixture and serve on lettuce leaves.
A little salad dressing may be put on top of each.
The apple, cut in cubes, celery and nut mixture may be served on lettuce with salad dressing.
Combine apples, celery, grapes and walnuts.
Turn fruit mixture into a romaine lined salad bowl.
Chill. Combine salad dressing, sugar and lemon juice.
Whip cream until soft peaks form.
Fold into salad dressing.
Spoon mixture over chilled apple mixture.
Sprinkle lightly with nutmeg.
To serve fold dressing into fruit mixture.
Salad:
Mix all the salad ingredients together.
Dressing:
Put the 1/2 cup chopped apple in a blender along with remaining 1/4 cup walnuts, remaining 2 tablespoons raisins, mustard, lemon juice, vinegar and salt. Puree until well combined and slightly thick, adding water if needed to thin. Pour dressing over kale salad and toss to combin.
Combine apples, marshmallows, celery and nuts.
Add enough salad dressing to moisten.
Toss lightly.
Chill.
Add more salad dressing, if needed.
Add optional ingredients if desired.
Blend lemon juice and salt into sour cream.
Chill.
Cut unpared apples into thin slices; sprinkle with additional lemon juice.
(For a more colorful salad, use a combination of red and green apples.)
Add Swiss and Cheddar cheese, celery, grapes and walnuts; toss together.
Just before serving, fold in the sour cream to blend.
Serve on salad greens, garnished with apple slices and grapes.
Makes 4 servings.
Combine mayonnaise or salad dressing and honey; set aside. Combine apple, celery, nuts and raisins.
Toss with mayonnaise or salad dressing and honey.
If desired, mound salad in lettuce cups and garnish with maraschino cherries.
Makes 4 to 6 servings.
Combine all ingredients and add salad dressing (amount desired).
Refrigerate.