For the salad, whisk together the vinegar, mustard and sugar. Season then gradually whisk in 4 tbsp oil. Stir in the shallot, clementine segments and any reserved juice. Toss with the lettuce and apple.
To serve, heat the remaining oil in a frying pan and saute the pork skewers for 4 mins, turning. Arrange the salad on serving plates and top with the skewers. Sprinkle with the walnuts and serve with crusty bread.
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.
Combine salad, apples, walnuts and Blue cheese.
Whisk together oil and vinegar; pour over salad.
Add salt and pepper to taste, then toss well.
Serve immediately.
Combine salad, apples, walnuts and gorgonzola.
In a separate bowl, combine oil and vinegar and pour over the salad.
Add salt and pepper to taste then toss.
Serve immediately.
Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper.
Slowly add the olive oil, whisking until blended.
Stir in the mint.
Taste for seasoning.
Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine.
Drizzle the dressing over the salad and toss to coat evenly.
Sprinkle the pomegranate seeds over the top.
Cook succotash according to label directions, omitting salt. Drain.
Place in medium size bowl. Toss lightly with oil, vinegar, seasoned salt and pepper.
Chill.
Fill salad bowl with bite size pieces of salad greens; top with celery, onion, cheese and marinated vegetables.
Toss just before serving.
Makes 6 servings.
Place all salad ingredients in a bowl.
Place all vinaigrette ingredients in a jar with a lid and shake 30 seconds or until combined.
Toss salad lightly and eat.
Combine first 9 ingredients in a small bowl. Combine salad greens, grapefruit, onion and walnuts in a large bowl. Drizzle with vinegar mixture, tossing to coat. Yields 6 servings of 1 1/2 cups each.
hen pour it over the salad. Mix well and enjoy either
For the Salad:
Combine the spinach, lettuce, orange, apple, kiwifruit (if using), and pecans in a large bowl; toss gently.
Pour Raspberry Vinaigrette over the spinach mixture just before serving.
For the Vinaigrette:
Combine all ingredients in a jar; cover tightly, and shake vigorously. Cover and chill thoroughly. (Makes 1 cup of vinaigrette).
Alternating ham and salad olives, press through a meat grinder.
Add enough mayonnaise to moisten.
(Needs to be easy spreading consistency.)
Do not add salt.
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper.
Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad.
Add salt and pepper to taste.
Toss salad well.
Garnish individual servings with tomatoes and onion.
Sprinkle cheese on top, if desired.
Cook pasta as directed on package; drain.
Rinse with cold water and drain.
Slice vegetables into small bite size pieces. Slice olives.
Prepare salad dressing mix as directed on envelope. Combine pasta, vegetables, olives, cheese and salad seasoning in a large bowl.
Add prepared salad dressing.
Toss.
Chill 2 hours. Makes 8 servings.
In bowl, combine the green pepper, cucumber, celery, zucchini and tomatoes.
Stir together the sour cream, salad dressing, salt and pepper; fold dressing into the vegetable mixture.
Split rolls horizontally; scoop out centers, leaving a 1/2-inch shell.
Spoon salad mixture into hollowed rolls; cover with roll tops. Individually wrap bundles in foil; chill until serving time.
Makes 6 servings.
Place the diced cheese into a salad bowl. Gently stir in the peas, salad dressing, pimentos, salt, and pepper until the diced cheese separates into small squares and the salad is thoroughly mixed. Cover and refrigerate 3 hours or overnight to chill and blend the flavors.
Prepare
somen\tnoodles by boiling until tender.
Drain noodles; let sit to evaporate excess water.
After noodles are cool,
add\tthe crab flakes and the ocean salad; mix together. Add the Tropics dressing to your taste.
In colander, place veggie mix, sliced onion and mushrooms. Cook pasta until done and pour into colander over veggies.
Drain well.
Mix together with crushed garlic, salad dressing and sliced olives.
Chill well and serve.
Combine all ingredients except chicken and salad greens in large bowl. Mix well. Stir in chicken. Refrigerate at least 1 hour. Serve on salad greens.
Brown ground beef.
Add taco mix.
Follow directions on package.
Cool; layer chips, shredded lettuce, meat, cheese, avocado slices, tomato and top with your favorite salad dressing.
Mix carrots, apples and raisins.
Mix salad dressing and orange juice together and pour over other ingredients.
Makes 6 servings.