br>Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto
n medium pot and cover with cold water by 1\". Bring
Combine tuna, mayonnaise, chopped egg, onion, pickle chips, and salt
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.
o all ingredients are coated with the dressing; chill.
On
In a medium bowl, mix together all but the bread; blend well.
Cover and chill 30 minutes.
Spread egg salad evenly on 3 slices of toast, top with remaining slices of toast.
] in pot.
Cover with water by 1 inch.
nions, parsley and half the vinegar.
Heat the oil in
In a bowl, mix the eggs and mayonnaise and season with salt and black pepper.
To assemble, spread the anchovy paste on the bread slices. Spread the egg and mayonnaise mixture onto half of the slices and top with the radishes and most of the lettuce. Top with the remaining bread and press down gently. Cut sandwiches in half diagonally and sprinkle with the remaining lettuce.
o the texture you prefer with a knife or pastry-cutter
Combine the chopped eggs, herbs, celery and red onion in a large bowl, and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, yogurt, mayonnaise, mustard and olive oil. Season to taste with salt and pepper. Toss with the egg mixture.
Line plates or a platter with arugula, top with the egg salad and serve.
For the egg salad:
Bring a pot of
Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pan from heat and let eggs stand in hot water, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Peel eggs and finely chop.
Stir together eggs and remaining salad ingredients in a bowl with a fork.
Spoon egg salad onto bread and spread evenly. Top with favorite garnishes.
n a large pot. Cover with cold water. Set over medium
br>Mash yolks with fork and stir in salad dressing, dill weed
eason Chicken on both sides with Creole seasoning and kosher salt
In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.
ently fold to combine; season with salt and pepper to taste
eat.
Spread sourdough slices with butter and toast on both