arm.
For the couscous salad, combine 1 cup boiling water
b>salad, prepare couscous in a large bowl according to package instructions. Fluff
Set aside.
For the salad: Bring 2 1/2 cups
eanwhile, to make the couscous salad, combine couscous, 1 cup boiling
id, remove from heat, and fluff with a fork. Set aside
ender. Let stand 5 mins. Fluff with a fork and transfer
inutes. Remove the lid and fluff the cooked quinoa with a
until all water is absorbed. Fluff up with a fork to
For the dressing, whisk together orange juice, mustard and olive oil. Set aside.
Place couscous in a bowl and cover with 1 1/2 cups boiling water. Set aside 10 mins.
Meanwhile, spray a frying pan with cooking oil. Cook the onion and garlic on medium heat 4 mins, until golden. Stir in cumin and cook 1 min. Add to the couscous, along with the dressing. Season to taste and fluff with a fork. Fold in cranberries, orange segments, herbs and pistachios. Serve warm or at room temperature.
In large bowl mix all ingredients together. Place in covered bowl and keep chilled until ready to serve.
Can decorate the top of the salad with reserved cherries or some pecan halves for a nicer presentation.
et sit for 5 minutes. Fluff with fork into a large
Stir lemon juice and rind into Marshmallow Fluff.
Blend the cream cheese with 1/4 cup heavy cream.
Whip remaining cream until it thickens, then add cream cheese.
Mix well.
Combine with Marshmallow Fluff and lemons.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring broth to
arm with citrus fluff.
For citrus fluff:.
In small saucepan
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.