ntil just cooked.
GARDEN SALAD - meanwhile put the salad leaves, snow pea
In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
Serve with fresh Parmesan cheese and black pepper to taste.
Toss salad ingredients to combine.
For the dressing- Place ingredients in a screw top jar and shake well- Makes 1 1/2 cups.
Serve the salad in one large bowl or as a side to a meal.
Add desired amount of dressing.
ith about a tbsp of salad mix and top with remaining
Mix the salad ingredients together in a large salad bowl.
Dress with a herb vinaigrette.
Melt butter in sauce pan.
Add all other ingredients, stirring.
Bring to a boil and immediately reduce heat.
Stir in pork, coating well with sauce.
Cover pan, and cook on medium low until well heated.
Remove from heat and allow to cool.
Place pork on top your favorite garden salad, drizzle remaining sauce as salad dressing and serve immediately.
he dressing on any mixed garden salad.
Refrigerate leftover.
Saute all vegetables as well as the red chili in 1 tbsp olive oil in a skillet. When vegetables are soft and transparent, mix in the cinnamon and place in the slow cooker. For a different flavor, caramelize the vegetables and then add the cinnamon.
In the same skillet, brown the rice in 1 tbsp olive oil until dry. Add to slow cooker.
Stir in water and lentils. Cover and cook on high 6-8 hours.
When thoroughly cooked, serve in individual soup bowls. Top with serving of garden salad with dressing poured over top.
arge bowl.
Whisk all salad dressing ingredients together and pour
f sugar.
For the salad: Pour 1/2 package of
Layer lettuce, onion, eggs, peas
and
bacon in 9 x 13-inch dish in order given.
Mix salad
dressing
and
sugar and add enough milk or cream to make a smooth spreading consistency. Spread over salad like a frosting.
Top with grated
cheese. Refrigerate
8
to 12 hours before serving.
For the dressing in a bowl combine all ingredients.
Cover and chill until ready to use.
In a large bowl combine tomatoes, cucumber, bell peppers, feta cheese, onion and black olives.
At this point you may chill, before serving add in salad dressing, then season with black pepper and salt.
Mix together lettuce, cauliflower, broccoli and peas in a large bowl.
Blend together salad dressing, dressing mix and sugar; mix into vegetables.
Top with bacon bits and shredded cheese.
(Other vegetables may be used if desired, such as green pepper, cucumber, carrots, celery or tomato.)
Cook orzo according to package; drain well.
Cool (rinse orzo with cold water).
Combine orzo, garlic, cherry tomatoes, green pepper, parsley, oregano, salt, pepper, grated cheese and salad dressing.
Toss lightly.
Chill.
Makes 4 to 6 servings.
Combine tomato, avocado and cucumber on top of lettuce.
Top with salad dressing.
ry thoroughly. Place in large salad bowl (wider than it is
Place the bag of salad mix into a large salad bowl.
Layer the remaining ingredients over the salad mix in the order they are listed above.
Serve with recipe #15220.
Quarter potatoes.
Cut beans in half.
In a 4 1/2-quart pot, cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender. Drain in large strainer. Transfer vegetable mixture into a large salad bowl.
Pour dressing over vegetables; let stand 10 minutes to cool.
Mix well to coat vegetables.
Cover and chill in refrigerator for several hours or overnight.
Layer ingredients in the order given and spread enough salad dressing on the top layer to completely cover.
Sprinkle brown sugar.
Chill overnight and toss well before serving.
Otherwise, the lettuce will be too soggy.
Combine first 7 ingredients in a large bowl.
Just before serving add salad dressing and oregano and toss to coat.