Combine salad blend, vegetables from pouch, ham, cheese, asparagus, mushrooms and onion in large bowl. Toss with Cream Dijon Dressing, to taste. Season with salt and pepper, to taste.
*Creamy Dijon Dressing: Whisk together 3 tablespoons Sherry wine vinegar, 2 teaspoons Dijon-style mustard, 1 clove garlic, minced, 1 teaspoon dried oregano crushed, 1/2 teaspoon salt and 1/4 teaspoon black pepper in small bowl. Slowly whisk 1/4 cup canola oil and 1 tablespoon mayonnaise, until blended. Makes 1/2 cup.
Mix first 6 ingredients together until well blended.
Toss vegetables in large bowl with dressing mixture.
Arrange lettuce leaves on platter.
Place vegetable mixture on top of lettuce leaves.
Arrange chicken on top of salad ingredients.
Boil potatoes or microwave until soft. Mash with peels on, stirring in milk. Blend in blender adding more milk to desired consistency. Pour into soup tureen, adding garden vegetables and stirring in lightly. Salt, pepper and butter to taste.
Place frozen mixed vegetables in a Dutch oven.
Steam only until vegetables are crisp.
Toss with Golden Caesar dressing to coat.
Reheat quickly to preserve the crispness of the vegetables.
Using a glass bowl combine water, vinegar, sugar, sea salt, pickling spice, and peppercorns until well mixed.
Wash and dry vegetables, than cut into florets. In another glass bowl place the vegetables and dill, then pour all the brine over them.
Cover with plastic wrap and refrigerate for 3 to 4 days before serving.
Combine first 6 ingredients in saucepan.
Cook and stir on medium heat, until mixture thickens and boils.
Add mushrooms, lobster and vegetables.
Cover; reduce heat.
Simmer about 10 minutes or until tender-crisp, stirring once.
Stir in lime juice and margarine.
Makes 4 servings, 111 calories per serving.
In small saucepan, whisk small amount of milk into flour. Stir in mustard.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Add cheese; stir until melted.
Serve over vegetables.
Sprinkle with sesame seeds. Makes 2 servings.
nd mix well. Return cooked vegetables to the pan and stir
Cook pasta in a large pot of boiling water about 5 minutes. Before the pasta is done, stir in frozen vegetables.
While this cooks, in a large bowl, mix low-fat sour cream with packet of garden vegetable party dip mix.
Drain pasta and vegetables well, then add to the sour cream mixture and toss well to mix.
Serve with grated Parmesan cheese.
Serves 4.
venly.
VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper
Cook pasta in a large pot of boiling water.
About 5 minutes before the pasta is done, stir in the bag of frozen vegetables. While they cook, in a large serving bowl, mix sour cream and party-dip mix.
Drain pasta and vegetables well, then add to the sour cream mixture and toss to mix and coat.
Serve with grated Parmesan cheese.
Serves 4.
Cook pasta according to package directions.
Saute veggies, basil, and garlic in oil over medium-high heat.
Combine broth, starch, and salt, then stir into vegetables. Bring to a boil.
Reduce heat, then cook and stir 3-5 minutes.
Remove from heat and stir in tomatoes.
Top pasta with veggie mix or stir all together, then top with parmesan cheese.
Sprinkle individual servings with red pepper, black pepper, or pine nuts, or just leave as is!
dd onion, garlic and prepared vegetables and cook, stirring, until meat
Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.
our choice of chopped, frozen vegetables on paper towels.
In
eppers. Set aside.
Thaw vegetables; drain well. Set aside.
Cook spirals according to package directions.
In large skillet, heat oil and butter.
Add onion and garlic.
Cook 2 to 3 minutes, stirring frequently.
Add the remaining vegetables.
Cook 3 more minutes, stirring frequently.
Add wine and seasonings. Simmer 5 minutes or until tender.
Toss spirals with vegetables. Add cheese.
Serve immediately.
Yield:
6.
Cook Pasta and drain.
Add Alfredo sauce to the pasta.
Microwave chopped vegetables for 5 or 6 minutes or until soft and add to the pasta.
Last add the Spices.
Mix well and serve warm or refrigerate for a cold salad.
Optional: Add Chicken or Tuna for a one dish meal.
Mix garden peas, green beans, corn, pimientos, onion, bell pepper and celery together.
Drain well.
In a saucepan, bring the following to a boil:
sugar, oil, white vinegar, pepper and salt. Pour over vegetables and refrigerate overnight.
In large saucepan, combine all ingredients.
Bring to a boil over high heat; reduce heat to medium.
Cook uncovered for 7 to 10 minutes or until pasta is tender and vegetables are crisp-tender.
Makes 6 (1 1/2 cup) servings.