inegar in place of the gourmet salad vinegar if you want. I
and salt.
Combine the salad greens and diced mango. Drizzle
hin slices.
Arrange salad greens on plate and top
Combine first 4 ingredients in a medium bowl; toss well to coat.
Cover and refrigerate 1 hour.
Strain mixture through a sieve into a jar, reserving liquid.
Set strawberries aside.
Add oil and water to jar.
Cover tightly, and shake vigorously.
Arrange 1 cup greens on each of 4 salad plates.
Top with 1/2 cup berries, 2 teaspoons dressing, and 1 tablespoon cheese.
Serve with French bread.
rill; chop pineapple.
Combine salad greens, lettuce, pineapple, and avocado
To prepare dressing, combine first 6 ingredients in a small bowl, stirring with a whisk.
To prepare salad, combine the salad greens and remaining ingredients in a large bowl.
Drizzle dressing over salad, tossing gently to coat.
Chop cucumber and tomatoes.
Mix in all other ingredients. Toss.
Let the salad marinate as long as you like.
up juice mixture over the salad greens, and toss gently to
whisk.
To prepare salad, place potatoes in a saucepan
Cook bacon; reserve 1/4 cup bacon drippings (drain bacon on paper towel).
Process reserve bacon drippings, salt, pepper, cider vinegar, onion, honey and mustard in processor.
Heat in pan, stirring or in microwave.
Line salad plates with greens and arrange items over greens.
Drizzle with dressing.
Serve immediately.
ntil well blended.
For salad, combine 2 tablespoons vinaigrette and
Add the salad ingredients to a large bowl, toss gently to combine.
To make the vinaigrette: Add the first 6 vinaigrette ingredients to the container of a blender; pulse 2 or 3 (or more) times until blended.
With blender running, pour vegetable oil through the food chute in a slow, steady stream; process until smooth.
Once salad is tossed, serve immediately with vinaigrette.
In a medium bowl, whip cream to soft peaks.
Combine meat, celery, grapes, dried fruit and nuts (or Salad Pizazz), parsley, salt and mayonnaise with whipped cream. Chill.
Note: Instead of using the dried fruit and the nuts, I always use Salad Pizazz which is a gourmet salad topping that can be found in grocery stores and comes in a variety of flavors. For this salad I like to use the Cherry Cranberry Pecano, the Orange Cranberry Almondine or the Raspberry Cranberry Walnut Frisco.
Preheat oven to 475\u00b0.
Place pitas on a baking sheet. Spread 1/2 teaspoon garlic on each pita. Sprinkle each pita with 1/4 cup cheese, and divide onion evenly among pitas. Bake at 475\u00b0 for 8 minutes or until edges are lightly browned and cheese is bubbly.
While pitas bake, combine vinegar, oil, and pepper in a large bowl, stirring with a whisk. Stir in tomatoes, olives, and basil. Add salad greens, and toss gently to coat.
Place 1 pita on each of 4 plates; top each pita with about 1 cup salad. Serve immediately.
Whisk together lemon joice, seasoning, green onion and olive oil; set aside.
In a microwave safe bowl combine zucchini and water. Microwave on high for 5 minutes or until tender-crisp. Drain and pat dry; drizzle with 1 tablespoon of dressing.
In a large bowl toss remaining dressing with greens and tomatoes.
Divide salad onto individual plates, top with zucchini cubes and shrimp, and garnish with Parmesan cheese, if desired. Serve immediately.
Dressing: Combine the sugar, vinegars, oil, salt& pepper and soy sauce and mix well.
Marinate the chicken in the gourmet sauce for a couple hours before adding to the salad.
Mix the rest of the ingredients together and add the chicken and dressing.
Don't add the ramen noodles until just before serving or they will lose their crunch.
o rest.
Empty the salad leaves into a large bowl
Wash head of lettuce.
Wrap in a paper towel to drain.
Tear into medium pieces.
Add vinegar on top and then sprinkle oil all over salad.
Add the Parmesan cheese and cut into squares the Muenster cheese along with dicing the peppers up.
Sprinkle black pepper over salad.
This is good with Italian garlic bread!
Spray medium skillet with non-stick cooking spray and cook over medium heat until hot.
Add the chicken, cover and cook for 15 minutes.
Turn chicken several times until cooked through.
Drain liquid from the pan and return to heat.
Add Mr. Yoshida's Original Gourmet Sauce and turn chicken to coat evenly.
Cook covered for 10 more minutes, turning chicken often to coat evenly.
Remove cover and cook for 5 minutes to reduce sauce to a glaze.
To Make The Greek Salad: Chop lettuce. Using a large