Stem 8 ounces Green Grape or other cherry tomatoes; cut in half lengthwise.
If needed, trim a little off rounded side so tomatoes sit stably.
Mound about 1/2 teaspoon chevre on each cut side.
Sprinkle with fresh-ground pepper to taste.
Fill sandwich round with ham and spinach.
Mix salad greens and salad dressing together in a small bowl.
Mix cream cheese, sour cream, white sugar, and vanilla extract together in a small bowl. Add grapes; toss until evenly coated. Sprinkle pecans and brown sugar on top; toss again to combine.
Assemble tiffin or bento box by placing sandwich, green salad, and grape salad into the compartments.
In a bowl, combine the chicken, celery, green grape halves, red grape halves, apricots and onions.
In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Mix well.
Stir into chicken mixture.
Cover and refrigerate until serving.
Serve on lettuce-lined plate.
Sprinkle with almonds.
Mix together broccoli,red onion,green and red grapes and rasins and set aside.
Mix together in a separate bowl mayonnaise,sugar and apple cider vinegar.
Add bacon and sunflower seeds just before serving.
Than add the dressing mix and stir to coat salad well.
NOTE: You may want to make two batches of the salad dressing depending on how much you like over your salads.
Chill the lefted overs if you have any lefted.
Slice bananas.
Mix green grapes.
Add salty peanuts and mix with salad dressing.
Serve on lettuce leaf.
In a large bowl, mix grapes, pineapple and pecans. Set aside. Melt oleo; add flour. Stir until smooth. Add milk slowly, stirring and adding 6 marshmallows. Cook on medium, heating until marshmallows are melted, continuing to stir. Add remaining marshmallows until all the mixture is melted and smooth. Remove from heat and let cool. Pour over grape mixture and toss. Chill for several hours before serving.
*NOTE: If using cucumbers from the garden, and/or organic cucumbers, it is not necessary to peel them unless you wish. Store bought cucumbers (especially conventional produce) need to be peeled to remove the wax.
In a large salad bowl, combine the cucumbers, grapes and celery.
In a small non-reactive bowl combine the dressing. Pour over the cucumber mixture and toss gently.
Season with freshly ground black pepper.
Cover and chill until ready to serve.
br>Combine papaya, lime segments, green beans and tomatoes in a
Layer as follows:
lettuce, green onions, celery, green peppers, green peas, Salad Supreme spice, bacon, mayonnaise and Parmesan cheese.
Cover.
Let stand overnight in refrigerator.
Open both cans of Shoe Peg corn and put into a medium mixing bowl (do not cook).
Chop up the onions and tops, bell pepper and tomatoes.
Mix well into the corn.
Add 1/2 bottle of Green Goddess salad dressing and mix well.
Chill slightly.
Ready to serve.
Thoroughly mix cauliflower, onions, olives, crumbled bacon, cheese and bell pepper.
Combine mayonnaise and Green Goddess salad dressing and pour over the salad ingredients.
Refrigerate overnight.
In a blender container or food processor bowl, combine garbanzo beans, mayonnaise or salad dressing and Green Goddess salad dressing.
Cover and blend until mixture is smooth.
Spread about 2 tablespoons of the mixture over each lahvosh cracker. Sprinkle shredded lettuce, shredded Cheddar cheese and sliced almonds over each cracker.
Layer lahvosh, 3 in a stack, to form 4 stacks.
Cover the salads with clear plastic wrap; refrigerate up to 4 hours.
Makes 4 servings.
Place beans in a large saucepan, and cover with water. Boil beans until soft but still bright green, about 15 minutes. Transfer beans immediately to an ice water bath to cool. Drain after 3 minutes. Place beans in large bowl. Toss with balsamic vinegar, stir in th olive oil.
Place the almonds in a heavy skillet over low heat; cook until golden. Toss almonds into the green bean salad. Serve at room temperature or chilled.
Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.
Mix salad ingredients together.
Mix dressing ingredients together (except the feta).
Toss everything together.
Best if it stands for at least an hour at room temperature.
To serve top each serving with feta.
This stores well for a long time in a large ziploc bag if you only add the feta when served.
efore putting it on the salad. Add more lemon juice if
In a large bowl, toss the chicken with the lemon juice.
Cover and chill for 2 hours.
Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined.
Keep chilled until serving.
Be sure to VERY thoroughly drain the canned fruits and dry the washed grapes (you certainly do not want a watery fruit salad!).
Combine all ingredients into a large bowl, gently mix.
Enjoy!
Slice the chicken breast to desired thickness.
Combine chicken, grapes, and celery in a large bowl; toss well.
Drizzle orange juice over salad and season with garlic salt.
Enjoy!
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.