read.
Layer two with green leaf lettuce.
Layer each of
ogurt mint sauce. Serve with green leaf salad and lime wedges.
he shredded salad, toss the green leaf lettuce, onion, tomatoes, olive oil
In a small bowl, whisk together the lemon juice, mustard, salt and pepper.
Add the olive oil in a slow, steady stream, whisking constantly.
Chop or coarsely grate the egg and add it to the dressing.
Refrigerate, covered, until needed.
Combine the lettuces in a large serving bowl.
Add the avocado, bacon and green onion.
Pour the dressing over the salad and toss to combine well.
Serve immediately.
Place the romaine, red and green leaf lettuce, arugula, endive, frisee lettuce, dandelion leaves, escarole, Batavia lettuce, basil, tarragon, and dill into a large salad bowl, and toss lightly to combine.
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
ut a small piece of green leaf curly lettuce to fit one
Mix salt, pepper, olive oil, parsley, rice vinegar and sugar. Set aside.
Place in large bowl romaine lettuce, green leaf lettuce, celary, onions, oranges, avocado, apple or pear, cranberries, almonds, blue cheese, and if using chicken.
Toss dressing and salad together and enjoy.
In large bowl, whisk together vinegar and oil.
Toss in beets until well coated, then add cheese and walnuts.
Toss gently until just coated.
Line serving platter with green leaf lettuce.
Serve on beet-cheese mixture.
Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain.
Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.
serving bowl with the green leaf lettuce and mound the chicken
To make filling:.
In medium bowl, whisk together coconut milk and curry paste till smooth. Stir in cilantro, chicken, carrots, green onions and peanuts. Toss to coat.
To assemble:.
Arrange tortillas in single layer on flat surface. Place one quarter of chicken down center of each tortilla. Top with lettuce. Roll up tortillas burrito-style, tucking ends in and wrappeing each up snugly. Cut each in half. Serve immediately or wrap in plastic wrap and refrigerate.
br>Lay out a banana leaf square with the smooth side
Heat oil in large skillet.
Add pork and chicken; cook for 15 minutes or until chicken is browned on all sides.
Add onion, garlic and ham; cook for 5 minutes longer.
Season with salt and pepper.
Add broth mixed with saffron and bay leaf.
Cook 30 minutes, remove bay leaf and add rice.
Cover and cook 15 minutes.
Heat oil in saucepan.
Saute onions, celery, carrots, green pepper, garlic and mushrooms until onions are very soft.
Prepare a stew of onions and tomatoes, chop the meat and toss with carrots and peas.
Cook cabbage leaves in water without being too soft, remove from water and drain.
Take each leaf and fill it with stew, tie the top and place in a pot. Spread each tamale with butter and cover with tomato juice and bring to medium heat until well seasoned.
or approximately 1 hour. (Other recipes said to cook only until
ine, parsley, thyme and bay leaf, scraping the pot bottom with
he stem from the main leaf of karashina. The stem cooks
ustard seeds, chile, and bay leaf and saute, stirring, until mustard