ogurt mint sauce. Serve with green leaf salad and lime wedges.
o cool while proceeding with recipe. Toss together mango, black beans
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.
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.
FOR SALAD: Combine assorted salad greens, broken into bite-sized pieces and chopped red cabbage. Mix cheese and carrot until blended; shape into small balls and place on salad greens. Arrange onion slices and tomato wedges on top of the lettuce.
FOR DRESSING: Use blender or food processor to combine all ingredients. Alternatively, you may whisk all ingredients together by hand until well combined.
TO SERVE: Drizzle dressing over the salad and enjoy!
br>Combine papaya, lime segments, green beans and tomatoes in a
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.
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.
ith shredded salad.
For the shredded salad, toss the green leaf lettuce, onion
hells on top of each salad.
If you would like
In a bowl, add juice from one lemon, 2t balsamic vinegar, 1/3 c sugar, 1 tablespoon of olive oil. and 1 teaspoon of poppy seeds. Whisk until well blended.
Wash and dry salad greens. In a large salad bowl, arrange greens, optional ingredients, strawberries, and toasted nuts. Pour dressing over top and toss well. Serve immediately.
Mix together the greens and vegetables with cheese and croutons.
Mix together the mayo and spices.
Pour over the salad.
Place mango, onion, chili pepper, bean sprouts, cilantro, snow peas and cabbage in medium bowl. Combine ginger, vinegar, oil, mirin and soy sauce in a small bowl. Add to salad; toss gently to combine.
Place one level of the mango mixture on each leaf.
Combine all ingredients in a large bowl and mix well.
Cover and refrigerate for 4-8 hours to allow flavors to blend.
Remove bay leaf prior to serving.
Boil, steam or microwave beans, mange tout and sugar snaps, separately, until just tender; drain. Rinse under cold water; drain. Place in medium bowl with herbs, rocket and currants; toss gently to combine.
To make the dressing, place ingredients in a screw-topped jar; shake well. Drizzle over salad.