Heat oil in a pan.
Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
Spoon mix into a large dish and add the beans, cucumber and tomatoes.
For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
Pour the dressing over the tuna salad.
Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
In a bowl mix chicken, salt, pepper, cornstarch and rosemary together.
Heat the olive oil and fry the chicken until through.
Arrange the green salad and the rucola in single plates.
Mix celery with apple and add the lemon juice.
Prepare the dressing mixing yoghurt, mustard, vinegar, spices and the salt in another bowl.
Arrange the celery mix and the chicken on the salad.
Right before serving add salad dressing, tangerines and seeds.
Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. Season with salt and pepper.
Serve with crudite and green salad.
Cook's Note: The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.
Combine all ingredients for the chicken; cover and chill together for at least an hour.
Combine all ingredients for the chickpeas; cover and chill together.
Saute\"marinated\" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
Chill the cooked chicken.
Toss together the spinach and lettuce.
Drizzle with the lemon juice& chili oil.
Serve green salad with a portion of chickpeas and chicken.
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.
ork in pan.
Make salad; Line crispy tortillas with romaine
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
then pour marinade over the salad and give it all a
In a large bowl, mix corn, peas and green beans.
Add onions, celery, green peppers and pimentos.
In a saucepan, mix remaining ingredients and bring to a boil.
Let cool, then pour over vegetables.
Stir occasionally, and refrigerate 24 hours before serving.
(It is possible to serve immediately, but the flavor is better if you wait.) Serves 8 to 12.
Mix together the greens and vegetables with cheese and croutons.
Mix together the mayo and spices.
Pour over the salad.
ith mango salsa and green salad.
For the salad.
Cook bacon
b>Recipe can be doubled, tripled to serve more. Serve with fresh green salad
Preheat the oven to 400\u00b0F. Scrub the sweet potatoes; prick the skins with a fork. Sprinkle with salt. Place on a baking pan. Bake for 50 mins until tender.
Cut the cooked potatoes in half without cutting all the way through; press down with a fork to flatten slightly. Spoon the tomato puree over the potatoes. Top with the cheese, tomatoes, olives and green pepper. Drizzle with olive oil.
Bake for 10 mins until the cheese has melted. Garnish with oregano and paprika. Serve with a green salad.
Cook rigatoni in a large saucepan of boiling, salted water according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet on medium heat. Cook bacon for 5 mins, stirring, until crisp. Add green onions and cook 1 min until tender.
Add cream and peas and cook for 3 mins. Remove pan from heat. Add cooked rigatoni and tomatoes and toss to combine. Season to taste. Serve with green salad.
until delicately browned.
The recipe also says you can also
Preheat oven to 350\u00b0F.
Place chicken pieces, potatoes, lemon slices and oregano in a large roasting pan. Drizzle with olive oil and season to taste. Roast for 40 mins, turning occasionally, or until chicken is cooked through and golden brown. Add olives for last 10 mins of cooking. Serve with a green salad.
olden. Serve immediately with mixed green salad.
5 mins. Serve with a green salad.
b>green onions. Toss to combine.
Divide the avocado slices and salad
days.)
For the green salad - Slice the chicken breasts into