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Tossed Green Salad With Gorgonzola & Pear Dressing

he.
drained pear halves with the lemon juice, vinegar, olive

Green Salad With Posole And Creamy Cilantro-Lime Vinaigrette

lives in a large salad bowl. Toss with the dressing and serve

Three Green Salad With Warm Brie

ant to flavor to taste with a little garlic powder in

Chicken, Tangerine, Apple And Celery Salad With Yoghurt Dressing

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.

Spicy Chicken & Chickpea Salad

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.

Fruit Salad With Sweet Orange Cream

Add sour cream, orange juice and honey to a small bowl and whisk to combine.
Place salad greens on a small platter or in a shallow serving bowl.
Layer with fruit and top with dressing.

Green Salad With Fresh Fruit And Nuts

To make the dressing, mix the vinegar, agave syrup and mustard in a bowl and whisk in the oil in a thin stream. Season with salt and black pepper.
To assemble the salad, add the lettuce, cucumber, blackberries, blueberries, mint and dill to a salad bowl. Toss with the dressing and sprinkle with the pistachios.

Fresh Pineapple Salad

Shake oil, lemon juice, soy sauce and brown sugar in tightly covered jar.
Cut off top of pineapple; cut pineapple into fourths.
Cut fruit from rind, remove core and \"eyes\".
Slice each fourth lengthwise and then crosswise into chunks.
Toss pineapple chunks, apple and green onions with dressing.
Place romaine in bowl, mound fruit in center.

Seafood Cobb Salad With A Florida Twist

er the top of the salad. A creamy blue cheese

Butternut Pumpkin Pie With A Brown Rice Crust

ecipe, but judging from other recipes, my guess is a 10

Marinated Duck Breast With Mango Salsa

erve duck with mango salsa and green salad.
For the salad.
Cook

Chicken Salad With Peaches

nd turn to coat. Cover with plastic wrap. Refrigerate for 30

Vegetable Salad With Yogurt Dressing

To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.

Fruit Salad With Yogurt Sauce

Mix yogurt and orange juice together and set aside.
Cut up fruit into bite sized pieces.
Sprinkle lightly with lemon juice to prevent discolouration.
Serve yogurt sauce with fruit bowl.

Spinach Salad With Strawberries And Caramelized Pecans

b>with a lid and shake well. Yield 1/2 cup.
SALAD

Beef Salad With Blue Cheese Dressing

hallow baking dish and drizzle with oil. Roast for 20 mins

Green Salad With Avocado

large bowl with the sunflower seeds and green onions. Toss to

Roasted Chicken With Olives

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.

Green Salad With Feta

Blanch green beans in boiling salted water

Nicoise Salad With Grilled Tuna

Preheat charcoal grill on high. Brush both sides of tuna with olive oil. Season to taste. Grill tuna for 2 mins each side or until cooked, but still pink in the middle. Transfer to a plate. Set aside for 10 mins to cool slightly. Break into large chunks.
Combine, artichokes, tomatoes, green beans, salad greens, potatoes, olives, onion and basil in a serving bowl.
In a bowl, whisk together all dressing ingredients. Season to taste, add to serving bowl and toss. Top salad with tuna and egg to serve.

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