n a large saucepan. Drop somen noodles in boiling water and
Scramble the eggs.
Slice in strips.
Lay somen inn a 9x13 pan.
Garnish with lettuce, ham, eggs, kamaboko and green onions.
Put dressing ingredients in a bottle.
Shake well and pour over salad.
Boil somen as directed on package.
Mix sugar, oil, salt and vinegar really well.
Mix somen, kamaboko, ocean salad and sauce together.
Chill and serve.
Mix well and pour on the salad.
Toss (just before serving).
. Make the salad dressing (using ingredients
olks SEPARATELY. Sprinkle over the salad.
Mix the remaining 1
ork in pan.
Make salad; Line crispy tortillas with romaine
o taste.
Chill potato salad before serving, about 30 minutes
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.
In a frying pan, pour the salad oil, add the almonds and noodles; stir fry until browned.
Drain on a paper towel.
In a large bowl, combine the noodle mixture, chicken, cabbage and onions.
Make a dressing with the salad oil, vinegar and sugar and mix into the salad.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Combine the oil, soy sauce, vinegar, sesame seeds, ginger, onion, celery, sugar and ketchup in a blender or food processor and process until smooth.
Drizzle the dressing over the salad greens in a salad bowl and toss to coat. Serve immediately.
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
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.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon