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.
Mix box of jello with the cup of boiling water.
Mix until dissolved.
Add cold water.
Let jell slightly, then add all other ingredients.
Mix and jell in a flat, 1 1/2-quart dish.
Cut into squares to serve on a lettuce leaf.
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.
Dissolve jello in hot water.
Beat in softened cream cheese and Sprite.
Chill until just beginning to set.
Add Cool Whip, salad dressing, sugar and vanilla.
Drain pineapple and add nuts and pineapple to jello mixture.
Chill until firm.
Make jello per recipe. Add rest of ingredients. Serve plain for side dish. Top with whip topping for dessert.
Prepare jello.
Grind or grate carrots and apple.
Cut orange in small pieces.
Add all ingredients to jello.
Coconut or pecans are also good in this recipe.
Use other fruit if you wish.
ork in pan.
Make salad; Line crispy tortillas with romaine
Mix jello with water and vinegar.
Let cool.
Spread vegetables over 13 x 9-inch casserole dish.
Sprinkle with sugar and chopped chili.
Pour jello over salad after jello is cool. Refrigerate until set.
Read through recipe.
Dissolve jello in water; add raspberries and juice, pineapple and juice, diced banana and nuts.
Pour half of the mixture into mold; let set in fridge.
When set, spread sour cream over jello.
Refrigerate and set.
Add remaining mixture.
In
a
clear,
glass bowl, mix the green jello and sardines. In
same
manner
as
jello fruit salad, top with Cool Whip, mixed with sardine oil.
To carry out ocean motif, make Cool
Whip waves on jello and have fish sticking up like they are swimming. (No one will ever ask you to bring seafood to a covered
dish dinner
again,
even
if
you
are married to a shrimper.)
In small bowl, mix lime jello with 1 1/2 cups water; stir until jello dissolves. In separated small bowl, combine next 3 ingredients; set aside. In small saucepan, combine 1/2 cup water, marshmallows and reserved pineapple juice; cook over low heat until marshmallows melt. Put jello in refrigerator to thicken; when it is thickened, fold other ingredients into jello. Pour into bowl and let congeal.
Dissolve jello in water.
Add berries and stir until thawed. Add pineapple, then bananas.
Pour half the mixture into an 8 x 8 x 2-inch pan.
Chill until firm.
Spread on sour cream.
Add remaining mixture.
Refrigerate.
For best results, make day before serving.
For Christmas, color sour cream green and have red and green salad.
Mix jello with boiling water.
Add applesauce and vinegar. Pour into a 2-cup mold.
Dissolve jello in water and let set.
Mix together cream cheese and salad dressing.
Add jello, whipping cream and well-drained pineapple.
Fold in nut meats.
Pour into a jello mold.
Let set up completely.
Serves 8 to 12 people.
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
Dissolve lemon jello in 1 cup of hot water.
Add juice from small can of pineapple and enough water to make 1 cup liquid. Cool.
Add marshmallows and crushed pineapple.
Add celery, cheese, nuts, mayonnaise and whipped cream.
Add a few drops of green coloring.
Let congeal, but not through.