For the basil vinaigrette - Place the shallots and vinegar
In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.
turning bag occasionally. Stir in basil 1 hour before serving. Drain
Toss lettuce and basil leaves together in salad bowl.
Mound gently.
Arrange remaining ingredients attractively on lettuce with anchovies crossed on top.
(Can be prepared to this point several hours in advance, wrapped airtight and refrigerated.) Garnish with basil leaves.
Serve vinaigrette on the side.
Makes 2 main course servings.
tablespoons olive oil, garlic, lemon zest and juice, mustard, and
Add the salad ingredients to a large bowl, toss gently to combine.
To make the vinaigrette: Add the first 6 vinaigrette ingredients to the container of a blender; pulse 2 or 3 (or more) times until blended.
With blender running, pour vegetable oil through the food chute in a slow, steady stream; process until smooth.
Once salad is tossed, serve immediately with vinaigrette.
make the vinaigrette. In a food processor, add the basil and garlic
For mango-basil vinaigrette: Place 1/2 cup of the mango in a food processor or blender. Cover and process or blend until smooth. Add salad dressing, basil, mint, and crushed red pepper; cover and process or blend just until mixed. Let stand for 5 minutes for flavors to develop.
Divide greens evenly among six salad plates. Top greens with the remaining mango, breaking mango into bite-size pieces. Drizzle each plate with 2 tablespoons of the mango-basil vinaigrette. Top with cheese. Serve immediately.
Vinaigrette: Combine the shallots, lemon zest and lemon juice, capers, and parsley in
he 4 tbs butter, lemon, salt, and basil until completed melted, then
ake the lemon basil dressing, combine lemon juice, oil, garlic, and basil in a
or time.
Prepare the vinaigrette.
When the pasta is
To make Lemon-Mint Vinaigrette: Whisk together all ingredients.
To make Salad: Cook sugar snap peas in boiling water 2 minutes, or until bright green.
Drain.
Toss peas with 3 TBS Lemon-Mint Vinaigrette.
Stir in pistachios.
Cook pasta as directed on package; omitting salt.
Rinse pasta in cold water; drain.
Mix together mayonnaise, basil, lemon peel and lemon juice in a large bowl to form dressing.
Add pasta, bacon (reserving 2 Tbl for topping), turkey, lettuce, cheese and tomato to dressing.
Mix well.
Cover and refrigerate 1-2 hours to blend flavors.
Sprinkle with reserved bacon.
Serve.
ood processor and pulse until basil is incorporated and the butter
place the granulated sugar and lemon zest in the bowl of
dd the flour, salt and lemon pepper. Now if the chicken
Process basil and 1/4 cup sugar
f olive oil, the lemon zest, lemon juice, basil and remaning 1/4
br>Add egg, lemon rind, lemon juice, and minced basil, beat until blended