Combine all ingredients, except buttermilk. Stir with a wire whisk until well blended. Whisk in buttermilk until combined.
Cover and refrigerate 1 to 2 hours to allow flavors to blend. Use as a dressing for mixed green salads or as a dip for fresh vegetables.
Note & Tip's: * May substitute 3 packets Splenda, or Equal sweetener.
oss with remaining dressing. Top salads with orange segments and pecans.
nd golden. Serve immediately with mixed green salad.
Preheat oven to 350\u00b0F. Lightly coat 6 (15 oz) ramekins with oil.
Combine ricotta, 1/3 cup pizza cheese and milk in a medium bowl.
For each lasagna, spread a thin layer of bolognese sauce over base of dish. Top with a lasagna sheet, trimming to fit. Top with another layer bolognese sauce then cheese mixture. Repeat layers then finish with remaining pizza cheese. Place dishes on a baking tray and bake for 20 mins, or until golden brown and bubbly. Let stand for 5 mins. Serve with mixed green salad.
melettes.
Serve with a mixed green salad.
Preheat oven to 400\u00b0F.
Place garlic on a baking tray and roast for 30 mins, or until soft. Squeeze garlic from cloves into a bowl and discard skins. Mash with a fork then add butter, chestnuts, parsley and lemon zest. Set aside.
Place broccoli, Brussels sprouts and zucchini in a large steamer basket set over a saucepan of boiling water. Steam for 8-10 mins, until almost tender. Add green beans and peas. Steam for another 2-3 mins, until almost tender. Transfer to a large bowl. Add chestnut butter and toss to coat.
tainless-steel bowl, combine the mixed greens, basil, parsley, mint, and
Wash wheat and soak in enough water to cover by 1-inch for an hour.
Drain wheat and mix with tomatoes, green onions and parsley. Stir together lemon juice, oil, salt, pepper, allspice, cinnamon and mint and pour over vegetables.
Toss well.
Eat as a salad or serve with lettuce leaves.
Put 1 tablespoon on leaf and roll. Excellent with grilled chicken or steaks.
Serves 6 to 8.
Combine mustard, vinegar, honey and water.
Briskly whisk.
Slowly add in olive oil, shallots and basil.
Toss with mixed greens.
Top with additional ingredients to taste.
whisking to combine.
Divide mixed salad greens evenly among salad
gain before serving.
Place mixed greens into a salad bowl
o serve this with a mixed green salad on the side.
In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
In a large bowl, toss together all salad ingredients except for the slivered almonds.
Divide equally among 4 salad plates.
Drizzle the salad dressing over salads. Garnish with the slivered almonds.
illets -- Spoon desired amt atop mixed green salads as a dressing & toss to
In a large saucepan, combine rhubarb, apple, onion, mixed fruit, sugar, raisins and coriander seeds. Stir in vinegar. Bring to a boil on high, stirring. Reduce heat to low and simmer, without stirring, 15-20 mins, until mixture is pulpy. Reduce heat to very low. Simmer 30 more mins, until mixture is very thick. Spoon into sterilized jars. Seal and label. Store a few weeks before serving to allow flavors to develop. Serve on sandwiches, with salads or with roast meats.
ith the crust mix (this recipes makes enough to fill a
s hot.
Add the green cardamoms, cloves and cinnamon.
Heat oil in large skillet.
Add pork and chicken; cook for 15 minutes or until chicken is browned on all sides.
Add onion, garlic and ham; cook for 5 minutes longer.
Season with salt and pepper.
Add broth mixed with saffron and bay leaf.
Cook 30 minutes, remove bay leaf and add rice.
Cover and cook 15 minutes.
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well.
Cover and refrigerate for at least 8 hours.
Divide the salad greens, tomatoes and mushrooms among eight salad plates.
Shake dressing; drizzle over salads.
Wash and scrape carrots.
Cut into round slices.
Cover with salt water and boil until just tender.
Drain and cool.
Mix remaining ingredients and pour over carrots and refrigerate. Keeps well in refrigerator and is better the longer it sets. Makes 2 1/2 to 3 pints and is also good mixed into green salads.