ater for 10-12 minutes or until just tender. Drain and mix
Slice romaine lettuce crosswise.
Pour in oil and vinegar and mix in tossing with lettuce.
Add salt, pepper, onion and diced potatoes.
Toss again and serve.
Mix all greens together in a large salad bowl, adding more lettuce if need be.
Add pomegranate seeds and mandarin orange pieces.
Mix in enough oil and vinegar salad dressing to taste, drizzle with balsamic vinegar.
Toss lightly and enjoy!
Combine all ingredients and shake well.
Let set 24 hours before serving.
No refrigeration needed.
(If you don't have an oil and vinegar shaker a sterilized pint size milk jug works well.)
In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.
Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
Marinate covered overnight. Just before serving add the cherry tomatoes.
Peel cucumbers completely.
Slice fine with slicer.
Drain off juice.
Sprinkle with salt, pepper and caraway seed.
Peel and dice soft-boiled potato.
Mix with cucumbers.
Pour oil and vinegar over mixture.
Sprinkle with a touch of garlic.
Chill.
Place the couscous and stock in a medium heatproof
ing to boil and boil for 10 minutes,cover and simmer until the
>Place in a bowl and cover with water measuring
Wash, drain, dry, and tear lettuce.
Arrange the greems on individual salad plates.
Place the remaining ingredients evenly over the top and around the greens.
Sprinkle lightly wtih oil and vinegar dressing.
Pass remaining dressing as needed.
Dressing: Dissolve salt and pepper in the vinegar.
Add oil and shake in a covered jar or whirl in the blender to keep it from separating.
Thinly slice the tomatoes and layer on individual salad plates, slightly overlapping; top with onion rings and basil.
In a small dish, blend the olive oil and vinegar together, pour over the salad.
Sprinkle the cheese over all and add freshly ground sea salt and pepper to taste.
Allow to rest 10 to 15 minutes before serving.
Combine the beets, green beans and apple in a serving bowl. Stir in olive oil and vinegar. Chill for 1 hour before serving. Serve cold.
hen immediately add in the oil and white sugar; mix to combine
Coat the fish pieces all over with flour.
Heat oil in skillet and when hot, fry the fish pieces.
Remove fish and set aside, then fry the sliced onions and peppers in the same skillet.
In a crock or other vessel, combine the fish pieces, onion and peppers, the capers, salt, pepper, paprika and olives.
Cover with equal amounts of oil and vinegar.
Close tightly and allow to marinate for a week or more before serving.
Serves 6 to 8.
Mix all ingredients in medium bowl.
Cover with equal amounts of oil and vinegar.
Marinate overnight.
Strain off oil and vinegar.
Season as desired.
Serve cold.
Yum!
egrees celcius.
Beat eggs and vinegar in a bowl.
Crush
Cook the potatoes.
After they have cooled, cut them into slices.
Place the onion slices and green pepper over the potato slices.
Add salt, pepper and garlic powder to taste.
Add oil and vinegar dressing; toss lightly.
Refrigerate for at least two hours before serving.
Serves eight.
Mix corn, avocado, tomatoes, onion, feta, and cucumber.
Add to a large bowl and refrigerate until ready to use.
Add olive oil, sherry vinegar, garlic powder, cilantro, salt, and ground pepper together in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.
Boil, peel and slice potatoes.
Dice pickles and onion.
Dice salt pork and brown in skillet (like bacon); drain grease.
In bowl, combine potatoes, onions, pickles and salt pork.
Add beef bouillon, oil and vinegar.
Salt and pepper to taste and stir.