Break lettuce into a large bowl.
Add tomatoes, cucumbers, radishes, onions, green pepper, parsley and olives.
Toss lightly. Add Feta cheese; sprinkle with Oil-Vinegar Dressing.
Toss lightly again.
Makes 6 servings.
nd cool slightly.
Add oil and vinegar dressing to potatoes and refrigerate
With a meat mallet, pound chicken to 1/4-inch thickness. Place in large baking pan.
Add oil-vinegar dressing and turn to coat.
Cover and refrigerate 30 minutes.
Remove chicken pieces and drain.
Cut each piece in half crosswise.
Place cheese, tomato slices and a pinch of basil on each of 4 pieces of chicken. Top each with remaining half of breast.
Pound edges together to seal.
Boil
and cool oil, vinegar, sugar and salt and pepper. Shred cabbage,
carrots
and
onions.
Pour cool mixture over vegetables.
Mix well; refrigerate.
lowly add 2 gallons salad oil.
Bring 3 quarts of
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.
br>Combine cumin, paprika and oil in a small bowl. Toss
In a large bowl combine and whisk together vinegar, shallot, mustard, salt and pepper.
Continue to whisk and add vegetable oil in thin stream.
Whisk in walnut oil; set dressing aside.
Place steamed asparagus on platter; pour dressing over asparagus.
Garnish with toasted walnuts, parsley and Blue Cheese crumbles.
Taste and season with additional salt and pepper if necessary.
Serve immediately.
In a large nonstick frying pan, heat vegetable oil over high heat. Season scallops then sear for 1-2 mins per side, until browned. Set aside.
Whisk together olive oil, vinegar, shallot, garlic and garam masala. Season. Fold in mango. Set aside.
In a serving bowl, combine arugula, sugar snap peas, tomatoes and 1/2 the mango dressing. Toss to combine. Top with scallops and drizzle with remaining dressing.
Prepare dressing: In blender, combine oil, vinegar, sugar, mustard, poppy seeds, salt, and shallot. Blend until smooth. Transfer dressing to large serving bowl.
Add cabbage and grapes to dressing in bowl. Toss until evenly coated with dressing. If not serving right away, cover and refrigerate up to 4 hours. Toss with pecans, strawberries and mint leaves just before serving, if using.
Whisk together olive oil, vinegar, mustard, garlic, pepper, and salt until well blended; fold in cheese.
Break the leaves off of both heads of lettuce, tear them by hand; wash and drain.
In a large wooden bowl, toss lettuce with shredded carrots and cabbage.
Garnish with croutons and top with dressing to taste.
aper. For the dressing, combine honey, olive oil, vinegar and ginger in a
Lightly toast the walnuts.
Peel and core the pears and cut into thin wedges.
Stir syrup, olive oil, vinegar, and mustard into a dressing.
Season well with salt and pepper.
Toss pears, walnuts, rucola, and half the dressing.
Crumble cheese on top and drizzle rest of dressing over it.
Preheat oven to 400\u00b0F.
Place beets in a shallow baking dish and drizzle with oil. Season. Bake for 30 mins, or until tender. Let cool slightly then rub off skins.
Arrange mixed greens and nuts on a serving platter. Crumble cheese over top.
Meanwhile, to make the red wine vinegar dressing, whisk together all ingredients until combined. Season. Drizzle over salad to serve.
In a large saucepan or dutch oven, combine oil, vinegar, dressing, lemon juice, and basil.
Bring to a boil over med-high heat.
Add mushrooms.
Simmer for 3 minutes, stirring constantly.
Add parsley and chill for 6 hours or until cool.
Enjoy!
ith 1 tablespoon of olive oil.
Add chicken and saute
Blanch tomato in boiling water for 10 seconds then shock in ice water for 1 min. Peel tomato then cut into quarters. Discard seeds and core then chop flesh finely.
Preheat grill and oil grates. Grill asparagus for 5 mins, or until tender. Arrange on a serving platter.
Whisk together oil, vinegar, and tomato. Season to taste then drizzle over asparagus. Sprinkle with basil leaves to serve.
Preheat grill for medium heat and lightly oil the grate.\n Watch Now
Place potatoes in a bowl; add 2 tablespoons olive oil and toss to coat.\n Watch Now
Cook on preheated grill until tender, about 30 minutes. Cool potatoes, 10 to 15 minutes; cut into quarters.\n Watch Now
Whisk 1/2 cup olive oil, vinegar, salt, black pepper, garlic, and sugar together in a bowl until dressing is smooth. Toss potatoes, bacon, green onions, and parsley with dressing in a bowl until evenly coated.\n Watch Now
To prepare dressing, warm wine vinegar slightly.
Add sugar and stir to dissolve.
If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
Allow to cool.
Add onion, paprika and salt.
Stir well.
Add olive oil and blend.
I prefer to put it in a bottle and shake it.
Pour over salad and enjoy!
In a food processor or blender, add balsamic vinegar, lemon juice, musard, Worcestershire sauce, garlic cloves, shallot, pepper, water and process until smooth.
With processor on low speed, add olive oil slowly in a steady stream and process for 30 seconds.
Add liquid honey and process to blend for 30 seconds.
Store dressing in a container with a lid in the refrigerator.
Stir or shake dressing before using.