In a small bowl, mix sour cream, mayonnaise, and vinegar.
In a bowl, mix peas and lettuce. Stir dressing into vegetables and add salt and pepper to taste.
Cut lettuce and place in bowl.
Mix in diced onion.
Add frozen peas.
Sprinkle salad dressing mix over peas.
Seal top with mayonnaise.
Refrigerate overnight or 3 to 4 hours.
Mix before serving.
Serves 6 to 8.
Combine lettuce, peas, carrot
and red onion in a salad bowl. In a separate bowl, mix mayonnaise, no-oil dressing and pepper. Add liquid mixture
to
ingredients in salad bowl and toss. Serves 2.
sp of the lemon juice and season with freshly ground black
Mix first 5 ingredients in a large bowl.
Combine mayonnaise and sugar; stir until sugar dissolves.
Mix with salad ingredients.
Cover.
Refrigerate 24 hours.
Serves 8 to 10.
Cook peas according to package directions.
Chill.
Mix with peanuts, cheese, celery and onion.
Mix remaining ingredients and fold into pea and peanut mixture.
Serves 8 (?).
May be served on lettuce or other greens, or plain.
Add 2 cups water and salt to taste to
Tear lettuce into
small
pieces.
Add nuts and berries and pour salad dressing over all and mix.
Mix uncooked peas and peanuts; add celery and onion.
Mix salad dressing, sour cream, lemon juice and Worcestershire sauce together and blend into pea and peanut mixture.
Cover with Saran Wrap and refrigerate at least 2 hours or overnight.
Let stand at room temperature a few minutes before serving.
harlottes with Tomato and Coriander Salad
1. Prepare the
rape and lychee salad, place the lychees, grapes, watercress, mint and chili peppers
In a large bowl, combine cornstarch, salt, pepper and garlic. Add chicken wings and toss to coat.
Heat oil in a deep, large wok or saucepan to 325\u00b0F. Working in batches, fry chicken for 5-6 mins, until golden and cooked through. Drain on paper towels.
To make the shredded vegetable and cornflake salad, in a salad bowl, combine pepper, carrot, bean sprouts and onions. Toss with sweet chili sauce and lime juice. Just before serving, add cornflakes and toss to combine.
Serve chicken with salad and lime wedges on the side.
oy sauce, onion, garlic, ginger and sugar in stock pot. Add
Lightly grease and line a 12 x 8-
To make the herb and noodle salad, soak noodles in boiling water
ginger, shallot, garlic, lime juice and fish sauce, pulsing, until mixture
To marinate the fish, combine the yogurt, garlic, ginger, spices and fish in a medium bowl. Cover, and refrigerate 3 hours.
For the chickpea and herb salad, combine watercress, chickpeas, olive oil and lime juice in a large bowl. Season to taste with salt and freshly ground black pepper.
Drain fish and cook on a heated grill 3 mins each side, or until just cooked. Serve with salad and lime wedges.
arlic, spinach, herbs, lemon zest and 1 tsp salt in a
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
Mix oil, vinegar and sugar and pour over the spinach and lettuce, bacon and onion.
Mix well.