lmost ready, but make a quick 1 minute dipping sauce for
Chop cucumber and tomatoes.
Mix in all other ingredients. Toss.
Let the salad marinate as long as you like.
Mix baby greens and tomatoes in a large bowl. Sprinkle with gorgonzola. In a small bowl, mix oil, vinegar, and lemon juice. Sprinkle in salt and pepper, and whisk until well blended. Pour dressing over the salad mixture, and toss to coat.
crew top jar combine vinegar, salad oil, sugar and celery seed
o cool while preparing salad.
To prepare salad: Cut off bottom
make a start on the salad. Toast the pumpkin seeds by
bq it.
For the salad: put the leaves, onion, tomato
hoto visit http://the-best-recipes.blogspot.com/.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
illing.
Serve omelette with salad.
Cook pasta according to package instructions. Meanwhile, in a large bowl, whisk together the cream, eggs, parmesan and mustard. Season to taste. Drain pasta and return to pan. Toss cream mixture, pancetta and parsley with hot pasta. Serve topped with extra parsley and accompany with a salad and crusty bread, if desired.
Mash the chickpeas or puree coarsely in a food processor. Mix with the cumin, coriander, garlic and chilli. Season and divide into 24 pieces of equal size. Shape each piece into a ball.
Heat a little oil in a frying pan and cook the balls for approximately 6 minutes each or until crisp and golden. This will probably have to be done in batches unless you have a huge pan!
Toast the pitta breads and slit the tops. Fill with the falafel and salad leaves, spoon a little yogurt on to the top too.
ombine all ingredients for the Quick Preserved Limes in a saucepan
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
ressing (there are many great recipes for hot bacon and sweet
if using quick cook couscous, cook 2 boxes according to package directions (boil water, add couscous, remove from heat cover for 5 minutes).
if using israeli couscous, steam or boil for 13 minutes, remove from heat.
if boiling, drain.
in a huge bowl add couscous, corn, and the rest of the salad ingredients.
mix dressing ingredients together, add to salad, toss, cover, and refrigerate 1 hour or more.
serve at room temperature.