For the cashews: Heat the oven
FOR THE SALAD ~ In a large salad bowl, mix together the cauliflower, broccoli, celery, peas, cooked bacon, green onion, and water chestnuts.
Cover and chill in refrigerator while mixing the dressing.
FOR THE DRESSING ~ Combine mayonnaise, sugar, Parmesan cheese, vinegar, salt, and onion.
Pour it over the salad at least one hour before serving.
Break cauliflower and broccoli into flowerets, using as much of stems as desired.
Chop or cut small onion.
Mix remaining ingredients well and toss with cauliflower and broccoli.
Will serve 8 or more.
For one person or a small number, halve recipe for dressing and add to vegetables as desired.
Cook cauliflower in salted water until tender
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Place cauliflower in a large saucepan and cover with water. Bring to a boil and cook until just fork tender, about 10 minutes. Drain and cool slightly.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, peas, dill pickles, and bacon to the dressing and stir until well coated. Cover and refrigerate for 2 to 24 hours. The longer the cauliflower salad chills, the better the flavor.
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
In a large bowl whisk together the mayonnaise, mustard, salt, and pepper. Add the cauliflower, eggs, onion, dill pickles, and bacon (if using) to the dressing and stir until well coated.
Cover and refrigerate for 2 to 24 hours.
The longer the cauliflower salad chills, the better the flavor.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Wash and cut broccoli and cauliflower into pieces like you would for potato salad.
Add onion, Cheddar cheese and broken pieces of bacon.
Mix together mayonnaise, sugar and vinegar and mix with mixture.
Refrigerate.
You can put Cheddar cheese on top when you serve it.
For the chicken, mix the curry
ntil shrimp is cooked.
For each salad place 1 cup of
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
edium heat. Cook the lamb for 3-5 mins, turning, until
Mix all ingredients well.
Keep refrigerated.
Best when made 2 to 3 hours before serving.
Serves 4 to 6.
A good substitute for potato salad.
For the Salad:
Put napa cabbage in
ore dressing than is needed for the salad, I think, but it
ry in 3-4 batches, for 1-2 mins each, until
hey're added. Cook turkey for 2-3 mins each side