For the Salad: Drain cherries, reserving syrup. Add enough water to syrup to make 3/4 cup liquid, if necessary. Cut cherries in half, and set aside.
Dissolve gelatin in 1 cup boiling water. Add cherry liquid and wine; stir in applesauce. Chill until the consistency of unbeaten egg whites; fold in cherry halves and chopped pecans. Spoon mixture into a lightly oiled 4-cup mold. Chill until firm. Unmold salad and serve with mayonnaise dressing.
For the Mayonnaise Dressing: Combine all ingredients; chill at least 1 hour.
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.
For the dressing, whisk all the ingredients in a small bowl. Set aside.
For the salad, blanch asparagus and sugar snap peas in a large saucepan of boiling water for 10 seconds. Drain and refresh under cold water. Drain well. Cut the asparagus, on an angle, into thirds and the sugar snap peas in half lengthwise. Place asparagus, sugar snap peas, shrimp, mango, tomatoes and radishes in a large bowl. Toss to combine.
Add the watercress, radicchio and pecans to the bowl. Add enough dressing to moisten the ingredients; toss gently.
For the Creamy Balsamic Dressing:
Whisk together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
For the cashews: Heat the oven
For the chicken, mix the curry
Chop marshmallows up for a moister salad.
Pour milk over marshmallows.
Mix sugar in pineapple juice to dissolve.
Add to mixture.
Add strawberries, pecans and Cool Whip.
Stir real well! Refrigerate before serving.
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
FOR THE CHIPOTLE: In a small
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
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas
For the Dressing: Place 1 cup of yogurt, basil, parsley, chives, lemon juice, honey and pepper in a blender or food processor. Cover and pulse until smooth (dressing will be green in color). Pour yogurt mixture into a medium bowl; stir in remaining yogurt and mayonnaise until just blended; refrigerate until ready to serve.
For the Salad: Place lettuce at the bottom of a bowl and sprinkle the tomatoes, onion, cucumber, chicken strips, bacon bits, egg and Colby cheese on top. Just before serving, pour dressing over salad and toss lightly.
rout 12-15 mins.
For the salad, toss radishes, apple, cucumber