Combine 1 cup water, sugar and cranberry in saucepan.
Bring just to a boil.
Remove from heat; cover and let cool for about 5 minutes.
Combine 1 cup boiling water, cranberry mixture and lemon juice; chill until partially congealed.
Fold in remaining ingredients.
Chill until firm.
oat in marinade. Cover; refrigerate for 3 hours or overnight.
Dissolve cherry Jell-O in hot water, then add softened gelatin, cranberry sauce, crushed pineapple and nuts.
Allow Jell-O to set in refrigerator for several hours or preferably overnight.
hill, covered, for 15 mins.
For the couscous salad, prepare couscous in
ea salt and set aside for 30 mins. Rub off excess
ntil cooked through.
For the potato salad, cook the potato slices
For the dressing, place the chili pepper, garlic, cilantro and pepper into a mortar. Season with salt and pound with a pestle until smooth. Stir in the lime juice.
For the crab salad, place the crab, lime leaf, lemongrass, chili pepper, herbs and bean sprouts into a large bowl and toss with the dressing.
Divide the crab salad among 4 serving plates. Garnish with trout roe.
old with 1 tablespoon creamy salad dressing. Zest 1 orange and
f zucchini mixture, in batches, for 5 mins or until browned
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Grill lamb until cooked to desired doneness. Let stand, loosely covered with foil, 10 mins, then slice thinly.
Meanwhile, for the spicy peach salsa, combine onion, peaches, parsley, chili pepper and vinegar in a medium bowl. Toss gently.
For the spinach salad, toss all ingredients in a medium bowl.
Serve lamb with salsa and spinach salad.
Cook cranberries, water and sugar until berries pop.
Stir in jello and let cool.
Add grapes, nuts and pineapple.
Refrigerate until firm.
Great for the holidays.
Use Cranberry Salad in place of cranberry sauce for holiday dinners.
ith plastic wrap and refrigerate for 15 mins to marinate.
For the chickpea salad, place the chickpeas in a
Remove leaves from bottom two-thirds of each rosemary stem. Sharpen trimmed ends to a point. Thread lamb onto rosemary skewers.
Combine garlic, oil, lemon peel and juice; brush over kebabs. Cover; refrigerate until required.
For the Greek salad, place all ingredients in salad bowl and toss gently to combine.
Cook kebabs in a heated, oiled grill pan or skillet on high heat, brushing frequently with remaining garlic mixture, until cooked to desired doneness. Serve with Greek salad.
ith pie weights. Blind bake for 10 mins. Remove paper and
EP vegetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
bit of a well for the cranberry filling. Just not all
Mix together cranberries and sugar and refrigerate for 2 hours.
Combine marshmallows and whipped topping and add to cranberry mixture. Refrigerate 2 more hours.
Combine pineapple and walnuts and add to cranberry mixture.
Refrigerate overnight. Serve on lettuce leaves.
easuring cup; cover. Let stand for 30 mins.
Heat oiled
dditional thyme.
Meanwhile, for the herb salad, combine cress and herbs