For the lemon vinaigrette, whisk all ingredients in a small bowl.
For the salad, toss all ingredients in a serving bowl. Just before serving, add the dressing; toss gently to combine.
s cooked.
For each salad place 1 cup of lettuce in bottom
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.
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.
Tear lettuce leaves into bite-size pieces
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.
For the salad: Wash heads of lettuce and let drain extremely well. Wash and slice strawberries. Tear lettuce into pieces, add strawberries and onions.
For the dressing:Put all of the ingredients in a container with a lid. Whisk quickly, place the lid on and shake well.
Just before serving, pour the dressing over the salad and toss well.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
Whisk the three ingredients together until the sugar dissolves. Add a little milk to thin, if necessary. Add salad (lettuce, tomatoes, etc.) shortly before serving and toss to coat.
Tip: Use crisp lettuce types for the salad. This dressed salad goes well with Wienerschnitzel or bratwurst.
hrimp: Prepare a grill for medium heat. In a bowl,
Shred the cabbage and the lettuce.
Combine with all the remaining salad ingredients in a large bowl.
Combine all the ingredients for the salad dressing in the bowl of a food processor.
Pulse until evenly blended.
Toss the salad with the dressing.
nd stir.
To prepare salad, fill a basin with very
For the cashews: Heat the oven
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.
hisk together all the ingredients for the salad dressing. Cover and chill
Layer first 8 ingredients in large plastic bowl/container. Combine mayonnaise, sour cream and salad dressing mix.
Spread over top of salad, sealing to edge of bowl.
Cover and refrigerate for several hours or overnight.
For the chicken, mix the curry
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.