ometimes a vinaigrette and \"Cobb Salad.\" I have had probably 5
Preheat charcoal grill on high. Brush both sides of tuna with olive oil. Season to taste. Grill tuna for 2 mins each side or until cooked, but still pink in the middle. Transfer to a plate. Set aside for 10 mins to cool slightly. Break into large chunks.
Combine, artichokes, tomatoes, green beans, salad greens, potatoes, olives, onion and basil in a serving bowl.
In a bowl, whisk together all dressing ingredients. Season to taste, add to serving bowl and toss. Top salad with tuna and egg to serve.
Cook the macaroni according to package directions for al dente doneness.
Drain
Cook macaroni until almost fully cooked (still firm).
Run under cold water and refrigerate for 1/2 hour.
Mix mayonnaise with vinegar and water to thin.
Add chopped tuna, eggs, celery and onion to macaroni.
Blend in mayonnaise mixture and refrigerate for at least 1 hour.
If mixture seems too dry add more mayonnaise to taste.
Salt and pepper to taste.
Garnish with parsley.
egetables and cheese and toss with cooled, cooked rice. I use
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.
Soak tuna in lemon juice in small container overnight. Mix green beans and dressing in small container overnight. Mix other ingredients together. Add tuna and green beans; mix well. Chill until serving time.
Line 2 baking pans with parchment paper. For the dressing, whisk oil
ater while you make the salad.
Bring a large pot
n colander.
Flatten lemongrass with cleaver and mince white part
Mix the corn with tuna, peppers, parsley and the pickles.
Add the lemon and the olive oil to the salad, add the seasonings and mix well.
Let it cool in the fridge for 2 hours and serve!
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.
Prepare salad as directed on package except stir catsup and relish into dressing.
Layer lettuce, tomatoes, chicken, cheese and macaroni salad in 1 3/4 or 2-quart glass bowl or square baking dish, 8 x 8 x 2-inch.
Garnish with hard-cooked egg, if desired.
In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Let cool in a large bowl. Add the remaining ingredients. Toss to combine. Season with salt and pepper.
Serve immediately or refrigerate.
Variation: For a salad that could appeal to more kids, use bocconcini cheese, and in the grown-up version, use feta cheese.
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.
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
To prepare dressing, combine first 9 ingredients in a food processor, and process until smooth. Cover and chill.
To prepare salad, cook pasta according to package directions.
Add peas during the last 3 minutes of cooking time. Drain; rinse with cold water. Drain.
Combine pea/ pasta mixture, bell pepper, and next 4 ingredients in a large bowl. Toss pasta mixture with half of dressing. Cover and chill until ready to serve. Toss salad with remaining dressing, and sprinkle with crumbled bacon; serve immediately.
FOR THE DRESSING.
Preheat your oven to 180\u00b0C.
Spread the walnuts on a baking tray and cook in the preheated oven for 5-8 minutes until aromatic and toasted.
Combine the walnuts, oil, vinegar, salt and pepper in a screw top jar and shake well to combine.
FOR THE SALAD.
Place the spinach, tomatoes and blue cheese in a large bowl.
Drizzle with the dressing, toss gently to combine and serve immediately.
eat to medium and simmer for 1 minute.
Remove from
For the Dressing:
In a