hem at some point. A lettuce base and then stripes of
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.
n colander.
Flatten lemongrass with cleaver and mince white part
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 pear halve on lettuce leaf.
Cream together cream cheese and sugar.
Spoon into pear halves and top with a cherry.
Whisk together first 4 ingredients.
Set dressing aside. Peel pears, if desired; quarter and core pears.
Brush with lemon juice.
Arrange Bibb and romaine lettuces on 4 plates.
Arrange pear quarters over lettuce.
Drizzle with dressing; sprinkle salad with Parmesan cheese, crumbled bacon and raspberries.
For the salad, heat a frying pan and fry the bacon for 2-3
Line 2 baking pans with parchment paper. For the dressing, whisk oil
In a jar, mix together first 5 ingredients and then whisk in oil;set aside.
Line salad bowl (or individual plates) with lettuce leaves.
Top with tomatoes and jicama slices.
Add avocado and olives and then top with lime.
Toss with dressing.
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.
For the salad: Chop lettuce into bite-sized pieces.
Top lettuce with drained mandarin oranges and toasted slivered almonds.
Slice red onion and add to salad.
Toss everything together.
For dressing: Mix together sugar, red wine vinegar, mustard, poppy seeds, and salt. Once all other ingredients are mixed together, add the oil and mix well.
Serve salad and dressing separately to avoid a soggy, wilted result.
hisk together all the ingredients for the salad dressing. Cover and chill
egetables and cheese and toss with cooled, cooked rice. I use
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.
In large bowl, combine lettuces, oranges, pears and red onion.
For Dressing:.
In a medium bowl, combine dijon and honey. Slowly add olive oil, whisking to combine. Slowly add vinegar, whisking to combine. Stir in toasted pecans.
Drizzle salad with Toasted Pecan Vinaigrette, tossing gently to coat. Serve immediately.
Place the salad ingredients on a lettuce-lined platter and drizzle with the dressing.
Garnish with the lemon verbena leaves.
Tip: do not garnish the salad with the verbena leaves until just before serving. Cut lemon verbena leaves wilt very quickly. Keep cut verbena leaves fresh by placing them in a bowl of water until ready to garnish.
lives in a large salad bowl. Toss with the dressing and serve
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.
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.