For the fritters, mix cheeses, egg
lastic wrap and let stand for 5 mins or until the
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.
inches in diameter. Bake for 8 to 10 minutes, until
For the kabobs- Wrap each piece
il in nonstick pan or, for extra iron, in a well
For the salad, just toss the ingredients in a salad bowl and set aside to prepare the dressing.
To make the dressing, cook the sesame seeds and garlic in the oil in a small skillet for 1 minute (not too hot or garlic will pop and splatter).
Remove from heat and stir in rest of the ingredients.
Cool slightly and pour over the salad.
Toss gently and serve.
cut chicken up into small cubes and place in frying pan.
Add 1/3 cup of the italian dressing and cook until chicken is no longer pink in separate frying pan (or in microwave) cook bacon.
Cut into smaller pieces when done and set aside.
Slice strawberries and set aside.
slice hard boiled eggs and set aside.
in large bowls divide the spinach leaves and top with the chicken, bacon, strawberries, egg, and almond slices.
Drizzle the spinach salad dressing or other type of dressing over and enjoy!
ompletely cooked.
Beet Spinach Salad:.
Place spinach in salad bowl and toss
emperature for about an hour, or while preparing the remaining salad and
rocessor). Set aside until Spinach is ready.
To cook
Combine the ground lamb, breadcrumbs, parsley, seasoning and egg in a large bowl. Season. Shape into 8 patties.
Heat the oil in a large skillet on medium heat. Cook the patties for 4 mins each side or until browned and cooked through.
For the yogurt dressing, place the yogurt, and lemon peel and juice in a bowl and stir to combine. Season.
For the salad, place the spinach, pepper and chickpeas in a large bowl and toss to combine. Divide the salad among serving plates. Top with the lamb patties. Drizzle with yogurt dressing.
In large skillet, heat oil over medium hat. Add mushrooms, cook 5 minutes or until softened. Add raspberry dressing and vinegar,boil 1 minute. Season with salt and pepper.
Place spinach,raspberries an pecans in salad bowl or arrange on idividual salad plates. Toss with warm dressing or spoon over salad. Sprinkle blue cheese on top.
Serve immediately.
I have a recipe for Raspberry vinaigrette in my Salad Cookbook.
ver high heat. Cook chicken for 2-3 mins per side
n marinade. Cover and refrigerate for 2 hours to marinate, or
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.
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
emoving from springform pans.
For the dressing, whisk oil, lemon
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.
epper.
TO PREPARE THE SALAD:
Toast quinoa in a