tablespoon olive oil and mix into dressing with a spoon
Cook pasta as directed, rinse and drain thoroughly. Place in large salad bowl (add chicken or shrimp, if using), and mix in the black bean garlic sauce giving a light coating to all. This can be adjusted to your taste.
Add bag of Spring Mix salad, olives and cherry tomatoes. Mix completely, and then pour the Italian dressing over all mixing thoroughly once more.
Can be eaten right off or chilled for later.
Sort through the spring mix salad greens and clean out any leaves that are not completely fresh.
Mix all ingredients except pomegranate seeds and nuts in a jar or the container of a blender.
Whirl until smooth.
Place in refrigerator until needed.
Just before service, drizzle salad with dressing and arrange on a plate with pomegranate seeds and ground pistachios sprinkled all over.
Add chicken to pan; cook for 5 minutes on each side
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Place spring mix in salad bowl. Top with strawberries, nuts and blue cheese. Pour vinagrette over salad, toss to coat the ingredients well and serve.
ce cooker to make this recipe super easy. While the
FOR SPRING ROLLS ~ Carefully dip each rice
b>for 30 mins. Rub off excess salt and pat dry again. Mix
almon, mashed potatoes, breadcrumbs, egg, spring onions, dill and lemon zest
For the dressing, crush 2 or 3 strawberries in a bowl with the white wine vinegar and salt. Whisk until the salt has dissolved. Gradually add the oil, whisking constantly, until the dressing thickens slightly. Season to taste.
Pour the dressing over the papaya wedges and let stand to marinate for 30 mins.
Place the salad in a bowl. Remove the papaya from the dressing and add to the salad. Top with pine nuts and remaining strawberries. Drizzle with dressing just before serving.
Preheat the oven to 350\u00b0F. Cut tortillas into 6 wedges. Place on parchment paper-lined baking pan. Sprinkle with Parmesan cheese. Bake for 5-7 mins, until golden. Cool.
Combine chicken, salad, pear and pecans in large bowl. Whisk olive oil and vinegar in a small bowl. Drizzle over salad; toss gently to combine. Serve with tortilla crisps.
Boil, blanch or steam asparagus until just tender; drain.
Pour boiling water over fava beans; drain well. Remove and discard white skins.
For the dressing, whisk lemon juice, oil, sugar and herbs in a medium bowl. Season to taste.
On a large serving platter or bowl, arrange salad greens, asparagus and fava beans. Drizzle with dressing; top with pecans.
bout 1/2 Cup total for all 4 breasts.
Transfer
Place 1 teaspoons of butter into saute pan and toast almonds lightly in butter; sprinkle lightly with salt and let cool.
Place spring mix into lg bowl and top with mushrooms and oranges. Top with cooled almonds.
Vinaigrette: Place all ingredients into a container with a lid or into a bowl. Shake or
whisk vigorously. Pour onto salad and serve.
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
For the fritters, mix cheeses, egg and flour in
br>Broil on top rack for 5-10 minutes, to desired
For the chicken meatballs, place the
oil on high heat. Boil for 10 mins or until the