Combine all ingredients in a bowl. Add salad dressing and toss.
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently.
2. Warm wraps or tortillas per package directions.
3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps.
Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
With fork, beat together eggs, milk, bacon, onion, salt and dash of pepper until blended, but not frothy.
In 12-inch skillet, cook mushrooms in butter or margarine just until tender.
Remove from heat and add to egg mixture.
Return mixture to same pan and cook slowly.
Run spatula around edge, lifting to allow uncooked portion to flow underneath.
When egg is set, remove from heat. Sprinkle with cheese.
Roll onto platter.
Spoon Mediterranean Sauce over.
Combine dressing ingredients in cruet or jar. Shake well to combine ingredients. This can be done in advance.
Divide salad greens into four dishes. Top with tomatoes, olives, feta, and onion.
Shake dressing and pour over salad. (You may not need all the dressing).
o eat.
In a salad bowl, combine all the greens
uice.
Slice vegetables for salad. Add chickpeas. Place on plate
Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
Grilled shrimp are very nice.
Drain all vegetables and pimentos; combine in a bowl. Separately combine sugar, vinegar, salad oil and salt.
Pour over vegetables and toss lightly.
Refrigerate overnight.
Stir well before serving.
Mix up all the dressing ingredients with a whisk.
Toss together the salad and mix in the dressing.
Combine Hidden Valley Original Ranch milk recipe dry salad dressing mix with oil in a large bowl.
Mix with frozen mixed vegetables and toss.
Bake in casserole dish in a 375\u00b0 oven for 30 minutes.
Stir every 10 minutes while baking.
o the Bean Mix. (recipe for salad dressing is giving below) Double
Combine salad dressing mix with 1/2 cup of mayonnaise and 1/4 cup of pineapple juice.
Combine chicken, celery and pineapple. Mix the 2 until well coated.
Chill and serve.
Cook potatoes without peeling.
Cool, peel and cut into cubes. Add eggs, onion and celery. Coat with salad dressing.
Season with salt and pepper to taste.
rush-on. Serve with Mediterranean Couscous Salad.
Mediterranean Couscous Salad: Bring broth to
Mediterranean Relish:
Stir together tomatoes,
ver the top of the salad. A creamy blue cheese or
efrigerator til ready to mix salad ingredients together.
When ready
Boil pasta in salted water until al dente.
Prepare vegetables as listed.
Drain and rinse all canned items.
Combine pasta, cheese, canned items, and fresh vegetables in a very large mixing bowl.
Add 3/4 of the bottle of salad dressing ( I use Bernstein's Restaurant Recipe Italian) and stir to combine.
Add parsley for extra color, add a splash of red wine vinegar (optional) to \"brighten\" the flavor.
The next day, add the remaining salad dressing before serving, and stir thoroughly.
ork in pan.
Make salad; Line crispy tortillas with romaine
Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.