wash, drain and remove from stems the red and green grapes.
break walnuts into pieces, add to grapes.
crumble bleu cheese, add half of bleu cheese crumbles to grape, walnut mixture.
use fork to mix honey, salt and vinegar into remaining bleu cheese, crushing bleu cheese with fork.
wisk in olive oil and pour over grape mixture, stirring to coat.
store in refrigerator.
Add red and green grapes to your liking and brown sugar to taste.
Mix together all ingredients well.
Brown raw almonds.
Shred small heads of cabbage.
Mix all the ingredients (except the cabbage) in a jar.
Shake well and pour over shredded cabbage. Let set for 2 hours, then serve.
In a large bowl, combine red and green cabbage.
In a small saucepan, combine vinegar, shallot, sugar, peppercorns and bay leaf; bring to a boil over medium-high heat, stirring to dissolve sugar. Boil until reduced by half, about 6 minutes.
Strain vinegar mixture over cabbage; discard solids. Toss cabbage to coat. Let stand, uncovered, at room temperature, tossing occasionally, for 30 minutes. Add oil and toss to combine. Season with salt and pepper.
auce, sweetener of your choice and red chili flakes to make the
Heat olive oil in a frying pan; fry bread and garlic for 2 mins. Drain on paper towels. Mix Gorgonzola and cream cheese with a spoon until smooth, then season to taste.
Loosen the leaves of the chicory. On each plate arrange 3 leaves on top of one another and fill with the Gorgonzola mixture. Sprinkle with hazelnuts, garnish with chervil and serve with diced mango. Accompany with the fried French bread.
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.
Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion, carrots, red and green pepper and eggs and toss gently. Serve chilled or at room temperature.
Choose 2 colors of sugar-free gelatin (for example, red and green for Christmas).
Dissolve large box of gelatin in 2 cups boiling water.
Add cold water.
Pour half of this into each of two molds or all in a 9 x 13-inch glass dish.
Let stand until firm. Spread on Pineapple Cheat Cake Layer (recipe follows) and top with layer of second color gelatin (mixed as previously stated).
Serves 15.
Place the spinach leaves in a large salad bowl and arrange the avocado slices in a circle around the edge of the salad.
Place the pomegranate seeds in the center of the salad.
Make the warm dressing.
Pour 1 cup of the dressing over the salad at the table; toss and divide between salad plates.
Makes 8 portions.
lay a piece of fish and 1/4 lemon slices evenly
eaks with salt, pepper and garlic.
Drizzle 1-2
Melt butter on low; add flour and mix well.
Add milk and cook until thick (make white sauce).
Pour in marshmallows and stir until melted.
Fold in remaining ingredients.
Will keep three days.
Makes 10 to 12 servings.
Tear green spinach or leaf lettuce or use a variety of greens. Add the diced meat, mandarin oranges, red and green pepper strips, onions and won ton strips (1/4 to 1/2-inch wide) or fried rice sticks.
Pour dressing over salad and toss.
May sprinkle toasted sesame seed on top.
Pour both cans of beans into a colander to drain.
Pour the corn on top of the beans and drain well.
Pour the beans and corn into a 3-quart or larger bowl.
Finely chop onions and add them to the bowl.
Add Ro-Tel to the bowl.\tTo make the dressing pour the olive oil into a
2-cup glass measure.
Whisk in the vinegar, garlic powder, cumin, salt and pepper.
Pour the dressing over the bean mixture and stir until well coated.
Serve at once or chill until ready to serve.
Mix first 3 ingredients well.
Add choice of raw vegetables, chopped very fine:
onions, celery, zucchini, tomatoes, peas, red and green peppers, parsley, etc.
Mix cream cheese, sour cream, Cool Whip and sugar together with mixer.
Fold in apples, nuts and raisins.
Put in large, clear bowl.
Place red and green cherries around sides and on top of salad.
Mix all ingredients except walnuts.
Refrigerate.
Sprinkle with walnuts, if desired.
Makes 8 servings.
Combine red and green cabbage and apples in large salad bowl. In small bowl, whisk together mayonnaise and cider vinegar.
Add onion, oregano, salt and pepper.
Stir to combine.
Pour dressing over vegetables and toss.
Refrigerate 1 hour.
Cut and peel potatoes evenly.
Dice red and green pepper. Cook potatoes until done (10 to 15 minutes).
(Do not overcook.) Drain and plunge into ice water.
Add ingredients; refrigerate. Enjoy!
Serves 6.
Mix all ingredients except walnuts.
Refrigerate.
Sprinkle with walnuts, if desired.
Makes 8 servings.