br>Meanwhile, for the pasta salad, cook the pasta in a
Combine red cabbage, vinegar and orange juice.
he chicken with the red cabbage salad and potato and squash puree
Cook spaghetti until tender.
Drain well.
Rinse with cold water.
Add pepper, tomato and onion.
Pour 1/2 bottle of Seven Seas red wine salad vinegar over and mix well.
Add salt and pepper to taste.
Place in casserole dish.
Makes a beautiful and healthy dish.
ieces.
Mince a small red onion.
Chop zucchinis into
Cook unpared potatoes covered in boiling water (1/2 teaspoons salt to 1 cup water) 30-40 minutes, or until tender; drain.
Cool slightly; peel and cut into cubes.
Toss with onion, salt, pepper and Italian salad dressing.
Cover; chill throughly, at least 8 hours.
About 2 hours before serviing, add mayonaise, celery and eggs; toss unitl well covered.
Chill.
Mix the red cabbage, vinegar, orange juice together
small bowl; drizzle over salad. Toss to combine.
Combine
Heat the oven to 400\u00b0F.
Put the onions, oil and thyme in a roasting tin, mix well and cook for 10 minutes.
Add the tomatoes and vinegar and roast for a further 5-6 minutes.
Tip everything into a bowl, season with salt and pepper and gently toss with the salad leaves.
Scatter over the pine nuts (if using) and serve.
CHIVE VINAGRETTE:
In lg bowl wisk together all vinagrette ingredients.
SALAD:
Clean and halve mushrooms, add to bowl with vinagrette.
Add red pepper, cheese and parsley.
Toss to coat and let stand for 1 hour.
MAKE AHEAD:
Make, cover and chill for up to 24 hours.
ny of the roasted red bell pepper recipes posted on this site
In a serving bowl, combine lettuce, red peppers, and capers.
Whisk together red wine vinaigrette ingredients OR place them in a lidded glass jar and give them a good shake.
Drizzle 4 tablespoons of the vinaigrette over the salad and toss well.
Top with shaved cheese.
eaves and reserve to garnish salad; or refrigerate to use for
On a serving plate, arrange alternating layers of tomato, onion and basil.
Whisk together sugar, vinegar and olive oil. Season then drizzle over salad.
Mix first 5 ingredients together.
Season salad with salt and pepper to taste.
Mix cabbage with 1/2 tsp salt and set aside for 30 mins. Place vinegar in a bowl, season and add a pinch of sugar. Gradually whisk in 4 tbsp oil. Add sesame seeds. Toss with lettuce, cucumber and cabbage. Set aside for 30 mins.
To finish, heat 2 tbsp oil in a frying pan and sear chicken for 4-5 mins, until golden brown all over. Season and arrange on top of salad. Serve with flatbread.
Quarter potatoes and steam for 20-30 minutes, or until tender.
Toss vegetables in a large bowl with salt and pepper and set aside.
While potatoes steam, make salad dressing: in a food processor, add mustard and oil and blend well.
Add juice, vinegar, basil, and spices, processing until smooth.
Once potatoes cool, add them to the bowl of seasoned veggies.
Mix well.
Drizzle in dressing and toss to coat.
Most Excellent!
erve on a bed of red cabbage, drizzled with the vinaigrette
Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
When the leaves begiin to soften and change from red to pink, remove from the heat.
Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
Season with plenty of pepper and serve warm. Enjoy!
Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.