Toast pine nuts in a frying pan, shaking pan occasionally, until lightly browned. Remove nuts from pan. Add bacon to pan and cook, stirring, for 5 mins or until bacon is crisp. Drain bacon on paper towel.
Place salad greens in a serving bowl. Top with avocado, pepper, cucumber, Parmesan, bacon and pine nuts.
Combine oil, vinegar and mustard in a screw-top jar; shake well. Drizzle over salad.
Arrange bacon, tomatoes, eggs, cheese, ham, turkey and croutons in rows over salad greens.
Toss salad with dressing at the table.
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
eantime, Let's put the salad together.
Go ahead and
For dressing, in small bowl whisk vinegar, lemon juice, garlic, sugar, salt and pepper.
Slowly add oil, whisking until well blended.
Cover and refrigerate 4 hours or overnight to blend flavors.
For salad, in serving bowl combine mixed greens, cucumber slices and walnuts.
Whisk dressing; drizzle over top. Toss salad to coat.
Scatter raspberries over top. Serve immediately.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
About 45 minutes before serving, in a 12-inch skillet over medium heat in hot olive or salad oil, cook green onions just until tender.
Stir in flour, sugar and salt until smooth. Add vinegar, mustard and 1/2 cup water. Cook, stirring, until dressing boils and thickens slightly.
Remove skillet from heat.
Rinse and dry salad greens. Divide the greens and rest of the ingredients equally on four plates. Whisk together vinegar, oil, salt and pepper and drizzle on top of salad.
oom temperature before tossing salad.
Assemble the salad: cut off any
Combine all ingredients in a bowl. Mix until smooth.
Place mixture inside barrel of a decorator, fitted with desired tip.
Pipe onto crackers or vegetables. Serve immediately.
You don't need to pipe it onto crackers you can serve it in a bowl and let them spread their own.
Source: Pampered Chef.
Cut off top third of bread; cut into 3/4-inch pieces.
Place on baking sheet, let stand at room temperature about 1 hour to dry.
Meanwhile, prepare salad; in large bowl, toss bocconcini, provolone, prosciutto, tomatoes, olives, pepperoni and onion with bread cubes and dressing.
Gently stir in salad greens and basil.
Spoon into bread bowl; serve any remaining salad in serving bowl.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
omaine hearts with the Caesar Salad Dressing and season with salt
Shred the cabbage and the lettuce.
Combine with all the remaining salad ingredients in a large bowl.
Combine all the ingredients for the salad dressing in the bowl of a food processor.
Pulse until evenly blended.
Toss the salad with the dressing.
ccording to recipe #229445 by Chef Fordido.
Pour wine into
Hollow out centers of both halves of rolls.
Spread each half with butter or margarine.
Line bottom halves of rolls with lettuce or chicory leaves.
Drizzle with 1/2 of the salad dressing.
Top with layers of chicken, tomato, ham or bologna, cheese, and egg slices.
Cover with more lettuce or chicory leaves, drizzle with remaining salad dressing and garnish with strips of pimiento.
Cover with top halves of rolls.
Wrap and pack for lunch.
Into a large salad bowl, tear lettuce and romaine into bite-size pieces (about 12 cups).
Reserve a few strips of meat and cheese.
Toss remaining meat and cheese strips, the onion and celery with salad greens.
Blend mayonnaise and French dressing; pour over salad and toss.
Garnish with reserved meat and cheese strips, the olives, egg slices and tomato wedges.
Makes 4 generous servings.
Tear greens in bite size pieces into 4 salad bowls.
Layer atop each bowl, 1/4 of the ham and cheese strips, 2 cherry tomatoes (halved), 4 egg quarters and 1 tablespoon dressing. Serve immediately.
Serves 4.