For Croutons:.
Preheat oven to 325.
Combine melted butter with olive oil and minced garlic in a large bowl.
Slice bagels into 1/4 inch thick rounds. Place in bowl with butter mixture and toss to coat.
Spread coated bagel pieces on cookie sheet.
Bake until crisp and browned, about 30 minutes.
Cool.
For salad and dressing:.
Whisk first 8 ingredients in a bowl.
Combine lettuce, parmesan and croutons in a large bowl.
Add dressing, toss well and serve.
Cook spaghetti. Drain. Let cool. Then add vegetables and the Salad Supreme dressing, seeds and hot sauce. Pour the Italian dressing in last. Add at intervals until you get the moistness you want. Chill.
0-30 minutes.
Dressing -- Make the dressing and set to the
Grill figs on hot grill cut side down 3-4 minutes.
Mix dressing ingredient together.
Mix first 4 ingredients of salad into dressing to coat.
Plate salad on 4 chilled plates.
Top each salad with figs cheese and nuts.
Serve with fresh cracked pepper.
Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.
To make dressing, whisk together ingredients in a bowl. Set aside.
In a separate bowl, combine salad greens, cucumber, red onion, pepper, mint and cilantro.
Preheat a grill or grill pan on high. Cook lamb for 3-4 minutes each side or until cooked to taste. Allow to rest, covered, for 5 minutes. Slice and toss with salad and dressing to serve.
Combine olive oil, garlic and mustard. Rub all over pork. Season to taste.
Preheat a grill pan or skillet on high heat. Cook pork 8-10 mins, turning, until well browned and cooked to desired doneness. Transfer to a plate. Let stand, loosely covered with foil, for 10 mins.
Combine spinach, tangerines, red onion and mint in a large salad bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste.
Thinly slice pork and add to salad. Drizzle dressing over salad and sprinkle with pine nuts.
arge bowl.
Mix the salad dressing, vinegar, mustard and sugar and
Preheat a grill pan or heavy-bottomed skillet on high heat. Brush both sides of steaks lightly with oil. Cook 2 mins on each side or until cooked to desired doneness. Let stand, loosely covered with foil, 5 mins.
Meanwhile, toss remaining salad ingredients in a large bowl.
For the dressing, whisk all ingredients in a small bowl. Season to taste.
Slice steak across grain. Add to salad with dressing; toss to coat well. Serve with bread.
Combine Italian dressing, Tabasco, chili powder, citrus juice and cilantro in a jar and shake well; set aside.
Combine remaining ingredients till evenly mixed.
Cover salad with dressing and chill at least 4 hours but the salad will be at its best if made the day before serving.
Serve cool or at room temperature.
Arrange bacon, tomatoes, eggs, cheese, ham, turkey and croutons in rows over salad greens.
Toss salad with dressing at the table.
Preheat a skillet over medium-high heat.
Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl.
Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more.
Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve.
Combine dressing ingredients; set aside.
Place
Boil, steam or microwave sugar snap peas until just tender; drain. Rinse under cold water; drain.
Meanwhile, for the dressing, whisk all ingredients in a medium bowl.
Slice apple thinly; cut slices into thin strips.
Place peas and apple in large bowl with crabmeat, onion, chili pepper, avocado, salad and dressing; toss gently to combine.
Cook potatoes in boiling salted water for 20 minutes. Add beans for final 3-4 minutes; drain.
Cut eggs into wedges. Toss with all the salad ingredients. Mix together dressing ingredients and season to taste. Drizzle salad with dressing, garnish with parsley and serve.
Toss salad with dressing
make a ring of grated carrots around the edge of the bowl. On top of the lettuce, in the center of the ring, put some grated beers. On top of the grated beers, form a doughnut shape out of the alfalfa sprouts. In the center of the doughnut, put tofu cubes, parsley, nuts and seeds
Arrange steamed spinach in a pile on top of the buts and seeds. . Drizzle with 1 tbsp of dressing
Garnish with sunflower sprouts and serve
Place wheat and rice in medium saucepan with water. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until grains are cooked through. Set aside to cool.
Chop broccoli into tiny florettes, about 1/2\". Peel and thinly slice the stems. Finely dice red onion. Slice celery thin.
In a large bowl, toss prepared vegetables with cooled grains, cranberries, sunflower seeds, and salt to taste.
In a small bowl, whisk together dressing ingredients.
Peel and dice apples and toss in salad with dressing.
In bowl add broccoli, grapes, crisp bacon and slivered almonds. Toss.
In another bowl add dressing ingredients. Mix well.
When ready to serve combined salad and dressing, Mix well.
To make the dressing, whisk together lemon juice, soy sauce, chili sauce and sesame oil. Set aside.
Toss together lettuce, mango, bean sprouts, onions and mint, if using. Cover and chill until required.
When ready to serve, add chicken to salad, drizzle dressing over top and toss together.
rocessor or blender add all dressing ingredients except oil.
Whiz