er the top of the salad. A creamy blue cheese
Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
nd onion in very large salad bowl. Gently toss to combine
over the bottom.
Cover with foil and bake 1 hour
ieces and place in large salad bowl.
Add chiffonade of
With a sharp knife, cut asparagus
ucumber Cashew Salad.
Mix salad ingredients together, toss with dressing and
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.
he hole in the top with the machine still switched on
old potatoes for this particular recipe -- use Russets or Red
nd turn to coat. Cover with plastic wrap. Refrigerate for 30
prinkle both side of chicken with cajn seasoning.
Heat medium
00b0F. Line 2 baking pans with parchment paper. For the dressing
Preheat oven to 350\u00b0F.
Rub the lamb all over with the oil and then with the seasonings.
Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
In a bowl, cobine the remaining ingredients and toss to mix.
Sprinkle the pecans over the top of the tossed salad.
Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.
he walnut dressing, whisk vinegar with a pinch salt until dissolved
n a baking sheet lined with parchment paper. Bake for 45
Whisk together vinegar, mustard and cream. Set aside.
Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.
Serve salad drizzled with creamy mustard dressing.
Drain, discarding thyme. Toss gently with 1/2 of the vinaigrette
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
Toss salad ingredients in large bowl.
Whisk dressing ingredients in a separate container. You can toss the salad with the dressing and serve it like that, or let each person put as much or as little dressing on their salad as they would like.
The extra dressing stays fresh in the refrigerator for a long time.