Shake well. Add dressing to salad. Chill overnight. Will keep for several days in the refrigerator.
our hands.
Prepare the salad.
Cut off each end
Cook pasta according to package directions; drain and rinse in cold water.
In large salad bowl, combine the pasta, tomatoes, cheese, onion, olives and parsley.
Drizzle with oil; sprinkle with salt and pepper.
Toss to coat.
Cover and refrigerate until serving.
erve with a green lettuce salad and lots of Italian bread
arge bowl. Stir in Greek salad dressing, balsamic vinegar, white wine
In a very big bowl, combine everything, I use a hand emulsion blender to blend thoroughly. Chill for 1 hour.
In an empty salad bowl, dump 1/4 cup of cold dressing and toss in torn cold romaine lettuce.
Put on individual salad bowls.
Top with diced tomatoes and chopped chicken.
Scatter grapes and mangoes on top.
Garnish with croutons and pine nuts.
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
In a large bowl chop all salad greens and other ingredients in small pieces.
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.
Grease a 15 1/2 x 10 1/2-inch jelly roll pan.
In a large bowl, mix flour mixture and yeast in foil packet from hot roll mix; stir in salad oil and 1 1/4 cups hot tap water to form soft dough.
On lightly floured surface, with floured hands, knead dough until smooth and elastic, about 5 minutes.
Pat dough onto bottom of jelly roll pan.
Cover and let rise at room temperature 15 minutes.
Roast peppers, either directly over a gas burner, or under the broiler, until charred; let cool to touch.
Discard skins, stems, and seeds.
Slice into 1 inch wide strips; set aside.
In a bowl, stir together olives, anchovies, capers, rosemary, vinegar and 2 tablespoons oil; stir in pepper strips.
Lightly grill bread to toast (or use the broiler), about 30 seconds per side.
Drizzle toast with olive oil, top with a couple of goat cheese rounds and serve with the salad.
In a large glass bowl, place the bulgur.
Add oil and lemon juice and allow to sit overnight.
Layer the vegetables in the order listed.
Cover the bowl and store in the refrigerator until ready to serve, at least 24 hours and up to 1 week.
Toss the salad before serving.
Serve with a hard-crusted bread, cheese and fruit.
In a bowl, combine beans, celery, onion and olives.
Season to taste with salt and pepper.
Combine oil, vinegar and lemon juice. Pour over bean mixture and stir to coat ingredients well. Refrigerate overnight.
Add tuna to salad and serve.
Heat grill.
In a bowl, combine ground beef, salt and pepper. Mix. Shape into 8 thin patties, 4 inches in diameter.
In another bowl, combine onion, olives, chilies, basil and salad dressing. Mix well.
Place 1/4 of mixture on top of each of the 4 patties to within 1/4 inch of edges.
Top with remaining patty and seal edges.
Grill 10-12 minutes, turning once.
Put cheese on patty and serve on rolls.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
ressing (there are many great recipes for hot bacon and sweet
tock for soup or other recipes. Shred the meat with your