Prepare the Simple Pizza Dough according to recipe.
Preheat the oven to
ork in pan.
Make salad; Line crispy tortillas with romaine
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Add maraschino cherries.
Cut in half; do not add juice.
Mix well; chill.
Garnish with maraschino cherries.
Serve as salad or dessert.
Toss orange slices, apple, bananas, dates and fruit salad dressing.
Serve in lettuce cups.
Sprinkle with coconut.
peel and rough chop.
Salad -- In a medium size bowl
4 cups.
*NOTE: The recipe for the caramelized nuts will
Prepare the salad dressing by whisking all ingredients
Drain fish and break into large pieces.
Combine all ingredients, except salad greens.
Toss lightly and chill.
Serve on salad greens.
Heat the oil in frying pan over medium to high heat. add the sliced fennel in a single layer and season with plenty of salt and pepper. Cook until golden brown.
Turn and season browned side, cook a few minutes more until second side is golden,.
Remove to a serving plater, then scatter over the leaves, onion and cheese.
Add the vinegar to the frying pan and heat gently, scraping up any caramelised bits. Pour over the salad and serve.
Combine tomato, avocado and cucumber on top of lettuce.
Top with salad dressing.
Slice the tomatoes, onion and cucumber. Combine.
Sprinkle over the 1 tablespoon of oregano and pour over the olive oil. Add the capers. Toss the salad lightly.
Just prior to serving sprinkle cubed feta cheese and olives over the top of the salad. Sprinkle with some extra dried oregano and sea salt if desired.
You can drizzle over some extra olive oil if desired.
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and gently mix into the salad. Cover, and refrigerate until serving.
ixing bowl and add the salad dressing.
Toss the potatoes
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 12 minutes, until al dente, and drain.
In a large bowl, toss the cooked pasta with the Italian dressing, cucumbers, tomatoes, and green onions. In a small bowl, mix the Parmesan cheese and Italian seasoning, and mix into the salad. (You could use McCormick's Parmesan Herb Seasoning Blend instead - use the whole jar of 1.87 ounces.)
Cover, and refrigerate until serving.
Preheat oven to 350 degrees F; on a rimmed baking sheet, toast pecans, tossing once, until fragrant, 4 to 5 minutes.
Let cool and chop pecans; set aside.
In a serving bowl, toss together arugula, sliced peach, and cheddar.
Whisk together vinaigrette ingredients OR place them in a glass jar with a tight fitting lid and give them a good shake.
Drizzle 4 tablespoons of the vinaigrette over salad and scatter pecans on top; toss to combine.
Serve with additional vinaigrette, if desired.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.