Marinate filets for about 30 minutes before grilling. Saute sliced onion and mushroom caps (sliced into strips) in olive oil until tender. Dress spring salad mix (lightly) with balsamic dressing and place on dinner plates. Add slices of Brie and sun-dried tomatoes. Grill filet until done to your taste. Place filet on salad bed and top with mushrooms and onions.
Prepare dinner as directed.
Add remaining ingredients and mix lightly.
Chill.
Yields 6 to 8 servings.
Prepare Kraft macaroni and cheese dinner as directed; drain. Add milk, salt, pepper and grated cheese; set aside.
Combine all ingredients; toss lightly.
Chill.
peel and rough chop.
Salad -- In a medium size bowl
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.
nd dry salad greens well and place them
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.
irm.
Turn out on salad greens to serve.
Fill
Whisk salad dressing ingredients together.
Toss salad ingredients together.
Toss salad with dressing.
In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.
It should read 1 avacado I dont know why it says 0 avacados.
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.
Cut meat into strips and cook in a small amount of the dressing that you have selected. Cook through. Then set aside.
Place 6 cups mixed salad green in a large bowl.
Add 2-3 cups vegetables or fruit, or a combination of both, and meat to greens. Toss with dressing.
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.
Prepare rice following package directions.
Drain bean salad, reserving 1/2 cup marinade.
For dressing, combine reserved marinade, oil, salt, black and red peppers.
Combine drained bean salad, rice, onion and cheese in bowl.
Add dressing and vinegar. Refrigerate.
In a large bowl, toss together the salad greens, cranberries, sunflower seeds and tomatoes. Top with avocado (and chicken strips, if desired), add vinaigrette and serve.