nd golden. Serve immediately with mixed green salad.
Preheat oven to 350\u00b0F. Lightly coat 6 (15 oz) ramekins with oil.
Combine ricotta, 1/3 cup pizza cheese and milk in a medium bowl.
For each lasagna, spread a thin layer of bolognese sauce over base of dish. Top with a lasagna sheet, trimming to fit. Top with another layer bolognese sauce then cheese mixture. Repeat layers then finish with remaining pizza cheese. Place dishes on a baking tray and bake for 20 mins, or until golden brown and bubbly. Let stand for 5 mins. Serve with mixed green salad.
melettes.
Serve with a mixed green salad.
Heat oil in a pan.
Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
Spoon mix into a large dish and add the beans, cucumber and tomatoes.
For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
Pour the dressing over the tuna salad.
Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
Whisk the dressing ingredients together until well mixed.
Just before serving, toss with salad.
o serve this with a mixed green salad on the side.
I
owl; season to taste. Top salad with falafel and drizzle with
Preheat oven to 375\u00b0F. Cut parchment into 4 large squares. Sprinkle half of herbs and garlic on squares. Top each with a salmon fillet, then remaining herbs and garlic. Drizzle with olive oil and season to taste.
Fold each piece of parchment over to enclose salmon. Seal edges by folding 1/2 inch over twice. Place in a dish and bake for 10 minutes. Serve with a green salad and steamed potatoes.
rowned.
Serve skewers with green salad and potatoes.
Place all ingredients for the salad in a large salad bowl and toss until combined.
In a medium screw-top jar, shake up ingredients for the dressing until smooth. Pour over salad, toss thoroughly.
o combine.
Divide mixed salad greens evenly among salad plates. Top with
Wash and prepare the vegetables. Then soak in cold water for 30 minutes to crisp the vegetables. Ice may be added to the water. Into a large salad bowl, break up the lettuce by hand. Slice the radishes, cucumber and onions and dice the tomato. Mix thoroughly. Sprinkle the shrimp over the salad. Cover the bowl with plastic wrap and return to the refrigerator until ready to use. Serve with your favorite dressing.
Rub a wooden salad bowl with cut clove of garlic.
Break lettuce into bite size pieces.
Add the remaining vegetables and herbs.
Add some dressing; toss together lightly with a wooden spoon.
efore serving.
Place mixed greens into a salad bowl along with
Wash wheat and soak in enough water to cover by 1-inch for an hour.
Drain wheat and mix with tomatoes, green onions and parsley. Stir together lemon juice, oil, salt, pepper, allspice, cinnamon and mint and pour over vegetables.
Toss well.
Eat as a salad or serve with lettuce leaves.
Put 1 tablespoon on leaf and roll. Excellent with grilled chicken or steaks.
Serves 6 to 8.
ngredients except the oil until mixed. Gradually whisk in the oil
Place salad ingredients in serving bowl. Set aside.
In a jar, combine all dressing ingredients except oil; shake well. Add oil; shake well. Toss dressing to taste with salad greens. Serve immediately.
Refrigerate any unused dressing.
In a small jar combine shallots, vinegar, walnut oil, salt and pepper.
Shake well and set aside.
Do not refrigerate.
Place greens in a salad bowl.
Toss with vinaigrette to taste and sprinkle each serving with walnuts.
whisking until emulsified.
Put salad greens, blackberries, feta and walnuts
Put in jar and shake well.
Refrigerate.
This salad dressing is not tart.
Especially good on pasta salad or mixed green salad.