edium heat.
Add brussels sprouts to pan; cook until a
Salad dressing:
Mix lemon, honey,
ork in pan.
Make salad; Line crispy tortillas with romaine
In a pretty glass bowl, mix celery, cucumber, onions and tomatoes with 1/2 cup dressing.
Cover and chill for at least 15 minutes.
Just before serving, arrange bean sprouts around outer edge of salad, then lentil sprouts, and last, the alfalfa sprouts in the center.
Cook brussels sprouts briefly in boiling water for no more than 3 minutes, just long enough to thaw the sprouts. Do not let them become soft. The vegetables should be crisp when marinated.
Drain thoroughly so that water doesn't dilute the marinade.
Put remaining ingredients in a bowl and mix with a wire whisk.
Combine marinade with brussels sprouts. Refrigerate vegetable mixture in a plastic or glass covered container overnight.
Place Brussels sprouts into a saucepan, pour in about 1/2 cup of water, and bring to a boil over medium heat. Cover, and cook sprouts until hot, about 10 minutes. Remove from heat, and drain.
Mix together the apple cider vinegar, vegetable oil, salt, and black pepper in a bowl; add the cooked sprouts and stir to thoroughly coat with dressing. Refrigerate until chilled, at least 2 hours. Just before serving, mix tomato into Brussels sprouts mixture; sprinkle with parsley.
In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro.
Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.
If using frozen brussels sprouts, cook according to package directions
Cook Brussels sprouts as directed on package.
Drain.
Pour dressing over Brussels sprouts, turning each until well coated. Cool.
Cover and refrigerate at least 3 hours.
Add tomatoes; toss.
Serve in lettuce cups, if desired.
Steam Brussels sprouts. Drain and plunge in ice water. Pat dry.
In small bowl, whisk together maple syrup, mustard, vinegar, oil, salt and pepper.
Shred Brussels sprouts. Toss with dressing. Refrigerate 30 minutes before serving sprinkled with pecans.
Break vermicelli into 2 inch pieces;cook as directed on package. Rinse under running cold water;drain.
Mix mayonnaise and next 5 ingredients in a large bowl.
Stir in vermicelli, bean sprouts, celery, mushrooms, green pepper, onion and peas.
Refrigerate at least 3 hours.
Stir in cashews when ready to serve.
Garnish with radishes.
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.
In a large saute pan over medium heat, add a 2 count of olive oil and add the pancetta. Cook until the fat renders, 2 to 3 minutes and the pancetta is nice and crispy.
Add the garlic, shallots, cranberries and separated brussel sprout leaves. Toss well to combine all the ingredients.
Add the balsamic and chicken stock and continue to cook until the brussel sprouts have just wilted, 3-4 minutes.
Season to taste with salt and freshly ground black pepper then serve.
Boil green bean (mung) sprouts for 2-3 minutes or till just cooked but still firm to bite.
Refresh immediately in cold water, drain and place in a large bowl.
Add the potatoes and tomatoes to the mung and mix carefully so as not to break the potatoes.
Season with salt, chili powder and the lemon juice.
Chill and serve.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
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.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.