aper.
To make the sweet potato salad, combine the oil, vinegar
o a boil.
Add sweet potatoes and green beans to
Mix tuna in a bowl.
Cut up onion.
Mix in mayonnaise.
Cut up boiled eggs and 1/2 cup of sweet pickle salad cubes.
Cook macaroni until tender.
Drain macaroni.
Chill.
Add olives and macaroni and cheese to the tuna.
egrees F.
Skin the tomatoes, cut a cross at the
Preheat grill.
Brush the blanched corn with oil and season with salt and pepper to taste.
Grill until slightly charred on all sides, about 2 minutes.
With a sharp knife, scrape the kernels into a medium bowl.
Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified.
Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives.
Toss to coat with the dressing.
Season with salt and pepper.
ith parchment paper.
Toss sweet potatoes with 1/2 tbsp
Preheat oven to 400\u00b0F. Arrange sweet potatoes on a large baking tray, drizzle with oil and bake for 20-25 mins, until tender.
Pour 1/2 cup boiling water over couscous. Cover with plastic wrap and set aside for 5 mins. Fluff with a fork then toss with sweet potato, spinach and butter. Season to taste. Whisk together vinegar and maple syrup and toss with salad to coat. Top with goat cheese. Serve.
asta and mix thoroughly. ALLOW SALAD TO MARINATE FOR 8 HOURS
idded container and toss the salad leaves lightly in some of
Toast walnuts in oven at 350 degrees until golden, about 10 minutes. Cool. Place walnuts, sweet potatoes, apple celery, grapes and blue cheese (if desired) in a large bowl.
To make dressing, whisk apple juice, oil, vinegar, sugar and salt until blended. Pour over salad and toss well. Serve on a platter lined with red leaf lettuce.
Toss together pasta, sauce, and tomatoes until well combined. Transfer to an airtight container or lunch box. Chill until required. Serve with salad leaves.
Preheat the oven to 350\u00b0F. Line a baking pan with parchment paper. Place sweet potato on pan. Drizzle with oil and sprinkle with seeds and spices; toss to coat in spice mixture. Roast, turning occasionally, for 20 mins or until sweet potato is tender.
Meanwhile, cook lentils in a saucepan of boiling water for 20 mins or until tender. Rinse under cold water. Drain.
Combine sweet potato, lentils, onion, spinach, cilantro, mint, and lemon peel and juice in a large bowl; toss to combine. Season to taste.
Brown ground beef and chopped onion.
Drain.
Add cheese after beef has cooled.
Add tomatoes and lettuce (cut into bite size pieces) and crumbled Doritos.
Mix well with taco sauce and salad dressing.
Serve immediately.
n paper towels. Serve on salad, with remaining sauce.
Drain peas.
Dice celery, onion and tomatoes.
Mix all ingredients together.
Garnish with paprika, salt and pepper to taste.
Very easy to make and delicious.
Serve after chilled for at least one hour.
talks, then chuck in your tomatoes.
Scatter the garlic cloves
Make cornbread according to directions.
Crumble most of the cornbread in a 9 inch x 13 inch dish.
(Save some for the topping.)
Layer vegetables in order given above.
Then layer most of the bacon, saving some for top.\tMix mayonnaise, sugar, and salad cubes.
Spread on top
of dish.
Then sprinkle with remaining crumbled cornbread and bacon.
Place the tomatoes in a fine sieve and
To make salad:
preheat oven to 425 degrees F.
In a roasting pan, combine sweet potatoes, onion, red pepper, olive oil, salt, and pepper. Bake until golden brown, about 25 to 30 minutes.
To make the dressing:
combine all of the dressing ingredients except for the olive oil in a blender or food processor, pulse to combine while streaming in the olive oil.
To assemble the salad:
allow sweet potato mixture to cool, then toss to coat with the dressing. Place on a bed of romaine lettuce.
Place sweet potatoes in a large sausepan and cover with water. Cover and boil gently until the potatoes can easily be pierced with the tip of a sharp knife, about 30-45 minutes.Drain.
When potatoes are cool,peel,and dice. In a large bowl,combine mayonnaise, mustard and salt.
Stir in eggs,celery, and onions. Add potatoes; stir gently to mix.
Cover and refrigerate for 2-4 hours.
Yield:8-10 servings.