Mix together the greens and vegetables with cheese and croutons.
Mix together the mayo and spices.
Pour over the salad.
In a small non-reactive bowl, whisk together the grapefruit juice, pomegranate molasses, lemon juice, black pepper, salt and sugar.
Add mayonnaise and oil. Whisk until smooth and creamy. Dressing is best prepared at least an hour in advance. Before serving, taste and adjust seasonings if necessary.
In a large bowl, toss together all salad ingredients except for the slivered almonds.
Divide equally among 4 salad plates.
Drizzle the salad dressing over salads. Garnish with the slivered almonds.
Break up cauliflower and broccoli in small pieces.
Slice red and green peppers in rings; also Bermuda onion and tomatoes in rings.
Break up lettuce in small pieces; drain chickpeas and add to salad.
Garnish with pimento.
Add salad dressing desired and toss.
Sprinkle croutons on top.
Mix salad greens and vegetables in large
Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
ndrefrigerate.
To prepare the salad: Place the chopped walnuts in
hicken and serve with a tossed green salad which has been garnished with
Tear lettuce into bite-size pieces.
Wash cauliflower; remove green stalks and separate into tiny flowerets.
Cut onion in paper-thin rings.
Toss gently with green pepper, pimiento, mushrooms, cheese and garlic.
Chill about 1 hour.
Toss and serve immediately with low calorie French dressing.
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.
In a bowl mix chicken, salt, pepper, cornstarch and rosemary together.
Heat the olive oil and fry the chicken until through.
Arrange the green salad and the rucola in single plates.
Mix celery with apple and add the lemon juice.
Prepare the dressing mixing yoghurt, mustard, vinegar, spices and the salt in another bowl.
Arrange the celery mix and the chicken on the salad.
Right before serving add salad dressing, tangerines and seeds.
Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. Season with salt and pepper.
Serve with crudite and green salad.
Cook's Note: The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.
Combine all ingredients for the chicken; cover and chill together for at least an hour.
Combine all ingredients for the chickpeas; cover and chill together.
Saute\"marinated\" chicken strips in a bit of olive oil until cooked through, about 15 minutes, depending on size of your strips.
Chill the cooked chicken.
Toss together the spinach and lettuce.
Drizzle with the lemon juice& chili oil.
Serve green salad with a portion of chickpeas and chicken.
ccording to package directions.
Green beans: canned beans work well
laces with scissors. (The original recipe suggests to spread noodles out
Ideal for outdoor or indoor entertaining, this tempting sweet and pungent recipe comes from our newest state, Hawaii.
If desired, garnish the platter with fresh lemon leaves, available at florists' shops, and serve with a tossed green salad and your favorite dressing.
In a large Dutch oven, on top of stove, brown ground beef.
Add onions and cook until transparent.
Add mushrooms, tomatoes and green peppers, cook until tender.
Add kidney beans and tomato paste, stir.
Mix in chili seasoning or powder to your taste.
Simmer for 10 minutes
Add salt and pepper to taste.
Serve with garlic toast and tossed green salad.
side.
Toss together salad, black beans, green onions and tomatoes in
Blanch the asparagus and green beans in boiling water for about 1 min or until just tender. Drain and rinse under cold water.
Broil the pepper and eggplant on high for about 3 mins each side, or until lightly browned and tender. Cool to room temperature. Peel skin from pepper and slice into thick pieces.
Whisk oil, lemon juice, parsley, garlic and sambal oelek in a small bowl. Place the vegetables in large bowl. Add the dressing and toss gently. Sprinkle with pine nuts. Serve warm or at room temperature.
ith cooked rice and a tossed green salad.
erved with a tossed green salad & Mom's Onion Parmesan Bread recipe #109257, and