inutes to thicken up.
Salad:
Put 1/2 cup
Combine dressing mix with oil and vinegar.
Mix well.
Let set while preparing salad.
Bring frozen veggies to a boil.
Cook 2 minutes.
Drain immediately and put in cold water to stop cooking process.
Drain again.
Add remaining veggies and toss lightly. Pour dressing over veggies and chill.
Keeps a long time refrigerated.
br>Now, start preparing the salad.
In a bowl, put
In large bowl, combine all 5 salad ingredients.
In small bowl combine all 11 dressing ingredients. Stir or whisk to combine.
Pour dressing over salad, mix well. Cover and refrigerate til serving time.
Combine ingredients in a large bowl.
Pour salad dressing over and toss to coat evenly.
Refrigerate until serving time.
Cook rice according to directions until all water is absorbed. Cool rice.
Add veggies to cooled rice. Toss with salad dressing and chill for 12 hours.
Unroll cresent roll dough into a long rectangle.
Press onto a bottom of a 13*9*2 pan coated with a non stick spray.
seal seams and preformations.
Bake at 375 for 11 minutes or until golden brown.
Cool completely.
In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.
Spread over crust.
Sprinkle with Vegetables.
Cover and refrigerate at least 1 hour.
Cut in to 16 pieces.
Put your salad greens into a bowl.
Microwave your veggie burger on a plate for about 1 minute on high. Check the burger. You want hot and about ready, but not getting tough. Then add the slice of cheese and microwave for 30 seconds on high. If the cheese is not melted at that point, put it back in the microwave for 5-10 more seconds. Cut the cheeseburger into strips. Put it on top of the lettuce.
Drizzle your ketchup on top like salad dressing, or put out a little cup to dip into.
Pan-sear Veggie Chick'n Tenders in a lightly oiled pan until golden tinged. Set aside.
Mash roasted garlic in a large bowl. Whisk in oil, vinegar, lemon juice, grated Parmesan, capers and Dijon.
Toss with Romaine.
Sprinkle with croutons, shaved Parmesan, and Veggie Chick'n Tenders and serve.
Combine the onion and vinegar and let it stand for a few minutes.
Then add the mayonnaise, salt, pepper, and paprika and mix well.
Mix the veggie spirelli, tomatoes, green pepper, and olives in
a large salad bowl; and pour the mayonnaise mixture over all.
Toss lightly.
Chill the salad for several hours before serving.
When serving, garnish with the egg slices and parsley. Makes 6 servings.
ime dice up the broccoli, veggie burger, and tomato. (If you
br>Add crumbled Yves Veggie Cuisine Mexican Veggie Ground and chopped tomatoes
Combine onion and vinegar and let it stand a few minutes.
Add mayonnaise, salt, pepper and paprika.
Mix well.
Mix the veggie spirelli, tomatoes, green pepper and olives in a large salad bowl. Pour mayonnaise mixture over all.
Toss lightly.
Chill several hours before serving.
Garnish with egg slices and parsley.
Makes 6 servings.
Combine salsa and dressing in a mixing bowl.
Cook Green Giant(R) Broccoli & Cheese Veggie TotsTM according to package directions.
Serve dip with hot Green Giant(R) Broccoli & Cheese Veggie TotsTM.
o keep warm. Serve with salad.
5-20 mins. Serve with salad.
olden. Serve hot with green salad.
Preheat oven to 400\u00b0F.
Heat oil in an ovenproof pan on medium. Cook zucchini for 3 mins, until just tender.
Whisk together the eggs, green onions, Parmesan and basil. Season. Pour over zucchini and scatter tomatoes on top. Bake for 15-20 mins, until set. Scatter over extra basil and serve with salad.
Clean the fennel Bulb, cut off the top leaves and the rough bottom.
Cut the bulb into 1/2\" strips.
Arrange Lettuce, olives and fennel artistically on a serving plate.
Combine in a blender or food processor the dressing ingredients, blend& process 10 seconds.
Season with salt and a dash of sugar.
Pour over the salad& serve.
Place the vegetables in a greased 15X10X1 inch baking pan.
Drizzle with salad dressing and sprinkle with herbs.
Bake, uncovered at 425 degrees for 15 to 20 minutes or until vegetables are crisp tender.
Arrange vegetables on platter as desired.