In a large bowl, toss lettuce, artichoke hearts, pimentos and onion or layer these four ingredients.
Cover with cheese.
Just before serving, mix vinegar and oil, pour over salad and toss.
fore:.
Rinse and trim the chicken. Salt and pepper chicken
Peel and chop eggs.
Wash, drain and tear lettuce coarsely into bite-size pieces.
Coarsely chop parsley; cut tomatoes into wedges. Combine these with onion, cheese and green peppers.
Toss lightly; chill.
Just before serving combine salt, paprika, vinegar and oil. Drizzle over salad, tossing lightly.
Makes 50 servings, about 1 cup per person.
Combine vinegar and sugar in quart jar.
Shake or stir until sugar is dissolved.
Add oil and garlic.
Shake.
Serve over salad.
Combine equal amounts of oil, sugar, vinegar and water into cruet, bowl or bottle.
Mix well.
Pour over greens combination or any kind of vegetable salad.
Slice tomatoes in half and put into a medium sized
uarter. Fold chicken around spinach and cheese to form a mound
In a large bowl combine lettuce, cucumber, tomato, celery and onion.
Marinate in your favorite red wine vinegar and oil dressing for 1/2 hour.
Toss, then place on huge platter.
Add beets, peppers and black olives; sprinkle crumbled Feta cheese over salad. Chill and serve.
epper, cucumber, cilantro, orange juice, vinegar and oil and stir. Season to taste with
Thread fish and scallops, alternately, onto 12 soaked bamboo skewers. Arrange in a large shallow dish and drizzle with chopped basil, vinegar and oil. Cook skewers, turning, on a heated, oiled griddle pan, or under broiler until cooked to your liking.
For the tomato salad, whisk together red wine vinegar, olive oil, mustard and sugar. Add tomatoes and torn basil. Toss to combine. Season to taste.
Serve skewers with tomato salad.
eat 2 tbsp of the oil in a Dutch oven on
Preheat the oven to 425\u00b0F. Place a sheet of foil in a baking pan. Place beets on foil. Combine honey, 2 tbsp of the balsamic vinegar and 1 tsp of the oil. Season to taste and drizzle over beets. Bring up sides of foil and seal to enclose. Bake for 45 mins. Open foil packet and bake for another 15 mins, until tender.
Meanwhile, whisk remaining vinegar and oil in a small bowl. Arrange warm beets, orange segments and onion on a plate. Top with mint and drizzle with dressing. Serve.
1. Combine cabbage, red pepper and carrots in large bowl. Mix well
2. Combine all dressing ingredients, except vinegar and oil, in a small saucepan. Gradually whisk in vinegar and oil to avoid lumps.
3. Bring to a boil over high heat and cook for one minute.
4. Pour hot dressing over slaw and toss well. Cover and refrigerate.
Combine vinegar, oil and garlic. Pour over chicken and let marinate for 15-20 mins, basting occasionally.
Preheat grill or broiler. Cook chicken, basting with marinade, for 5-10 mins over medium heat. Cool slightly then slice and transfer to a bowl.
Grill corn for 10-15 mins, turning occasionally, until tender. Transfer to a cutting board and remove kernels. Combine corn and remaining ingredients with chicken in a bowl. Toss with balsamic vinegar and oil to taste.
Cut potatoes into thin slices and spread out on paper towels
at the oil in a large non-stick frying pan and season the
Cook the pasta in boiling salted water according to the package instructions. Drain and place in a serving bowl. Stir in the beans and feta.
In a bowl, mix the tomatoes, green onions, basil, vinegar, and oil. Season with salt and black pepper. Mix with the pasta and season with salt, black pepper and a little more vinegar, if needed.
Mix together beans and chopped vegetables.
season with pepper and garlic salt.
add vinegar and oil.
mix together well.
Let marinate for minimum of 2 hours.
ach into a small packet and tie with butcher's twine
he tomatoes and apricots. Whisk the vinegar and oil with salt and pepper and add 2