To make dressing, whisk together ingredients in a bowl. Set aside.
In a separate bowl, combine salad greens, cucumber, red onion, pepper, mint and cilantro.
Preheat a grill or grill pan on high. Cook lamb for 3-4 minutes each side or until cooked to taste. Allow to rest, covered, for 5 minutes. Slice and toss with salad and dressing to serve.
hrough.
For the potato salad, cook the potato slices on
Set aside.
For salmon salad, bring 4 cups water to
t over the salad. Mix well and enjoy either warm or cold.
For the salad, whisk together the vinegar, mustard and sugar. Season then gradually whisk in 4 tbsp oil. Stir in the shallot, clementine segments and any reserved juice. Toss with the lettuce and apple.
To serve, heat the remaining oil in a frying pan and saute the pork skewers for 4 mins, turning. Arrange the salad on serving plates and top with the skewers. Sprinkle with the walnuts and serve with crusty bread.
otatoes then slice while still warm. Bring the stock and vinegar
ooked through. Cover to keep warm.
Heat the rest of
Combine salad, apples, walnuts and Blue cheese.
Whisk together oil and vinegar; pour over salad.
Add salt and pepper to taste, then toss well.
Serve immediately.
Combine salad, apples, walnuts and gorgonzola.
In a separate bowl, combine oil and vinegar and pour over the salad.
Add salt and pepper to taste then toss.
Serve immediately.
Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper.
Slowly add the olive oil, whisking until blended.
Stir in the mint.
Taste for seasoning.
Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine.
Drizzle the dressing over the salad and toss to coat evenly.
Sprinkle the pomegranate seeds over the top.
Combine barbecue sauce, ketchup, oil, thyme and garlic in a large shallow dish. Add ribs and turn to coat. Season. Cover and refrigerate for 3 hours or overnight, turning occasionally.
Preheat grill and oil grates. Grill ribs, brushing with marinade occasionally, until cooked to your liking. Serve with warm potato salad.
Cook succotash according to label directions, omitting salt. Drain.
Place in medium size bowl. Toss lightly with oil, vinegar, seasoned salt and pepper.
Chill.
Fill salad bowl with bite size pieces of salad greens; top with celery, onion, cheese and marinated vegetables.
Toss just before serving.
Makes 6 servings.
Place all salad ingredients in a bowl.
Place all vinaigrette ingredients in a jar with a lid and shake 30 seconds or until combined.
Toss salad lightly and eat.
For the chickpea salad, place the chickpeas in a
Combine first 9 ingredients in a small bowl. Combine salad greens, grapefruit, onion and walnuts in a large bowl. Drizzle with vinegar mixture, tossing to coat. Yields 6 servings of 1 1/2 cups each.
For the Salad:
Combine the spinach, lettuce, orange, apple, kiwifruit (if using), and pecans in a large bowl; toss gently.
Pour Raspberry Vinaigrette over the spinach mixture just before serving.
For the Vinaigrette:
Combine all ingredients in a jar; cover tightly, and shake vigorously. Cover and chill thoroughly. (Makes 1 cup of vinaigrette).
bsp oil. Toss with the salad greens.
Slice the pork
sparagus with all the other salad ingredients in a bowl except
ith a spoon. Add Warm Shrimp Salad or other filling and replace
ack into the glaze to warm and coat them.
Mound