Mix collard greens, kale, romaine, cabbage, pear, onion, orange bell pepper, avocado, carrot, tomatoes, walnuts, and raisins together in a large bowl.
Combine olive oil, vinegar, honey, oregano, chili powder, mustard, garlic, salt, and black pepper in a glass jar with a lid. Cover jar with lid and shake vigorously until dressing is well mixed. Pour dressing over salad; toss to coat.
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.
5 mins. Serve with a green salad.
Combine grapefruit, onions, green beans, artichoke hearts and olives in large bowl.
Combine oil, vinegar, garlic, salt and pepper in small bowl or small jar.
Mix well.
Pour dressing over salad.
Cover and refrigerate 2 hours before serving.
Build this salad however it suits your taste.
Be careful not to use too much dressing.
large bowl, combine eggs, green peppers, onion, celery leaves, parsley
then pour marinade over the salad and give it all a
Combine first 6 ingredients in a large salad bowl.
Combine remaining ingredients and blend well until sugar dissolves.
Make dressing ahead of time so flavors can blend.
Pour dressing just before serving.
Mix together the greens and vegetables with cheese and croutons.
Mix together the mayo and spices.
Pour over the salad.
Preheat the oven to 400\u00b0F. Scrub the sweet potatoes; prick the skins with a fork. Sprinkle with salt. Place on a baking pan. Bake for 50 mins until tender.
Cut the cooked potatoes in half without cutting all the way through; press down with a fork to flatten slightly. Spoon the tomato puree over the potatoes. Top with the cheese, tomatoes, olives and green pepper. Drizzle with olive oil.
Bake for 10 mins until the cheese has melted. Garnish with oregano and paprika. Serve with a green salad.
Cook rigatoni in a large saucepan of boiling, salted water according to package directions. Drain and set aside.
Meanwhile, heat oil in a large skillet on medium heat. Cook bacon for 5 mins, stirring, until crisp. Add green onions and cook 1 min until tender.
Add cream and peas and cook for 3 mins. Remove pan from heat. Add cooked rigatoni and tomatoes and toss to combine. Season to taste. Serve with green salad.
ith mango salsa and green salad.
For the salad.
Cook bacon
Boil sugar, water and Karo syrup to 248\u00b0.
Add cream of tartar.
Remove from stove and pour over 1 egg white, well beaten, like divinity.
When thick and set up, add flavoring mint, winter green and coloring, if desired.
Drop large spoonfuls onto powdered sugar.
Roll around, flatten out with rolling pin and then roll in rolls like a jelly roll.
Break into pieces when set up or cut with scissors.
days.)
For the green salad - Slice the chicken breasts into
For dressing, combine oil, vinegar, lemon juice, rosemary, salt and pepper in a small jar with a tight-fitting lid; cover and shake to combine.
Dressing can be made several days in advance and refrigerated, shake well before using.
Combine remaining ingredients in a large salad bowl; chill until serving time.
To serve, add dressing and toss lightly to combine.
Add additional freshly ground pepper to taste.
Preheat oven to 350\u00b0F.
Place chicken pieces, potatoes, lemon slices and oregano in a large roasting pan. Drizzle with olive oil and season to taste. Roast for 40 mins, turning occasionally, or until chicken is cooked through and golden brown. Add olives for last 10 mins of cooking. Serve with a green salad.
olden. Serve immediately with mixed green salad.