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.
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 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.
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.
hen pour it over the salad. Mix well and enjoy either
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).
or 15-20 minutes.
Salad:.
Make dressing with orange
Tear greens into large pieces and put in a large salad bowl with arugula, scallions, and chives.
Cook bacon in a 12-inch nonreactive skillet over medium heat until crisp. Transfer bacon to paper towels to drain, then stir vinegar, sugars, salt, and 1/2 teaspoon pepper into fat in skillet. Boil, stirring occasionally, until reduced to about 3/4 cup, 10 to 12 minutes. (Dressing should be syrupy and bubbling.)
Crumble bacon over salad, then toss with enough warm dressing to lightly coat. Season with salt and pepper.
aking sheet.
Scrub the winter squash and peel it , if
Combine Dijonnaise and vinegar in a large bowl. Add cabbage, onion and dill pickle; toss gently to combine. Season. Set aside.
Heat a grill pan on high heat. Grill beef for 1 min each side or until cooked to desired doneness. Transfer to a heatproof plate. Cover with foil; let stand for 5 mins. Grill bread slices for 30 seconds each side or until toasted.
Top 4 slices of toast with cheese, then beef, coleslaw and remaining slices of toast. Serve with salad.
nd tofu. Spoon pesto over salad. Serve immediately.
Boil, steam or microwave squash until tender then drain.
Oil a grill pan (or grill) and place over medium-high heat. Working in batches, cook squash and halloumi until browned.
Place radicchio in a large bowl with parsley. Whisk together lemon juice, olive oil and capers then drizzle over salad and toss to combine. Distribute between serving plates and top with squash, halloumi and pumpkin seeds.
generous dollop of the winter greens pesto.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
Cut the the pumpkin (or winter squash) in half.
Place cut side down on a foil-lined baking sheet.
Bake at 350\u00b0F for 1 hour or until tender.
Separate pulp from skin and seeds.
Mash pulp to make puree.
Mix pumpkin puree with remaining ingredients, blending well.
Refrigerate.
Serve chilled with cous cous.