Check some related videos
Similar recipes:
Wilted spinach-leek salad Place egg in small saucepan, cover with cold water, bring to a boil. Reduce heat, simmer about 15m inutes. Immediately drain, run cold water over egg to stop cooking. Peel and chop.
Place spinach in large bowl, set aside. Heat oil in large nonstick skilet
Mediterranean salad dressing mash the minced garlic with the salt with the side of your knife to form a paste.
whisk the mustard and vinegar and garlic until blended. add the olive oil, herbs and pepper and whisk until smooth and creamy.
this is great on a fresh vegetable salad.
add
24-hour lettuce salad Layer first 5 ingredients in a glass bowl in order of listing. Spread on
mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover
with foil and refrigerate overnight. Toss lightly just before serving.
Raspberry slush SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, Copyrright 1993. ISBN #0-553-08760-6.
Formatted into MM by Ursula R. Taylor.
Place raspberries (reserve a few for garnish), orange juice
Caesar salad with fennel and red pepper Nuts add a crouton-like crunch an crisp vegetables add extra flavor
to this unique yet straightforward version from "Season to Taste," by
Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988). In a
large salad bowl, combine lettu
Turkey waldorf salad Combine turkey, apple, celery and green onions in a medium mixing
bowl. Stir together yogurt, mayonnaise, lemon juice and sugar in
another small bowl. Pour yogurt mixture over turkey mixture. Toss to
mix well. Cover and chill for 1 to 3 hours. Serve on
Barbecued pork and peach salad - country living 1. Heat oven to 325'F. Place pork on wire rack in shallow roasting pan. Sprinkle salt over pork and roast 35 minutes.
2. Meanwhile, in small bowl, combine ketchup, brown sugar, vinegar, and chili powder. When pork has roasted 35 minutes, spread with
Ambrosia fruit salad Mix all ingredients together and chill.
Hot chicken salad Mix and cover with cheese and top with crushed potato chips. Bake at 375° F for 25 minutes.
Diced vegetable salad Dice all the ingredients finely into 1/2 inch cubes and dress with the Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour before serving.
Contributor: Esther Pérez Solsona
Fiesta corn salad Combine all ingredients; chill several hours before serving. If planning to store this salad for any length of time, omit the cucumber, as it will become watery. Instead, substitute more tomato and celery for the cucumber.
Broccoli cauliflower salad Separate broccoli and cauliflower into florets.
Combine mayonnaise, sugar and vinegar; mix until smooth.
In a large bowl, combine broccoli, cauliflower, bacon and onion.
Pour dressing over salad and toss.
Yield: 8 to 10 servings.
German potato salad (rice) In a large skillet, fry bacon until crisp; remove and set aside. Drain all
but 2-3 tablespoons of drippings; cook onion until tender. Stir in flour;
blend well. Add vinegar and water; cook and stir until bubbly and slightly
thick. Add sugar and
Bread dressing Combine first 5 ingredie
nts in a large bowl; set aside.
Saute onion and celery in butter until tender. Add to bread
mixture, stirring well. Spoon into a lightly greased 2-quart
casserole dish. Cover and bake at 325 degrees F for 20 minutes.
Yield: 6 se
Ann's leftover spaghetti salad Mix all the ingrediants together in a large bowl. Chill'em over night so
that the flavors mix.
Sweet & sour potato salad Peel and quarter potatoes; cook in a Dutch oven in boiling saltedw ater to
cover until done. Drain and cool.
Cube potatoes; add eggs, pickles, celery seeds, mustard, salt, pepper, and
dressing. Stir gently. Refrigerate 24 hours. Garnish wit
Antibes chicken salad Poach or bake chicken breasts until tender. Chill, remove skins and all visible fat. Cut each half breast into 1/3" wide diagonal strips (about 2
cups). Place chicken breasts, fennel, red peppers, tomato and olives in
large mixing bowl. Toss
Aoli (garlic dressing) Blend/whip 1 egg at room temperature add garlic (pressed) into blender
blend and slowly add olive oil, till emulsion turns white/whipped-will look
like mayonaise stir in juice of 1/2 lemon or 1 lime (if you've got the
really big ones, taste a
Rice summer salad Recipe by: McDougall Plan Mix vinegar, mustard, and tarragon. Pour over the
cooked rice. Mix well. If rice is warm, let cool to room temperature before
adding remaining ingredients. When rice is cool, add remaining ingredients.
Toss gently. Cov
Dilly potato salad Prepare potatoes and peas. Set aside to cool; add celery.
Sprinkle salt in a salad bowl. Rub garlic around bowl; discard
garlic. Add vinegar, mustard, sugar, mayonnaise, yogurt, scallions
and dill. Mix until combined. Add potatoes, peas and
Oriental cabbage salad Combine the c
abbage, scallions, oil, and vinegar. Toss well and chill until ready to serve. Add the sesame seeds and toss again before serving.
Ripe tomato, spinach and country bread salad Bread - Crusts removed and cut into 1 inch cubes.
Leave the bread cubes on the counter overnight to become stale or toaast them in the oven for 10 minutes.
Toss the bread cubes with the remaining ingredients. Serve immediately.
Greek salad In a salad bowl, combine tomatoes. cucumber and onion. Sprinkle with oil, then with lemon juice, oregano and salt and pepper to taste. Mix in crumbled tofu and olives.
Cover for several minutes to let the tofu absorb some of the flavor.
Eat.
Cilantro dressing Combine all ingredients using a hand blender.
Zucchini-tomato salad Cut Zucchini into 2 inch strips. Slice Tomatoes. Place Zucchini, tomatoes and chick peas in bowl. Combine remaining ingredients and pour over vegetables. Chill about 2 hours, covered. Stire occasionally. Remove vegetables from dressing to serve.
We used w
Oriental salad 2 Coleslaw mix (2 pkg)
Chopped celery and green pepper
6 oz. sunflower seeds
slivered almonds
2 T. sugar
? c. oil
Mix above ingredients and pour over 2 pkg. Ramen oriental noodles
Break up ramen noodles at last
Colorful whole grain salad Mix mayonnaise and yogurt. Combine with all the other ingredients and
toss. Chill thoroughly.
Source: Arrowhead Mills "Holiday Recipes" tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Kare
Double raspberry salad Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill
until firm.
Mrs. Harold T. Cook
Roasted potato salad Heat oven to 450. Place potatoes in large baking pan sprayed with non-stick
cooking spray. Bake 30 to 35 minutes or until potatoes are tender and
golden brown, stirring once. Mix dressing, eggs, bacon, onions, salt and
pepper in large bowl. Add
24 hour fruit salad Drain pineapple and dissolve orange juice in pineapple juice. Mix in juice
instant pudding, sliced bananas, pears, apricots and peaches (in bite
sizes.) Add drained oranges and pineapple. Mix and let stand for 24 hours
in refrigerator.
Zucchini fiesta salad * Cut crosswise in 1/4 inch-thick slices.
** Cut in half crosswise.
*** Cut in 3/4-inch cubes.
Steam zucchini and crookneck squash over boiling water until
crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well.
In a large bowl, com
Curry and chutney salad Combine all ingredients. Salt and pepper to taste.
Italian spicy salad Add bag of salad to the bag of carrots,cauliflower, broccoli, and celery. Add pepperocini's, pepperoni, and mozzerella cheese on top. Mix a few tbs of red wine vinegar with oil and Italian spices to taste. Then add dressing on top of the salad.
Sliced tomatoes with pesto dressing 1. In blender or food processor, combine vinegar, basil, garlic, salt, sugar, cheese, and oil. Whirl or process until smooth and well combined. Let stand at room temperature for 1 to 2 hours to blend flavors. Stir well with a whisk or fork before using.
Caraway coleslaw with creamy oil and vinegar dressing In a large bowl combine the grated cabbage, carrot and onion. In a small
bowl combine the vinegar and sugar, stirring until the sugar dissolves. Mix
in the olive oil, salt and pepper. Mix in
the sour cream and caraway seeds. Pour the dressing over
Tex-mex salad Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.
Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.
Mix with cold salad. Toss in crushed tortilla chips and avocado slices.
Garnish with olives, if desired.
Quinoi or millet salad combine, let sit for at least 30 minutes, enjoy!
Pineapple salad Shake oil, lemon juice, soy sauce, and brown sugar in tightly covered
jar. Twist top from pineapple; cut pineapple into fourths. Cut fruit from
rind; remove core and any "eyes." Slice each fourth lengthwise; cut
crosswise into chunks.
Easy chicken & dressing Contributed to the e
cho by: Pat Knox Easy Chicken and Dressing Debone
chicken, cut into bite-size pieces. Mix with soups and water. Put in
a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture.
Pour broth or butter over it. Bake for 30 minut
Raspberry orange sorbet For best Conslstency, all ingredients should be chilled. Puree raspberries
and strain through a fine sieve. Combine puree with other ingredients and
stir for several minutes until all the sugar is dissolved. Transfer berry
mixt ure to Ice-cream
French potato salad 1. Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender.
2. Cut the potatoes lenghwise in half. Cut each half into thin slices. 3. P
Cranberry-strawberry salad Mix jello, add strawberries, cranberry sauce and pineapple.
Put 1/2 in dish and refrigerate until set. Spread sour cream on top of
that. Then add remaining mixture and return to refrigerator.
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster
Carrot salad Parboil carrots for about 12 - 15 minutes. Add rest of ingredients
and marinate in refrigerator at least 24 hours. Serve chilled
Melange catering's raspberry cheese torte This is a specialty of Linda West's Melange Catering and one of the
Chronicle's most requested recipes. The recipe was developed with Hellman's
brand mayonnaise.
DIRECTIONS: Place grated cheese in a large bowl and let stand at ro
Flourless chocolate raspberry cakes Position rack in middle of oven and heat to 375 F. Line a muffin tin with paper or foil liners. Heat chocolate and amrgarine in a heavy saucepan over low heat until melted, about 4 minutes; stir to combine and remove from heat. Mix sugar substitute and co
Apple and grape salad In large bowl, combine apples, grapes, celery, walnuts and lemon juice. Mix yogurt and sour cream. Mix lightly into fruit mix. Refrigerate. If desired, serve on lettuce lined plates.
Grandmother's favorite dressing In a large mixing bowl, combine crumbs, corn bread, crumbled biscuits,
onion, celery, parsley, sage, salt and pepper. Toss well. Add broth, butter
and eggs. Mix well, but lightly. (You may add extra broth) Mixture should
be extra moist.
Loosely stuff nec
Curried chicken and bow tie pasta salad Poach chicken by placing in a large pot with enough cold water to
barely cover. Add peppercorns, bay leaf, parsley, thyme and one
each: onion, carrot and celery cut into quarters. Bring to a bare
boil with lid on; reduce heat to low and simmer f
Mozzarella salad Whisk together olive oil, salt, oregano, garlic, vinegar, pepper,
and Parmesan cheese. Set aside.
In large salad bowl, mix lettuce, black olives, tomatoes, green
olives, and mozzarella. Pour dressing over salad and toss to
coat.
Chocolate decadence with raspberry sauce Butter an 8-inch spring form pan. Place an 8-inch round wax paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool.
Place egg and 1 Tbs. sugar in the bowl
|
::
