|The Student Vegetarian Cookbook|
|by Sarah Freeman|
This is a collection of more than 100 vegetarian recipes - all researched and tested by students - for anyone who has to cook and eat with little ...
1 - 10 of 32 for 5 star salad
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Cook and drain noodles. Add oil, Accent, lemon juice, store together and refrigerate overnight. Add remaining ingredients. Serve cold, or slightly ...
Wash and dry ... side of large salad bowl. Ease egg ... pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons. Makes 2 main course salads.
Soak gelatin in 1/4 cup cold water 5 minutes. Dissolve Jello ... balls and oranges in partially set Jello. Return to refrigerator to set. Use round mold.
Mix water chestnuts, ... a scoop of salad on a lettuce leaf. ... with slices of hard boiled eggs and sprinkle with paprika. Serve to a friend and enjoy.
Cook cranberries with ... and arrange in star shapes on bottom ... fill with cooled cranberries. Chill until firm. Use as salad, or as garnish for meat.
In very large bowl, layer: artichokes, olives, pimentos, meat, 2 cheeses, broccoli, celery. Add cooked pasta. Mix well with 2 small bottles of ...
Grind cranberries. Add sugar, orange juice and rind. Refrigerate overnight. In 1/4 cup cold water. Add envelope of gelatin and dissolve over hot ...
Combine first 5 ingredients in a large bowl. Thin mayonnaise with milk. Stir in lemon juice until smooth. Mix well with other ingredients. Serves 4.
Mix all ingredients, chill and serve. 20 servings may be doubled or tripled.
Combine water and ... into 8 equal sections. Spread apart. Sprinkle tomato lightly with salt, if desired. Spoon rice salad onto tomato. Makes 6 servings.
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