|The Asian Cook|
|by Linda Doeser|
Features traditional recipes from China, Malaysia, Indonesia, the Phillipines, Vietnam, Japan and India.
1 - 10 of 85 for broccoli pea salad
Result Page: 1
Cut broccoli into bite-sized pieces. ... 4 ingredients in salad bowl. Stir sugar ... mix well. Garnish with small amount of shredded cheese, if desired.
Soak broccoli and cauliflower in ... bite-size pieces. Mix Hidden Valley salad dressing with mayonnaise and sour cream. Toss with vegetables and refrigerate.
Break broccoli and cauliflower into ... pieces. Add frozen peas and onions and ... vegetables, toss, and refrigerate over night. Garnish with cherry tomatoes.
Thaw frozen vegetables. Press out water with paper towel. Pour dressing over salad and refrigerate overnight. Toss before serving.
Steam broccoli over water and ... tablespoons Dijon mustard, salt and pepper, 1 cup olive oil. Combine all ingredients in a bottle, cover and shake well.
Thaw frozen vegetables. Press out water with paper towels. Pour dressing over salad and refrigerate overnight. Toss before serving.
Thaw peas and drain. Clean the other vegetables and break into small pieces. Slice the olives. Mix the vegetables and add the dressing.
Rinse peas in hot water; drain. Combine all vegetables, nuts, and bacon with sour cream. Mix dressing with mustard. Pour over salad mixture and toss gently.
Thaw and drain on paper towel. Press all water out: Pour dressing over salad. Refrigerate overnight. Toss before serving.
Wash all ingredients. ... flowerettes. Cut up broccoli into bite-size pieces. Slice carrots thinly, add peas, chopped onion. ... sour cream and salad dressing can be used.
Result Page: 1
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