|Pillsbury Best of the Bake-Off 1959|
|by Pillsbury Editors|
Packed with colorful illustrations and full-color and black-and-white photos, including recipe photos that showcase the recipes people have grown ...
Results 1 - 10 of 53 for brussels sprout salad
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Boil or steam sprouts until they are ... pieces and add to sprouts. Add garlic, pouring approximately 1/3 to 1/2 bottle over salad. Chill before serving.
Cook brussels sprouts as directed on package. Pour salad dressing over hot ... least 3 hours. Add tomatoes to brussels sprouts and toss. Makes 8 servings.
The night before, cook brussel sprouts according to directions ... a bowl. Pour salad dressing over and ... add cherry tomatoes; toss and serve. Serves 8.
Toss Brussels, zucchini and ... To serve, line salad bowl with greens. ... garnish with tomatoes. At Christmas, add lots of cherry tomatoes to salad. Serves 8.
Cook brussel sprouts until tender. Drain. ... minutes. Pour over sprouts and onions. Let cool completely. Chill if preferred. Add tomato wedges and serve.
Cook brussel sprouts as directed on package. Pour salad dressing over hot ... Add tomatoes to brussel sprouts and toss. Serve in lettuce cups if desired.
Cook brussel sprouts and artichoke hearts ... dressing and refrigerate. Before serving, line bowl with lettuce; toss 2 mixtures together and serve. Serves 6-10.
Cook Brussel sprouts as directed on ... refrigerate at least 3 hours. Cut tomatoes into halves and add to Brussel sprouts and toss. Serve on lettuce leaves.
Toss with lemon vinaigrette. Combine shallot and salt in small bowl; mash with pestle until paste is formed. Work in mustard and lemon juice. Whisk ...
In a medium ... dressing ingredients. Cook sprouts, uncovered, in ... with slotted spoon. Makes 4 servings. Serve with roast pork, poultry, ham, or pasta.
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