|by Helen Hecht|
From cold soups and salads to entrees and desserts, Hecht provides a wide and varied menu guests will love--with recipes for summer favorites like...
Tip: Try zucchini salad for more results.
1 - 10 of 25 for cold zucchini salad
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Day before: In ... boil. Add spaghetti, zucchini, and peas. ... Serve from soup tureen, large casserole or mixing bowl, letting guests top soup with cheese.
Make sure you select at least one food from each group.
Prep 10 Min./Microwave 7 Min. + Grill 10 Min. Place carrots, leeks and water in shallow baking dish. Cover with plastic wrap; vent. Microwave on HIGH ...
Add oil to ... eggplant, peppers and zucchini to skillet. Stir ... in each half, stuff with sliced cold beef and ratatouille mixture. Yield: 4 servings.
Pour half the dressing over the cooled pasta. Mix all other ingredients except tomatoes. Refrigerate overnight, add diced tomatoes and the rest of ...
Use a large ... tablespoons oil. Brown zucchini; remove to ... and rinse with cold water. Combine everything and add dressing, salt, and pepper to taste. Chill.
In a large salad bowl combine pasta, ... Refrigerate at least 2-3 hours. Before serving add vegetables and remaining salad dressing and seasonings. Toss well.
Spray inside of ... and rinse with cold water. Spray inside ... medium heat. Add zucchini, half at ... pasta and dressing; can be served over lettuce leaves.
Cook pasta according ... drain. Rinse with cold water and drain well. Add chicken, zucchini, tomatoes and ... before adding to salad. Toss salad, ... Makes about 10 cups.
Dissolve gelatin in a boiling water. Add cold water and lemon ... ingredients. Pour into mold or serving bowl. Chill overnight. If in mold, carefully unmold.
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