|by Cynthia Russert-VanDenBogart|
The concept of this cookbook was developed over the years of running a family business Russert's Deli.
Results 1 - 10 of 59 for garden lettuce salad
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Mix corn oil, ... top of several lettuce leaves; reserve. Break remaining greens into salad bowl. Tuck tops ... over greens in bowl; toss. Eat and enjoy.
To prepare dressing, mix ingredients and blend until smooth. Refrigerate for at least 1 hour. Mix salad ingredients together and serve with literally ANY meal!
Wash all ingredients ... excess water. Break lettuce into bowl. Cut ... and add to salad. Top with ... marigolds. Serve with herb vinegar and olive oil.
1. Wash and prepare lettuce. Tear into ... to serve, combine lettuce, green onions, almonds and oranges. Toss with desired amount of dressing. Serves 6-8.
In a mixing bowl, combine the mayonnaise and the seasonings. Add the blue cheese and thin with the buttermilk until it is all completely ...
Cook macaroni as ... cucumber. Line a salad bowl with crisp ... pepper and dry mustard; stir briskly and pour over macaroni salad. Toss lightly and serve.
Dressing: Combine 1 ... ready to serve. Salad: In a ... chicken mixture, drained chilies and cheese. Top each salad with broken tortilla chips and dressing.
1. In a medium bowl, mix together the vinegar, 1 tablespoon plus 2 teaspoons lime juice, the water, garlic, salt and black pepper. Stir the dressing ...
Combine vegetables in ... dressing, tossing well. Place ham, cheese and eggs on salad. Serve with ... French dressing, if desired. Yield: 4 to 6 servings.
Layer above ingredients in order given. Put on top layer and close tightly. Refrigerate 24 hours, then toss right before serving.
Result Page: 1
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