|North African Cooking|
|by Tess Mallos|
North African Cooking is an exciting collection of regional recipes encompassing Morocco, Egypt, Algeria and Tunisia.
Results 1 - 10 of 586 for marinated onion salad
Thin slice scored cucumber and onion. Place in ... hour then drain off all liquid. Add sour cream. Mix well and refrigerate 1 hour or more before serving.
Combine orange sections and onion rings in large, ... occasionally. Place greens on flat server, toss orange mix gently and use a slotted spoon to serve on greens.
Quarter strawberries and ... slices of purple onion. In a ... nectar. Stir. Scoop marinated strawberries into the ... jar tightly. This salad is best served ... chicken for more protein.
32% calorie reduction from traditional recipe. Boil carrots until tender; drain. Combine remaining ingredients in small bowl. Pour over carrots; mix ...
Marinate for a few hours.
Put first four ingredients in saucepan and heat until dissolved. Cool and pour over remaining ingredients that have been drained. Put in covered ...
Boil frozen vegetables ... vegetables. Combine dry salad mix with oil ... an ice cream pail and turned upside down to mix. Other vegetables may be added.
Cut carrots into ... mix. Add celery, onion, pepper and ... weeks and flavor improves with aging. Drain liquid and serve as salad or cold vegetable dish.
Drain blackeyed peas. ... chopped celery and onion. Combine oil, ... Pour over peas. Stir gently. Allow to chill several hours. Add tomato. Mix carefully.
Bring the carrots, ... Stir in the onion and green pepper. ... overnight. NOTE: Any marinade leftover may be refrigerated and used as a dressing for salad greens.
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