|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 ...
1 - 10 of 49 for mediterranean salad
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Wash and peel ... Sprinkle pitted black olives over the top and serve. Variation: Crumbled goat cheese may also be tossed on top of the salad, if desired.
Add wine vinegar ... with the other salad ingredients. Serve this ... Feta. If you enjoy the taste of anchovies and olives they also go well in this salad.
In a large salad bowl, combine all ... (optional) and a sprinkling of freshly chopped parsley and hot pepper flakes can be added for an extra zesty taste.
Cut Spinach Leaves ... bowl for a salad. Mix together ... 30-60 minutes or overnight. Top with croutons and serve. Makes a quick, healthy salad! Enjoy!!
In small glass ... are lightly toasted. Cool. Put lettuce, cheese, grapes, and walnuts in salad bowl. Add dressing and toss well. Serve at once. Serves 4.
Cook mixed vegetables ... and chill. Mix with olives, scallions and cauliflower. Make dressing, dress salad and let marinate about 1 hour before serving.
In large container ... Put pasta in the large container. Add coated cheese to the salad. Sprinkle with oregano; toss lightly. Serve at room temperature.
In food processor ... mix. Roll cheese cubes in remaining basil to coat. Add to salad and sprinkle with oregano. Toss lightly. Serve at room temperature.
Combine the ingredients ... olives, onion, salami and pepper to taste. Toss salad and sprinkle feta cheese on top. Chill until serving. Makes 6 servings.
Put walnuts in ... and walnuts in salad bowl. Add dressing ... tablespoon white wine vinegar, 1/2 teaspoon sugar, 1/4 teaspoon salt and 1/4 teaspoon coriander.
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