|by Ysanne Spevack|
A practical straightforward guide to shopping, cooking and eating organic food. Features fabulous recipes and more than 800 color photos.
1 - 10 of 38 for pasta house salad
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Mix ingredients in large bowl; add dressing.
Too much liquid, cut down on the juice. Break lettuce into bite size pieces. Combine oil and vinegar in measuring cup. Pour dressing on greens. Add ...
Toss first six ingredients, omitting Parmesan. Add dressing, toss until coated. Add Parmesan and toss. Mix 1/2 hour before serving and serve on ...
Wash lettuce, drain completely and place in refrigerator to chill. When well chilled, split head of iceburg lettuce in two halves, only pulling the ...
Clean and wash ... thoroughly or the salad will turn red. ... vinegar, salt, and pepper. Sprinkle with Parmesan cheese. Toss until well-coated. Serves 6.
Toss salad ingredients and refrigerate ... well and add to lettuce when ready to serve. Do not refrigerate dressing. Top with Parmesan cheese. Serves 8.
Wash lettuce, drain and refrigerate until chilled. Break lettuce into small pieces. DO NOT CUT WITH KNIFE. Drain artichokes and pimentos. Add with ...
Wash and drain ... small pieces in salad bowl. Add artichoke ... ingredients and mix completely. Toss salad and dressing well immediately before serving.
Wash and break up lettuce and spin dry. Chop up artichoke and add to lettuce. Add pimiento to lettuce. Pour 1/2 cup oil and 1/3 cup red wine vinegar ...
Tear lettuce into large mixing bowl. Drain artichoke hearts. DO NOT USE MARINATED HEARTS. Add sliced red onion and drained pimentos. Add olive oil, ...
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