|by Karen Eich Drummond|
This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science.
Results 1 - 10 of about 890 for pea carrot salad
Dissolve gelatin in boiling water, add cold water and salt and chill until it begins to congeal. Place alternate layers of vegetables, cranberries ...
Preparation Time: Approximately ... directions, adding the pea pods during last ... red onion and carrots. Combine the ... toss with the salad. Refrigerate for ... 10%DV * Daily Value e
1. In a medium bowl, combine carrots and peas. 2. In ... pepper. Gently stir into carrot and pea mixture. 3. Serve chilled on a bed of lettuce. Serves 8.
In small pan, ... to boil; add peas and carrots and cook 5 ... mayonnaise, vinegar, basil, pepper and sugar. Spoon over salad and toss well. Cover and refrigerate.
Put all ingredients together and mix well. Hard boiled eggs may be added to salad if desired.
Cut tofu crosswise into 1" slices. Let drain 15 minutes. Place between paper towels and gently press out moisture. Brush all sides with oil and bake ...
In large bowl, combine drained peas and carrots. Cut tomatoes ... Recipe may easily be doubled. Make night before. Makes a great buffet salad/side dish.
Cook peas and carrots. Drain and cool. Add onion, cheese and mayonnaise. Mix well and refrigerate for 1 hour before serving.
Mix all together. Chill and serve on lettuce leaf.
10% calorie reduction from traditional recipe. Combine salad ingredients in large ... 8 servings. * May substitute 4 1/2 packets Equal® sweetener. Equal
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