|by Kathryn Hamilton|
Incorporating fresh, readily-available ingredients, this book contains 100 meat-free recipes that are inspired by cuisines from around the world.
1 - 10 of 85 for pear green salad
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Wash fruit, remove peels, cores, seeds, etc. Section citrus. Cut all fruits into bite-sized pieces. Combine all fruits in a small bowl and toss ...
Mince shallots in ... and halve the pears. Cut each ... and chill. Wash greens; tear into ... combine in large salad bowl. Add dressing ... with walnuts. Serves 4.
Heat water and ... a blender. Add pears and blend again. ... inch pan. May be topped with another package of Jello (prepared) when set. (This is optional.)
In a large ... lengthwise. Core, cut pears into 1/4-inch thick ... dressing on side or drizzle dressing over each salad. Wonderfully fresh Spring salad!
On salad plate, arrange salad greens, chicken, apple and grapes. Drizzle with dressing. Makes 2 servings.
Mix apple, pear and celery slices. ... apple mixture; toss until evenly coated. Cover and refrigerate at least 1 hour. Arrange apple mixture on salad greens.
In a small ... and honey Dijon salad dressing. Let raisin ... Thinly slice 1 pear and cut second ... salad to coat evenly. Serve chilled. Makes 6 servings.
The sweetness of pears mingles with the ... main dish luncheon salad by arranging it ... servings half the ingredients. For 8 servings double the ingredients.
Mix apple, pear and celery slices. ... evenly coated. Cover and refrigerate at least 1 hour. Arrange apple mixture on salad green lettuce. Yields 8 servings.
On salad plates, arrange salad greens, chicken, apple (chopped) and grapes cut in half. Drizzle with dressing. Garnish with walnuts. Makes 3 servings.
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