|Floyd on Africa|
|by Keith Floyd|
Chronicles the author's cooking, eating and travelling tour of Zambia, Zimbabwe, Madagascar, South Africa and Lesotho.
Results 1 - 10 of 38 for scandinavian salads
Result Page: 1
1. To a ... them. Cover the salad and chill it ... ingredients are rather colorless, consider garnishing the salad with parsley and/or sliced radishes. 6 servings.
Mix all together and refrigerate for 24 hours. Will keep for weeks. May be used as relish, salad, or vegetable.
Shake until dissolved and pour over the above. Let stand in refrigerator 24 hours. Drain off liquid and serve. Pretty at Christmas!
1. In a ... them. Cover the salad and chill it ... ingredients are rather colorless, consider garnishing the salad with parsley and/or sliced radishes. 6 servings.
Drain vegetables. Mix together. Sprinkle lightly with salt. Stir well and chill 1 hour. Remove from refrigerator and drain. Add: 1 c. vinegar 1 c. ...
Combine cauliflower and celery in a salad bowl. Combine soup ... toss lightly. Chill until ready to serve. Garnish with orange sections and cucumber slices.
Dice potatoes into ... overnight. Mound potato salad on top of ... unpeeled apple wedges, sliced almonds, and/or sprigs of dill or parsley. 6-8 servings.
Section oranges over small bowl to catch juice. Measure juice. Add water to juice to equal 1/2 cup liquid. In small saucepan combine orange juice, ...
Cut pineapple in ... Spoon dressing over pineapple combination, tossing gently to mix. Pile salad into pineapple shells to serve. Makes 4 to 6 servings.
Mix all together and marinate for 24 hours.
Result Page: 1
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