|Jewish Cookery Book|
|by Esther Levy|
When it was first published in 1871, this book offered practical advice for American-born Jews who did not have the benefit of a good Jewish educa...
Tip: Try cucumber salad for more results.
Results 1 - 10 of 20 for squash cucumber salad
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Combine all ingredients in large salad bowl and toss with blue cheese dressing. Mix all ingredients together well. Let stand a few minutes before serving.
Peel carrots. Using ... bowl. Half peel cucumbers, cut then ... Add zucchini, and crookneck squash, and radishes. Toss with favorite dressing. 24 servings.
Pour dressing over sliced vegetables and chill until ready to be served.
Cook pasta according to directions, drain and rinse in cold water and cool completely. Add remaining ingredients and mix well. Let stand at least 2 ...
Use any combination of fresh raw vegetables, slice or cut in sizes or shapes you desire. Combine all except tomatoes. Add these just before serving. ...
Combine and warm enough to dissolve sugar. Pour marinade over following vegetables: Cover and refrigerate 12 hours. Just before serving, add chopped ...
3 hours before serving time: Combine bulghar wheat, boiling water and salt. Cover and let stand 15-20 minutes, or until bulghar is chewable. Add ...
Combine all vegetable ingredients in medium salad bowl. Add dressing ... servings. Mix all ingredients in large jar with tight lid. Refrigerate until use.
1. Soak bulgur wheat in a bowl in the water for 3 to 4 hours. The wheat will soak up the water and become puffy and chewable. Drain excess water. 2. ...
Prep 20 Min. ... blended; chill. Arrange remaining ingredients on serving platter. Serve with salad dressing mixture. 8 servings. Only 210 calories per serving.
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