|by Dr. John H. Tilden|
THIS 50 PAGE ARTICLE WAS EXTRACTED FROM THE BOOK: Food: Its Influence as a Factor in Disease and Health, by Dr.
Results 1 - 10 of 1,940 for tossed salad
Mix dressing ingredients and refrigerate. Combine salad ingredients, saving a ... dressing on and toss before serving. For ... individual serving. Serving Size: 8
Wash romaine lettuce, ... and vinegar and toss. Last, add ... tomatoes as they can dilute the dressing. Voila, ready to serve with garlic bread or alone.
Place spinach and ... pepper, and garlic; toss with mushrooms. Let ... A healthy, light salad! Omit salt ... and choose unseasoned or homemade croutons.
Saute garlic, jalapeno ... the lettuce and toss the salad to spread the ... equally over the entire salad. Serve warm or cold. I prefer to serve it warm.
In a large salad bowl, combine broccoli, ... separate bowl, combine all dressing ingredients. Toss with broccoli mixture. Yield: 8 to 10 servings. OPTIONAL:
Smash farlie in salt, add lemon juice, enough to amount of dressing you want. Add oil, pepper and peppermint.
Brown bacon and ... in bacon fat. Toss bacon, almonds, lettuce, ... and heat until sugar dissolves. Cool, add salad oil. Pour over salad. Toss and serve.
Combine tomatoes, celery, salad dressing, green pepper and onion; toss slightly. Chill. Add ... desired. Best served the same day. Fits 9"x13" pan nicely.
Toss with low-calorie Italian dressing.
Put broccoli into a large bowl. One at a time place onion, olives and eggs in a blender or food processor. Add to broccoli along with mayonnaise - ...
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