|Cooking for Babies and Toddlers|
|by Sara Lewis|
All parents want to give their children the best possible start in life, and the food consumed by babies and toddlers is among the most crucial el...
101 - 110 of 158 for oriental lettuce salad
Optional extras: julienne strips of red or green bell pepper, cucumber, diagonally sliced, lightly sauteed asparagus.
Cook chicken and ginger in boiling water, drain and discard ginger. Cool chicken skin, bone and shred. Combine sugar, salt, pepper, and vinegar in ...
In small bowl, ... dressing over mixture; mix lightly. Serve chicken salad on lettuce lined plates. Sprinkle with chopped peanuts. 6 (1 1/2 cup) servings.
Mix well. Add ... immediately. Heat dressing until sugar is dissolved, stirring constantly. Remove from heat and add 1/2 cup salad oil. When cool, shake well.
Tear lettuce and combine with ... ready to serve, add sunflower seeds, almond slivers, rice noodles and dressing. Toss well. (Do not refrigerate dressing.)
Garnish with 1 tablespoon sesame seeds (browned in oven).
Mix together sugar, cider vinegar, salt and pepper. Add vegetable oil and shake to mix well.
Cut up breast ... bowl. Cut up lettuce. Mix 1 ... don't let them burn (they get white and fat when done). Let cool, break up and mix in salad. Serves 6.
Combine rice, bell ... separate bowl combine remaining ingredients except lettuce. Pour dressing over rice mixture and mix thoroughly. Serve on lettuce leaves.
Prepare noodles; prepare dressing. Pour dressing over chicken, lettuce, carrots, and onions. Slowly add noodles. Refrigerate.
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