111 - 120 of 36,000 for salads

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In a medium bowl, combine all ingredients and mix well. Cover refrigerate 1 hour or for up to 24 hours. Makes 6 (1/2 cup) servings.

Lightly oil a 6-cup ring-mold or bowl; set aside. In a large bowl, combine potatoes, salmon, minced garlic, celery, and onions. In a small bowl, ...

Combine ingredients; shake well. Store in refrigerator until ready to use.

Heat vinegar, sugar, ... in a large salad bowl. Slice onion ... toss lightly. Let mixture come to room temperature and refrigerate until ready to serve.

Place 4 small ... dressing. Top each salad with 2 tablespoons ... cooked fajita beef, leftover sliced beef, browned ground beef or turkey instead of chicken.

Sauté onions and ... green or red peppers. Serve warm or refrigerated. Variation: Mash boiled egg yolks into dressing; add chopped white of eggs to salad.

Combine ingredients; shake well. Note: If this is made in a blender, no need to chop/mince in advance. Store in refrigerator.

Combine ingredients; shake well. Store in refrigerator until ready to use.

Stir cumin into ... dressing. Top each salad with 2 tablespoons ... cooked fajita beef, leftover sliced beef, or browned ground beef instead of chicken.

In a skillet, ... olives to the salad with a pinch ... or shredded hard Italian cheese. Add a few drops of lemon juice or balsamic vinegar if desired.

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