|Food Heritage of India|
|by Vimla Patil|
This is a very special book. It is one of the first compendiums of the best recipes from all the important states and regions of India.
Results 111 - 120 of 3,370 for vegetable salad
Or any of ... and cut raw vegetables into bite size ... as a side salad as above. Or ... blend. Use wagon wheels or nuggets in place of macaroni for a change.
Make dressing, pour over vegetables. Stir every 2 hours. Make early in the day, or night before.
In large bowl, layer lettuce, onion, celery, green pepper and peas, spooning mayonnaise on each layer. Sprinkle sugar, cheese and bacon on top. Cover ...
Dissolve Jello in ... They will rise to top. Chill until firm. Our family and friends have been enjoying this cool, refreshing salad for more than 35 years.
Dissolve gelatin and salt in the boiling water. Add cold water and vinegar then cabbage and carrots. Serve when firm on lettuce with mayonnaise.
Arrange drained vegetables attractively in large shallow salad bowl. Cover with Wishbone Dressing; cover and put in refrigerator to marinate overnight.
Combine first 3 ingredients; chill until syrupy. Add mayonnaise, sour cream, and mustard; mix and let congeal more. Add remaining ingredients.
In a large glass salad bowl, make an ... day, layer ingredients over mayonnaise. Sprinkle grated American or Cheddar cheese over top. Makes 12 servings.
Mix all ingredients together thoroughly. Add Italian dressing and let set until ready to use. Best when very cold. This should serve 6-8 people. ...
Cut up vegetables into bite-size pieces. ... pasta together. Marinate vegetables and pasta overnight in Italian dressing, stirring every couple of hours.
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