|Relax, it's Only Food|
|by Sheila Keating|
Here, celebrity chef John Torode shares his philosophy of food as well as the recipes he cooks at home.
Results 111 - 120 of 3,370 for vegetable salad
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.
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.
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. ...
Make dressing, pour over vegetables. Stir every 2 hours. Make early in the day, or night before.
Cut up vegetables into bite-size pieces. ... pasta together. Marinate vegetables and pasta overnight in Italian dressing, stirring every couple of hours.
Bring water and bouillon cubes to boil. Add orzo. Reduce heat, cover and simmer 10 to 12 minutes, stirring several times. Drain and cool. Combine ...
Combine pepper, cabbage, pineapple and raisins. Then stir in mayonnaise and sour cream. Serves 6.
Combine vegetables in large bowl. Mix dressing ingredients together well and mix with vegetables. Cool before serving.
In a large glass salad bowl, make an ... day, layer ingredients over mayonnaise. Sprinkle grated American or Cheddar cheese over top. Makes 12 servings.
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