|License to Cook Iowa Style|
|by Miriam Canter|
This inexpensive, index card size spiral-bound recipe book features dozens of delicious recipes using pork, corn, lamb, and other Iowa products, a...
41 - 50 of 635 for sprouts salads
Break vermicelli into ... in vermicelli, bean sprouts, mushrooms, celery, ... separate. Stir into salad. Refrigerate 3 ... cashews prior to serving. Serves 8.
Break vermicelli into ... in vermicelli, bean sprouts, mushrooms, celery, ... Stir in to salad. Refrigerate at ... Stir in cashews. Garnish with tomatoes.
You can sprout them yourself in ... 1/4 c. ketchup 1/8 c. prepared mustard 1/4 c. soy sauce or less to taste Pour over salad and mix well before serving.
Wash the bean sprouts; pour the ... 1 hour. Drain. Mix with all the other ingredients and serve cold. This is good and nice when you haven't any lettuce!
Combine all ingredients - toss well - chill. Yield: serves 1.
Combine all ingredients and refrigerate at least 3 hours before serving.
Heat vinegar and sugar to boil. Remove from heat, add soy sauce and oil; cool. Combine vegetables in bowl. Pour vinegar mixture over vegetables and ...
Marinate overnight in dressing. Add chopped lettuce to the above just before serving.
Place vegetables in large bowl. Shake dressing ingredients together well. Pour over vegetables and toss. Serve with bacon bits and sliced eggs on ...
Kefir cheese is ... constantly. Mix in oil and pepper. Pour over salad and toss. To use tofu, purchase ... drain and mash with fork or cream in blender.
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