|Fine Art of Italian Cooking|
|by Giuliano Bugialli|
The Fine Art of Italian Cooking is considered the definitive cookbook on Italian cuisine, and Giuliano Bugialli is one of the foremost teachers of...
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.
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!
Break vermicelli into ... in vermicelli, bean sprouts, mushrooms, celery, ... Stir in to salad. Refrigerate at ... Stir in cashews. Garnish with tomatoes.
Combine all ingredients - toss well - chill. Yield: serves 1.
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 ...
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 ...
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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