|Cooking with Fernet Branca|
|by James Hamilton-Paterson|
Gerald Samper, an effete Englishman, lives on a hilltop in Tuscany. He is a ghostwriter for celebrities, and a foodie, whose weird tastes include ...
Results 71 - 80 of 3,370 for vegetable salads
In 2 1/2 quart serving bowl, layer lettuce, peppers, corn, zucchini, tomatoes and celery. Spread dressing over celery, sealing to edges of bowl; ...
Cook garden variety rotini according to instructions, rinse with cold water to chill. In large mixing bowl, combine broccoli, cauliflower, red ...
Steam broccoli for ... Combine all the salad ingredients in a ... the rice and vegetable mixture. Toss the ... necklace of cherry tomato halves, if desired.
Combine all ingredients. Ready to eat.
Combine first 5 ingredients in salad bowl, add vegetables and toss to ... hours. (Serves 2, divided equally.) Single serving = 4 ounces protein, 2 cups salad.
Cook pasta as directed on box, drain and set aside. Mix vinegar, oil, sugar, oregano, basil, pepper and set aside.
Drain beans and peas. Mix salt, sugar, oil, water and vinegar. Add paprika and pour over beans, peas, celery, onions, pepper and pimientos. Mix well. ...
Whisk together first ... is cooling, prepare vegetables. Mix vegetables ... sure when reserving salad to take out ... for it to become room temperature.
Boil: 2 c. vinegar Add: Pour over vegetables. Let stand overnight. Keeps 2 weeks.
Drop in boiling water; cook 10 minutes, drain, rinse and cool. Use as much of each as you like. Cook until thick. Cool and add to vegetables.
top of page