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Results 11 - 20 of 73 for olive garden salad
Preheat oven to 350 degrees. Slice zucchini into 1/4 inch thick slices. Dip each slice first in eggs, then into crumbs. Saute in oil until ...
Cook noodles according to package ... chestnuts, onions, and olives. In a bowl blend ... sugar, and dressing. Add to noodle mixture; toss lightly.
Place broccoli and cauliflower in ... set aside. Mix olive oil, vinegar, salt, pepper, J.D.'s ... vigorously. In large salad bowl, place broccoli, cauliflower, squash, ... with fresh chopped parsley.
In a blender or food processor, combine cucumber, oil, vinegar, and spices. Process until smooth (about 30 seconds). Pour into large bowl. ...
In large bowl combine first 6 ingredients. Stir in remaining ingredients. Cover. Chill. Makes 8 cups.
Heat olive oil over medium heat in ... Parmesan cheese. Stir to coat and serve immediately. 4 servings. 291 calories per serving and 10 grams fat.
Toss the lettuce, onions, tomato, ... in a large salad bowl. Combine remaining ingredients in ... Without salt and sugar, has 3 grams carbohydrate.
18. GARDEN SALAD
Drain the corn, beans and peas. Add the celery, onion and pepper; mix thoroughly. Make dressing from the last 5 ingredients. Pour the ...
1. In large bowl, combine ... water, basil, parsley, olive oil, lemon juice, oregano, 1/2 ... 4 to 24 hours. Toss to serve. Makes 10 servings.
About 1 3/4 hours before ... tablespoon of hot olive oil or salad oil, cook carrots, onion, 1/4 ... 17 g fat, 81 mg cholesterol, 795 mg sodium.
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