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Results 41 - 50 of 96 for roasted vegetables salad
Combine all ingredients except roast, mixing well. Place roast ... registers 140 degrees (rare), 160 degrees (medium). Yield: 12 to 15 servings.
Prepare dressing by mixing all ... with the chicken. Place in salad bowl, mix in dressing. Garnish with almonds and won ton strips. Serves 4 to 6.
43. SERVES 100
Place roast in 9 x 13 inch ... occasionally. Marinate 24 hours in refrigerator. Grill 45 to 60 minutes depending on size of roast. Serves 8 to 10.
Servings: About 2. Preparation time: ... sour cream and salad dressing, mixing well; set aside. ... lettuce. Serve with sour cream-dressing mixture.
Wipe roast with paper towels. In hot ... minutes or until vegetables and meat are tender. To ... minutes. Taste; add salt if desired. Serves 10.
Line pan with foil, put roast in center of pan. Surround ... bake at 350 degrees for 2 hour. Uncover last 1/2 hour to brown meat and potatoes.
Wipe roast with paper towels. In hot ... minutes or until vegetables and meat are tender. To ... constantly. Reduce heat, simmer 3 minutes. Serves 10.
1. Wipe roast with paper towels. In hot ... minutes or until vegetables and meat are tender. 4. ... minutes. Taste; add salt if desired. Serves 10.
1. Pour dressing over tomatoes, mushrooms, zucchini, olives, red pepper, carrot and onion; cover. Refrigerate 1-2 hours to marinate. 2. ...
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