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Results 41 - 50 of 316 for salad julienne
Marinate the shrimp. In a ... hours. Prepare the salad. In a bowl, combine ... with a long bean, tied into a knot. Makes 4 appetizer servings.
Position knife blade in food ... Serve dressing with salad. Yield: 4 servings. (About 47 calories per 2 cups salad and 3 tablespoons dressing).
Mix dressing. Combine vegetables, bacon and raisins. Add sunflower seeds last. Mix and refrigerate for 2 hours (stir once).
Combine chicken, peppers, jicama, water chestnuts and scallions; add snow peas and cashews. Process (or in blender) parsley and garlic; add ...
45. GREEK SALAD
In a large wooden bowl, ... vinegar, mustard, salt and pepper together thoroughly. Pour the dressing over the salad and toss gently. Serves 6-8.
Stir together dressing, sugar, peanut butter, soy sauce and crushed red pepper. Toss 1/2 cup dressing mixture with combined remaining ...
47. CHEF'S SALAD
Slice ham, turkey and cheese in 4 inch strips, 1/8 inch thick and 1/4 inch wide. Arrange on an oval plate.
48. NICOISE SALAD
Use ONE of the following: Mix together 1 teaspoon salt and 1/2 teaspoon fresh ground pepper. Tear lettuce into bowl. Add onions, potatoes, ...
Cook fettuccine according to package directions, adding carrots the last 2 minutes. Drain and rinse with cold water; drain again. Place in ...
Combine all ingredients together and ... cup of pasta salad on plate. Garnish with fresh miniature vegetables and edible flowers. Serve promptly.
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