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Results 41 - 50 of 281 for salad warm
Red, green or Romaine. Toss vegetables and refrigerate. Saute chicken and cut into small pieces. Toss over greens. Toss with vinaigrette.
Season flour with salt, pepper, lemon pepper and seasoned salt. In blender or processor, mix lime juice, cilantro, ginger, garlic, Szechwan ...
Cut Brussel sprouts in half ... until blended. Add to potato mixture, toss gently. Serve warm. 10 servings, about 59 calories per 1/2 cup serving.
Partially freeze beef to ease slicing. Remove fat and slice across grain 1/8 inch thick. Combine fruit juices, zest, ginger, garlic, pepper ...
Boil 1 inch of lightly salted water in large sauce pan; add beans, cook covered for 10 minutes until crisp tender. Meanwhile, make dressing ...
Combine all ingredients in a ... Add above mixture and toss until spinach leaves are slightly wilted. Garnish salad with Feta cheese. Serves 4.
Dry the spinach leaves and toss them in a salad bowl with the lemon juice, ... leaves are wilted but not cooked. Serve on warm plates. Serves 2.
Seas on chicken breast with ... pan and keep warm. Add carrots and snow ... on plate with salad greens and vegetables. Spoon hot ... garnish with remaining raspberries.
Simmer chicken, covered, in water, 15 to 20 minutes or until tender. Cut into 1/4 inch slices. Arrange chicken, avocado, tomato and olives ...
Heat oils in large saucepan ... hours. Arrange lettuce on plates. Preheat sauce. Top lettuce with walnuts and apples. Then top with warm dressing.
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