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Results 51 - 60 of 96 for roasted vegetables salad
I use fresh red pepper. Cook potatoes. Cool and peel. Cut in chunks or slices. Cook beans; drain and cool. Put potatoes, beans, peppers and ...
Wash broccoli; cut broccoli flowerets from their stems in fairly large clusters. Place them in a bowl. Discard coarse stem ends and leaves. ...
Cook pasta, then rinse with cold water to prevent stickiness of noodles. In a large bowl combine sour cream, chilies, cumin, and salt. Mix ...
Tear spinach into bite size ... steady stream. Add poppy seeds, turn on-off 2 or 3 times. Drizzle desired amount over salad. Makes 6 to 8 servings.
55. BROCCOLI SALAD
Mix cream cheese and mayonnaise together. Stir in rest of dressing ingredients, and pour over broccoli mixture. Cover and let stand ...
In a screw top jar ... Pour dressing over salad; toss well. Place beef, ... sub grilled beef sirloin for deli roast beef. Chill before serving.
57. CATFISH SALAD
Place catfish fillets in skillet, add water to cover. Bring to a boil over medium-high heat and reduce heat to low. Simmer, uncovered for 5 ...
58. PASTA SALAD
Boil noodles. Cut meat in bite-size pieces. Mix all ingredients. Dressing in separate bowl. Toss all together with dressing. Chill 2 hours. ...
Preheat: Lightly grease broiler pan. Brush zucchini slices with vegetable oil about 3 inches from heat source. Turn once in 15 minutes and ...
Combine dressing ingredients, blend well, toss beef, potatoes, beans, cherry tomatoes, olives and torn Romaine leaves with half of the ...
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