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Results 61 - 70 of 96 for roasted vegetables salad
Cook rice 8 to 10 minutes. Chill. Mix together soy sauce, brown sugar, oil and salt; pour over chilled rice. Add peanuts, raisins, onions ...
Dry roast with paper towels. In Dutch ... whole onions, carrots, beans and parsley. Simmer, covered for 30 minutes until vegetables are tender.
Combine first 7 ingredients and mix well. Blend mayonnaise with topping and add to salad mixture. Chill and serve on crisp salad greens. Serves 6.
Place chicken on your board, ... stock and remaining vegetables into a roasting pan, brush ... center of pan. Roast for 90 minutes, turning twice, ... the chicken and salad cold but it is just as nice with the chicken warm.
Combine first 5 ingredients with ... on patter. Drain salad well; taste and adjust seasonings. ... garnish with olives. Serve chilled. 10 servings.
Blend oil, vinegar, horseradish, onion, salt, mustard, and pepper. Refrigerate. Toss greens in large bowl. Arrange beef, tomatoes, ...
Combine and add dressing. Toss well. Garnish with crumbled bacon. From "Bon Appetit". Blend all ingredients in blender until smooth.
Pour dressing over tomatoes, mushrooms, zucchini, olives, red pepper, carrot and onions; cover. Refrigerate 1 to 2 hours to marinate. Toss ...
69. CONFETTI SALAD
Bring water and contents of ... almonds. Makes 6 servings. VARIATION: Serve salad mixture in pita bread. Garnish with canned French fried onions.
Try mixing and matching herbs ... shrimp creole, potato salad, eggplant, squash, and peas. Pot roasts, game, fish stews, poultry ... and herb salad dressing.
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