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Results 91 - 100 of 206 for summer vegetables
In jar with lid combine all dressing ingredients. Shake to mix. In large bowl combine all salad ingredients except lettuce. Toss salad with ...
Mix together the day before serving. Refrigerate. Keeps well for at least 10 days. Serves 6-8. This is the perfect boat salad!
Heat oil in large skillet. ... minutes or until vegetables are tender. Serve hot, or ... on "high, " stirring occasionally, about 20 minutes.)
Finely chop or shred carrot, ... water. Cook until vegetables are very tender, then mash ... small cubes. Simmer over low heat until cheese melts.
95. SUMMER SALAD
Put fresh vegetables in a sealable container. Pour in Italian dressing. Let marinate. Will keep well in the refrigerator for several days.
Boil squash for 10 minutes. Drain and pat dry. Puree with stock and ginger in blender until smooth. Strain into heavy medium saucepan. Stir ...
Cut squash into 1/4 inch slices. Season with salt. Dredge with cornmeal or flour. Heat vegetable oil or bacon drippings in heavy skillet. ...
In large bowl, combine first 9 ingredients, using wire whisk; beat until blended. Add cabbage, zucchini, and squash; toss with dressing to ...
Cook rice per package directions. Put rice in bowl and add dressing (combine oil, vinegar, mustard, sugar and garlic). Refrigerate until ...
100. SUMMER PASTA SALAD
Broccoli, red pepper, red bell ... Add chopped raw vegetables (black olives, mushrooms - they ... Italian dressing and mix. Marinate overnight.
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