User Index Page for "Salad Recipe"
(Articles 21-30 of 42)
Spinach Salad with Barbecued Chicken, Grilled Red Onion and Roasted Shallot Vinaigrette
... For the roasted shallot vinaigrette:
1. Preheat the oven to 350°F.
2. With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. ... [full article]
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Watercress and Pomegranate Salad
... 1. For the pomegranate dressing: In a small bowl, whisk the mustard, pomegranate juice and lemon juice together. Slowly whisk in the olive oil. ... [full article]
Thank you Mehnaz for bookmarking this article!
Arugula Mushroom Salad
... 1. Coarsely chop the garlic. Sprinkle with salt and use the flat of a knife blade to mash the garlic to a paste; transfer to a large salad bowl. ... [full article]
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Four-Green Salad with Toasted-Walnut Dressing Recipe
... Toss together romaine, red leaf lettuce, watercress, and Belgian endive for an extra-special green salad. You may also substitute 6 cups of packaged premixed greens if you're short on time. ... [full article]
Thank you Mohammad for bookmarking this article!
Spinach Salad with Barbecued Chicken, Grilled Red Onion and Roasted Shallot Vinaigrette
... For the roasted shallot vinaigrette:
1. Preheat the oven to 350°F.
2. With the skin on, cut the shallot in half lengthwise. Spray a baking sheet with non-stick spray. ... [full article]
Thank you Mohammad for bookmarking this article!
Summer Fruit Salad
... 1. Mix the fruit in a bowl. Sprinkle with the orange juice. ... [full article]
Thank you Mehnaz for bookmarking this article!
Quinoa-Barley Salad
... 1. Preheat the oven to 350°F. Put 3 cups (approximately) of salted water each into 2 pots and bring them to a boil. Cook quinoa and barley separately, covering barley, until tender, about 10-12 minutes for the quinoa and 30-35 minutes for the barley. ... [full article]
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Haricot Vert, Couscous and Mint Salad
... To cook the Haricot Vert:
1. Bring a large pot of salted water to a boil. Add the beans, cooking until al dente, firm to the bite, yet tender and tasting very sweet but not raw green.
2. Transfer to a colander and drain. Cool immediately under cold running water. ... [full article]
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Orecchiette Pasta Salad with Roasted Garlic Vinaigrette
... 1. Bring 1 gallon of well-salted water to a boil over high heat. Add the orecchiette and cook until it is al dente, ... [full article]
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Marinated Tomato-Basil Salad
... 1. Combine the garlic and basil in a small bowl.
2. Chop the basil leaves and add them to the olive oil mixture.
(This can be made in advance and stored in the refrigerator for up to 3 days.) ... [full article]
Thank you Mehnaz for bookmarking this article!