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Post by :Romell_Weekly
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2858
Click below to download : Salads And Dressings - Vegetable - Cashew Salad (Format : PDF)
Salads And Dressings - Vegetable - Cashew Salad
1/3 cup sugar1/3 cup vinegar
1 tsp dry mustard
1 clove garlic, finely chopped
1 tsp celery seed
Salt and freshly ground black pepper to taste
Equal parts fresh raw spinach and leaf lettuce, enough to serve 6 to 8
1/2 cup whole or coarsely chopped cashews, or more to taste
Combine the sugar, vinegar, mustard, garlic, celery seed, salt, and pepper in a bowl and whisk until combined. Toss the greens in the dressing and place on individual serving plates. Sprinkle with the cashews and serve immediately. Serves 6 to 8
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1 head Cauliflower, broken into flowerets 1 head Lettuce, torn into small pieces 1 Onion, finely chopped 1 lb. Bacon, cooked crisp and crumbled 1/2 cup Mayonnaise 1/2 cup Granulated Sugar 1/2 cup Parmesan Cheese, grated Prepare the salad by breaking up freshly rinsed cauliflower into flowerets, or bite-size pieces, tearing up the lettuce into small bite-size pieces, and finely chopping the onion. Brown the pound of bacon until crisp, drain on paper towels to remove excess fat, and crumble. Let cool before handling. Combine the
Salads And Dressings - Cauliflower Salad
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1/2 head cabbage, chopped, or 1 lb. bag shredded cabbage small bunch green onions (3 or 4, optional) 1 pkg. chicken flavored Ramen noodles, dry, crumbled 2 Tbsp. sesame seed 1/2 cup slivered almonds (2 oz. pkg.) Dressing: 2 Tbsp. sugar 3 Tbsp. vinegar 1/2 cupoil 1/4 tsp. pepper pkg. of seasoning from Ramen noodles Toast seeds and almonds at 375 degrees, about 5 minutes.
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