Time 20m Yield 12 servings. Number Of Ingredients 11 Steps:
In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.
Time 20m Yield 24 serving(s) Number Of Ingredients 6 Steps:
Melt the butter in a skillet. Add remaining ingredients PLUS one packet of the ramen noodle seasoning. Stir until noodles start to brown. Cool. Store in an airtight container in refrigerator. You can use different kinds of nuts and seeds. I throw in whatever we have on hand.
Time 20m Yield 6-8 serving(s) Number Of Ingredients 11 Steps:
Combine the first five ingredients in a container with tight fitting lid and shake well. In a large bowl, add lettuce and then sprinkle remaining ingredients on top. Add the amount of dressing to your taste and toss the salad. Note: To toast almonds put on cookie sheet and put in a preheated oven at 350 degrees for 2 mins, then add sesame seeds on sheet. Watch closely, so not to over toast and burn. Cook another 2 mins and check for doneness, if golden remove from oven and cool.
Time 15m Yield 8 Number Of Ingredients 7 Steps:
In a serving bowl, toss together the red bell pepper, green bell pepper, tomatoes, celery, bean sprouts and onion. Stir in the Italian dressing just before serving. This salad can also be stored in a resealable bag in the refrigerator until you are ready to serve it.
Time 10m Yield 6 servings. Number Of Ingredients 6 Steps:
In a large bowl, combine the apples, celery, walnuts and raisins. Add the honey; toss to coat. Serve immediately.
Time 50m Yield 6 Number Of Ingredients 14 Steps:
Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate. Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade. Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel. Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.
