Time 11m Yield 4 servings Number Of Ingredients 9 Steps:
Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.
Time 40m Yield 6 servings Number Of Ingredients 7 Steps:
Wash the salad greens thoroughly in a sink filled with cold water. Lift the greens from the water and spin dry in a salad dryer. For the dressing, stir together all the remaining ingredients in the bowl that you will use for serving the salad. At serving time, add the greens to the bowl and toss thoroughly with the dressing. Serve immediately.
Time 25m Yield 6 Number Of Ingredients 13 Steps:
In a small saucepan, combine vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce,carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.
Time 25m Yield 6 Number Of Ingredients 13 Steps:
In a small saucepan, combine vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce,carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.
Time 25m Yield 6 Number Of Ingredients 13 Steps:
In a small saucepan, combine vinegar, water, onion, garlic; simmer until the onion is tender, about 5 minutes. Add sugar; simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce,carrots and bacon bits; add dressing and toss to coat. Top with croutons if desired.
Time 20m Yield 6 Number Of Ingredients 11 Steps:
Mix all dressing ingredients in small bowl. Mix lettuce, cucumber and tomato in large bowl. Pour dressing over salad; toss gently to mix thoroughly. Top with croutons.
Time 10m Yield 2 cups Number Of Ingredients 6 Steps:
Combine all ingredients in a blender. Blend for 1 minute. Refrigerate for 1 hour before serving.
Yield Makes 8 servings Number Of Ingredients 9 Steps:
Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl. Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified. Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds. What to drink: Fontaleoni Vernaccia di San Gimignano ‘07
Number Of Ingredients 13 Steps:
In a small saucepan, combine vinegar, water, onion and garlic simmer until the onion is tender, about 5 minutes. Add sugar simmer until dissolved. Cool to room temperature. Stir in mayonnaise, sour cream, salt and pepper. In a large salad bowl, toss the lettuce, carrots and bacon bits add dressing and toss to coat. Top with croutons if desired.© Copyright Reiman Publications, 1993-1997
Yield Makes 8 servings Number Of Ingredients 11 Steps:
Preheat oven to 400°F. Cut off top 1/2 inch from garlic heads. Place garlic heads on foil, cut sides up. Drizzle each with 1 teaspoon olive oil. Enclose garlic in foil. Roast until soft, about 1 hour. Unwrap; cool. Squeeze garlic from skins into blender. Add mayonnaise and buttermilk; puree. Add basil; blend until chopped. Season with salt and pepper. Place lettuce in bottom of large glass bowl. Top with fennel slices, then garbanzo beans, olives, and tomatoes. Spread zucchini salad, covering. Spread dressing over zucchini. Cover; chill at least 1 hour. DO AHEAD: can be made 8 hours ahead.Keep chilled. Just before serving, toss salad.
