43 leftover salad mustard Recipes

cooked brown rice, leftover, green peas, steamed, chopped tomatoes, bell peppers , cut into strips, lowfat mozzarella cheese, scallion, chopped, light olive oil, red wine vinegar, dijon mustard, black pepper

cubed leftover cooked turkey, shredded cabbage, diced celery, sliced green onion, chow mein noodles, almonds, toasted, sesame seeds, toasted, miracle whip, milk, prepared mustard, sugar, salt, pepper

mayonnaise (such as hellman s), prepared yellow mustard (such as plochman s), crumbled cooked bacon, shredded cheddar cheese, dill pickle relish, chopped pepperoncini, crushed red pepper, salt , to taste, coarsely chopped leftover turkey

uncooked wild rice blend, leftover whole-berry cranberry sauce, turkey stock, balsamic vinegar, salt, freshly ground black pepper, dijon mustard, extravirgin olive oil, shredded cooked turkey (light and dark meat), diced celery, chopped fresh chives, dried cranberries, chopped fresh parsley, trimmed watercress

light mayonnaise, dijon mustard, fresh lemon juice, chopped shallot, chopped fresh tarragon, shredded leftover white-meat turkey, red grapes, halved, celery stalk, sliced diagonally, 3/8-inch thick (about 1/2 cup), butter lettuce

canola oil, cider vinegar, spicy brown mustard, salt and freshly ground black pepper, penne pasta, cooked and cooled, leftover roasted root vegetable salad recipe, roughly chopped, chopped fresh parsley leaves, onion, sliced

red bell pepper, fresh green beans, canned tuna, drained and flaked (or leftover tuna), chickpeas, canned or cooked from scratch, rinsed, capers, rinsed, plain yogurt (lowfat or nonfat ), balsamic vinegar, garlic cloves, minced fine, dijon mustard, salt, fresh ground black pepper, dried basil, dried thyme , crushed lightly between your fingers, dried oregano, lemon juice, paprika

vegetable oil, grated lemon rind, lemon juice, worcestershire sauce, prepared mustard, salt, rare roast beef or leftover steak, thinly sliced and cut into bite-size pieces, romaine or leaf lettuce, torn into bite-size pieces, swiss cheese , cut into 1/4-inch strips, chopped green pepper, chopped green onion

honey dijon mustard, peanut oil, toasted sesame oil, lime juice, freshly squeezed, fresh ginger , finely garted, soy sauce, cooked chicken, diced into 1/4 inch cubes (rotisserie, grilled or leftover), napa cabbage, finely sliced (about 1/2 head ), roasted unsalted cashews, mandarin orange pieces, drained, cilantro leaf, stemmed, chopped, green onions, sliced finely, outer iceberg lettuce leaves, salt, red pepper flakes

roast beef (leftover cooked, cubed , about 2 1/2 cups), green pepper, cubed, onion, chopped, dill pickles, cubed, stuffed green olive, halved, roasted red pepper, chopped, green chilies, chopped, red wine vinegar, olive oil, dijon mustard, garlic cloves, crushed, tabasco sauce, few drops, salt (i don tsp add), black pepper, freshly ground

cold cooked turkey , cut into cubes, shallots, peeled and thinly sliced, red pepper , deseeded and sliced, yellow pepper , deseeded and sliced, ripe avocado, cooked sweetcorn or 4 oz baby corn, tomatoes, whole grain dijon mustard, salt & freshly ground black pepper, clear honey, warmed, lime juice, lettuce leaf, red chili pepper , deseeded and thinly sliced, tortilla chips

diced cooked potatoes, diced corned beef (leftover ), shredded coleslaw mix (shredded cabbage and carrots), sliced green onions with top, cider vinegar, grainy mustard, dried dill, sugar, pepper, vegetable oil, salt

romaine lettuce, cooked leftover chicken, parmesan cheese, hazelnuts, low-fat yogurt, worcestershire sauce, anchovies (reserve 4), capers, dijon mustard, lemon juice, garlic clove, crushed

sugar, rice wine vinegar, dijon mustard, minced ginger, corn oil or 1/2 cup peanut oil, dark sesame oil, sea salt & freshly ground black pepper, lettuce leaves , like baby romaine, boston or mesclun, leftover roasted chicken , torn into bite-size pieces, stalks celery, thinly sliced, jalapeno pepper, thinly sliced, red bell pepper, thinly sliced, yellow bell pepper, thinly sliced, cilantro leaf, plus extra for garnish, toasted pine nuts

red wine vinegar, olive oil, plain yogurt, prepared mustard (such as dijon ), grated lemon zest, lemon juice, salt, fresh ground black pepper, walnut pieces, cored and chopped apple, italian seasoning, spice blend or 2 tbsp dried dill, cooked chicken breast strips (use leftovers )

leftover grilled steak , cut into 1/4-inch slices, sour cream, dijon mustard, prepared horseradish (more if desired), worcestershire sauce, salt and pepper, crumbled blue cheese, olive oil or 1 tbsp butter, onion, peeled and sliced thin, mixed salad green (optional), crusty rolls

corn beef hash (or 2 cups leftover meat 1 cup hash browns), dice green pepper, chopped onion, ground allspice, minced garlic, vegetable oil, chili peppers (optional) or 1 tsp hot sauce (optional), mayonnaise or 1/2 cup salad dressing, splenda sugar substitute (or sugar equivalent), yellow mustard or 1 tsp brown mustard, french bread or 8 slices corn tortillas or 8 large flour tortillas

did you know that if you want to add vegetables to the soup you are making, they will taste so much better if you saute them first in a little butter. even though it s a little bit more work, it s worth the extra effort., what happens when you boil the soup too long the soup ends up losing its color ., i burned my soup once. have you ever done that here s a great tip to fix that. take the liquid part of your soup and pour it into a new, clean pan. then, add these ingredients: mustard, curry powder, chutney, or your 1 other of your favorite flavors. quantities are always to taste and you ll be amazed at how this tip really works, my all time favorite soup tips. every made soup that was too salty tasting all you need to do is place a raw potato into your soup pot and simmer it with the soup for about 15 minutes. not only does the potato slice absorb the extra salt, but as an added snack for the cook, it also absorbs all that flavor and becomes a fantastic taste treat, need your soup to be thicker - just sprinkle a little bit of instant mashed potato and stir in to thicken the soup. carefully continue adding the instant potatoes until you get the consistency that makes you happy., in a hurry and need to use canned broth instead of homemade give it a little extra flavor by taking your leftover chicken or meat bones and simmering it in the broth. simmer for about 15 minutes. then, strain the liquid and use the newly-flavored broth for your soup. this is a fantastic way to spice up the tinny flavor of canned broth and make it taste like its homemade., guess what a great resource a grocery store is for ready -to-use ingredients! simply make a visit to the salad bar (most large grocery chains have them now,) and gather up some of the pre-cut vegetables, cooked shrimp, and chicken or meat. how easy is that, if you have any leftovers of the pasta you cooked the night before , or even meat and vegetables - use them for instant nutritious substance for your soup. if your left over vegetables have already been cooked, simply puree them and use it as a thickener. deeeelish