55700 russian salad ensaladilla plata Recipes

crumbled blue cheese, ranch-style salad dressing, skinless, boneless chicken breast halves - cut into 1 inch cubes, salt and pepper, vegetable oil, butter, louisiana-style hot sauce, salad seasoning mix (such as mccormick salad supreme seasoning), heads romaine lettuce, chopped

bisquick baking mix , original, sesame seeds, ground ginger, teriyaki sauce, vegetable oil, boneless skinless chicken breast , cut into 1-inch pieces, mixed salad greens, european or romaine, mandarin orange segments, drained, snow peas , cut in half if necessary, asian style salad dressing or 1/2 cup citrus salad dressing or 1/2 cup honey mustard dressing, to taste

suddenly salad pasta salad mix , ranch and bacon pasta salad, mayonnaise, grated lemon peel, fresh lemon juice, cubed cooked chicken, almonds

salmon fillets, mixed salad greens (red leaf and herbs & spring greens salad mix), parmesan cheese, shaved, sliced almonds (suggest almond accents brand italian parmesan flavored), extra virgin olive oil (i use mt. kofinas brand mediterranean blend infused cretan olive oil), caesar salad dressing (i highly recommend cindy s kitchen roasted garlic caesar if you can find it), kosher salt (to taste), fresh ground black pepper (to taste)

dressing, sugar, oriental ramen noodle season packets (inside the ramen noodle package). add to taste., white vinegar, light salad oil (i like to use light olive oil for salads), juiced lime or 1/2 an juiced orange, sesame oil to taste, red pepper flakes to taste, wisk together and set aside, salad, head cabbage - thinly chopped or shredded and into bite size pieces, red cabbage - thinly chopped or shredded, carrots - thinly shredded, green onions - thinly diced, mix thoroughly in large mixing bowl and set aside, toast: (separately in dry , nonstick skillet on stove top til golden brown), almond slivers, sup sesame seeds, sprinkle lightly w/ salt during toasting, uncooked , crunched up ramen noodles (set aside).

greek yogurt , 8 oz (fage brand is available overseas, you can get a variety of fat contents, they are all delicious or y), fresh fruit salad, of your choice (try to use a variety of fresh, seasonal fruit, cut into little pieces), honey (regular can be used, but greek thyme is awesome), toasted walnut pieces, cinnamon

eggs, hard-boiled, prepared yellow mustard, ranch salad dressing, italian salad dressing, kosher salt, ground red pepper, mayonnaise, sweet pickle relish, drained, stalks celery, diced, dried dill weed, paprika, new potatoes, boiled

cooked multi-colored cheese tortellini, dry bow tie pasta , which has been cooked, sliced black olives, chopped pepperoni or 1 cup salami, crumbled feta cheese, shredded cheddar cheese, chopped green pepper, chopped fresh tomato, your favorite italian dressing, your favorite salad seasoning (i use salad supreme seasoning)

beef flank steak or 1 lb beef sirloin steaks or 1 lb beef tenderloin (good quality), white pepper, fish sauce, fresh lime juice, palm sugar, garlic, minced, sugar, fresh lime juice, fish sauce (to taste), shallots, minced, serrano peppers , chilis very finely minced or ground to paste, stalks lemongrass , remove outer stalk and slice very thin or grind, toasted rice powder (ground fine ), fresh tender salad greens (i use the bagged spring mix) or 1 lb bibb lettuce, red onion , thinly slivered, scallions or 1 bunch green onion, cut to 1/2 inch, cucumber, peeled & seeded cut in half lengthwise and thinly sliced, tomatoes or grape or wedges tomato, lemon , cut in half lengthwise and very thinly sliced (toss into salad for garnish/flavor), fresh mint leaf, roughly chopped, sticky rice

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

sweet pickle relish, cider vinegar , eyeball it, vegetable oil , eyeball it, garlic, crushed, bay leaves, dried, shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked cole slaw mix in 1 lb packages), salt and pepper, scallions, sliced

more, packages spring salad mix , adjust for number of people, add 1 of the combinations below, more cans mandarin oranges, drained, dried cranberries, my old post office salad dressing recipe (already posted), apple wedges, walnuts, maytag blue cheese, black cherry salad dressing, mandarin oranges, pine nuts, raspberry salad dressing, black cherry salad dressing, vegetable oil, apple cider vinegar, honey, black cherry polaner all fruit, whirl in a blender for a few seconds, stir thoroughly before using, raspberry salad dressing, vegetable oil, apple cider vinegar, honey, seedless raspberry all fruit , preserves, or jam, whirl in a blender for a few seconds, stir thoroughly before using the dressing, note: could use quality bottled dressings....another time saver

spring salad mix (baby salad greens) or pick your veggies fresh, from a farmers market (which i prefer), chopped walnuts, fresh strawberries sliced longways, fresh navel orange sectioned, red grapes sliced in half, fresh blueberries, toss together in a medium sized salad bowl...with, dressing ingredients, low-sodium chicken broth, minced red bell pepper, chopped basil, white wine vinegar, extra virgin olive oil, grated lemon zest, salt, garlic clove, minced, dried oregano leaves, crumbled, freshly ground pepper

balsamic salad dressing (i make my own, but there are many quality store bought dressings that are available), fresh mozzarella cheese, diced (now if you want to use those pre-marinated mozarella balls, you can, they just cost more), red pepper flakes, v 8 juice (a spicy tomato juice will also work), tomato paste (more or less according to how thick you like your dressing), olive oil, red wine vinegar, minced garlic, lemon, juiced, fresh basil, pre-made pizza crust (boboli is 1 brand, but any store bought packaged crust will work), parmesan cheese, grated, olive oil, dried oregano, minced garlic, ground pepper, romaine lettuce , rough chopped, pepperoni, diced (i get mine a bit thicker cut from the deli, also it is cheaper and you will have no waste), italian ham, diced (once again, just from the deli, cheaper and buy only what you need), roasted red peppers, onion, cut in quarters and thin sliced, black olives, cut in half

fusilli or 12 oz penne or 12 oz bow tie pasta, uncooked, black pitted ripe olives, drained and coarsely chopped, roasted red peppers, drained , cut into strips, marinated artichoke hearts, drained, coarsely chopped, diced provolone cheese (4 oz) or 1 cup mozzarella cheese (4 oz), diced salami (4 oz), light caesar salad dressing (or italian salad dressing) or 1/2 cup regular caesar salad dressing (or italian salad dressing), sliced basil or 1/4 cup chopped italian parsley

cut frozen breaded okra, salad greens (i use romaine), red onion , coarsley chopped or thinly sliced, chopped walnuts, toasted, spinach salad dressing or 1 (15 oz) bottle vinaigrette (tsp-marzetti s works well)

red potatoes, peeled and cut into 1/4-inch slices, celery, finely chopped, green onion, thinly sliced, carrots, peeled and diced, green bell peppers, seeded and diced, sliced black olives, hard-cooked eggs, peeled and mashed, mayonnaise, dijon mustard, chopped pickles, salad seasoning mix (such as mccormick salad supreme seasoning), or to taste, dill seasoning mix , or to taste, salt and ground black pepper to taste, pickle juice , or to taste