 | Category: Salad
Rate/s: 0
Procedure:
In a medium bowl, beat cream cheese until fluffy. Mix in salad dressing and 2 tablespoons reserved pineapple juice. Stir in the pineapple tidbits, chicken, almonds, and grapes until evenly coated. Chill until serving. read more...
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 | Category: Salad
Rate/s: 0
Procedure:
To make the dressing, combine the yogurt, sour cream, chutney, vinegar, lemon juice, allspice, and pepper in a medium bowl. Trim the fat from the roast beef.
Stack the beef slices and cut lengthwise in half and then crosswise into ?-inch-wide strip read more...
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 | Category: Salad
Rate/s: 0
Procedure:
Place 3/4 cup mango in a food processor; process until finely chopped. Add lime juice, oil, coriander, and salt; process until smooth, scraping sides of bowl once.
Combine 1/4 cup mango, greens, and strawberries in a large bowl. Divide salad betwee read more...
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 | Category: Salad
Rate/s: 0
Procedure:
Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator until ready to serve. read more...
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 | Category: Salad
Rate/s: 0
Procedure:
Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seaso read more...
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 | Category: Salad
Rate/s: 0
Procedure:
In a large bowl, mix together the cheese spread, pineapple, marshmallows and whipped topping until evenly combined. Transfer to a gelatin mold coated with non-stick spray, and refrigerate until set. read more...
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 | Category: Salad
Rate/s: 0
Procedure:
In a medium bowl, whisk together the dressing mix, vinegar, and water until well blended. Whisk in olive oil. Add hearts of palm to the bowl, and stir to coat. Cover and refrigerate for at least one hour or overnight.
Before serving, sprinkle the g read more...
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 | Category: Salad
Rate/s: 0
Procedure:
Cut kohlrabi into quarters and steam, covered, over boiling water until tender, 25 minutes.
When kohlrabi are cool enough to handle, remove the skins with your fingers. Place kohlrabi in a medium bowl with scallions and onion.
In a food processor read more...
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 | Category: Salad
Rate/s: 0
Procedure:
1 BOIL fresh corn in fruit cocktail syrup and water until tender. Cool. Using a small knife, remove corn kernels. Season with 1/2 tsp. iodized fine salt (or 1/2 Tbsp. iodized rock salt).
2 COMBINE with the remaining ingredients. Blend well. read more...
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| Category: Salad
Rate/s: 0
Procedure:
1 BOIL water, 1 tsp. iodized fine salt (or 1 Tbsp. iodized rock salt) and reserved fruit cocktail syrup. Add ubod and cook for 3 minutes. Drain. Combine with the remaining ingredients.
2 MIX well and chill until ready to serve.
read more...
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