Ingredients:4 pork chops1 bottle italian salad dressingInstructions:Thaw pork chops and trim excess fat.Place the chops in a baking dish large enough for them to sit in a sinlge layer.Pour enough Italian Dressing over them to just about cover.Set aside and marinate for 30 minutes to an hour covered.Pre-heat the grill and set at medium high.
Category: Low-Carb
Sashimi Snow Crab Salad with Creamy Sesame
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Protein Packed Tuna Pesto Quinoa Salad
January 13, 2016 by Monique Leave a Comment Tuna Pesto Quinoa Salad makes a healthy lunch or easy dinner. It packs a protein punch, has lots of crunchy veggies and is full of that delicious basil pesto flavour! Where did the holidays go and when are they coming back!? The first working week of January
Smoked Salmon and Goat Cheese Salad — Steemit
When it’s rainy outside, you want to stay home and cook for your family. Today, I am going to bring super healthy, easy to cook and tasty salad with Smoked Salmon and Goat Cheese. Basically, you would need just salad greens, salmon and cheese. it would take 15 mins to cook and 5 mins to
Salmon & lentil salad with goats cheese
Six varieties of leaves are the stars of this salad bursting with filling lentils, moist salmon and creamy goats cheese. Allergens: Recipe may contain peanuts, tree nuts, milk, fish and sesame. 9 Ingredients 4 Method Steps 9 Ingredients 100g salad mix 1 x 175g pkt Springs Smoked Salmon portion, flaked 1 x 400g can brown
My Favorite Greek Salad
Greek Salad with salami, red onions, Kalamata olives, and feta cheese, tossed in a fresh, tangy Greek salad dressing. Prep Time 20 minutes A deliciously non-traditional Greek Salad with salami, red onions, Kalamata olives, and feta cheese, tossed in a fresh, tangy Greek salad dressing. A great choice for lunch, brunch, or dinner with warm
The Salad That Rocks My World
Ingredients For the dressing:2 teaspoons Dijon mustard2 teaspoons anchovy paste1 tablespoon lemon juice1 teaspoon Worcestershire sauce1/2 cup freshly grated Parmigiano-Reggiano1/3 cup extra-virgin olive oilSalt and pepper, to taste For the salad: 1 head escarole, washed, dried and chopped1/4 small red onion, thinly sliced1/2 cup mint leaves, roughly chopped or torn1/2 cup toasted walnuts Yield Serves:
Pan-Fried Duck Breast Salad with Mixed Berries
A delicious and romantic meal for two – pan-fried duck breast salad with ripe mixed berries and currants.Ingredients:100g mixed berries and soft fruit (such as raspberries, blackberries, blueberries, cherries, redcurrants, blackcurrants, and whitecurrants )75g Salad leaves (such as Mesclun leaves)6 tablespoons raspberry vinegar4 tablespoons olive oil2 duck breasts, about 175g each50g walnuts, lightly toastedsalt and
Egg Salad Finger Sandwiches
Ingredients:22 slices bread (thin slices)1 small celery , finely chopped1 pinch sugar (optional)1-2 tablespoon sour creamfresh ground black pepper (to taste)1 teaspoon seasoning salt or white salt (or to taste)1 large green onion , finely chopped (you can use yellow onion)softened butter2 tablespoons sweet pickle relish1 teaspoon Dijon mustard5 large hard-boiled eggs , chopped finely3-4