Sherried Greens With Fruit And Blue Cheese

Prep 15 min Total 15 min Servings 8 Embellish a special dinner with this simply sensational salad. Ingredients Sherry Vinaigrette 1/4 cup dry sherry or apple juice 2 tablespoons raspberry, balsamic or red wine vinegar 1 tablespoon sugar 1 teaspoon toasted sesame oil Salad 8 cups bite-size pieces mixed salad greens 1 medium pear, thinly

Bistro Salad

Ingredients:* 1 cup olive oil* 1/2 cup balsamic vinegar* 2 tablespoon montreal steak seasoning* 2 tablespoon deli style or whole grain mustard* for the flank steak:* 3 pound flank steak

Salmon Salad

Truth be told, I hate salmon. Or thought I did. My dear friend and gourmet chef, Abby, served this to me for lunch one day. I ate the entire bowl and begged her to make it again the following week.Ingredients:1 pound cooked wild-caught Alaskan salmon, fresh or canned and drained½ cup finely chopped red onion½

Dixie Salad

Bless This Mess > Recipes > Sides Dishes and Salads > Salads Published: Dec 8, 2014 · Modified: Jul 28, 2020 by Melissa · 5 Comments Dixie Salad is a dish made from cream, apples, pomegranates and pecans. This parfait-like recipe is a wonderful addition to a holiday meal, or a deliciously sweet take on

Cucumber salad

Nutrition information and Health Score does not include ingredients listed as to serve or any serving suggestions. Nutrition information is calculated using an ingredient database and should be considered an estimate. # The % daily values indicates how much of a nutrient in a food serving contributes to a daily diet, based on general nutritional

Stone Salad

Summer is the season of berries to some, and that’s fine and well. I love strawberries, raspberries, and blueberries as much as the next person. But let’s not forget the other summer fruit stars–the stone fruits. Stone fruits are those with pits in the middle. Most people are acquainted with peaches, quite possibly the most

Winter salad

This simple winter salad is ideal if you’re craving something fresh and crisp when salad greens aren’t in season. Ingredients 400g each of orange, purple and white baby carrots, peeled, trimmed, very thinly sliced (a mandoline is ideal) 1 firmly packed cup flat-leaf parsley, roughly chopped 1/2 cup (75g) toasted hazelnuts, roughly chopped 1 tablespoon

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