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| Arugula & Tomato Salad |
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| Arugula And Nectarine Salad |
*Toast walnuts for 5 to 8 minutes in 300 F. oven or
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| Arugula Salad |
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| Arugula Salad Orange Couscous and Citrus Vinaigrette |
-CITRUS VINAIGRETTE-
1 lg Orange
1/4 md Grapefruit
1/2 md Lime
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| Arugula Salad with Orange Couscous & Citrus |
To make salad:
Measure water into a 2-cup glass measure. Microwave on high 3<... |
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| Arugula, Red Onion And Shaved Parmesan Salad |
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| Asian Coleslaw |
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| Asian Cucumber Salad |
2 cucumbers, sliced (unpeeled, unseeded)
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Antipasto Salad II
| Ingredients: |
|
Antipasto Salad II
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
--- -- --
2 c Whole button mushrooms
1 c Canned artichoke hearts
1 tb Olive oil
1 c Balsamic vinegar
2 tb Red wine, optional
1 t Basil
1 t Oregano
1 t Salt
1/2 ts Black pepper
1 ea Romain lettuce, chopped
1 ea English cucumber, sliced
2 ea Stalks celery, julienned
4 lg Tomatoes, cut into eighths
4 ea Green onions, cut in half
-- lengthwise
1/2 c Radishes, quartered
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Antipasto Salad II
Directions:
In a large bowl, combine mushrooms, artichoke hearts, olive
oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set
aside & let marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain
mushrooms & artichokes from the marinade & place in centre of
lettuce. Arrange remaining vegetables around centre.
Drizzle remaining marinade over antipasto & serve.
"Vegetarian Times" July, 1993
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Salads