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  #11  
Old 02-07-2009, 04:51 PM
eddyana eddyana is offline
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Spicy carrot salad

Carrots 1lb
Ground coriander seed 1-2 tsp
Garlic 2-3 cloves
Salt .5-1 tsp
Olive oil 4-6 tbsp
Lemon few drops

I slice the carrots with a mandoline slicer similar to this with a medium knife attachment. Then I grind the coriander seed (I used to use already ground one, but it's not as aromatic), salt it, crush garlic and add lemon. Then I heat up the oil and pour it over, mix let it stand overnight.
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  #12  
Old 02-07-2009, 05:13 PM
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Mommasue Mommasue is offline
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Location: West Jordan, Utah
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Frito & Cilantro Salad:
Can of Corn
Can of Beans (black, kidney, whatever you prefer)
Grape Tomatoes
Green Peppers chopped up into bite sized pieces
1 cup Mayo
1 Bunch of Cilantro, chopped up
Chili Fritos

Mix all together except the fritos. Refrigerate and just before serving, add the Fritos.
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  #13  
Old 05-11-2009, 08:03 PM
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LazyBear LazyBear is offline
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Use any bagged tossed salad, cut into smaller bite sized pieces:
Add these ingredients:
cubed tomato
thinly sliced marinated grilled pork, chilled or warm
sunflower seeds
real bacon bits
really thin La Choy chinese noodles
shredded cheddar cheese
peeled cucumber slices for plate garnish

Toss with:
Kraft Cucumber Ranch dressing, add just enough to barely coat the salad ingredients.
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  #14  
Old 08-08-2009, 06:10 PM
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LazyBear LazyBear is offline
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Crunchy Vegie Slaw

takes 2 minutes to prepare - marinate overnight

1/3 bottle T. Marzetti original coleslaw dressing (in produce dept.)
1 cup Private Selection shredded broccoli slaw
1 cup Private Selection shredded carrots
1 cucumber, seeded and sliced really thin
(I had a young cucumber from my garden and left the skin on it for color)

mix it all together and marinate overnight or for at least 2 hours

I added chunks of apple and pineapple tidbits right before serving.

So colorful!
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  #15  
Old 11-16-2014, 03:10 PM
paradise paradise is offline
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Spinach Caprese Salad


Prep Time: 10 Minutes Ready In: 10 Minutes


INGREDIENTS:
1 cup baby spinach leaves
1 large tomato, sliced 3/4 inch thick
1 ball of fresh mozzarella cheese, sliced
2 tablespoons chopped fresh basil
1 tablespoon extra-virgin olive oil
2 tablespoons balsamic vinegar
DIRECTIONS:
1. Spread the spinach out on a serving plate. Place the slices of tomato on the bed of spinach. Top each slice of tomato with a slice of fresh mozzarella. Sprinkle the basil over the salad and drizzle with olive oil and balsamic vinegar.
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