Time 2h20m Yield 12 Number Of Ingredients 8 Steps:
In large glass bowl, layer lettuce, pepperoni, cauliflower and onion. Mix all Parmesan Dressing ingredients; drop by spoonfuls over onion. Cover and refrigerate at least 2 hours to blend flavors but no longer than 24 hours. Just before serving, sprinkle with croutons; toss.
Yield Makes 8 servings Number Of Ingredients 9 Steps:
Trim fennel (reserving fronds) and remove tough outer layer. Thinly slice fennel crosswise and cauliflower lengthwise (1/8 inch). Slice asparagus on a diagonal (1/8 inch). Combine vegetables in a large bowl. Purée yolks, garlic, anchovies, mustard, lemon juice, and 1/4 teaspoon each of salt and pepper in a blender. With motor running, add oil in a slow stream, blending until dressing is thick and emulsified. Toss vegetables with enough dressing to coat. Season with salt. Sprinkle with fennel fronds. What to drink: Fontaleoni Vernaccia di San Gimignano ‘07
Time 20m Yield 16 servings. Number Of Ingredients 9 Steps:
In a large bowl, combine tomatoes, cucumbers, onion and radishes. In a small bowl, combine the remaining ingredients. Add to vegetables and toss to coat. , Cover and refrigerate for at least 2 hours. Serve with a slotted spoon.
Time P1DT20m Yield 10 serving(s) Number Of Ingredients 9 Steps:
Put half of the lettuce in the bottom of a clear glass salad bowl. Layer the ingredients alternately with the peas. Use complimenting colors as you layer the veggies. Mix the Mayo & chili sauce. Top the salad with the last half of the iceberg lettuce. Spread dressing over the top of the salad. Cover and refrigerate for 24 hours.
Time 20m Yield 10 cups of salad, 10 serving(s) Number Of Ingredients 15 Steps:
Place salad greens in large salad bowl. In order given, layer the next seven salad ingredients over greens. In small bowl, mix all dressing ingredients except cheese until well blended. Spoon dressing over salad; sprinkle with cheese. Toss salad to coat.
Time 20m Yield 6 Number Of Ingredients 13 Steps:
Place greens in a clear glass serving bowl; sprinkle with green onions. Layer sliced beets on the onions. Arrange hard-boil egg slices on their sides against the glass for a decorative layer. Add sliced red onions and peas. Top with shredded Cheddar cheese. Mix sour cream, half-and-half, crumbled blue cheese, salt, and pepper together in a mixing bowl until well blended. Pour evenly over the salad. Top with rice noodles just before serving.
