- catalina dressing
- Cheesy Doritos
- Onions
- Diced tomatoes
- taco seasoning
- ground beef
- Bagged salad
449 calories per serving, 36 g fat, 39 mg cholesterol, 737 mg sodium, 13 g carbohydrates, 2 g fiber, 20 g protein
- rotini pasta
- sliced green onions
- olive oil
- white wine vinegar
- dried Italian seasoning
Use with Herbed Pan Roast of Salmon with Warm Greens and Herb Vinaigrette
- kosher salt
- water
- olive oil
- white pepper
- rice vinegar
- sugar
- salt
- fresh lime juice
- Zest of one lime
- sesame oil
- soba noodles
- chopped fresh basil
- chopped fresh mint
- Jet-puffed Miniature Marshmallows
- chopped pecans
- chopped Planter's walnuts
For this recipe, I salt long, think strops of zucchini and serve them raw. The salt flavors the zucchini and draws out its moisture, giving it a deliciously crunchy texture. Sometimes I serve the zucchini on its own with just a dash of olive oil, but it’s also wonderful with this tomato, mozzarella, and cilantro salad, which can be served on its own. Both the zucchini and the tomato salad can be prepared up to 2 hours ahead of serving; if done any further ahead, they both tend to get mushy.
- freshly ground black pepper
- extra-virgin olive oil
- fresh lemon juice
- fresh cilantro leaves
- accent
- iceberg lettuce
- white vinegar
- For the vinaigrette:
- fresh lemon juice
- sugar
- Salt
- Freshly ground black pepper
- extra-virgin olive oil
Select firm, dry, fully orange fruit with stems. The rounded variety is generally sweeter and milder than the oval. Rinse kumquats in very hot water, then dry thoroughly.
Stem, rinse, and dry. For a mellow flavor drop into boiling water for 20 seconds, then drain and chill in ice water. Dry and refrigerate.
- raisins
- balsamic vinegar
- olive oil