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This chopped salad is loaded with fiber and prebiotic chickpeas, promoting a healthy gut. Green cabbage keeps the color vibrant and fresh, though red cabbage works just as well. View Recipe
MIX cream cheese and dressing until well blended; spread onto serving plate or bottom of pie plate. Refrigerate 1 hour. TOP with layers of all remaining ingredients. SERVE with WHEAT THINS. Kraft Kitchens tips: VARIATION Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT Light ROKA Blue Cheese Dressing. SERVING SUGGESTION Serve with RITZ ...
Chill four large plates or one large, shallow bowl. Rinse the romaine, iceberg, and watercress in cold water. Pat dry. Chop into small, even pieces and place on chilled serving plates.
For the dressing: 3/4 cup non-fat plain yogurt. 1 tablespoon extra virgin olive oil. 1 teaspoon white vinegar. 1 teaspoon Dijon mustard. 1/2 cup crumbled blue cheese. For the salad: 10 cups mixed ...
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Preheat the oven to 425°. Wrap the garlic cloves in foil and set on a rimmed baking sheet. Brush the onions with oil and arrange on the baking sheet.
The Cobb salad is an American garden salad typically made with chopped salad greens (authentically romaine lettuce), [1] tomato, bacon, chicken breast, hard-boiled eggs, avocado, chives, blue cheese (often Roquefort; some versions use other cheeses such as cheddar or Monterey Jack, or no cheese at all) and red wine vinaigrette.
2 cup romaine heart, chopped; 1 cup cooked chickpeas (or canned chickpeas, strained and rinsed) 3 tbsp sunflower seeds, lightly toasted; 3 tbsp chopped parsley; 2 tbsp flax oil; 2 tbsp white balsamic vinegar; sea salt, to taste; black pepper, to taste; sesame seeds, lightly toasted