French Green Salad Recipes

MAKING 1) Take a mixer jar and combine tomato soup, salad oil, vinegar and dry mustard in it. Shake well or mix in an electric blender. SERVING 2) Pour over salad greens and serve. - 22.8633

Wash greens well; pat-dry. Tear or cut into small pieces. Place ingredients in large salad bowl. Just before serving, pour Herbed French Dressing over greens; toss lightly. - 27.4554

Trim and wash 2 lb. of beans. To keep the colour of the beans, drop them into the boiling salted water, a handful at a time. Boil uncovered for 10 to 15 minutes. Taste a bean, it should be tender but crunchy. Drain in a colander and immediately run cold water... - 30.4064

1. Take off ends and any strings from beans. Leave whole if small, or snap into 2-inch lengths. French-cut larger beans into lengthwise strips. 2. Cook beans, parsley and onion in minimum of boiling water until only just tender. 3. Drain. Toss with enough... - 31.6066

GETTING READY 1) Preheat the oven by setting it at 375°. MAKING 2) Take a pan and cook the green beans according to the instructions given in the package. Drain it properly. 3) Take a Dutch oven and melt the margarine in it before adding the cream cheese... - 48.6285

GETTING READY 1) Take the lettuce and arugula to wash thoroughly and dry with paper towel. 2) Discard the center stalk from lettuce leaves and break them in bite size pieces. MAKING 3) In a large bowl, combine lettuce and arugula. 4) Drizzle oil to toss the... - 38.693

Break lettuce in bite-size chunks. Tear spinach. Make several layers each of greens, radishes, cucumbers, green pepper, and onion in large salad bowl. Refrigerate. Combine remaining ingredients for dressing. Pour over vegetables just before serving. Toss... - 44.8732

MAKING 1) In a mixing bowl, add the green onions, Cheddar cheese, diced tomato and toss gently with the clear French dressing. 2) In the individual bowls, arrange the lettuce and watercress or endive. 3) Spoon over the tomato mixture on top. SERVING 4) Serve... - 35.7473

GETTING READY 1) Preheat oven to temperature of 250 degrees. MAKING 2) Into a large saucepan, pour just enough eater to come to a depth of about 2-inches. 3) Add salt to taste to the water and bring to a boil. 4) Add the beans and bring the water back to a... - 44.5254

MAKING 1. Make very thin slices out of the cabbage, discarding any core and place in a large bowl. 2. Divide broccoli into flowerets, discard tough stalks and add flowerets to cabbage. 3. Remove and discard zucchini ends, slicing trimmed zucchini as thinly as... - 35.2809

MAKING 1. In a large wooden serving bowl keep lettuce. 2.Rub the bowl with cut garlic clove to get a light flavor. 3. In another bowl add remaining ingredients for salad dressing and mix well. 4. Pour dressing over lettuce. 5. Toss to coat the leaves... - 41.2946

MAKING 1. Wash, clean and cut lettuce and watercress. Pat dry well. Take a mixing bowl and put in the lettuce alone. 2. Prepare the French dressing. 3. Scatter French dressing over lettuce; using a spoon and fork, toss lightly until lettuce is well glazed... - 33.582

Combine olive oil, onion, garlic and green pepper in 3-quart casserole. MICROWAVE 4 to 5 MINUTES on HIGH, or until onions are transparent. Mix in eggplant and zucchini. Cover. MICROWAVE 4 to 5 MINUTES on HIGH, or until eggplant softens. Gently stir in... - 43.3694

GETTING READY 1. Steam-cook the green beans until they become crisp and tender. 2. Rinse the beans in cold water or put them in ice cold water to stop them from cooking further. MAKING 3. In the meantime, in a skillet, heat oil and sauté the shallots for 1... - 43.3378

GETTING READY 1) Cut the green beans in half along the seam, in French-style. 2) In a vegetable steamer, steam the beans until almost tender, 4 to 6 minutes. 3) Rinse the beans under cold running water and drain. Set aside. 4) Cut the eggs in half along the... - 47.658

Sprinkle the bottom of a salad bowl with salt and rub it with a garlic clove. Add mustard and stir in vinegar with a fork. Add shallots and oil and salt and pepper to taste. Stir well before adding crisp greens. - 27.5851

1. In a small bowl, mix the oil, vinegar, mustard, caraway seeds, salt and black pepper. Set the dressing aside. 2. Place the potatoes in a medium saucepan of cold water. Bring to a boil and cook over moderate heat until tender but slightly resistant in the... - 36.8312

GETTING READY 1. To prepare the green beans wash them and if desired, remove ends and strings. MAKING 2. In a large covered saucepan or Dutch oven cook the green beans and potatoes in boiling water for 15 to 20 minutes until just tender. 3. Then drain and... - 46.7139

MAKING 1. Chill fresh vegetables like mushrooms, cherry tomatoes, cauliflower florets, zucchini sticks, green-pepper slices, cucumber slices, carrot sticks. 2. In 1-quart bowl mix sugar, mustard, salt, egg yolk, and 1 tablespoon lemon juice. 3. Add one-drop... - 45.8221

1. Mix the beansprouts with the coarsely shredded greens and chopped spring onions. 2. Decorate with thinly sliced red and green pepper and serve with a French dressing. - 27.3363

MAKING 1) In a large bowl, add lettuce and keep aside. 2) In a jar, add the leaf lettuce, romaine lettuce, olive and vegetable oil, and vinegar. 3) Tightly cover the jar and vigorously shake for a few seconds. 4) Use as a dressing over the salad greens and... - 44.5551

In 1-pint jar with tight-fitting lid place corn oil, lemon juice, sugar, salt, fine herbes, paprika, mustard and garlic. Cover and shake well. Refrigerate at least 1 hour. Remove garlic. Shake thoroughly before serving. Serve on assorted salad greens using 2... - 36.1434

Keep a supply of torn lettuce in the refrigerator ready to use for salads or, buy the lettuce, celery, green onions and red bell pepper for this meal from a salad bar. - 21.3325

MAKING 1) In a bowl, combine the 1/4 cup parsely, green pepper, celery, onions and dill pickle together. 2) Combine half the mixture with the remaining parsely and keep aside. 3) To the other half mixture add the potatoes and celery, toss well to mix. 4) In a... - 48.6652