1) I like a mixture of broccoli, cauliflower, carrots, snow peas, celery, bell peppers and any other vegetable I have in the fridge. I like to blanche the broccoli, cauliflower, carrots and snow peas ...

Let's get that marinated-salad flavor, but in a flash. Use whatever herbs you prefer or happen to have on hand. Whatever you do, don't even think about grabbing the table salt for this. Flaky sea salt ...

Yield: 8 to 10 servings. 3⁄4 cup vinegar 1 cup granulated sugar 1⁄2 cup canola oil 1 teaspoon salt 1 tablespoon water 1 (14-ounce) can white corn, drained 1 (14-ounce) can very small peas, drained 1 ...

For me, this is the best coleslaw recipe because a package of shredded cabbage and carrots really cuts down on prep time. This coleslaw recipe is great for potlucks or to serve to your family on a ...

Combine all prepped vegetables. In a bowl mix together the dressing reserve until presentation time. - ¼ Cup Greek Yogurt First scrape off the excess marinade. Heat a large sauté pan add a small ...

Start by making the dressing for the salad mix. Combine olive oil, lemon juice, garlic cloves, fresh oregano, basil, salt and pepper. Blend until smooth. Season to taste Cook the couscous in vegetable ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. Guy Fieri’s orzo pasta salad is inspired by the Muffuletta ...

At Main Line Health, registered dietician-nutritionist Amy Deahl-Greenlaw uses the Teaching Kitchen for classes and demonstrations. The classes are not just for patients, but for the community as well ...

Instructions: Juice 1 each of the limes, lemons and oranges into a medium mixing bowl. Add the olive oil, chipotle pepper, ginger, 1 teaspoon cilantro and the fish sauce. Whisk until well combined.

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Italian Marinade 2 carrots, cut in matchsticks 1 red bell pepper, cut in strips 1 yellow bell pepper, cut in strips In bowl, ...