Dressing

Alaska Salmon& Avocado Pasta Salad

• 3 ripe avocados (diced)
• 1 lime (juiced)
• 1 lettuce leaves to serve on
• 75 gr dry pasta
• 30 gr french dressing
• 30 ml mayonnaise (light)
• 18 gr tomato paste
• 5 gr cilantro
• 1 package alaska salmon
• 1 slice bell pepper thinly (red sliced)

Almond-sausage Stuffing

• 8 dry bread (cubes)
• 1 poultry seasoning
• 1 egg
• 260 gr pork sausage
• 200 gr thinly celery (sliced)
• 120 gr slivered almonds
• 120 gr onions (chopped)
• 80 gr mushrooms (canned sliced)
• 45 gr liquid from mushrooms (canned)

Amish Potato Salad

• 6 potatoes
• 6 eggs (hard cooked)
• 5 ingredients
• 1 onion
• 150 gr sugar
• 120 ml cream
• 100 gr celery
• 3 gr salt
• 2 gr celery seed

Andouille

• 1 cornbread (pan)
• 950 ml chicken stock
• 130 gr andouille (finely chopped)
• 120 gr onions (finely chopped)
• 65 gr tasso (finely chopped)
• 60 gr green onions (finely)
• 55 gr margarine
• 50 gr celery (finely chopped)
• 45 gr mushrooms (fresh)
• 34 gr bell pepper (finely)

Antipasto Pasta Salad

• 1 penne
• 5/8 lowfat caesar
• 240 gr artichoke hearts (marinated)
• 190 gr peppers (roasted)
• 120 gr muenster (diced)
• 85 gr mushrooms
• 60 gr onion (chopped red)
• 12 gr basil (chopped fresh)

Antipasto Salad

• 3 carrots
• 2 garlic (cloves)
• 1 cauliflower
• 1 green pepper
• 600 gr pasta
• 300 ml oil
• 180 ml vinegar
• 140 gr black olives
• 4 gr sugar

Antipasto Salad I

• 3 carrots
• 2 garlic (cloves)
• 1 cauliflower
• 1 green pepper
• 300 ml oil
• 270 gr pasta
• 180 ml vinegar
• 140 gr black olives
• 14 gr sugar

Antipasto Salad Platter

• 1 clove garlic
• 1/4 salami
• 650 gr garbanzo beans
• 110 gr olive
• 100 gr radiatori
• 65 gr cubed pepper (red)
• 65 gr cubbed green pepper
• 60 ml lemon juice
• 60 gr provolone cheese
• 34 gr pitted black olives

Antipasto Salad With Garlic Dressing

• 1 clove garlic
• 1/2 low-fat salami
• 475 gr garbanzo beans
• 65 gr peppers (roasted red)
• 55 gr skim mozzarella cheese
• 34 gr black olives
• 20 gr parmesan cheese
• 12 ml tarragon vinegar
• 10 gr artichoke hearts (marinated)
• 10 ml olive oil

Antipasto Spread

• 2 1/2 italian seasoning
• 280 gr artichoke hearts
• 180 ml vinegar
• 180 ml olive oil
• 160 gr pimiento-stuffed olives
• 95 gr ripe olives
• 65 gr cans mushroom stems
• 50 gr celery (chopped)
• 34 gr green pepper (chopped)
• 24 gr instant onion (minced)

Apple Pecan Dressing

• 8 garlic (cloves)
• 6 celery stalks
• 4 cooking apples
• 2 onions
• 1 green pepper
• 1 bag seasoned stuffing mix
• 1,400 ml chicken stock
• 425 gr pecan (pieces)
• 130 gr margerine
• 45 ml worcestershire sauce

Apple Sage Dressing

• 1/2 apples
• 80 ml apple juice
• 60 gr onions
• 14 gr currants
• 10 ml oil
• 3 gr parsley
• 1 gr sage
• 1 gr salt
• 1 gr thyme
• 1 gr black pepper

Apricot Chutney Chicken

• 4 apricots (dried)
• 2 chicken breast in (skinless boneless halves cut)
• 1 packet vegetable bouillon
• 1/2 jicame (sliced)
• 350 ml boiling water
• 180 gr asparagus (fresh)
• 120 gr jasmine rice (cooked)
• 60 gr chipotle chutney dressing
• 30 ml orange juice (fresh)
• 8 gr cilantro (chopped fresh)

Artichoke

• 160 gr artichoke (marinated)
• 230 ml cream cheese
• 75 gr spinach
• 40 gr parmesan cheese (grated)
• 9 gr butter

Artichoke Dip Ii

• 4 green chiles
• 240 ml mayonnaise
• 120 gr parmeasan cheese
• 1 package artichoke heats unmarinated

Artichoke Hearts Vinaigrette

• 1 flour
• 575 gr artichoke hearts (canned)
• 130 gr butter

Artichoke Salad

• 4 artichoke hearts (fresh)
• 1 garlic clove
• 1 lea
• 16 ml olive oil
• 6 gr salt
• 5 ml wine vinegar
• 5 ml louisiana sauce (hot)
• 5 ml lemon juice
• 2 packages artichoke hearts

Arugula & Tomato Salad

• 36 cherry tomatoes
• 12 ripe tomatoes
• 180 ml olive oil
• 45 ml wine vinegar (red)
• 7 ml dijon mustard
• some arugula

Asian Millet Salad

• 2 millet (cooked)
• 1 clove garlic
• 300 gr tofu
• 230 ml water chestnuts (sliced)
• 150 gr snow peas (chopped)
• 150 gr peas (frozen)
• 90 gr mirin
• 65 gr scallion (chopped)
• 45 ml soy sauce
• 12 gr rice