Search Results for "Mustard Greens"
Recipe Results 5 of 13 pages
Greens and Peach Salad
Greens and Peach Salad Ingredients for Green Salad: ½ small red onion, very thinly sliced 8 cups baby arugula 2 med. ripe peaches, peeled, pitted and thinly sliced 1 med. ripe avocado, diced 1/2 cup sliced almonds, toasted 1/2 cup crumbled mild blue cheese, feta, or gorgonzola Ingredients for Lemon Dressin: ¼ cup extra virgin
Balsamic Chicken Salad
Ingredients 1/3 cup balsamic vinegar 1 tablespoon Dijon mustard 1/4 teaspoon seasoned salt 1/4 teaspoon sugar 1/8 teaspoon black pepper, freshly ground Boneless, skinless chicken breast halves (12 oz) 1 pound sweet onion, cut into 12 wedges 8 cups (6 oz) mixed baby salad greens 2 cups seedless grapes 2 tablespoons fresh basil, thinly sliced
Sloppy Joes
Sloppy Joes Ingredients: 1 lb. lean ground beef ¼ cup chopped onion ¼ cup chopped green bell pepper ¾ cup ketchup or to taste 2 Tbsp. brown sugar 1 tsp. yellow mustard ½ tsp. garlic powder salt and black pepper to taste 6 hamburger buns, split Directions: Heat a large skillet over medium heat. Cook
BLT Pizza
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls 1 cup mayonnaise 1 tablespoon Dijon mustard 3 cups shredded lettuce 12 bacon strips, cooked and crumbled 1 medium tomato, seeded and chopped 2 green onions, thinly sliced 1 1/2 cups (6 ounces) shredded cheddar cheese Directions: Separate crescent dough into eight triangles; place on a lightly
Baked Broccoli Frittata
Baked Broccoli Frittata Ingredients: 1 cup broccoli florets 1/2 cup tomato, diced 1 small red bell pepper, sliced 2 green onions, sliced into 1 inch pieces 1 Tbsp. olive oil 6 whole eggs 1/4 cup Dijon mustard 2 Tbsp. water 1/4 cup 2% milk 1/4 tsp. salt 1/4 tsp. black pepper 1/2 tsp. Italian seasoning
Red, White and Blue Potato Salad
Red, White and Blue Potato Salad Ingredients: 10 small purple potatoes, quartered 10 small Yukon Gold potatoes, quartered 10 small red potatoes, quartered 1/2 cup chicken stock 1/4 cup white wine or additional chicken stock 2 Tbsp. sherry vinegar 2 Tbsp. white wine vinegar 1-1/2 tsp. Dijon mustard 1-1/2 tsp. stone-ground mustard 3/4 tsp. salt
Cabbage Salad
Ingredients: 4 cups cabbage (shredded or thinly sliced) 1/4 cup carrot (grated or finely sliced) 1/4 cup celery (thinly sliced) 1/4 cup green pepper (chopped) 1/3 tablespoon onion (finely chopped) 1/2 teaspoon dill (or basil or parsley) 1/2 cup mayonnaise, light or low-fat 1/2 cup yogurt, non-fat plain 1 teaspoon mustard 1/2 teaspoon lemon juice
Pottsfield Relish
Ingredients 3 pints ripe tomatoes, chopped 3 pints green tomatoes, chopped 1 medium cabbage, cored and chopped 1 bunch celery, chopped 4 onions, chopped 4 sweet red peppers, chopped 1/2 cup salt 6 cups vinegar (5% acidity) 6 cups sugar 1/4 whole mustard seeds 1/4 celery seeds 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves
Bacon Swiss Bread
Ingredients: 1 loaf (1 pound) French bread (20 inches) 2/3 cup butter, softened 1/3 cup chopped green onions 4 teaspoons prepared mustard 5 slices process Swiss cheese 5 bacon strips Directions: Cut bread into 1-in.-thick slices, leaving slices attached at bottom. In a bowl, combine the butter, onions and mustard; spread on both sides of
Breakfast Burritos with Salsa
Ingredients: 4 large eggs 2 tablespoons low-sodium canned corn, drained (or 2 tablespoons frozen corn) 1 tablespoon 1% fat milk 2 tablespoons green peppers, diced 1/4 cup onions, chopped 1 teaspoon mustard 1/4 teaspoon garlic powder nonstick cooking spray 4 flour tortillas, large size 1/4 cup salsa Directions: In a large mixing bowl, blend eggs,
