Raw: Slice or dice onions for green salads, chopped salads (like chicken salad), and sandwiches ... egg dishes, casseroles, and vegetable dishes. Grill: Make thick slices of onions using the entire ...

Three-bean salad has been ... pepper and red onion. Slowly whisk in the olive oil. Set aside. 2. Fill a medium saucepan with water and bring to a boil. Add the green beans and cook for 1 to ...

Learn how to make a crisp, creamy cucumber onion salad ... Make sure that the vegetables are evenly coated with the dressing. Once your salad is ready, you can immediately serve it while still ...

In a large skillet over medium heat, lightly brown potatoes in the vegetable oil (10-15 minutes for fresh ... Stir in ham, tomatoes, and green (or wild) onions. Pour egg mixture over potatoes in the ...

Add the onion and fry gently for 4–5 minutes ... Cut into squares and serve with a fresh tomato salad and some crusty bread. Green vegetables can be a mixture of any of the following in any ...

Mix in the chives, onion seeds and the green parts of the spring onions. Season to taste with salt and pepper. Dress the tomato salad with the beef dripping dressing and serve immediately.

Store the leftover dressing in a container in the fridge; it keeps for several weeks, and it takes only a few minutes to slice more tomatoes the next time you want this salad. If you don't have a ...

Season with salt and pepper to taste. Add the olives, shallot or onion, cucumber, chickpeas, tomatoes, feta and cooked fonio to the bowl and toss to combine. Stir in the parsley, dill, arugula and ...

Use the remaining green vegetable salad from the baked salmon as a side ... Fry plenty of finely chopped onions with toasted cumin seeds, chilli flakes, finely chopped ginger and garlic until ...

Put the egg, mustard, pepper, and salt in a blender; blend at high speed for about 10 seconds. Gradually add the oil through ...