Prepared pesto - pesto is a ground sauce made from basil, pine nuts, parmesan cheese and olive oil. You can make a fresh pesto sauce if you’d like, but I’m using jarred pesto from the grocery store. Either way it’ll be delicious! fresh mozzarella balls - these are basically bite size nuggets of mozzarella and they’re perfect for this recipe. Our Aldi usually carries these so they’re pretty easy to find. If you can’t find them for some reason, you can use fresh mozzarella, cut into pieces. In a food processor mix cream cheese, chives, heavy cream, garlic, salt and pepper and process until smooth. Add the avocado, smoked salmon, lime juice and Tabasco and mix for 3 sec. Fruit Fresh is a powder that you can sprinkle on fruit to help prevent browning and to stay fresh for longer

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Salad dressing always goes in first. When you're ready to eat, just dump the cup upside down on a plate and the dressing will be on top, as it should be.In a bowl mix together herring, onions, fennel, sour cream, Dijon mustard, chives, horseradish, lemon juice, and pepper. Taste and add salt, if needed. You might also want to use an easy fruit salad dressing– we have a fantastic bright honey-lime fruit salad dressing that is super popular with fruit salads. Fruit salad will keep in the refrigerator in an airtight container for up to five days. This may vary depending on the types of fruits you use as well. Is fruit salad healthy? You can add the dry vegetables, like whole baby tomatoes, broccoli florets, carrot slices, celery slices, etc. Any vegetables that won't make the lettuce wet if it touches it, or it won't last more than a day in the refrigerator. And last but not least: Add the pomegranate seeds (reserving a handful for the garnish), all of the dried cranberries and the dill.

Salad in a glass recipes – serve elegant appetizers to 12 Salad in a glass recipes – serve elegant appetizers to

You have the super convenience of dumping the whole thing upside down onto a plate and, voila - instant healthy meal! Once cooked, set the eggs and bacon aside. In a small bowl, whisk the Dijon mustard, red wine vinegar, and olive oil.I have heard that they keep for up to a week, but I haven't been able to test that out so far. Everybody keeps eating them!