Riviera Garden Salad Recipes

Steps:

• Prepare Kraft Dinner as directed on packaging.
• Add remaining ingredients; mix well and chill before serving.

Steps:

• In a two-cup glass measure, whisk together the vinegar, mustard, garlic, salt, and pepper. Slowly add the olive oil and continue whisking until the vinaigrette is emulsified. Toss the greens with enough dressing to moisten and serve.

Steps:

• Broil the red pepper half until the skin blisters and chars; let cool and remove the skin.
• When the pepper is cooled and peeled, dice them.
• Clean the green beans, remove the ends, and cut into smaller pieces if desired - They look better long but are easier to eat small - you can always cut them up on the plate.
• Blanch the green beans in boiling water for about 6 minutes.
• Make the dressing: Mix the yogurt, vinegar, and garlic, then mix in the rest of the dressing ingredients.
• These amounts are for 2 servings, so you'll use half of everything on each plate:.
• On each plate, arrange green beans, chickpeas, and tuna each on a third of the plate.
• Sprinkle the capers over the tuna.
• Sprinkle the diced roasted red pepper over the chickpeas.
• Pour as much dressing as desired over each salad.

Steps:

• Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
• Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
• Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
• Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.