Drizzle vinaigrette on top,
gently toss and serve immediately.
In a large bowl,
gently toss bread cubes, olive oil, pressed or minced garlic and fresh ground pepper until combined.
Gently toss the tomatoes and set aside for about 30 minutes to drain.
Stir in vegetable oil and
gently toss to combine.
Finally, add the angel hair pasta to the pan and
gently toss for one minute to coat the noodles with the sauce and to heat through.
Transfer to a large bowl and
gently toss with 3 tablespoons of Marzetti Sweet Italian Dressing, salt and pepper.
Mix all ingredients in non-reactive bowl and
gently toss together.
Top with shredded cabbage, cherry tomatoes, sliced cucumber, green onions, mint, cilantro, basil and chili (if using) and
gently toss with your hands to combine.
Pour the heavy cream into the pan and
gently toss with the greens.
Gently toss lemon slices with sage, sugar, and 1 Tbsp.
Pour over mixture in bowl and
gently toss to coat.
Reheat caramel just to warm and loosen, and
gently toss in cut figs.
Add the avocado and
gently toss once or twice more.
Gently toss endives, oranges, oil, and half of gremolata in a medium bowl; transfer to a platter.
hands to
gently toss the lettuce, croutons, and dressing together.
Stir in rose water, then
gently toss figs in caramel.
Add yellowtail, season with salt, and
gently toss crudo to combine.
ponzu and
gently toss to coat.
Gently toss until combined.
Gently toss in the butternut squash, green peas and golden raisins.
Combine the apples, celery, pecans, cranberries, grapes and mayo in a large mixing bowl and
gently toss to combine.
Gently toss tofu to coat.
Add desired amount of dressing to salad and
gently toss.
In a separate small bowl
gently toss two tablespoons of the dressing with the crab meat.
Gently toss with remaining 2 tablespoons olive oil, coating evenly.
Pour this dressing over the cucumber and wakame and
gently toss to combine.
Gently toss to combine and set aside.
Add a few dollops of lemon cream and
gently toss to coat.
Add the watermelon, onion and orange, and
gently toss together until coated.
Just before serving add the tomato, onion, and half the cilantro and
gently toss to mix.
Once all gnocchi are cooked, add 1/2 cup cooking liquid and
gently toss everything together, adding more cooking liquid as needed, until butter and cheese are melted and a creamy sauce forms.
Add watercress to dressing, season with more salt and pepper, and
gently toss until watercress is evenly coated (you want to be careful not to bruise or wilt greens when tossing, so use a light hand).
Gently toss in feta and 4 tsp.
Just before serving add the tomato, onion, and half of the cilantro, then
gently toss to mix.
Pour the dressing over the salad and
gently toss to mix.
Add herbs, season with salt, and
gently toss again.
Add orange preserve, Manchego, rosemary, thyme, and remaining 1 1/2 cups oil to bowl with garlic and
gently toss to combine.
sesame seeds to remaining shoyu in large bowl and
gently toss; season with salt.
In a large serving bowl
gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing.
Pour over salad and
gently toss.
Add avocado and cilantro and
gently toss to combine.
Add the grapefruit sections and mint and
gently toss.
Use your hands to
gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
In a glass or plastic bowl combine all the ingredients and
gently toss to coat each ingredient.
Gently toss gnocchi in ragù; season with more salt if needed.
Season with salt and pepper and
gently toss, adding more stock 1/4 - cupful at a time as needed (you may not use it all), until combined and cornbread is hydrated.
Gently toss tomatoes, onion, jalapeños, garlic, cilantro, and lime juice in a small bowl; season with salt.
Combine the nopalitos, spinach, onion, radishes, tomatoes, and cilantro in a chilled salad bowl and
gently toss to mix.
Mix the remaining ingredients, except for the bread, and pour over the vegetables and
gently toss.