Oh No Not Another Salad Recipes

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OH NO, NOT ANOTHER MEATLOAF RECIPE!

Make and share this Oh No, Not Another Meatloaf Recipe! recipe from Food.com.

Provided by sunnysoleil

Categories     Meat

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11



Oh No, Not Another Meatloaf Recipe! image

Steps:

  • Preheat oven to 350°F (180C°).
  • Blend together soup mix, eggs, ketchup, Worcestershire sauce, and bread crumbs Add ground beef and combine well.
  • Press into a 2L loaf pan (9x5-inch).
  • Pierce rows with fork to make little holes (for sauce to drip into as there is A LOT of sauce lol).
  • Mix all sauce ingredients together.
  • Coat loaf well with sauce.
  • Bake for 70 minutes.

Nutrition Facts : Calories 311.6, Fat 13.4, SaturatedFat 5.1, Cholesterol 126.8, Sodium 975.9, Carbohydrate 21, Fiber 0.8, Sugar 13.5, Protein 26.3

2 lbs lean ground beef (can be substituted with veal or turkey, or half and half)
1/2 cup fine breadcrumbs (seasoned works best, but plain and adding in your fav spices works fine)
2 teaspoons Worcestershire sauce (or more or less, depending on how you like your sauce! we love it so I give a couple of nice tsp, ev)
1/2 cup ketchup
2 eggs, beaten
1 (1 1/4 ounce) packet of lipton roasted garlic and onion soup mix
3/4 cup ketchup
2 tablespoons firmly packed brown sugar
1 cup water
2 tablespoons mustard
2 tablespoons vinegar

OH NO! NOT ANOTHER SALAD RECIPE!

I'm starting to run out of recipe names...Oh No! Not Another Salad Recipe adapted from oceanspray.com.

Provided by COOKGIRl

Categories     Spring

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 16



Oh No! Not Another Salad Recipe! image

Steps:

  • *Important Note: If you are using ground fennel instead of fennel pollen, add 1/2 tablespoon softened honey to the dressing.
  • DRESSING: Combine cranberry juice, vinegar, basil, honey, Dijon mustard and fennel pollen in a small non-reactive bowl.
  • Whisk vigorously. Whisk in both oils in a slow steady stream.
  • Season to taste with salt and pepper.
  • SALAD: Combine spinach, red leaf lettuce, sweetened dried cranberries, onion and nuts in large bowl.
  • Drizzle salad with dressing; gently toss to coat well.
  • Sprinkle with cheese.
  • Garnish with fresh basil leaves.
  • Serves 2 as a meal or 4 as a side salad.
  • TIP from the O-S website: "Add grilled shrimp for a sensational light supper.".

Nutrition Facts : Calories 400.4, Fat 36.4, SaturatedFat 3.8, Sodium 132.1, Carbohydrate 17.9, Fiber 3.8, Sugar 10.6, Protein 5.3

4 tablespoons unsweetened cranberry juice
4 tablespoons balsamic vinegar (I liked a combination of dark and white balsamic)
1 tablespoon chopped fresh basil leaf (fresh only!)
1 dash fennel pollen (or 1 dash ground fennel)
1/2 tablespoon honey (read *Important Note below)
2 teaspoons Dijon mustard
2 tablespoons walnut oil (original used flax seed oil) or 2 tablespoons grapeseed oil (original used flax seed oil)
2 tablespoons extra virgin olive oil
salt and black pepper, to taste
5 ounces baby spinach leaves
5 ounces red leaf lettuce
1/4 cup dried cranberries
1/4 cup slivered red onion
3 tablespoons toasted pine nuts or 3 tablespoons toasted walnuts
1/4 cup shredded pecorino romano cheese (not pre-shredded!)
3 fresh basil leaves

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