Recipes
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| Name | Serving Size | Actions |
|---|---|---|
| Sbarro Spinach and Cheese Rolls Florentina | View Edit | |
| Scallop, Spinach, and Tomato Sauté | 4 | View Edit |
| Scalloped Potatoes | 8 | View Edit |
| Scallops and Penne Pasta in a Saffron Broth | View Edit | |
| Scallops Bonne Femme and Spinach with Crispy Prosciutto | View Edit | |
| Scallops or Shrimp with Pesto and Cherry Tomatoes | 2 | View Edit |
| Scallops Provencal | View Edit | |
| Scampi on Couscous | View Edit | |
| Scotch Scones | View Edit | |
| Scrambled Eggs | View Edit | |
| Scrambled Eggs with Fines Herbes and Tomatoes | View Edit | |
| Scrumptious Scramble | View Edit | |
| Sea Breeze Cocktail | View Edit | |
| Sea Scallops with Saffron Aioli | View Edit | |
| Seafood Delight | View Edit | |
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Servings: Not specified DirectionsPrepare the avocado and toss with enough lemon juice to prevent the avocado from discoloring. Line a salad bowl with the lettuce leaves. Toss all of the other ingredients together in a mixing bowl---adding the desired amount of Hidden Valley® The Original Ranch® Salad Dressing. Transfer the salad to the lettuce-lined bowl to serve. Ingredients
Parsed from recipe text (no separate ingredient records). CommentsPrep Time: 35 min. |
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