In a large bowl, layer the first four ingredients.Sprinkle dry salad dressing over the top of the first four ingredients. Seal the salad with as much mayonnaise as necessary.Sprinkle Parmesan cheese ...
Combine salad dressing, parsley, basil and garlic.Mix well. Add cheese, broccoli and noodles.Mix lightly.Chill. Arrange tomatoes on serving platter.Top with vegetable mixture. Sprinkle with walnuts. ...
Lightly grease 20 miniature muffin cups.Heat olive oil in large skillet.Saute onion and garlic until tender.Add spinach, mushrooms, bread crumbs, cheese, yogurt, salt and pepper; blend well.Separate ...
Heat vinegar and salad oil; add sugar, stir until dissolved. Cool.Pour over kraut and rest of ingredients.Keep in refrigerator 24 hours.Very good with meat and poultry. ...
Prepare the raspberry gelatin according to package directions. Garnish with whole pecans on top.Refrigerate to set.Mix the first 7 ingredients together; pour over jelled gelatin. ...
In a small bowl, mix yogurt, scallions, dill, salt and pepper.Add cucumber and tuna and toss gently.Just before serving, line pitas with spinach and fill each with half of the tuna mixture. Makes 2 ...
Mix pineapple, marshmallows, Cool Whip and pudding mix; fold in.Do not beat.Chill and serve. ...
Mix lemon andorange Jell-O in boiling water, then add cold water.Addpineapple,marshmallowsand bananas.Pour into 9 x 13-inch Pyrex and let congeal. ...
Cut tomatoes into wedgesandarrangeinlarge bowl. Add remaining ingredients and gently toss.Prepare at least 2 hours before serving.Refrigerate.Makes 6 to 8 servings. ...
Drain all vegetables well and mix together.Mix sugar, oil, vinegar, salt and pepper to taste.Bring to boil and simmer for 5 minutes.Let cool and then pour over vegetables.Chill for 24 hours and serv ...