Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
he mixture over the potato salad and stir in lightly.
Wash caulflower and remove core.
Wash broccoli and cut off stalks.
Pat dry with apper towels.
Break off cauliflower and broccoli florets into mixing bowl.
Add olives, cheese, bell pepper and tomatoes.
Mix in 1/4 cup salad dressing, taste, and add remaining salad dressing to taste.
Add salt and pepper to taste.
Mix the first five ingredients together in large mixing bowl.
Dressing:
Combine the rest of the ingredients for the dressing in a small saucepan and cook over medium heat til thickened, stirring constantly(I use a whisk).
Let dressing cool slightly then pour over salad and chill. Serve cold.
Combine all ingredients and chill for at least 1 hour before serving.
For a 6 Cup Salad, add to the ingredients 1 cup fruit cocktail, drained.
Mix marshmallows, coconut, oranges, pineapple, and sour cream together in a bowl. Cover and refrigerate until flavors blend, 5 to 6 hours.
Dissolve 2 level teaspoons Baking soda into 1 cup Salad Dressing. (mix well).
Cream in the following ingredients: 1 cup sugar, 4 tbs. Cocoa, 1/4 teaspoons Salt, 1/2 teaspoons Vanilla.
Add 1 cup Water.
Add in 2 cups flour (not level). THIS BATTER WILL BE THIN.
Mix batter well and pour into a greased pan, bake at 350\u00b0 for 30 to 35 minutes until done. Cake will be done when a toothpick inserted into the middle comes our clean.
Cool completely and frost!
ubes in 1 tblsp.
salad oil until bread is golden
Mix together and add 1/4 cup salad dressing.
Combine all ingredients except marshmallows; chill for several hours.
Add marshmallows right before serving.
Also good with chopped pecans added!
Note: the original recipe had you mix the marshmallows in at the same time as the other ingredients, but I prefer to add them later as stated to keep them from getting mushy.
o combine.
To prepare salad, combine chicken, cucumber, pecans, onion
ith ice water, let stand 5 minutes, then peel, cut into
Heat 3 tbsp oil in a large frying pan over high heat. Add squash and cook for 5 mins, or until browned and tender. Set aside and wipe pan clean.
Season chicken and coat in flour, egg then breadcrumbs. Add remaining oil to frying pan and place over medium-high heat. Cook chicken for 5 mins, or until browned and cooked through. Slice then toss with squash, parsley, beans, mixed greens and dressing. Serve.
Put all prepared ingredients into a very large bowl and mix well. Then pour dressing over salad and mix to coat the ingredients well. Refrigerate overnight before serving. Serve cold.
Note: For a different flavor change, try: about 1 cup Italian dressing, or 1 cup of Ranch dressing.
br>Mix together 1/4 cup cake flour, sifted, 1-1
ntil well blended.
For salad, combine 2 tablespoons vinaigrette and
kewers.
To make the SALAD DRESSING: Combine the balsamic vinegar
drain and cool (1/2 cup split peas will basically double
o serve.
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Watergate Salad 2.
Ingredients:
1
Bake until toasty and crisp, 5 to 7 minutes.
Toss