ins.
Meanwhile, make the vegetable salad. Combine the zucchini, eggplant, mushrooms
In a 3 to 4-quart shallow glass serving bowl, make a layer of shredded lettuce.
Top with a layer of each of onion, celery, water chestnuts and frozen peas.
Spread evenly with mayonnaise; sprinkle with sugar, cheese, salt and garlic powder.
Crumble bacon onto salad; sprinkle with chopped egg.
Arrange tomato wedges around salad.
Layer vegetables in order listed in 2-quart bowl.
Spread mayonnaise and sugar and sprinkle with Parmesan cheese.
or 10 mins.
Heat vegetable oil in a large skillet
Layer your salad starting with lettuce, peas, celery, onion and bell pepper.
Fry bacon and crumble over salad.
Spread mayonnaise over top.
Top with mild Cheddar cheese.
Dissolve 1 box Jell-O in 1 cup boiling water.
Place 1/2 cup in bottom of a 9 x 13-inch pan.
Take other half of Jell-O and mix with 1/2 cup of sour cream.
Mix with fork or wire whisk.
Let first layer jell.
Put on sour cream layer and jell.
Allow 30 minutes between layers.
Repeat this for remainder of 6 boxes of Jell-O.
In a
large glass bowl, make an even layer of the lettuce. Mix onion and celery and sprinkle over. Sprinkle water chestnuts, then unthawed peas. Spread salad dressing evenly over top and sprinkle with sugar.
Refrigerate overnight.
Next day, layer remaining ingredients over salad dressing.
To serve, layer onto salad plates.
In an 8-inch square dish, layer the first 6 ingredients in order listed.
Blend salad dressing with sugar and cream.
Add to top of salad, then sprinkle cheese and bacon on top.
Refrigerate several hours or overnight before serving.
Yields 8 to 10 servings.
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
To make the salad dressing, whisk together olive oil, lemon juice, maple syrup, mustard and minced garlic. Season to taste.
In a large bowl, combine arugula, vegetables and olives. Add croutons and dressing. Toss to combine. Sprinkle feta over top. Serve.
Layer ingredients in order as shown in a dish approximately 9 x 13-inch size.
Let set for approximately 30 minutes before serving to allow the dressing to seep through all layers.
Combine the sour cream, mayonnaise and sugar, then set aside. Layer in salad bowl the lettuce, bell pepper, green onion, cauliflower, English peas, radishes and celery, then pour dressing over top.
Then crumble bacon over the dressing.
Then sprinkle with Cheddar cheese.
Cook rice in water and salt until tender.
Drain and rinse. Combine next 7 ingredients in salad bowl and whisk for dressing. Add vegetables and rice.
Toss and serve.
This keeps well for several days in refrigerator.
Serves 4 (3/4 cup) servings, 130 calories per serving, 4 gm fat, 0 chol and 43 mg sodium.
Place
ingredients
in
salad\tbowl
in
order
given: lettuce, onion, green
pepper,
celery,
carrot and peas, then spread salad dressing over\tthe top.
Make sure to seal in all edges, this keeps
it
fresh.
Sprinkle
sugar over top.
Then sprinkle 8 ounces shredded Cheddar cheese.\tSeal and refrigerate for several hours before serving.
br>Drizzle vinaigrette over the vegetable mixture and toss to coat
an without oil for 5-7 mins until crisp. Add the
Layer in order as appears in recipe. Crumble bacon on top. Refrigerate 8 hours.
Starting with 1/2 of lettuce, layer ingredients according to recipe, 1/2 of each.
Sprinkle with salt and pepper.
Spread salad dressing over top, sealing to edge of bowl.
Sprinkle green onions on top and seal bowl and refrigerate.
Toss before serving.
Serves 6 to 8.
Cook tortellini according to package directions.
Drain and rinse with cold water until completely cool.
In medium bowl, blend vegetable recipe soup mix, mayonnaise, oil, lemon, basil, parsley and pepper.
Toss with tortellini, green onions and tomato; chill.
Makes about 4 cups of salad.
Place the torn lettuce in a large mixing bowl.
Then, in order in layers, add the chopped celery, chopped red onion, chopped green pepper and the peas.
Spread evenly with the salad dressing. Sprinkle the sugar over salad dressing.
Sprinkle the Parmesan cheese over sugar.
Top with crumbled bacon.
Cover with Saran Wrap; chill overnight.
Serves 12.
(Recipe can be cut in half for smaller group.)