Drain artichoke salad, reserve 2 tablespoons of liquid. In a bowl, combine reserved liquid and Caesar dressing.
In a bowl, gently toss lettuce, shallots and artichoke salad. Spoon salad into cucumber-lined serving bowl.
Drizzle salad with dressing just before serving.
imple Pizza Dough according to recipe.
Preheat the oven to
Drain and marinate
in the Italian salad dressing for 3 or 4 hours
or
more
the
artichoke
hearts, olives and green beans. Before
serving, add zucchini, tomatoes and mushrooms. Toss. Drain and serve.
Drain liquid from artichokes.
Add to salad dressing and curry powder.
Set aside.
Chop artichokes, green pepper, olives, pimento and green onions.
Cook Rice-A-Roni according to directions on package.
Add chopped ingredients and salad dressing. Chill overnight.
To make main dish, add cubed cooked chicken breasts.
Serves 12.
Spread salad dressing on pizza crust.
Sprinkle cheese on pizza.
Top with mushrooms, artichoke hearts, and olives (in that order).
Crush garlic in press and scatter over pizza.
Bake according to Boboli crust instructions.
Preheat broiler. Rub steak with seasoning mix and 2 tbsp olive oil. Season. Place in a broiler pan and broil for 15 mins, or until a thermometer reads 145\u00b0F for medium-rare, turning once. Let rest for 10 mins. Thinly slice.
Meanwhile, combine artichoke salad, tomato, oregano, 1/4 tsp lemon zest, 1 tsp lemon juice and remaining olive oil. Season. Serve with London broil.
In a bowl, combine the artichokes, tomatoes, green pepper, and onion.
Drizzle with salad dressing; toss to coat.
Cover and refrigerate for at least 1 hour.
Prepare salad dressing mix according to package directions. If artichokes are whole, cut them up.
Pour all of the prepared salad dressing over the artichokes in a covered bowl.
Marinate at least 4 hours, longer if time allows.
Place salad greens, onions and pimentos in bowl.
Sprinkle with as much or as little Parmesan cheese as you like.
Pour artichokes and dressing over all and toss to coat.
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Mix all ingredients in saucepan (except salad dressing) and bring to a boil.
Remove from heat.
Add salad dressing and mix well.
Yield: enough for 10 pounds potato salad.
f chicken well with the salad dressing (there should be a little