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.
imple Pizza Dough according to recipe.
Preheat the oven to
Mix together lettuce, green pepper, onion and celery and put in 13 x 9-inch pan.
Mix together peas, eggs, cheese, bacon, salad dressing and sugar and put on top of first layer.
Mix some cheese and bacon with dressing.
When complete, cover with foil and put in fridge overnight.
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.
Mix eggs, bacon, salad dressing, red onion, Dijon mustard, honey mustard, chives, lemon juice, dill, and seasoned salt in a bowl; spread onto Kaiser rolls to serve.
Brown bacon and onion in skillet. Take from heat and drain off grease and crumble bacon. In saucepan heat sugar, vinegar and water until sugar is dissolved. Remove from heat. In large bowl mix all ingredients together while warm. Keep refrigerated in a sealed jar. Serve on a lettuce salad or with watercress.
In a bowl mix sugar, vinegar and salad dressing.
Add all ingredients.
Add bacon before serving.
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.
Cook potatoes in skins in water to cover in saucepan until tender; drain.
Cut into quarters.
Combine with green onions, bacon, salad dressing, salt and pepper in bowl.
Mix well.
Serve warm or chilled.
In large bowl, toss potatoes, sweet pepper and peas.
In blender, combine salad dressing, chili peppers, salt, pepper and garlic.
Blend until smooth.
Toss with potato mixture.
Chill.
While still warm cut unpeeled potatoes into 1 inch cubes. Gently toss together potatoes, onions and salad dressing.
Dust with paprika or pepper.
Garnish with fresh chives.
Serve warm or at room temperature.
Serves 4 to 6.
When cool enough to handle, cut potatoes into 1-inch cubes. In large bowl, combine potatoes, onions and salad dressing; toss gently.
Dust top with paprika.
Garnish with chives.
Serve warm or at room temperature.
Serves 4 to 6.
While still warm, cook potatoes into 1-inch cubes.
Gently toss together potatoes, onions and salad dressing.
Dust with paprika or pepper.
Garnish with chives.
Serve warm or at room temperature.
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.