imple Pizza Dough according to recipe.
Preheat the oven to
Heat 2 tablespoons salad dressing in a large nonstick skillet over high heat.
Add beef; stir-fry 2 minutes until just cooked through.
Remove beef to plate.
Heat 1/2 cup salad dressing in skillet, add carrots and cook 3 minutes or until crisp-tender.
Toss beef and carrots with salad greens and croutons.
Serve immediately.
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.
Trim fat from beef. Cut into thin bite sized strips.
Arrange the salad on plates.
In a large skillet heat 2 teaspoons of oil. Add red pepper and cook for 1 to 2 minutes or until crisp tender.
Add remaining 1 teaspoon of oil to the skillet.
Add Beef. Cook and stir 2-3 minutes or until cooked through.
Add salad dressing. Cook until heated through.
Spoon the beef mixture over the salad greens.
Sprinkle with cheese and pepper.
Serve immediately.
salt, and pepper to make salad dressing. Let sit at room temperature
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.
Put gelatin in 1/4 cup cold water.
Dissolve jello in 1 cup of boiling water.
Put these ingredients plus 1/2 cup cold water or pickle juice, corned beef (broken into several pieces), salad dressing, mustard and Worcestershire sauce into blender.
Mix in blender, then add all other ingredients.
Pour into rectangular Pyrex dish.
Chill overnight in refrigerator.
Serves 10.
Mix lemon jello and hot water, let stand until firm, then beat until fluffy.
Add celery, salad dressing, onion, pepper, hard-boiled eggs and corned beef.
Mix all ingredients.
Let stand in refrigerator until ready to serve.
Easy to prepare and refreshingly different.
Combine jello and water; cool.
Mash corned beef in bowl.
Add celery and onions.
Mix with salad dressing.
Last, add cooled jello.
Stir good.
Put in serving dish.
Refrigerate.
Chill jello until firm around edges, then beat until fluffy with salad dressing, horseradish and mustard.
Fold rest of ingredients in order given.
Pour into mold and refrigerate.
Mix vinegar and salad dressing.
Add gelatin to heated consomme.
Mix all ingredients.
Pour in mold.
Chill until firm.
Dissolve gelatin in water.
Chill.
Beat until foamy.
Add salad dressing and sugar.
Fold in other ingredients.
Pour into mold.
Cut in squares to serve.
Melt salad dressing in hot dissolved jello liquid.
Mix rest of the ingredients together and chill. You can also add hard-boiled eggs and green peppers, if desired.
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.