lices on top of the salad in a ring along the
efore serving toss with the salad dressing.
The last step (JUST
In a small bowl, combine shrimp, lime zest and juice, garlic and soy sauce.
Marinate for 30 minutes.
Place rice in a large bowl.
Add shrimp mixture and toss to combine.
Add French salad dressing and toss until well coated.
To serve, line each salad plate with a lettuce leaf.
Spoon rice salad in the middle.
Fan avocado slices to the side of salad as garnish.
Chicken breasts work the best.
Pour Catalina or French salad dressing over chicken and let set in refrigerator overnight or for at least 2 to 4 hours.
In a large food processor blend all ingredients together until smooth (starting with 1/2 teaspoon garlic salt and 1/2 cup sugar and add in more to taste after mixing.
Do not attempt to make this in a small 4-cup blender or you will have the dressing all over your counter!
Mix in the mayonnaise (if using) for a creamy-style French dressing.
Place in the fridge for a couple of hours before serving.
imple Pizza Dough according to recipe.
Preheat the oven to
an hour.
Add salad dressing; mix well.
Add Parmesan
ool.
Whisk all the salad ingredients together except for the
Pour French dressing over beans in deep bowl and let set overnight.
Next day, drain off salad dressing and keep.
Layer beans in bottom of bowl along with onions, cheese and tomatoes. Pour dressing over layers and refrigerate.
Before serving, put shredded lettuce and crushed Fritos on top.
Great for cookouts!
In a food processor, combine the chicken, creamy salad dressing, cole slaw dressing, celery, onion, and salt and pepper. Mix until well chopped.
In a bowl, toss together chopped cucumber, drained orange sections, French or cucumber salad dressing and poppy seed. Cover and chill in the freezer for 8 minutes.
Sprinkle lightly with pepper, if desired.
Serves 4.
Line banana split dishes or salad plates with lettuce.
Cut bananas in half lengthwise.
Sprinkle with lemon juice.
Place 2 banana halves in each dish.
Combine cottage cheese and coconut; place a scoop in each dish.
Combine pineapple and strawberries; spoon around cottage cheese.
Serve with French salad dressing, if desired.
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.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Rinse with cold water to cool completely; drain.
Mix macaroni, tuna, eggs, tomatoes, onion, and cucumber in a large mixing bowl.
Whisk salad dressing and milk together in a separate bowl until smooth. Beat sugar, mustard, pepper, and salt into the dressing mixture; pour over the macaroni mixture and stir to coat.
Cover bowl with plastic wrap and refrigerate at least 2 hours.
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.
Combine the venison and French salad dressing in a non-metallic bowl
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Arrange chicken in the baking dish. In a bowl, mix French salad dressing, salsa, and thyme. Pour evenly over chicken.
Cover with aluminum foil, and bake 20 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, until chicken juices run clear.
Stir cream cheese, French salad dressing, dried minced onion, ketchup, and vegetable oil together in a bowl until smooth. Gently fold crabmeat through the cheese mix.
Cover bowl with plastic wrap and refrigerate dip at least 12 hours.
Mix mayonnaise, crabmeat, Cheddar cheese, French salad dressing, lemon juice, and horseradish together in a bowl; refrigerate until the flavors blend, at least 4 hours.