Wash and slice lettuce. Put into large salad bowl and place in refrigerator for 1 hour.
Add tomatoes, cucumber, celery, carrots, olives (drained), artichoke hearts, Parmesan cheese, salt and pepper. Toss well.
Prepare envelope of Italian salad dressing according to directions on package. Pour over salad and toss.
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
ll 4 shanks & pour the Italian salad dressing over them. Refrigerate at
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
then add the mustard and salad dressings. Stir until smooth.
rea while proceeding with the recipe.
Heat olive oil in
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Transfer warm macaroni into a large salad bowl and gently mix in celery, onion, cucumber, tomato, shrimp, and Italian salad dressing; refrigerate at least 1 hour (up to overnight for best flavor). Gently fold mayonnaise into salad and serve.
Cook potatoes unpeeled. (they don't fall apart this way!).
Drain and cool.
Peel and cut into cubes.
Stir in onion, italian salad dressing, salt, and pepper.
Cover and refrigerate ate least 2 hours.
Toss with mayonnaise.
Add celery and eggs, mixing gently.
Cut 1 to 2 inches off bottom of asparagus spears.
Place in gallon sized zip top plastic bag.
Pour 8 ozs Italian Salad Dressing in bag with asparagus.
Marinate for at least 1 hour in refrigerator.
When ready, preheat oven to 400 degrees.
Wrap 3 asparagus stalks with 1 slice of bacon.
Place on foil lined cookie sheet.
Bake 20-30 minutes on 400 degrees until bacon crisp up. May have to turn over half way through cooking time.
Remove from pan to cool slightly.
I usually get around 10 to 12 bundles.
Enjoy!
Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.
Preheat oven to 350\u00b0.
Sprinkle the seasonings on the steaks and then broil them for 15 minutes in the oven.
Remove meat, then cut each piece into 2-inch wide strips.
Place the Italian salad dressing in a large bowl.
Add vinegar and beat together with a wire whisk.
Place the steak, all bell pepper strips and cherry tomatoes in the bowl.
Mix well with the dressing.
Chill for 2 hours, then serve.
Cook spaghetti, rinse in cold water and drain.
Mix the Italian salad dressing and salad seasons (*Salad Supreme could be used in place of salad seasons), and set aside.
In a large mixing bowl, combine all the vegetables with the spaghetti, then pour in salad dressing.
Set bowl in refrigerator to marinate 2 to 3 hours before serving.
Serves 8 to 10.
nion or red onion and Italian salad dressing; toss to mix then
Cook pasta according to package directions; drain and rinse in cold water. Place in refrigerator to cool.
When pasta is cool, stir in crab, green pepper, tomatoes and onions.
For dressing, combining dressing ingredients; pour over salad and gently toss to coat.
Cover and refrigerate for 2-4 hours.
When serving if salad seems a tad dry add a little more Italian Salad Dressing.
Sliver Parmesan Cheese over the top and serve with warm Italian Bread and more salad dressing for dipping.
Cook macaroni according to package directions.
Rinse and drain.
Combine with cheese, salami, pepperoni, onions, olives, celery and peppers in serving bowl.
Add Italian salad dressing to salad; mix well.
Chill for 24 hours.
Add tomatoes and parsley at serving time.
Yields 15 servings.
Mix all ingredients together.
Place in refrigerator for at least two hours before serving.
Pour over salad greens just before serving.
Cook pasta according to package directions, rinse with cold water and drain.
Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.
Cover and refrigerate for 4 hours or overnight.
Drain.
Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.
Gently fold into the pasta mixture.