then add the mustard and salad dressings. Stir until smooth.
Put
Cook pasta and drain. Mix the 2 salad dressings together; blend well. Add the vegetables and then the pasta. Mixing with hands is best. Refrigerate for at least a couple of hours before serving. Better to refrigerate overnight before serving.
Whisk the two salad dressings together.
Stir in the blue cheese crumbles.
Serve over salad.
Cook pasta, slice and prep all ingredients to bite sized pieces. Prepare both salad dressings (one at a time or together if you have two bottles), crumble Feta, combine into the noodles when done and pour both dressings on top. Chill and serve. Awesome the second and 3rd days....
Cook linguini. Drain.
Place cooked linguini in a large bowl. Add Salad Supreme, tomato, cucumber and pepper.
Add salad dressings.
Mix well. Chill for 6 to 8 hours.
Cook and drain spaghetti, rinsing it cold water.
Chop green peppers, green onions and tomatoes and put in deep salad bowl.
Add cooked & cooled noodles.
Add olives and Parmesan cheese, mix well with other ingredients all ready in the bowl.
Combine salad dressings with sugar and pour over salad bowl mixture. Mix well.
Add salt & pepper, mix again.
Cover with a lid and let sit for 12 hours or overnight before serving.
Break-up broccoli and cauliflower into florets; quarter tomatoes.
Combine all vegetables, cheese and bacon in a large bowl.
Combine salad dressings; pour over salad and toss to mix. Chill.
Makes 16 to 20 servings.
Combine vegetables, bacon and cheese in a large bowl.
Combine salad dressings; pour over salad and toss to mix.
Combine vegetables, bacon and cheese in large salad bowl. Combine salad dressings and pour over salad.
Toss to mix.
Chill. Yields 16 to 20 servings.
arge bowl.
Stir together salad dressings and black pepper in a
Mix together first 6 ingredients.
Mix together salad dressings and pour over pasta mix.
Toss, refrigerate for 4 hours to blend flavors.
Mix salad dressings.
Add other ingredients; mix well.
Chill before serving.
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
Bring vegetables to boil and turn off heat.
Let vegetables set in pan until cool and drain well.
For the best salad, vegetables should be tender, but not completely done.
Combine cooled pasta and vegetables with dressing (a little or a lot depending on your preference).
Marinate overnight.
Before serving, add thinly sliced fresh mushrooms.
mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
any great recipes for hot bacon and sweet and sour dressings on
To Make The Greek Salad: Chop lettuce. Using a large
Slice (shred) Napa cabbage and place in large bowl.
Grate carrot into the cabbage.
Add drained water chestnuts, bean sprouts and shrimp.
Crush ramen noodles and add those to bowl; sprinkle spice packet over all.
Pour in both salad dressings. The directions are for 1/3 cup each, but add or subtract amounts to your liking. Most times, I just squirt until it looks good!
Juice the lime over all.
Place lid on the bowl and turn over several times. Best chilled for at least an hour.
n refrigerator.
Add all salad dressing ingredients together in a
mix marinade.
mix salad.
pour marinade over salad.
chill several hours to 2 days (will just get tastier).
dress up with garnishes before serving.