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.
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.
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.
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.
rea while proceeding with the recipe.
Heat olive oil in
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 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 lettuce, tomatoes, cucumber, pepper, onion, olives, croutons, cheeses and seasonings.
Pour Italian salad dressing over mixture; mix well.
Serve immediately.
In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, green olives, pepperoncini, red and green bell peppers and tomatoes. Set aside.
For the dressing, whisk together Italian salad dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese and black pepper.
Just before serving pour dressing over salad, toss to coat.
Serve over iceberg lettuce.
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.
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!
nion or red onion and Italian salad dressing; toss to mix then
Combine first 6 ingredients.
Spoon into a bowl lined with lettuce leaves.
Serve with a slotted spoon.
Mayonnaise or salad dressing may be substituted for Italian salad dressing.
Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain
Boil spaghetti in oiled water until tender.
Combine all chopped ingredients.
Pepper to taste and sprinkle with garlic salt.
Drain spaghetti; mix with chopped mixture and pour bottle of Italian salad dressing.
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.
Cook spaghetti 15 minutes; drain.
Rinse with cool water; drain well.
Add remainder of ingredients; mix well and refrigerate for 2 to 4 hours.
You may need to add more Italian salad oil before serving if too dry.
Prepare all ingredients before assembling salad.
Layer lettuce, then peas, red onion, cauliflower, celery and finally green pepper in a large glass salad bowl.
Spread mayonnaise or salad dressing over salad to cover salad completely.
Sprinkle mayonnaise with Parmesan cheese, then sprinkle dry Italian salad dressing mix over.
Sprinkle bacon around edge of bowl.
Cover bowl with plastic wrap and refrigerate 24 hours.
At serving time, toss salad well with chilled fork and spoon and serve on chilled salad plates, if possible.
nd stir in package of Italian salad dressing mix and garlic. Next