nch cubes.
To finish salad: Toss romaine and watercress with
Chop one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated.
Chop remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon and croutons. Serve right away.
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. Sprinkle with paprika, if desired. Yields 8 servings.
ork in pan.
Make salad; Line crispy tortillas with romaine
Place 3/4 cup spinach on each of 12 individual plates. Top each with 1/4 cup mushrooms and 1 teaspoons pinenuts.
Beat dressing, mayo and syrup with wire whisk until well blended.
Drizzle 1 tablespoon of the dressing over each salad just before serving.
To serve this salad family style, simply layer spinach and mushrooms in a large glass bowl. Drizzle with the dressing and sprinkle with pine nuts just before serving.
Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.
In large salad bowl, combine spinach, mushrooms, tomato, croutons, red onion and bacon.
Add dressing and toss gently. Garnish with egg.
Makes about 6 side dish servings.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
MIX dressing, mayo and garlic.
LAYER half the salad greens, macaroni and tomatoes in 3-qt. bowl. Cover with layers of remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
ADD dressing mixture to salad just before serving; mix lightly.
Note: Coking time is actually chilling time.
Add maraschino cherries.
Cut in half; do not add juice.
Mix well; chill.
Garnish with maraschino cherries.
Serve as salad or dessert.
Toss orange slices, apple, bananas, dates and fruit salad dressing.
Serve in lettuce cups.
Sprinkle with coconut.
Start with equal amounts of crab and shrimp; base the size of the salad you want on that.
Defrost crab and shrimp in microwave; rinse and drain.
Put into bowl with juice of 1 lemon.
Let sit for 10 minutes.
Pour off liquid.
Stir.
Add your choice of the following:
shredded cheese, olives, green onions, bell pepper and celery.
Stir in enough mayonnaise to coat ingredients (enough to make them stick).
Sprinkle with lemon pepper.
Chill 30 minutes.
Prepare salad as directed on package except decrease water in dressing to 1 tablespoon and mix in sugar, vinegar and catsup. Stir in remaining ingredients.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Rub the inside of a salad bowl with garlic clove and
Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
he mixture over the potato salad and stir in lightly.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.