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.
Chop all the veggies.
Mix the antipasto with the yogurt.
Toss all ingredients together (including the dressing) until well combined.
Place the lettuce on a large dish and top with meats, vegetables and cheese. In a small bowl add vinegar or brine from pepperoncini, add black pepper and whisk in oil. Drizzle over salad and enjoy!
Read more at http://www.skinnytaste.com/italian-antipasto-salad/#ZIkIZJstISMXg9mE.99.
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.
Toss salad greens, garbanzo beans, black olives, artichoke hearts, tuna, shell pasta, cucumber, and tomato together in a large bowl. Cover and refrigerate salad until lettuce is crisp and mixture is chilled, at least 2 hours.
Toss salad with salad dressing immediately before serving.
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.
In a medium bowl, whisk together dressing ingredients. Set aside.
In a large salad bowl, toss together remaining ingredients except salad greens.
Drizzle dressing over vegetables. Cover and refrigerate for 15 minutes.
Serve vegetables over salad greens and cut small cubes of fresh mozzarella on top.
f each item, in each salad bowl. I just try to
Mix together salad dressing, milk, dressing mix and pasta in large shallow bowl.
Arrange remaining ingredients over pasta mixture.
Cover and chill.
Makes 18 servings, about 14 cups.
Combine salad oil, vinegar, garlic and seasonings ahead of time to allow flavors to blend.
Break lettuce into small pieces; add remaining ingredients.
Just before serving, add salad dressing.
Cut ham, salami and red pepper in thin strips.
Drain artichoke hearts, olives and mushrooms.
Prepare salad dressing mix with vinegar, water and oil.
Combine all ingredients in a bowl and toss gently.
Cover and chill 2 hours or overnight.
Brown smoked, sliced sausage in a skillet and drain well on paper towels.
Arrange lettuce on a large serving dish and top with vegetables and sausage.
Add Feta cheese.
Pour dressing over salad and serve.
Total preparation and cooking time:
15 to 20 minutes.
Mix together salad dressing, milk, dressing mix and pasta in large shallow bowl.
Arrange remaining ingredients over pasta mixture; chill.
Mix together the salad dressing, milk, dressing mix and pasta in large shallow bowl.
Arrange remaining ingredients over pasta mixture and chill.
Makes 14 cups.
Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice, and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil, and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.
Reserve 2 banana peppers.
Slice remaining peppers in half and remove stems.
Layer cucumbers, olives, tomatoes and peppers in a 3-quart bowl; pour 1/4 cup dressing over layers.
Top with lettuce, half of pepperoni, artichoke hearts, half of cheese strips, mushrooms, remaining pepperoni and cheese strips.
Pour remaining dressing over salad; chill.
Garnish with reserved peppers.
Yield:
10 servings.