br>TO SERVE AS A COLD POTATO SALAD; make as stated in
ork in pan.
Make salad; Line crispy tortillas with romaine
medium bowl of ice cold water, with ice cubes in
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.
Toss with Multipurpose French Dressing Recipe #rz.286713 or use one of your own.
Serve well chilled, maybe on a bed of lettuce or other greens.
4 cups.
*NOTE: The recipe for the caramelized nuts will
In medium saucepan cook potatoes in boiling salted water until tender.
Drain, reserving 3/4 cup of potato water.
Dice potatoes.
Add oil, minced onion and chopped celery; toss gently.
In small saucepan bring the 3/4 cup potato water to a boil; pour over potatoes and onion.
Keep at room temperature for 2 to 3 hours.
Stir in vinegar, mustard, sugar, and dillseed.
Potato salad will be creamy.
Serve at room temperature.
Bring a pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain and run under cold water to chill.
Place pasta in a salad bowl and combine with hot dogs, olives, Cheddar cheese, and creamy salad dressing. Stir in more salad dressing if mixture seems dry. Keep salad refrigerated.
ot be used). If serving cold, cover and refrigerate immediately for
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
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.
Boil pasta, drain and run under cold water.
Add all vegetables; toss with dressing and salad seasoning.
Better if made a day ahead.
Cook spaghetti to desired doneness as directed on package. Drain.
Rinse with cold water.
Allow to drain well.
Brown ground beef and season to taste with oregano and black pepper.
Drain in colander to get all grease out.
In a large bowl, combine spaghetti, beef and all vegetables.
Sprinkle Salad Supreme over this mixture and add dressing last, tossing to cover all ingredients well.
Cover and refrigerate to blend flavors.
Makes 8 servings.
Sift together sugar, flour, soda, baking powder and cocoa. Add cold water, salad dressing and vanilla.
Bake in 350\u00b0 oven in a greased and floured 9 x 13-inch pan for 20 to 30 minutes or until middle springs back.
Cook spaghetti in boiling water (salted) for 10 minutes. Drain spaghetti and run cold water over it to cool.
Place spaghetti in a large serving bowl. Add cucumber, tomatoes and onions.
Add entire bottle of Salad Supreme and salad dressing. Toss until thoroughly mixed. Serve chilled.
Serves many!
Can be doubled.
Marinate green pepper, red onion and celery in salad seasoning and salad dressing overnight.
Cook spaghetti in salted water with oil; rinse in cold water.
Toss with marinade.
Garnish with avocado, artichoke hearts and olives.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Drain and cool by running cold water over the pasta in
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and let cool to room temperature, at least 15 minutes.
Mix the cooled pasta, shrimp, salad dressing, celery, lemon, scallions, seafood seasoning, salt, and pepper together. Chill until ice-cold, at least 1 hour.