Place broccoli slaw, tangerines, chicken and radishes in a large salad bowl; set aside.
Combine remaining ingredients and pour over salad; toss to coat.
Yields 2 cups per serving.
nd tangy.
Next, combine coleslaw ingredients in a large bowl
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
Mix marshmallows, mayonnaise, pineapple, salt, and pepper together in a bowl; fold in coleslaw mix. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 1 hour.
Dissolve Jell-O in hot water; add cold water, vinegar, salad dressing, salt and pepper and stir until blended.
Chill until partially set.
Beat chilled mixture; add carrots, green pepper, onion, relish and cabbage.
Chill until firm.
Serve in lettuce cups.
Yields 6 servings.
Combine all salad ingredients into serving bowl.
Combine dressing ingredients into glass jar and shake well until combined.
Drizzle over vegetables and toss.
Let stand about 10-20 minutes in fridge.
Re-toss salad before serving and sprinkle with sesame seeds.
In bowl place cabbage, radishes, celery and onion.
Mix salad dressing as label directs.
Toss with cabbage mixture.
Mix together marinade ingredients in a small bowl; add chicken and coat it in the marinade, set aside.
In a pan spritzed with nonstick spray, cook tomatoes and corn over high heat until slightly charred.
Place lettuce in a bowl and top with marinated chicken, tomatoes and corn, chopped pepper and black beans.
Sprinkle with cheese and chips.
In a small dish, combine all of the dressing ingredients with 1 teaspoons water.
Serve dressing alongside salad for easy dipping.
Enjoy!
Toss veggies and herbs together in a large salad bowl.
Whisk dressing ingredients in a small bowl (or whirl in a blender like I did) until sugar is dissolved.
Gently toss salad with dressing. Top with chopped nuts and serve.
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 everything but the coleslaw together.
Pay special attention
In a bowl, stir together 1 tsp vinegar and sugar until sugar is dissolved. Add cucumber, dill and chives and toss to combine. Season.
In a separate bowl, mix together coleslaw mix, relish, remaining vinegar and vegetable oil. Season.
Preheat grill. Grill hot dog buns for 30 seconds. Set aside. Grill hot dogs according to package directions. Serve hot dogs on buns with cucumber salad and coleslaw.
1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
Set oven to 350 degreesPlace the broken noodles and peanuts on a baking sheet and toast until golden brown; cool to room temperature.
In a bowl place the coleslaw, green onions, red bell pepper, toasted ramen noodles and peanuts; toss to combine.
In a bowl mix the dressing ingredients together until well combined; pour over the salad, then toss to combine.
Top salad with mandarin orange segments.
**NOTE** do not add in the dressing until ready to serve the salad or the toasted ramen noodles will loose their crunch.
Prepare fish filets or fish sticks according to package directions.
Separate 6 tortillas on a plate and microwave till warm, aprox. 30 seconds.
Combine coleslaw and cilantro. Sprinkle the juice of the lime over coleslaw and toss.
Mix mayo and Russian dressing for the sauce.
Serve with Pico De Gallo and sliced avocado.
Assemble and enjoy.
In large bowl combine all the ingredients, mix well. Let it chill in the fridge for at least 15-20 minutes. Serve as a salad or on top of tostadas.
Place coleslaw and onions in a large salad bowl.
Melt butter on the stove and then add the Ramen Noodles (broken up), almonds and sesame seeds and brown. Cool and drain on paper towels.
Combine the rest of the ingredients and the seasoning packet for the dressing. Pour dressing over salad when ready to serve. Toss to combine.
Place coleslaw mix in a large bowl.
In a small bowl, combine the remaining ingredients.
Stir until blended.
Pour over coleslaw mix and toss to coat.
Refrigerate until serving.
Note: I used less dressing.
nto the sink. Place the coleslaw mix and red cabbage into
Mix salad ingredients in large bowl.
Mix dressing ingredients in small bowl.
Toss together when ready to serve.