Dice apples, cut grapes in half and slice bananas.
Mix together; stir in marshmallows, walnuts, sugar, peanut butter and mayonnaise.
Makes a delicious summer salad.
br>MEANWHILE, prep the remaining SALAD ingredients to specifications then whisk
Mix all ingredients.
Chill and serve.
Use low-fat dressing and no salt for healthy salad.
Stays fresh for several days.
Mix together the broccoli, green grapes (halved), chopped green onions, slivered almonds, and golden raisins.
Fry the bacon crisp and crumble over the salad.
Mix the mayo, sugar, and vinegar to make the dressing.
Pour dressing over salad and stir.
Let set in fridge for 2 hours before serving.
Cook pasta and drain.
Pour whole bottle of salad dressing over pasta while it's still hot. Add spice.
Also cut up and add any vegetables you want (broccoli, tomatoes, mushrooms, onions, zucchini).
Makes a pretty salad and always better on the second day.
iced cheese.
Stir in salad dressing.
Add parsley flakes
Dissolve gelatin in 1 cup boiling water.
Add lemon juice and vinegar.
Making sure carrots, onions, cucumber and green pepper are grated and chopped fine, add to gelatin mixture.
Add cottage cheese, salad dressing and coffee cream.
Refrigerate until firm. Looks yucky, but is a delicious summer salad.
Mix peas, bacon pieces, eggs, onion and salad dressing. Spread on top of shredded lettuce and sprinkle with cheese.
Beat eggs; add dry ingredients.
Add mustard, vinegar and milk.
Cook in double boiler until boiling.
Remove from heat. When cool, add salad dressing.
Pour over prepared potatoes, celery and onion for delicious potato salad.
Gently toss arugula, beets, avocado, and olives together in a large bowl.
Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture.
Whisk olive oil, balsamic vinegar, and mustard together vigorously in a small bowl until smooth; drizzle over the salad and toss to coat ingredients in dressing.
oriander leaves.
Divide the salad between 4 plates.
Serve
ither a homemade light pasta salad or oven baked sweet potato
Preheat frypan or griddle.
In medium bowl, combine dry ingredients.
Add buttermilk and skim milk; stir just until combined.
Fold in egg white gently; add olive or salad oil.
Cook on hot griddle which has been sprayed with nonstick spray.
These pancakes contain no cholesterol.
In medium bowl, combine apples, raisins, celery, cheddar cheese, and nuts.
In a small bowl, blend orange juice into yogurt; pour over salad and toss well.
Sprinkle cinnamon on top.
May eat salad then or chill for an hour.
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl.
Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture.
Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired.
Makes 4 servings.
Cook the bacon according to directions (I prefer Morningstar brand cooked around 3 minutes, nice and crispy). Crumble.
Mix the arugula, tomatoes, and crumbled bacon.
Once the bread is toasted, tear it into bite sized pieces and mix in the salad.
Serve alone or with your favorite light buttermilk salad dressing. Enjoy!
Combine all salad ingredients except parmesan cheese.
In a blender mix all dressing ingredients.
Pour enough dressing to moisten sald to your preference over salad and toss carefully, adding parmesan cheese.
NOTES: This recipe is NOT written in stone, feel free to up amounts or lessen them according to your likes and dislikes.
You should have extra dressing which will not be a problem as the dressing is delicious.
I serve the dressing on the side for those who like a wetter salad.
Mix first 8 ingredients in a small bowl.
Separate into 4 equal portions.
Spray a pan with Crisco and heat on high for a minute.
Heat first tortilla about 2 minutes per side (just until browned).
Remove from pan with tongs or fork.
Put 1/4 of the chicken salad mixture on the lower half of the tortilla and fold in the sides. Continue rolling in taco fashion and secure with a toothpick.
Cut in half on the diagonal and enjoy.
Wash, core & dice apples.
Place apples in large bowl & toss with lemon juice.
Add cooked brown rice, celery, nuts & raisins, & toss to combine.
In medium bowl, combine mayonnaise & yogurt, blending well.
Fold into rice mixture.
If desired, serve over salad greens.
In a parfait or sundae glass, layer some fruit salad, top with 1/2 of the yoghurt per serving, and layer more fruit on top. Drizzle with 1 tblsp honey per serving (or to taste), sprinkle with 2 tblsps of walnut pieces per serving and a sprinkle of cinnamon.
Enjoy!