Layer first 6 ingredients, starting with lettuce and ending with carrots.
Spread salad dressing over carrots.
Top with cheese, then bacon bits.
Use 13 x 9 x 2-inch pan.
Mix and freeze.
Keep in freezer when not being served.
Makes a most delicious salad for the holidays.
In a deep dish, put the tomatoes, vinegar, oil and herbs.
Let set in refrigerator (4 hours to overnight) a long time?
Turn every now and then to baste the tomatoes well.
Serve with sliced cucumbers on salad plate.
Spoon some of the oil over each. Yields 4 servings.
Toss veggies with cheese and crumbled bacon.
Mix salad dressing, sugar and vinegar.
Add dressing to vegetable mixture. Store in refrigerator.
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.
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.
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!
Combine chicken, pineapple, Red Delicious apple, Golden Delicious apple, celery, red grapes, green grapes, and walnuts in a large bowl.
Whisk milk, mayonnaise, and ranch dressing mix together in a separate bowl until well blended.
Pour ranch dressing over chicken mixture; toss gently to coat.
Serve salad on a bed of lettuce leaves.
Blend all together and serve over salad greens. Season with salt, pepper and garlic salt to your taste.
hings together.
Pile your delicious salad on plates. If you've
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.
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.
It should be like bottled salad dressing or a tad thinner
side.
To make the salad, toss the red, green and