xplain that it represents the Christmas tree which will later be
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 lemon jello according to package directions.
Let cool. Mix the cream cheese and salad dressing together.
Add marshmallows, pineapple and whipping cream.
Mix in jello.
Pour into 1 1/2-quart dish (9 x 9-inch).
Refrigerate.
Mix up red jello according to package directions.
Let cool.
Pour over top of firmly set lemon jello mixture.
Refrigerate until red jello is firmly set (or overnight) before serving.
Mix baby salad greens, pecans, dried cherries, and Parmesan cheese in a large bowl. Drizzle vinaigrette over the salad; toss to coat evenly.
Blend softened cream cheese, salad dressing, sugar, cranberry sauce, pineapple and nuts.
Mix well.
Fold in Cool Whip.
Place paper baking cups in muffin pans.
Fill with salad mixture. Freeze.
When frozen, remove from muffin pans and store in plastic bags (or freezer containers) in freezer.
Serve frozen or very slightly thawed.
Salad is snowy white with bits of color.
Layer all of the salad ingredients in a clear glass bowl in the order above, beginning with the greens and ending with the frozen peas.
Mix the dressing mix into the mayonnaise to taste (about 1/2 to 3/4 of the package). Spread the mixture over the salad so that it is completely covered. Cover tightly and refrigerate overnight.
Just before serving, garnish the top by alternating egg and tomato slices on the top. Sprinkle bacon bits over the top.
Alternating ham and salad olives, press through a meat grinder.
Add enough mayonnaise to moisten.
(Needs to be easy spreading consistency.)
Do not add salt.
Mix lime jello, boiling water and pineapple.
Allow to congeal.
Meanwhile, soften cream cheese.
Spread cream cheese, salad dressing and pecans over lime mixture and allow to cool. Mix jello and boiling water.
Add cold water.
After mixture is cool, pour over the layer of cream cheese.
This salad is pretty and colorful as well as delicious.
Cook carrots until tender in boiling water; drain.
Combine with onions, peppers and celery; set aside.
Combine and boil for 1 minute your soup, vinegar, oil, sugar, mustard and sauce.
Cool. Pour over the vegetables; toss lightly.
A real good Christmas salad.
Use juice from the pineapple and water to make 2 cups liquid. Heat Jell-O and liquid in saucepan and add the marshmallows until dissolved.
Cool until starts to set.
Add the Miracle Whip salad dressing to the cream cheese.
Add the crushed pineapple to cheese and Miracle Whip mixture and fold in the whipped cream.
(I use a can of evaporated milk chilled in refrigerator and whipped.)
Mix in with cooled Jell-O and pour in oblong cake pan.
Allow to set firmly.
Chill lime Jell-O and crushed pineapple until firm.
Spread with cream cheese, pecans, celery and salad dressing.
Chill. Chill strawberry Jell-O until syrupy.
Spread over Jell-O and chill until firm.
Use a 9 x 13-inch Pyrex pan.
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper.
Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad.
Add salt and pepper to taste.
Toss salad well.
Garnish individual servings with tomatoes and onion.
Sprinkle cheese on top, if desired.
tirring
until dissolved. Mix salad dressing and cottage cheese; slowly
Dissolve 1 package lime Jell-O as directed and put in 8 x 8-inch dish.
Let stand until firm in refrigerator.
Dissolve 1 package lime Jell-O in 1 cup boiling water and cool.
Soften cream cheese and mix with salad dressing.
Drain pineapple and Cool Whip.
When gelatin is cool, mix together with cream cheese mixture.
Put on top of first layer of gelatin.
When this is set, dissolve cherry Jell-O and let cool.
Pour on top and refrigerate.
Cook pasta as directed on package; drain.
Rinse with cold water and drain.
Slice vegetables into small bite size pieces. Slice olives.
Prepare salad dressing mix as directed on envelope. Combine pasta, vegetables, olives, cheese and salad seasoning in a large bowl.
Add prepared salad dressing.
Toss.
Chill 2 hours. Makes 8 servings.
In bowl, combine the green pepper, cucumber, celery, zucchini and tomatoes.
Stir together the sour cream, salad dressing, salt and pepper; fold dressing into the vegetable mixture.
Split rolls horizontally; scoop out centers, leaving a 1/2-inch shell.
Spoon salad mixture into hollowed rolls; cover with roll tops. Individually wrap bundles in foil; chill until serving time.
Makes 6 servings.
Place the diced cheese into a salad bowl. Gently stir in the peas, salad dressing, pimentos, salt, and pepper until the diced cheese separates into small squares and the salad is thoroughly mixed. Cover and refrigerate 3 hours or overnight to chill and blend the flavors.
Prepare
somen\tnoodles by boiling until tender.
Drain noodles; let sit to evaporate excess water.
After noodles are cool,
add\tthe crab flakes and the ocean salad; mix together. Add the Tropics dressing to your taste.
In colander, place veggie mix, sliced onion and mushrooms. Cook pasta until done and pour into colander over veggies.
Drain well.
Mix together with crushed garlic, salad dressing and sliced olives.
Chill well and serve.