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.
ork in pan.
Make salad; Line crispy tortillas with romaine
efore putting it on the salad. Add more lemon juice if
Use your favorite white cake recipe or use 1 white cake mix and bake according to instructions in 9 x 13-inch cake pan.
Let cool 10 to 15 minutes.
Poke holes in the cake with a toothpick, fork tines, etc.
Whisk together the buttermilk, milk, vinegar, pickle juice, salad dressing, salt and pepper. Refrigerate until chilled, pour enough over salad to coat and mix well.
old potatoes for this particular recipe -- use Russets or Red Potatoes
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Whisk together all ingredients.
Blend well.
Refrigerate until chilled.
Pour over your favorite salad mix.
Shake well to mix.
Refrigerate.
So easy and so good!
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
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.
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.
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.
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 well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
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.