lices on top of the salad in a ring along the
In a small bowl, combine shrimp, lime zest and juice, garlic and soy sauce.
Marinate for 30 minutes.
Place rice in a large bowl.
Add shrimp mixture and toss to combine.
Add French salad dressing and toss until well coated.
To serve, line each salad plate with a lettuce leaf.
Spoon rice salad in the middle.
Fan avocado slices to the side of salad as garnish.
Cook the pasta in large saucepan of boiling water until just tender. Drain and rinse the pasta under cold water; drain well. Transfer to a large bowl and allow to cool.
Add the remaining ingredients to the pasta and toss to combine. Season to taste.
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.
Brown beef with onion.
Add taco seasoning and 1/4 cup water, boil 10 minutes.
Cool beef.
Layer lettuce, corn chips, beef, and cheese.
Add tomatoes, olives, and other toppings if wanted.
Top with creamy french and enjoy!
Mix milk and pudding together in a bowl. Set aside.
Mix cream cheese and sour cream together in a large bowl. Fold in whipped topping. Stir in milk-pudding mixture. Top salad with pie filling. Chill until ready to 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 together vegetables for a toss salad.
Slice olives into mixture.
Crush nachos into medium size pieces and spread over salad.
Mix nachos and cheese into salad.
Pour French dressing over mixture and toss salad just prior to serving.
Heat the soup on the stove or in a bowl in the microwave.
Add croutons.
Top with cheese.
Let cheese melt.
It's that easy! Enjoy!
Cook beans according to directions on package.
Drain.
Do not overcook.
Place in casserole dish.
Season with salt and pepper as desired.
Toast almonds and mix with beans.
Spread mushroom soup over beans.
Crumble French fried onions over top.
Can be prepared ahead and kept in refrigerator until ready for final preparation.
In small bowl, combine salmon, cucumber, mayonnaise and French dressing; blend well.
Spread margarine on cut sides of buns. Place 1/4 cup salmon mixture on each bottom half of each bun.
Top each with 2 spinach leaves and top with bun.
Makes 4 sandwiches.
Melt margarine in large pot.
Add onions; cook until limp, about 20 minutes.
Add broth, wine, water, and pepper.
Bring to boil; reduce heat, simmer, uncovered for 15 minutes.
To serve, put French bread slice in bowl.
Top with shredded cheese.
Ladle hot soup over bread and cheese.
In large saucepan, combine soup and dip.
Add cheese, stirring over medium heat until cheese melts.
Keep warm.
Serve with cubes of French bread or asssorted veggies.
t serving time, toss mixed salad greens in a bowl with
Marinate Ranch beans in French dressing, preferably overnight.
Prepare salad with lettuce and chopped tomatoes in a large bowl.
Pour beans over salad in an even layer.
Spread shredded cheese over beans in an even layer.
Right before serving layer crushed Fritos over salad.
Serve and enjoy!
Line banana split dishes or salad plates with lettuce.
Cut bananas in half lengthwise.
Sprinkle with lemon juice.
Place 2 banana halves in each dish.
Combine cottage cheese and coconut; place a scoop in each dish.
Combine pineapple and strawberries; spoon around cottage cheese.
Serve with French salad dressing, if desired.
Combine macaroni, undrained bean salad, celery and egg.
Mix with French dressing, relish, salt, hot pepper sauce and pepper. Chill about one hour.
Garnish with hard cooked egg.
Makes 8 to 10 servings.
In a bowl, toss together chopped cucumber, drained orange sections, French or cucumber salad dressing and poppy seed. Cover and chill in the freezer for 8 minutes.
Sprinkle lightly with pepper, if desired.
Serves 4.
Mix sweetened condensed milk, coconut, and French Vanilla Blend.
Drop by teaspoonfuls onto greased baking sheets.
Bake in preheated 350* oven 10 to 12 minutes or until edges of cookies are golden brown.
Immediately remove from sheets.
Cool on wire racks.
he top.
Place toasted French bread on top.
Top