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.
Pour French dressing over beans in deep bowl and let set overnight.
Next day, drain off salad dressing and keep.
Layer beans in bottom of bowl along with onions, cheese and tomatoes. Pour dressing over layers and refrigerate.
Before serving, put shredded lettuce and crushed Fritos on top.
Great for cookouts!
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.
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.
Chicken breasts work the best.
Pour Catalina or French salad dressing over chicken and let set in refrigerator overnight or for at least 2 to 4 hours.
Combine the venison and French salad dressing in a non-metallic bowl
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
Arrange chicken in the baking dish. In a bowl, mix French salad dressing, salsa, and thyme. Pour evenly over chicken.
Cover with aluminum foil, and bake 20 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, until chicken juices run clear.
Stir cream cheese, French salad dressing, dried minced onion, ketchup, and vegetable oil together in a bowl until smooth. Gently fold crabmeat through the cheese mix.
Cover bowl with plastic wrap and refrigerate dip at least 12 hours.
Mix mayonnaise, crabmeat, Cheddar cheese, French salad dressing, lemon juice, and horseradish together in a bowl; refrigerate until the flavors blend, at least 4 hours.
efore serving toss with the salad dressing.
The last step (JUST
Pour vinegar into cruet; add salad dressing mix and shake well.
Add salad oil and tomato juice.
Shake.
Place chicken in bottom of baking dish.
Mix cranberry sauce, mushroom soup, French salad dressing and onion soup mix together. Pour mixture over chicken and bake at 350\u00b0 for 1 1/2 hours.
Brown ground beef; drain off drippings. Stir in beans, 1/2 cup salad dressing, chili powder and salt. Cover, reduce heat and simmer, stirring occasionally, 10 minutes. In medium bowl, combine remaining 1/4 cup salad dressing, tomatoes and bell pepper and mix lightly.
Boil potatoes until tender with peeling on.
Cool, peel and dice into small pieces.
Add the rest of the ingredients.
Mix well.
Do not use salad dressing, mayonnaise only.
This will make a large bowl of salad.
Saute garlic in olive oil.
Add zucchini; stir-fry until just tender.
Discard garlic.
Remove zucchini from pan; place in bowl or other container.
Add sugar to pan, then add olives, almonds, vinegar, chili sauce, salad dressing, parsley, tarragon, oregano, salt and pepper.
Cook over moderate heat for about 2 minutes to blend flavors.
Pour sauce over zucchini; cover and chill several hours or overnight.
Serve on salad greens.
Makes 4 to 6 servings.
Shake well in a large screw-top jar or salad dressing jar. Refrigerate and remove garlic clove before serving.
Delicious on any green salad, especially a spinach, fresh mushrooms and thinly sliced Vidalia onion salad with crunchy bacon bits sprinkled on top.
In a large bowl, combine the rice, salad dressing, mayonnaise, green onion, curry powder, dry mustard, salt and pepper. Mix well and refrigerate until chilled.
To the rice mixture, add the ham, cauliflower, peas, celery and radishes. Mix well and serve with sliced avocado or shredded lettuce.
In a large bowl, combine the first seven ingredients. In a small bowl, combine the Miracle Whip, sweet pickle relish, salad dressing, salt and pepper. Fold into rice mixture. Serve in a lettuce lined bowl. Refrigerate leftovers. Yield: 4-6 servings. I do not put mine in a lettuce lined bowl.
Mix green beans, onion, green pepper and salad dressing; refrigerate.
Serve cold.