ork in pan.
Make salad; Line crispy tortillas with romaine
Cut up all salad ingredients.
Drain Ranch Style beans and rinse, then add to the salad ingredients with Fritos, Catalina dressing and grated cheese.
Toss and serve.
Wash lettuce, pat dry and tear in bite-size pieces.
Place in large salad bowl.
Dice tomatoes in small pieces and place on lettuce.
Drain beans and spread on tomatoes.
Grate cheese and put on beans.
Crush Fritos and spread on cheese.
(Note:
Make several openings in bag and crush by squeezing bag.)
Just before serving, pour salad dressing evenly on top.
Salad should be served with salad tongs so that each serving contains all layers.
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.
Toss all ingredients except salad dressing and Fritos.
Add dressing and Fritos when ready to serve.
Brown hamburger meat, set aside and let cool.
Combine lettuce, cucumbers, tomatoes and cheese.
When meat is cool, add to salad mixture.
Place in refrigerator until ready to serve. Add Catalina dressing and Fritos just before serving, then serve immediately.
Mix beans, cheese, onions and salad dressing together.
Chill. Just before serving, add remaining ingredients.
Brown hamburger meat, drain grease.
Let cool while chopping onion, lettuce, radishes, pickles and tomatoes.
Drain kidney beans.
Add all ingredients except Fritos and dressing.
Mix well. Top over Fritos and add dressing on top.
You can add or subtract vegetables to taste.
You can also substitute Ranch dressing or any kind of salad dressing.
Combine lettuce, onion, tomatoes, beans, salad dressing and cheese. Just before serving, add Fritos.
Brown ground beef. In a large bowl, mix all ingredients except the dressing and chips. Add the chips and dressing just before serving. Garnish the salad with chopped green onions.
Mix tomato, onion, green pepper, beans and salad dressing and marinate overnight.
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
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.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon