ork in pan.
Make salad; Line crispy tortillas with romaine
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.
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.
Whip the cream cheese and whipping cream.
Add salad dressing, fruit cocktail, pineapple, cherries and marshmallows and freeze. Keep frozen.
Serve on lettuce leaf.
May decorate with cherries.
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
nd olives in a large salad bowl.
In a small
Cook noodles; drain.
Mix everything except salad greens; chill 2 hours, but no longer than 24.
Spoon onto salad greens.
Serves 4.
Mix all ingredients together.
Freeze overnight.
Thaw slightly before serving.
Can use small muffin tins (spray with Pam; pop out and store in freezer.
May be used as light dessert or as a frozen salad.
nd add them to the salad.).
Make the dressing: Mash
CHIPOTLE SALAD DRESSING:
Place the first
In a large bowl combine OJ, water and sugar.
Slice bananas into OJ mixture to prevent darkening.
Add pineapple.
Chop apricot halves, slice peaches and cherries into bite size pieces.
Add to mixture.
Add strawberries and grapes.
Mix well.
Cover and freeze.
Remove from freezer about 45 - 60 minutes prior to serving.
When ready to serve pour 1 - 1.5 cans of 7-Up over frozen fruit mixture.
Serve partially frozen.
Add boiling water to Jell-O.
Add frozen lemonade.
Chill until thick.
Add Cool Whip and chopped fruit.
Freeze.
Remove from freezer and place in refrigerator 3 hours before serving. Slice into squares to suit number of people.
Makes 6 to 8 servings.
Cream the cheese and salad dressing.
Chop fine the pineapple, cherries, dates and nuts and add to creamed cheese.
Whip the cream and fold into first mixture.
Pour into mold and freeze.