Wash and slice lettuce. Put into large salad bowl and place in refrigerator for 1 hour.
Add tomatoes, cucumber, celery, carrots, olives (drained), artichoke hearts, Parmesan cheese, salt and pepper. Toss well.
Prepare envelope of Italian salad dressing according to directions on package. Pour over salad and toss.
ll 4 shanks & pour the Italian salad dressing over them. Refrigerate at
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.
irections from the box of Good Seasons salad dressing. I usually use
Cook spaghetti, rinse in cold water and drain.
Mix the Italian salad dressing and salad seasons (*Salad Supreme could be used in place of salad seasons), and set aside.
In a large mixing bowl, combine all the vegetables with the spaghetti, then pour in salad dressing.
Set bowl in refrigerator to marinate 2 to 3 hours before serving.
Serves 8 to 10.
Cook, rinse and drain well the pasta.
Chop and add the onion, sweet green pepper, tomatoes and the cucumber.
Mix the Italian dressing and the Good Seasons salad dressing mix together.
Stir all these ingredients well and let set in the refrigerator overnight.
The longer it sets the better it is.
Mix all ingredients together.
Place in refrigerator for at least two hours before serving.
Pour over salad greens just before serving.
Boil chicken breasts until tender (about 45 minutes).
Cool and remove chicken from bones and chop fine.
Mix mayonnaise, Good Seasons Italian seasoning, lemon juice and salt and pepper (if desired)- add to chicken and mix well.
Better if made the day before serving so flavors can meld.
Refrigerate immediately.
May need to add extra mayonnaise the next day and a little extra seasoning if desired.
rea while proceeding with the recipe.
Heat olive oil in
Prepare all ingredients before assembling salad.
Layer lettuce, then peas, red onion, cauliflower, celery and finally green pepper in a large glass salad bowl.
Spread mayonnaise or salad dressing over salad to cover salad completely.
Sprinkle mayonnaise with Parmesan cheese, then sprinkle dry Italian salad dressing mix over.
Sprinkle bacon around edge of bowl.
Cover bowl with plastic wrap and refrigerate 24 hours.
At serving time, toss salad well with chilled fork and spoon and serve on chilled salad plates, if possible.
Snap off tough ends of asparagus and discard.
If possible, cook stalks whole or cut to equal size.
Layer in pan and pour boiling water over asparagus.
Cover pan and cook for no more than 3 minutes.
Asparagus should be crisp-tender.
Drain well.
While still hot, pour over the Italian salad dressing and let marinate while cooling.
Can be served hot, but is very good cold.
Place beef chuck roast into a slow cooker and scatter onion quarters around the meat. Pour the beef broth over the meat and sprinkle the au jus mix, Italian salad dressing mix, salt, and black pepper over the roast.
Cover cooker, set on Low, and cook until meat is very tender, 6 to 8 hours.
Cook potatoes unpeeled. (they don't fall apart this way!).
Drain and cool.
Peel and cut into cubes.
Stir in onion, italian salad dressing, salt, and pepper.
Cover and refrigerate ate least 2 hours.
Toss with mayonnaise.
Add celery and eggs, mixing gently.
Prepare salad dressing mix according to package directions. Mix vegetables and shrimp together.
Pour dressing over the shrimp and vegetables.
Marinate for twenty-four hours.
Cut 1 to 2 inches off bottom of asparagus spears.
Place in gallon sized zip top plastic bag.
Pour 8 ozs Italian Salad Dressing in bag with asparagus.
Marinate for at least 1 hour in refrigerator.
When ready, preheat oven to 400 degrees.
Wrap 3 asparagus stalks with 1 slice of bacon.
Place on foil lined cookie sheet.
Bake 20-30 minutes on 400 degrees until bacon crisp up. May have to turn over half way through cooking time.
Remove from pan to cool slightly.
I usually get around 10 to 12 bundles.
Enjoy!
Mix together cauliflower, onion, cheese and peas.
Mix Italian salad dressing mix and mayonnaise together.
Add to cauliflower mixture and toss well.
Refrigerate at least 4 hours prior to serving.
Cook pasta according to package directions.
Rinse immediately with cold water and drain well.
Toss with remaining ingredients, except tomatoes.
Pour dressing over all and add oregano.
Toss again. May serve at room temperature or chilled.
Good made the night before.
Spoon salad onto lettuce lined plate.
Slice tomatoes in half and place on top of each serving.
Serves 8 to 10.
Mix all together well.
Use a hand rotary (egg) mixer. Refrigerate overnight before serving over your favorite salad.
Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain