nd stir.
To prepare salad, fill a basin with very
Layer as follows:
lettuce, green onions, celery, green peppers, green peas, Salad Supreme spice, bacon, mayonnaise and Parmesan cheese.
Cover.
Let stand overnight in refrigerator.
Cover each salad plate with a modest bed of baby green lettuce.
Slice and core a half pear for each plate.
Thinly slice pears from bottom to just before the very end and then fan out the slices over the lettuce.
Top with toasted walnuts and a generous serving of crumbled blue cheese.
Whisk dressing ingredients and spoon over the salad mixture.
In a blender container or food processor bowl, combine garbanzo beans, mayonnaise or salad dressing and Green Goddess salad dressing.
Cover and blend until mixture is smooth.
Spread about 2 tablespoons of the mixture over each lahvosh cracker. Sprinkle shredded lettuce, shredded Cheddar cheese and sliced almonds over each cracker.
Layer lahvosh, 3 in a stack, to form 4 stacks.
Cover the salads with clear plastic wrap; refrigerate up to 4 hours.
Makes 4 servings.
Layer first 8 ingredients in large plastic bowl/container. Combine mayonnaise, sour cream and salad dressing mix.
Spread over top of salad, sealing to edge of bowl.
Cover and refrigerate for several hours or overnight.
br>Combine papaya, lime segments, green beans and tomatoes in a
Open both cans of Shoe Peg corn and put into a medium mixing bowl (do not cook).
Chop up the onions and tops, bell pepper and tomatoes.
Mix well into the corn.
Add 1/2 bottle of Green Goddess salad dressing and mix well.
Chill slightly.
Ready to serve.
Thoroughly mix cauliflower, onions, olives, crumbled bacon, cheese and bell pepper.
Combine mayonnaise and Green Goddess salad dressing and pour over the salad ingredients.
Refrigerate overnight.
Place beans in a large saucepan, and cover with water. Boil beans until soft but still bright green, about 15 minutes. Transfer beans immediately to an ice water bath to cool. Drain after 3 minutes. Place beans in large bowl. Toss with balsamic vinegar, stir in th olive oil.
Place the almonds in a heavy skillet over low heat; cook until golden. Toss almonds into the green bean salad. Serve at room temperature or chilled.
Chop lettuce.
Using a large bowl(preferably wooden), rub the sides of the bowl with garlic, Discard garlic.
Add lettuce, tomatoes, olives, lemon juice, and salt.
At the last minuteadd oil, mix well, let salad sit at room temperature for 10 min.The serve.
The salad should almost be like a wilted lettuce salad.
make dressing and set aside.
put all salad ingredients in a bowl and pour dressing over.
serve and enjoy.
Gently wash and dry lettuce. Place in a salad bowl or on individual plates, then top with onions and eggs.
Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
Whip until quite foamy then pour over salad. Sprinkle with chives.
r seafood stock in other recipes) and run cold water over
or approximately 1 hour. (Other recipes said to cook only until
Combine letttuce and green onions in a large bowl; set aside.
Combine remaining ingredients in a small saucepan; bring to a boil.
Pour over lettuce; toss gently. If you like for a variation, add a little sugar to the dressing for a sweet/sour taste!
Serve immediately.
Yield: 6 to 8 servings.
Combine salad ingredients 1-2 hours before serving.
Make dressing up to a day ahead or as close as 20 minutes before serving.
Pour dressing over salad and toss lightly.
Serve immediately.
Combine salad greens and green onions in a large serving bowl.set aside.
Whisk vinegar, sugar and water together till sugar dissolves.set aside.
Heat 2 tbls reserved bacon drippings to boiling, slowly whisk in vinegar mixture.bring to a boil.remove from heat and pour over salad which has been topped with crisp bacon, crumbled.
Toss and serve immediately.
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Arrange lettuce on a serving platter. Arrange avocados, corn, tomatoes, onion and black beans over top and garnish with cilantro. Whisk together dressing, garlic, 1 tsp lime zest and 1 tbsp lime juice. Serve with salad.
Toss lettuce, bacon, egg and pepper together in medium sized serving bowl.
Combine water, vingar, sugar, flour and salt in a medium saucepan. Heat over medium/high until hot, but not boiling.
Pour water/vinegar mixture over lettuce and toss to coat.
Serve immediately.