imple Pizza Dough according to recipe.
Preheat the oven to
lice thinly.
For the green pesto dressing, whisk all ingredients in
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Choose one from each category. Tear lettuce or spinach into pieces. Slice onions into ringlets or chop. Slice fruit if desired. Toast nuts if desired. Mix, serve with dressing on the side.
Green Onion Dressing.
Heat grill.
Drizzle
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
Layer the first 5 ingredients in a square or rectangular glass dish in order given.
A layer of grated carrots may also be added. Combine 1 cup mayonnaise or salad dressing with Lea & Perrins or a dash of Tabasco and 2 tablespoons sugar.
Spread over salad. Sprinkle 8 ounces grated cheese next.
Sprinkle Bac*Os over salad next.
Cover with foil and refrigerate overnight.
Serves 12 to 20 people.
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
Combine salad dressing and ginger root in small bowl.
Cover; let stand 30 minutes.
Combine the next 4 ingredients; toss gently.
Pour salad dressing over salad; toss gently.
Serves 6 to 8.
Microwave or saute onion and bell pepper until soft; set aside to cool.
In a large salad bowl, combine the onion, pepper, salad greens, deli meat and tomato. Sprinkle with the onion powder, garlic powder, black pepper and salt. Toss to mix.
Pour on enough salad dressing or vinegar to coat, toss again and serve.
Dissolve jello in hot water.
Beat in softened cream cheese and Sprite.
Chill until just beginning to set.
Add Cool Whip, salad dressing, sugar and vanilla.
Drain pineapple and add nuts and pineapple to jello mixture.
Chill until firm.
Marinate for 2 hours or overnight in long low bowl.
Marinade is simply 1 (8 ounce) bottle of red wine vinegar or South Seas salad dressing.
Combine the mayonnaise, sour cream, lemon juice, Worcestershire sauce, mustard, basil, parsley, chives, tarragon and garlic, processing until smooth and scraping down the sides as necessary. Season with salt and pepper.
Serve with crudite and green salad.
Cook's Note: The dressing will thicken as it chills. This is a great way to use up extra fresh herbs, switch out whatever herbs you have on hand.
Combine the corn, peas, beans, onions, celery and radish.
Whisk together the salad dressing and milk or cream. Pour over salad, toss and refrigerate overnight.
Cut pepperoni slice in half. In a large salad bowl, combine the salad greens, tomatoes, cheese, bacon and pepperoni.
Serve with salad dressing.
Blend all ingredients.
Wonderful as salad dressing or dip.
Layer first 5 ingredients in deep narrow bowl until 3/4 full. Cover layered salad with salad dressing.
Sprinkle heavily with grated cheese.
Cover with crumbled bacon and chill.
Is crisp and good second day.
Serves 8 or 10.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.