Tear salad greens into bite sized pieces.
Make carrot curls.
Place all of the vegetables in a salad bowl and toss lightly with herb salad dressing.
In 9 x 13-inch glass baking dish, add and mix all cut-up ingredients with Good Seasons garlic and herb salad dressing. Arrange in single layer.
Cover and bake at 350\u00b0 for 45 to 60 minutes or until potatoes are golden brown, stirring occasionally. Uncover for last 15 minutes to brown.
Makes 4 to 6 servings.
aper towels.
For the herb salad, combine herbs in a medium
eanwhile, to make the Asian herb salad, combine salad greens, herbs and chili
Preheat oven to 400\u00b0.
Wrap shallot in foil. Bake at 400\u00b0 for 35 minutes; cool for 10 minutes. Peel and mince.
Combine shallot, vinegar, oil, sugar, mustard, salt, and pepper in a large bowl; stir well with a whisk.
Add enough dressing just to coat salad mix; toss.
hyme.
Meanwhile, for the herb salad, combine cress and herbs in
To marinate the fish, combine the yogurt, garlic, ginger, spices and fish in a medium bowl. Cover, and refrigerate 3 hours.
For the chickpea and herb salad, combine watercress, chickpeas, olive oil and lime juice in a large bowl. Season to taste with salt and freshly ground black pepper.
Drain fish and cook on a heated grill 3 mins each side, or until just cooked. Serve with salad and lime wedges.
Thinly slice unpared cucumber into bowl.
Pour salad dressing over slices; cover and refrigerate.
Wash spinach and remove stems; dry leaves.
Into salad bowl, tear greens into bite size pieces.
Pour cucumber slices with dressing over spinach.
Add peanuts and toss.
Makes 8 servings.
Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
Cover and chill 12 hours.
Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
Serve with reserved dressing.
In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.
In bowl place cabbage, radishes, celery and onion.
Mix salad dressing as label directs.
Toss with cabbage mixture.
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.
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
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.
Mix all ingredients in saucepan (except salad dressing) and bring to a boil.
Remove from heat.
Add salad dressing and mix well.
Yield: enough for 10 pounds potato salad.
f chicken well with the salad dressing (there should be a little
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.