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.
Mix all together and you have a delicious and festive holiday salad.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Drain off excess juice from grapefruit sections; gently mix the grapefruit sections with the salad greens, green onions, avocados, and Swiss cheese. Toss with dressing just before serving.
Dissolve 1 package lime jello in 1 cup boiling water.
Add 1 cup cold water; let jell.
Drain juice from small can of fruit cocktail and heat.
Thoroughly mix the cream cheese with salad dressing.
Dissolve Knox gelatine in 1/4 cup cold water.
Mix all ingredients (fruit cocktail juice, cream cheese, salad dressing and Knox gelatine mixture) until smooth.
Pour on top the lime jello mixture; let jell.
Mix together in large bowl, broccoli, artichokes, green onions, black olives, cooked macaroni and mushrooms.
Mix all together.
Pour salad dressing over mixture and refrigerate overnight.
Add tomato and avocado before serving.
Dissolve lime jello in 1 1/2 cups hot water.
Whip when set and fold in the cream cheese, salad dressing, celery and nuts. Spoon into a mold and let set until firm.
Dissolve first 2 ingredients.
Stir in salad dressing; cool. Add remaining ingredients and let gel.
Combine the first 10 ingredients together and mix well in a large salad bowl.
Add 1 cup of boiling water to each package of jello.
Add 1/4 cup of cold water for each package.
Chill jellos until set.
Cut in small cubes.
Add to other ingredients.
Put in a large glass salad bowl.
Sprinkle 2 ounces of coconut on top. Add 1 dozen pecan halves.
Refrigerate for about 24 hours.
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.
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
nd add them to the salad.).
Make the dressing: Mash