Mix salad dressing and evaporated milk; stir until smooth. Add lemon juice, honey and celery seed.
Mix well and chill.
Good on fruit salad.
Place all salad ingredients in a large bowl.
For the honey mustard dressing, whisk all ingredients in a small bowl.
Add enough of the dressing to lightly coat the leaves; toss gently.
edium mixing bowl, whisk together honey, vinegar, mayonnaise, mustard and sesame
ccasionally.
Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until
ver spinach leaves.
Add honey Dijon dressing to skillet and heat
russels sprouts by using a salad spinner or place Brussels sprouts
Whisk together the first 6 ingredients.
Add salad dressing, whisking until completely smooth.
Cover and refrigerate 6 to 8 hours for flavors to blend.
Makes 2 1/4 cups.
Also, good as a dip for veggies.
Arrange fruit on lettuce lined plates.
Drizzle fruit with honey lime dressing.and sprinkle with toasted almond slivers.
to prepare dressing:.
combine all ingredients in small bowl.
Dressing may be prepared ahead of time for flavors to marry.
pen lengthwise.
Spread the honey-mustard over the inside of
f chicken well with the salad dressing (there should be a little
Reserve juice from any fruit used in salad.
Add to mayonnaise; mix thoroughly.
Add honey Dijon dressing; mix until smooth.
Store in refrigerator.
Arrange fruit on lettuce leaves; drizzle with Honey-Lime Dressing.
Sprinkle with almonds and garnish, if desired.
Yields 4 servings.
Wash Swiss Chard thoroughly and drain.
Trim off discolored stems and stem tips.
Boil the chard for 15 minutes in salted water.
Drain vegetable completely.
Add olive oil, vinegar, and garlic to sautee pan.
Heat pan on medium heat setting for 1 minute.
Add chard to saute pan.
Stir in French Honey salad dressing.
Saute on medium heat for 3-5 minutes.
Serve.
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.