in a large bowl stir together all dressing ingredients.
stir in all salad ingredients except lettuce and oranges.
on platter or individual salad plates place lettuce.
spoon tuna salad on lettuce; arrange orange slices around tuna salad.
serve.
Place lettuce into 6 individual salad bowls (if wooden, smear with
ashed spinach leaves on six individual salad plates. Top with pecan mixture
mall bowl.
To make individual salad stacks, place radish slices in
f vinaigrette.
Salad: Arrange the romaine on individual salad plates.
To
In a jar with a tight fitting lid combine olive oil, vinegar, sugar, Dijon mustard, oregano and pepper. Shake well.
Tear the lettuce and place on individual salad plates.
Add the tomato pieces, walnuts, and blue cheese.
Garnish with orange sections and egg quarters; drizzle with raspberry vinaigrette. Finish with a sprinkle of fresh cracked black pepper.
own through the peel, making individual slices. Throw away the strips
large size mixing or salad bowl, add romaine lettuce, shredded
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a preheated skillet, add the chicken, seasoning mix and oil. Cook until chicken is golden brown. Remove from heat and set aside.
In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese and bacon. Toss and place on individual salad plates. Top with the sliced chicken and serve.
Combine all dressing ingredients except oil in a blender.
With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.
Toss the salad greens, raspberry vinaigrette, walnut pieces, and dried cherries together in a large bowl. Divide the salad into individual salad bowls or plates. Garnish each salad with two slices of goat cheese and a few strips of chicken breast.
Make the poppy seed dressing by whisking together the creamy salad dressing, vinegar, sugar, and poppy seeds; set aside. Arrange the spinach leaves, mixed salad greens, oranges, onion, and almonds onto individual salad plates. Drizzle with poppy seed dressing to serve.
With sharp knife, trim tops from onions; chop tops fine.
Wash spinach and shred.
Put in salad bowl or mound on individual salad plates.
On top of greens, pile chopped onion tops, then shrimp. Arrange onions spoke fashion around salad.
In a jar with tight fitting lid, shake soy sauce, salad oil and pepper.
Combine thoroughly.
Use as dressing for salad.
owl, add the salad ingredients, then add to individual salad bowls. Shake dressing
Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.
Whisk together salad oil, lemon juice salt and pepper.
Pour over potato slices and allow to stand 10 minutes.
Meanwhile, break romain into large chilled salad bowl.
Drain salad dressing from potatoes and reserve.
Arrange in a pattern over top of romaine the drained sliced potatoes, mushrooms, smoked salmon and eggs.
Sprinkle with dill.
Just before serving, toss at table with reserved dressing.
Serve in individual salad bowls.
o halt browning.
On individual salad plates, divide the greens.
In a jar with a tight fitting lid, combine the first 7 ingredients and shake well.
Toss salad greens and vegetables in a large bowl or arrange on individual salad plates.
Serve with dressing.
Yields 1 cup of dressing.
In large bowl, put potatoes, onion, parsley, celery, pepper and 1 teaspoon salt.
Toss lightly.
Combine milk, mustard, sweetener, vinegar and 1/4 teaspoon salt in a small bowl; beat with a rotary beater until light and fluffy.
Pour over the potato mixture and stir gently until well mixed.
Let stand one hour or longer.
Arrange salad greens in individual salad dishes and arrange 1/2 cup potato salad on top.
Makes 8 servings.
Prepare lettuce into bite size pieces (about 4 cups).
Cut avocado lengthwise in half.
Remove pit, peel and slice crosswise into bowl.
Pour salad dressing over lettuce and toss.
Divide mixture among 5 individual salad bowl servings.