Wash and slice lettuce. Put into large salad bowl and place in refrigerator for 1 hour.
Add tomatoes, cucumber, celery, carrots, olives (drained), artichoke hearts, Parmesan cheese, salt and pepper. Toss well.
Prepare envelope of Italian salad dressing according to directions on package. Pour over salad and toss.
Combine all olive salad mix ingredients (first 7) in
ll 4 shanks & pour the Italian salad dressing over them. Refrigerate at
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Cut chicken in bite size pieces and saute in vegetable oil. Combine heavy cream, Italian salad dressing mix and Parmesan cheese in a saucepan; cook on low to medium heat until ingredients are smooth.
Add the sauteed chicken and serve with your favorite pasta.
Recipe will serve 2 people.
rea while proceeding with the recipe.
Heat olive oil in
Cook potatoes unpeeled. (they don't fall apart this way!).
Drain and cool.
Peel and cut into cubes.
Stir in onion, italian salad dressing, salt, and pepper.
Cover and refrigerate ate least 2 hours.
Toss with mayonnaise.
Add celery and eggs, mixing gently.
Chop up peppers into bite size pieces, removing seeds & stems.
Heat oil in skillet over medium heat for 2-3 minutes.
Add peppers and saute until tender, stirring frequently.
Add Italian salad dressing to the peppers.
Mix the peppers and Italian dressing together.
Saute for 2 more minutes.
Remove from heat and serve.
Cut 1 to 2 inches off bottom of asparagus spears.
Place in gallon sized zip top plastic bag.
Pour 8 ozs Italian Salad Dressing in bag with asparagus.
Marinate for at least 1 hour in refrigerator.
When ready, preheat oven to 400 degrees.
Wrap 3 asparagus stalks with 1 slice of bacon.
Place on foil lined cookie sheet.
Bake 20-30 minutes on 400 degrees until bacon crisp up. May have to turn over half way through cooking time.
Remove from pan to cool slightly.
I usually get around 10 to 12 bundles.
Enjoy!
Mix the cream cheese, soup and wine together.
Set aside.
In frying pan, melt 2 tablespoons butter and sprinkle in the Italian salad dressing mix.
Lightly saute chicken in pan.
Place in greased casserole dish. Top
with sauce mixture. Bake, covered, at 325\u00b0 for 45 minutes. Remove foil and bake an additional 15 minutes.
Dip asparagus in boiling water and drain immediately.
Pour Italian salad dressing over asparagus, cover (I put it in a ziplock), and marinate overnight.
Serve on lettuce leaf and sprinkle with fresh black pepper and fresh grated parmesean.
Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain
Mix caesar style vinaigrette salad dressing, minced garlic, and pepper
Cut chicken breast in 1-inch pieces.
Dip in honey mustard or Italian salad dressing.
Roll in crushed flake cereal.
ater pat dry.
Combine Italian salad dressing, lemon juice, honey, Worcestershire
Carefully measure the Italian salad dressing, lemon juice, instant bouillon granules and pepper.
Place them in a small bowl and stir gently to mix.
Arrange the chicken parts in a single layer in a large baking pan.
Spoon sauce mixture over each piece of chicken.
Set the oven temperature at 350\u00b0.
Bake for 1 hour. You can cook baked potatoes at the same time.
Preheat the oven to 400 degrees.
Combine the parmesan cheese, italian salad dressing mix and garlic powder.
Lightly moisten the chicken with water.
Coat the chicken with the cheese/dressing mixture.
Place the chicken in lightly greased baking dish.
Bake in the preheated oven for approximately 20-25 minutes or until the chicken is done.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.
Preheat oven to 350\u00b0.
Sprinkle the seasonings on the steaks and then broil them for 15 minutes in the oven.
Remove meat, then cut each piece into 2-inch wide strips.
Place the Italian salad dressing in a large bowl.
Add vinegar and beat together with a wire whisk.
Place the steak, all bell pepper strips and cherry tomatoes in the bowl.
Mix well with the dressing.
Chill for 2 hours, then serve.
Cook spaghetti, rinse in cold water and drain.
Mix the Italian salad dressing and salad seasons (*Salad Supreme could be used in place of salad seasons), and set aside.
In a large mixing bowl, combine all the vegetables with the spaghetti, then pour in salad dressing.
Set bowl in refrigerator to marinate 2 to 3 hours before serving.
Serves 8 to 10.