ither put the bag of coleslaw mix into a food processor
Chop coleslaw mix in a food processor until chopped fine.
Add grated onion to coleslaw mix.
In separate bowl, mix together Miracle Whip, sugar, vinegar, salt and pepper.
Thin dressing mixture with milk or cream.
Stir dressing into coleslaw.
Refrigerate several hours or overnight.
Mix oil, onions and sugar.
Add tarragon vinegar.
Fold in Miracle Whip.
Pour over grated carrots and cabbage.
Fold in well.
Refrigerate in an air-tight covered dish.
Best if made the night before serving.
The tarragon is the secret seasoning.
Compare with the real KFC coleslaw.
Enjoy.
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
wire whisk.
CHOP COLESLAW ingredients to specifications, using a
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.
Place broccoli slaw, tangerines, chicken and radishes in a large salad bowl; set aside.
Combine remaining ingredients and pour over salad; toss to coat.
Yields 2 cups per serving.
ork in pan.
Make salad; Line crispy tortillas with romaine
nd tangy.
Next, combine coleslaw ingredients in a large bowl
Dissolve Jell-O in hot water; add cold water, vinegar, salad dressing, salt and pepper and stir until blended.
Chill until partially set.
Beat chilled mixture; add carrots, green pepper, onion, relish and cabbage.
Chill until firm.
Serve in lettuce cups.
Yields 6 servings.
Combine all salad ingredients into serving bowl.
Combine dressing ingredients into glass jar and shake well until combined.
Drizzle over vegetables and toss.
Let stand about 10-20 minutes in fridge.
Re-toss salad before serving and sprinkle with sesame seeds.
4 cups.
*NOTE: The recipe for the caramelized nuts will
In bowl place cabbage, radishes, celery and onion.
Mix salad dressing as label directs.
Toss with cabbage mixture.
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.