nd stir.
To prepare salad, fill a basin with very
Layer first 8 ingredients in large plastic bowl/container. Combine mayonnaise, sour cream and salad dressing mix.
Spread over top of salad, sealing to edge of bowl.
Cover and refrigerate for several hours or overnight.
Cut bacon in small pieces, fry till crisp.
Drain and set aside.
The more bacon the better.
In large serving bowl layer as follows: plain lettuce or romaine or both, radishes, red onion and cauliflower.
Layer fried bacon on salad mixture.
Spread salad dressing on top of bacon like icing. Sprinkle a generous amount of Parmesan cheese on top of salad dressing.
Let salad sit on counter till 10 to 15 minutes before serving time.
Mix well.
Will seem dry at first but will moisten as you mix.
Chop lettuce.
Using a large bowl(preferably wooden), rub the sides of the bowl with garlic, Discard garlic.
Add lettuce, tomatoes, olives, lemon juice, and salt.
At the last minuteadd oil, mix well, let salad sit at room temperature for 10 min.The serve.
The salad should almost be like a wilted lettuce salad.
Salad: Wash, dry, and gently tear all lettuces into pieces and divide among 4 salad plates. Evenly divide the pine nuts, cheese, bacon, and raspberries between the four plates. Top with raspberry vinaigrette to taste.
Vinaigrette: Combine all ingredients in a jar and shake well to combine.
Have ready a large bowl of ice water.
Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
In a salad bowl, combine the lettuce, cucumber, and celery.
In a blender, combine the cilantro and olive oil; process to a puree.
Add the remaining ingredients and blend until smooth.
Toss with the salad and serve.
Gently wash and dry lettuce. Place in a salad bowl or on individual plates, then top with onions and eggs.
Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
Whip until quite foamy then pour over salad. Sprinkle with chives.
In a blender or food processor, combine the jam, vinegar, oil, and salt and pepper to taste; blend until smooth.
In a big bowl, combine the lettuce, walnuts, and onion.
Add the dressing and toss gently to combine.
Divide among salad plates and garnish with fresh raspberries.
ith a wisk. Add the lettuce; toss to coat.
Arrange
In a small bowl: mix the mayonnaise, grated Parmesan cheese and sugar to make the dressing and set aside.
In large bowl: break cauliflower into florets, tear lettuce into bite size pieces, red onion thinly sliced, add the bacon bits.
Pour dressing over the salad, cover and refrigerate.
Toss before serving.
Combine salad ingredients 1-2 hours before serving.
Make dressing up to a day ahead or as close as 20 minutes before serving.
Pour dressing over salad and toss lightly.
Serve immediately.
make dressing and set aside.
put all salad ingredients in a bowl and pour dressing over.
serve and enjoy.
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Toss lettuce, bacon, egg and pepper together in medium sized serving bowl.
Combine water, vingar, sugar, flour and salt in a medium saucepan. Heat over medium/high until hot, but not boiling.
Pour water/vinegar mixture over lettuce and toss to coat.
Serve immediately.
Fry bacon until crisp; drain (saving drippings) and crumble.
Place lettuce in a large bowl.
top with onion, egg, and crumbled bacon.
In a skillet put bacon drippings, vinegar, salt, pepper and sugar.
Heat to boiling.
Pour over lettuce in bowl and toss.
Serve immediately.
nd serve with tomato and lettuce salad.
Cut lettuce into small pieces into salad bowl.
Layer one or more of the next ingredients over the lettuce.
Crumble or cut bacon into small pieces and layer over salad.
Mix and beat salad dressing and Equal until dissolved (use like a frosting). Top with grated cheese and let set a few hours before serving.
Pat the lettuce dry with clean paper towels
iven, starting with lettuce.
Save some lettuce to make a thin
Cook and drain peas; cool.
Break up (don't cut) lettuce in salad bowl.
Chop green onions and dice celery.
Sprinkle this over lettuce.
Sprinkle peas on lettuce, next.
Spread mayonnaise over peas.
Sprinkle mayonnaise with Parmesan cheese.
Crumble bacon on top*.
Cover well and refrigerate overnight.