ork in pan.
Make salad; Line crispy tortillas with romaine
In large saucepan, bring liquid to boiling.
Stir in gelatin to dissolve.
Remove from heat; stir in limeade concentrate and rum.
Using wire whisk or electric mixer, blend in mayonnaise. Chill until thickened, but not set.
Fold in pineapple, whipped cream and bananas.
Spoon into 12-cup fluted tube pan.
Chill until firm.
Makes 10 to 12 servings.
Recipe may be halved for 6-cup fluted tube pan.
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.
4 cups.
*NOTE: The recipe for the caramelized nuts will
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.
In 13 x 9-inch pan, layer lettuce, green pepper, onions and peas.
Do not toss.
Spread salad dressing over all.
Sprinkle on bacon if desired.
Sprinkle with cheese.
Cover and refrigerate overnight.
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.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small
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.
nd add them to the salad.).
Make the dressing: Mash
Combine rice, celery, green pepper, onion, thyme, pepper, garlic salt, turkey ham, shrimp and tomato.
Fold in salad dressing until all ingredients are well moistened.
Cover and chill.
Add crumbled bacon and toss just before serving.
Serves 4 to 6.
Combine salad dressing, parsley, basil and garlic;
mix well. Add
cheese, broccoli and noodles; mix lightly.
Chill. Arrange tomatoes on platter; top with salad.
Layer 1/2 head lettuce (about 4 cups) into bottom of a large salad bowl.
Layer with carrots, green onion and 3 hard-boiled eggs (reserve one for garnish).
Layer with remaining lettuce, bacon, peas and radishes.
harcuterie or just as a light salad with rustic bread.