Mix pineapple juice, lime juice, and dressing.
Build all other ingredients over the mixed greens, and drizzle with dressing. Squeeze limes over the salad as you enjoy!
Prepare dressing. Heat oil in a large
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
imple Pizza Dough according to recipe.
Preheat the oven to
Combine lime and lemon jello.
Add boiling water.
Let cool a little.
Add cottage cheese, pineapple, salad dressing and nuts. Mix. Let jello set overnight.
Dissolve lime gelatin and boiling water. Add cold water.
Mix cabbage, celery seed, lemon juice, salad dressing and salt.
Add to gelatin mixture.
Mix both packages of Jell-O in the hot water.
Let cool.
Add pineapple, milk, salad dressing, cheese and pecans.
Pour into a greased 9 x 13-inch pan.
Refrigerate until congealed.
Cut in squares.
If desired, top with fresh mint leaf and red and green cherries.
Serve on lettuce leaf.
Combine all ingredients in a blender and refrigerate at least one hour.
For a thicker dressing, reduce mayo to 1/2 cup and add 1/2 cup sour cream to the mixture.
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
Dissolve the jello in the hot water.
Add the marshmallows and stir until dissolved. Cool until almost jelled. Add the cabbage, pineapple (with juice) and nuts.
Mix the salad dressing in the Cool Whip or Dream Whip. Add this to the first mixture.
Combine Jell-O with boiling water and let cool.
Whip in lemon juice and salad dressing until smooth.
Stir in cottage cheese, cucumber and onion.
May pour in a mold or pretty glass bowl. Very summery flavor!
Dissolve gelatin in 1 cup hot water.
Add pineapple, apple and nuts.
Mix together cottage cheese, salad dressing and cream.
Add this to gelatin mixture.
Let set in refrigerator.
Apples will come to the top.
Add 1 cup boiling water to jello.
Chill until partially congealed.
Whip with mixer until fluffy.
Add cottage cheese; continue beating until smooth.
Add salad dressing, horseradish, lemon juice and evaporated milk.
Continue beating; add pineapple and mix well.
Pour into mold and chill until firm.
Dissolve jello in boiling water.
Refrigerate until it is slightly set.
Mix together cream cheese and salad dressing.
Add to congealed jello.
Refrigerate and let mixture slightly congeal again.
Add pineapple and nuts.
Let stand, stirring occasionally. Fold in whipping cream and return to refrigerator until set.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.