br>To make the lime chili dressing, whisk together lime juice, sweet chili
In bowl, stir lime juice, water and sugar until sugar dissolves.
Add banana; set aside.
In large serving bowl, layer blueberries (reserve 1/2 cup for garnish), nectarines, strawberries, bananas, watermelon and grapes.
Garnish with 1/2 cup blueberries, kiwi and cherries.
Pour lime-sugar syrup over fruits.
Cover loosely and chill.
To serve, spoon an assortment of fruits and berries with some of the syrup into dessert bowls; top with Creamy Lime-Honey Dressing (recipe follows).
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
Dissolve Jell-O in 1 1/2 cups boiling water.
Add and mix pineapple with juice, cottage cheese, salad dressing and nuts. Pour into a mold. Chill until firm.
Dissolve 1 package lime gelatin in 3/4 cup boiling water. Cool slightly, then stir in the evaporated milk.
Chill until mixture is very thick, but not set.
Stir in the crushed pineapple, lemon juice, cream-style cottage cheese, broken nuts, celery and mayonnaise or salad dressing. Pour into an 8-inch square pan or a 5-cup mold.
Chill until firm.
Serve on lettuce. Serves 8.
Combine your favorite marinade ingredients. Marinate meat overnight.
Broil or grill steak for 12-15 minutes until done to your taste.
Cut across grain into 1 1/2\" thin strips.
Char peppers in a skillet in olive oil until slightly blackened and blistered on medium high heat.
Reduce heat to medium low and add balsamic vinegar to the skillet.
Cover and cook on medium low heat until vinegar is reduced to a syrup consistency.
Put salad in bowl.
Top with cut marinated steak, salad dressing, feta and peppers.
Enjoy!
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 jello in boiling water.
Add the marshmallows, keeping the liquid hot until marshmallows dissolve.
Allow mixture to cool.
Mix celery, nuts and cream cheese in a bowl.
Add salad dressing and mix well.
Add pineapple and juice.
Stir.
Add jello mixture and mix thoroughly.
Chill until mixture starts to mound on a spoon.
Add Cool Whip and mix.
Pour into a mold and refrigerate several hours or overnight 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.
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
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.
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Mix all ingredients in saucepan (except salad dressing) and bring to a boil.
Remove from heat.
Add salad dressing and mix well.
Yield: enough for 10 pounds potato salad.
f chicken well with the salad dressing (there should be a little
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.