Preheat oven to 350\u00b0F.
Grease or paper-line muffin cups.
In a mixing bowl, combine water, salad dressing and vanilla.
Combine flour, sugar, cocoa and baking soda; add to the salad dressing mixture and beat until well mixed.
Fill muffin cups two-thirds full.
Bake for 20 minutes, or until cupcakes test done.
Note: do not use light or low-fat salad dressing, as the cupcake texture will not be as good.
Mix together broccoli slaw mix and low-fat coleslaw dressing. Best if chilled before serving.
Mix the chicken, fruit, celery and nuts.
Add the dressing and yogurt to the desired consistency.
Start with about half teaspoon of curry powder.
Add salt and pepper and mix well.
This is a very eclectic recipe.
You can vary the amounts to suit you.
If you don't care for yogurt, add more mayonnaise or salad dressing. If you don't have nuts, skip them.
If you don't like curry powder, just use salt and pepper.
Prepare salad dressing mix, vinegar, orange juice and water as directed on envelope.
Substitute the orange juice for the water and add the orange peel.
Mix spinach, oranges, onion and meat or crab in bowl.
Add dressing and toss lightly.
Sprinkle Parmesan cheese on top of salad for added flavor.
Serve immediately.
Place garlic, chives, seasonings, vinegar and 1 tablespoon olive oil in blender or mixing bowl.
Cover and blend (or mix) at low speed.
Add remaining oil in slow stream, then blend in yogurt and buttermilk thoroughly.
Store in tightly covered jar in refrigerator.
Will keep about a week.
Makes 7 cups.
Mix fruit.
Blend salad dressing and yogurt together and toss with fruit.
Serve on lettuce leaves.
You can substitute 1 tablespoon of bacon bits if using low-fat dressing.
Mix all ingredients together. Serve on salad, over a baked potato or with some crisp raw veggies.
Stir fry chicken and pepper strips until chicken is near done and peppers are still slightly crunch.
Add salad dressing and simmer for about 10 minutes.
Add tomatoes during the last five minutes, just to heat them.
Serve over hot spaghetti.
Put your salad greens into a bowl.
Microwave your veggie burger on a plate for about 1 minute on high. Check the burger. You want hot and about ready, but not getting tough. Then add the slice of cheese and microwave for 30 seconds on high. If the cheese is not melted at that point, put it back in the microwave for 5-10 more seconds. Cut the cheeseburger into strips. Put it on top of the lettuce.
Drizzle your ketchup on top like salad dressing, or put out a little cup to dip into.
I cooked pasta.
Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary.
Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.
Bake potatoes 1 hour in a preheated 400\u00b0 oven.
After removing potatoes, increase oven temperature setting to 450\u00b0.
Slice potatoes lengthwise in half.
Scoop out potato; reserve shells. Combine potato, yogurt, salad dressing and onion; heat until fluffy.
Add more yogurt and dressing if needed.
Divide among reserved shells.
Place filled potato shells on baking sheet and return to oven.
Bake at 450\u00b0 for 12 to 15 minutes.
Use remaining sauce as a salad dressing.
Blend together.
Use as a dip for vegetables, or can use as a salad dressing.
Recipe can be doubled.
2 Tbsp. = 50 calories.
Peel warm potatoes; cut into cubes.
Place the cubed potatoes into a large bowl; Pour French dressing over them and toss; Cover and refrigerate for at least 4 hours.
After the 4 hours, add celery pickle, pepper, onion, and radishes to the potatoes; toss.
In a small bowl mix together mayonnaise, yogurt, mustard, lemon juice, salt (if desired), and pepper.
Pour dressing over salad; toss; stir in egg whites.
Cover salad and refrigerate at least 4 hours or overnight.
Before serving, if desired, sprinkle with paprika.
Cream the salad dressing and cream cheese together.
Add the remaining ingredients and chill.
Serve on fat-free crackers. Yields 2 cups; 16 (1/8 cup) servings.
Combine frozen vegetables and chickpeas in a bowl.
In a jar with a tight fitting lid, shake the salad dressing, juice, concentrate, oil, vinegar, lemon juice, garlic and pepper to mix well.
Pour over vegetable-bean mixture.
Mix well.
Let marinate a few hours in refrigerator.
Arrange salad over lettuce leaves. Serve chilled.
In large skillet on medium-high heat, add mushrooms, onion, artichokes with 1/2 cup dressing and cook for about 3 minutes until veggies beginning to soften.
Add shrimp and parsley and cook for about 3 minutes or until shrimp turn pink and vegetables are tender, stirring frequently.
Toss with hot cooked pasta and remaining 1/4 cup salad dressing.
Sprinkle with cheese and parsley.
Put shredded lettuce in a bowl.
Layer diced green pepper, chopped celery, chopped onion and peas on top of lettuce.
Spread yogurt completely over the top of the salad.
Sprinkle with sugar, Parmesan cheese and bacon bits.
Garnish with tomato wedges. Cover tightly and chill, preferably overnight.
Toss thoroughly before serving.
Serves 10.
Bring a large pot of lightly salted water to a boil; cook the pasta at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cooled; drain.
Stir cucumbers, green bell peppers, banana peppers, jalapeno peppers, Colby cheese, and Italian-style salad dressing in a bowl; add cooled pasta and mix until pasta is coated completely with dressing.