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.
Blend all the ingredients in a blender of food processor.
Chill before serving over salad.
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.
Layer the lettuce, green onions, pepper, celery and peas in a large salad bowl.
Spread salad dressing over peas.
Sprinkle sugar over salad dressing.
Sprinkle Cheddar cheese over top of salad dressing.
Sprinkle bacon over cheese.
cook chicken and set aside.
dice and saute onion green pepper and jalapenos in oil until tender.
mix all ingredients except cheese in large skillet.
cook on medium heat for about 5-10 min until well heated and flavors are fused together.
remove from heat top with cheese cover and let set for 2-3 min until cheese is melted.
serve and eat.
add low sodium crushed tortilla chips or low sodium frito corn chips on top for added flavor and texture (the best tasting tortillia chips are found at wegmans with only 50 mg of sodium).
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.
Mix fruit.
Blend salad dressing and yogurt together and toss with fruit.
Serve on lettuce leaves.
Mix.
Use as a salad dressing or dip.
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.
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.
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.
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.
f chicken well with the salad dressing (there should be a little
In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.
Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.
Sift dry ingredients.
Add salad dressing; mix well.
Add vanilla and water; mix well.
Pour into 8 x 12-inch pan.
Bake at 350\u00b0 for 45 minutes.
Combine lemon juice, water and salad dressing mix in cruet or jar.
Shake well.
Add olive oil, Feta cheese and oregano.
Shake well.
Makes 1 cup.