nd peanuts unopened and enough salad dressing in a jar.
Method of combining is very important. Combine all ingredients except oil, dissolving over low heat. Cool and add oil just when ready to combine salad. Shake to mix.
ieces and put into large salad bowl.
Add croutons, bacon
Put all of the ingredients into a large salad or mixing bowl; toss.
Marinate overnight or for several hours in refrigerator. Salad is always better if made the day before serving and allowed to marinate.
Can be used as a main course, with sandwiches or as an accompaniment to roast pork or baked ham.
Cut up cauliflower and broccoli into flowerettes. Add remaining vegetables. Toss with Italian salad dressing.
Add herbs, such as parsley and mint, if desired.
Chill several hours or overnight.
This keeps well for 5 days.
(To make a luncheon main course, add tuna or cooked chicken or turkey to the salad.) Serves 6 to 8.
Brown the beef and drain grease.
Add kidney beans and heat. In a large bowl, combine lettuce, tomatoes, cheese and salad dressing.
Stir in the beef and kidney beans.
Add Doritos chips to the salad mixture at the last minute to maintain crispness. Serves as a main course.
Add salsa or sour cream on the side.
Chicken may be added to make a main course salad.
Mix first 5 ingredients and let stand while preparing the rest.
Mix remaining ingredients and chill for one hour or more. Serve on lettuce as main course.
Serves 6 to 8.
Break the linguine in thirds before cooking.
Mix all ingredients and marinate overnight.
You can add seafood to this to make it a main course.
Makes 6 to 8 servings.
Follow the directions for cooking the macaroni on the package. Drain pasta and rinse with cold water.
While the pasta is cooking, cut up the onions, celery and carrot.
In a large bowl, add pasta, tuna and vegetables and add one cup of mayonnaise, adding more if needed. Season the salad with salt and pepper to taste. Cover bowl and place in the refrigerator until completely chilled. The longer it is refrigerated the more the flavors will marry.
mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
Make tossed salad.
Cut up egg and cheese in salad or add cottage cheese to salad.
Add dressing.
Serves 1.
In a large salad bowl, toss together the lettuce, carrot, celery, onion, and tuna. In a small bowl, stir together the creamy salad dressing and mustard. Stir into the salad so that it is evenly coated. Just before serving, stir in the shoestring potatoes.
Brown ground beef and drain.
Add kidney beans and salt. Simmer for 10 minutes.
Toss together remaining ingredients.
Add beef and beans to salad mixture.
Toss again.
Garnish with chips, tomatoes or avocado.
sandwich or as a main dish salad on a bed of
Cook pasta ala dente and drain.
Add remaining ingredients and stir gently.
Chill.
NOTE: I have also made this salad using diced pepperoni (about 1/2 cup) in place of the chicken.
If you use the full 2 cups of chicken it is a great main dish salad, or if you prefer you can omit meat altogether and have it as a side salad.
If your store carries two sizes of the bottled dressing, use the bigger size.
I don't have any on hand at the moment to check the ounces.
Sometimes I also add diced green pepper.
then place in a large salad bowl.
Add the shallot
In a large salad bowl, combine lettuce, tomatoes, cheese, olives, pepperoni, green pepper, garbanzo beans, mushrooms and artichoke hearts.
Make mango salad: Whisk together brown sugar and
ith the dressing.
Let salad stand, tossing occasionally, for at