nd pour evenly over the salad in the bowl.
Add
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.
In a 5-quart Dutch oven over medium-high heat in 2 tablespoons hot salad oil, cook zucchini, onions, garlic and 1/4 teaspoon salt until tender-crisp.
Discard garlic; remove mixture to bowl.
In 2 more tablespoons hot salad oil, stir broccoli and cauliflower; add water and 1/4 teaspoon salt.
Cover; cook until tender-crisp, stirring occasionally.
Return zucchini mixture to Dutch oven; add remaining ingredients.
Cover; cook 5 minutes or until hot. Makes 6 main dish servings.
Blend salad dressing ingredients in a mini food processor. Season to taste with salt and pepper. Transfer to bowl. Cover; chill up to 3 days. Bring to room temperature before tossing the dressing with the greens.
Combine arugula and tomatoes in large salad bowl. Toss with enough dressing to coat.
Garnish with pine nuts or walnuts.
Servings are estimated.
Toss main ingredients and fruit in large bowl, add 1/3 c. salad dressing.
Stir into main ingredients and fruit.
Yield:
6 servings.
Toss main ingredients and fruit in large bowl.
Mix salad dressing and lemon juice.
Mix dressing with main ingredients. Yield 6 servings.
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.
Mix all ingredients together except salad dressing.
Add salad dressing and stir.
Chill.
If needed,add more salad dressing,to make salad creamy before serving.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
Brown ground beef and cool.
Chop lettuce, tomatoes and onion. Mix, then add shredded Cheddar cheese and creamy Ranch dressing. Sprinkle more cheese on top.
Serve with nacho chips.
May be crushed and added to each individual salad or served on the side. Use salsa to suit your taste.
This makes a very large main salad.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
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
In a small bowl, whisk or food process the vinaigrette ingredients. Chill until served.
In your serving bowl combine the main salad ingredients. Drizzle a little of the dressing on salad and toss to coat. Add more if necessary.
large mixing bowl or salad bowl.
Heat a medium
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.
About 30 minutes before serving:
In a large bowl, mix salad oil, lemon juice, chili powder and salt.
Gently stir in green beans, green chilies and diced avocado.
Arrange Boston lettuce leaves on 4 dinner plates.
Top with bean salad.
Makes 4 main dish servings.