salt, pepper, and 1 cup mayonnaise to the celery and chicken
efore putting it on the salad. Add more lemon juice if
ently mix all ingredients except mayonnaise into the well drained tuna
ork in pan.
Make salad; Line crispy tortillas with romaine
Heat a grill pan on medium-high heat or preheat the grill to medium. Combine avocado, mayonnaise, sour cream, sweet chili sauce, basil and cilantro in a medium bowl Mix until smooth.
Brush chicken with olive oil and season with salt and pepper. Grill 5-6 mins each side, until cooked through.
Slice chicken and serve with avocado mayonnaise, salad and crusty bread.
Pick over the crab to remove any bits of shell or cartilage. Put the mayonnaise, lime juice, chilies, coriander, chives and salt and pepper to taste into a bowl.
Add the crabmeat and toss lightly to blend without breaking up the crab lumps.
nd add them to the salad.).
Make the dressing: Mash
owl and mix in the mayonnaise.
Add the onion sauce
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Mix celery, bell pepper, onion, Mrs. Dash, hot sauce, lemon juice and mayonnaise.
Add crabmeat.
Imitation crabmeat is good with this recipe.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
Combine anchovy fillets with garlic in a food processor and pulse several times to form a paste. Process mayonnaise, Parmesan cheese, half-and-half, lemon juice, Dijon mustard, and Worcestershire sauce with anchovy mixture until dressing is creamy. Refrigerate for 1 hour or more before serving.
Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat and simmer 10 minutes or until potatoes are tender.
Drain and cool slightly.
Combine Hellmann's(R) or Best Foods(R) Real Mayonnaise, vinegar, salt, sugar and pepper in large bowl.
Add potatoes, celery, onion and eggs and toss gently.
Serve chilled or at room temperature.
For homemade mayonaise - in a glass bowl, whisk together the egg yolk and other ingredients (except the oil). Starting very slowly (just a drop at a time) whisk the oil into the egg yolk mixture. Once an emulsion forms you can increase the oil to a thin stream. Continue whisking in the oil until it is all incorporated. Can be refrigerated up to one week.
Combine chicken with enough mayonnaise to moisten (according to taste). Fold in the celery, scallions and herbs. Season with salt and lots of pepper.
Mix all ingredients together.
May add more or less of each ingredient, depending on taste and texture desired.
May substitute salmon and use instead of tuna in a tuna salad recipe.
In a separate bowl combine mayonnaise, sour cream, the mustards, and
Cook, drain, cube and chill potatoes.
When potatoes are cold, mix in remaining ingredients.
Put salad in refrigerator for a few hours for flavors to mix.
Enjoy and eat with your favorite main dish that you might normally eat a loaded potato with or as a great summer side dish. (But I make it year round!).
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.