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.
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.
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.
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.
Combine chopped vegetables.
Whisk together lime juice and salad dressing.
Pour dressing over vegetables.
Sprinkle salad topping just before serving.
Beat salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, pepper, salt, basil, oregano, thyme, and parsley together in a bowl with a whisk until smooth; add pickle juice and stir to thin the dressing to your desired consistency.
Put seasoning mix, chopped cucumbers, tomatoes and salad dressing in large bowl and mix.
Cook spaghetti noodles, drain and rinse with cold water.
Combine noodles with ingredients in bowl and let sit overnight.
r grease lightly with some oil.
Remove skin from chicken
Prepare each ingredient as directed.
Blend sour cream and sugar together well.
Blend salad dressing and vinegar together well.
Layer each ingredient in serving bowl.
Top with dressings, drizzled in overlapping directions.
Do not toss!
Bring oil, sugar, vinegar, pepper, salt and mustard to a boil. Reduce heat and add eggs.
Cook, stirring constantly, until slightly thickened.
Remove from heat.
Blend in salad dressing or mayonnaise.
Mix oil, vinegar and salad dressing mix as directed on package. Add the Peccorino Romano cheese. Shake well and serve over the salad.
Shake together all ingredients and place in refrigerator for approximately 30 minutes for flavors to blend.
If using as a salad dressing, allow dressing to sit at room temperature for 15 minutes then shake just before pouring over salad greens.
If using as a marinade, place meat/seafood/veggies into a Ziplock bag, shake marinade and pour into the bag and close it up to allow the items to marinate.
Cut broccoli into florets.
Cook until tender and drain.
Cook cheese tortellini
in boiling water and drain.
Combine the cheese tortellini, broccoli and onion.
Put 1/2 of the salad dressing over mixture and toss.
Refrigerate overnight.
Add additional salad dressing to taste.
In a large bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.
Whisk together the salad dressing, garlic, basil, oregano and sugar. Refrigerate for 24 hours and serve chilled.
Combine dry ingredients.
Add water, vanilla and salad dressing.
Stir until smooth.
Pour into a 9 x 13-inch prepared pan (spray or oil).
Bake about 20 minutes or until done at 350\u00b0. Sprinkle top with powdered sugar.
Blend all ingredients together thoroughly in processor.
Makes 1 quart.
(This is the Williams family's favorite salad dressing.)
Place the beans, onion, tomatoes, pepper, corn, avocado and mango in a large bowl; toss lightly. Then add lettuce leaves and mix in salad dressing. Makes 6 servings.
Put all ingredients in a small jar with a tight lid.
Shake until well mixed.
Makes about 1/3 cup of salad dressing.
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.