r until just tender. Drain and mix gently in a large
Wash, drain, dry, and tear lettuce.
Arrange the greems on individual salad plates.
Place the remaining ingredients evenly over the top and around the greens.
Sprinkle lightly wtih oil and vinegar dressing.
Pass remaining dressing as needed.
Dressing: Dissolve salt and pepper in the vinegar.
Add oil and shake in a covered jar or whirl in the blender to keep it from separating.
Cook pasta to al dente; drain.
Heat olive oil; cook chicken and garlic (you can use my Greek seasoning mix on the chicken).
Add to pasta.
Add red onions, artichoke hearts with the liquid, tomato, feta cheese, parsley, lemon juice, oregano, button mushrooms, oil and vinegar dressing, olives, and cucumber.
Season to taste; you may need additional vinaigrette dressing.
Break spaghetti into smaller pieces and cook according to directions on package.
Drain and rinse under cold water; drain well.
Mix all ingredients and moisten well with a good brand of Italian oil and vinegar dressing.
Let stand overnight.
Keeps well if there is any left.
Drain and flake salmon.
Toss flaked salmon with remaining ingredients, except dressing, in a large serving bowl.
Toss with oil and vinegar dressing and serve.
Makes 8 servings.
Cook pasta; drain well.
Add chopped veggies.
Layer pasta, veggies, Salad Supreme and pour oil and vinegar dressing (Italian) over each layer and stir.
Do not use fat-free dressing!
Mix all greens together in a large salad bowl, adding more lettuce if need be.
Add pomegranate seeds and mandarin orange pieces.
Mix in enough oil and vinegar salad dressing to taste, drizzle with balsamic vinegar.
Toss lightly and enjoy!
In bowl combine olive oil and vinegar dressing, lemon juice, thyme, basil, garlic, red pepper flakes, salt and pepper. Taste and adjust to your liking. Set aside.
Cook pasta according to package directions. Drain.
Wash and chop vegetables for the salad. Combine with the pasta. Add dressing and toss gently.
Refrigerate 1 hour before serving.
Several hours before preparing salad, or night before, put small amount of red wine oil and vinegar dressing mixed with garlic salt in refrigerator.
Peel off and wash fresh spinach. Dry well (a hair dryer helps).
Mix spinach with oil and garlic salt from refrigerator.
Cut or slice hard-boiled eggs and crumble crisp bacon into salad.
Toss and serve.
In a large bowl, toss the shrimp, green onions, celery, capers, black olives, oil and vinegar dressing, mayonnaise, celery seed, and lemon juice. Chill at least 1 hour in the refrigerator before serving.
Spread chopped lettuce evenly over bottom of a shallow medium-large salad bowl.
Arrange ingredients in rows over lettuce with minced chicken in a narrow strip down center, tomato, Blue cheese and avocado on one side and green onion, egg and bacon on other side.
To delay serving, toss minced avocado in lemon juice to prevent darkening.
Cover salad with a damp paper towel; refrigerate.
Before serving, add oil and vinegar dressing and pepper to taste.
Toss at table.
Serve on chilled lettuce-lined plates.
Heat oven to 400\u00b0.
Place chicken in baking dish.
Pour 1/2 cup oil and vinegar dressing over chicken. Bake uncovered 20 minutes.
Remove chicken from baking dish.
Put 2/3 cup rice, broccoli, carrots and water chestnuts in dish.
Fix 1 3/4 cups water and chicken bouillon.
Pour over rice and vegetables.
Place chicken on top of rice and vegetables and bake 45 minutes.
Cook potatoes, covered in boiling, salted water, for approximately 15 minutes or until tender; drain well.
Combine potatoes, celery and green onion in large bowl.
Drizzle oil and vinegar dressing over top; toss lightly to mix.
Chill several hours to marinate.
Combine all ingredients and shake well.
Let set 24 hours before serving.
No refrigeration needed.
(If you don't have an oil and vinegar shaker a sterilized pint size milk jug works well.)
To prepare dressing, warm wine vinegar slightly.
Add sugar and stir to dissolve.
If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
Allow to cool.
Add onion, paprika and salt.
Stir well.
Add olive oil and blend.
I prefer to put it in a bottle and shake it.
Pour over salad and enjoy!
Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
Marinate covered overnight. Just before serving add the cherry tomatoes.
Crush the ramen noodles in a bowl, and stir in the beef seasoning packet, sunflower seeds, almonds, green onions, oil and vinegar dressing, and sugar, mixing until the sugar is dissolved.
Place the coleslaw mix into a large salad bowl, pour the dressing mixture over, and toss lightly to combine well. Refrigerate at least 1 hour before serving.
Core and thinly slice pear and sprinkle with lemon juice to prevent browning.
Toss endive and blue cheese together.
Add oil and vinegar dressing.
Mix.
Arrange pear slices around the edges of a salad plate and mound salad in the center.
Season with freshly ground black pepper.
Cook the potatoes.
After they have cooled, cut them into slices.
Place the onion slices and green pepper over the potato slices.
Add salt, pepper and garlic powder to taste.
Add oil and vinegar dressing; toss lightly.
Refrigerate for at least two hours before serving.
Serves eight.
Combine equal parts of water and vinegar; add salt, pepper and sugar to taste.