until just tender. Drain and mix gently in a large
inutes; peel potatoes. Cut each potato in half, then cut into
Peel cucumbers completely.
Slice fine with slicer.
Drain off juice.
Sprinkle with salt, pepper and caraway seed.
Peel and dice soft-boiled potato.
Mix with cucumbers.
Pour oil and vinegar over mixture.
Sprinkle with a touch of garlic.
Chill.
Boil, peel and slice potatoes.
Dice pickles and onion.
Dice salt pork and brown in skillet (like bacon); drain grease.
In bowl, combine potatoes, onions, pickles and salt pork.
Add beef bouillon, oil and vinegar.
Salt and pepper to taste and stir.
Slice romaine lettuce crosswise.
Pour in oil and vinegar and mix in tossing with lettuce.
Add salt, pepper, onion and diced potatoes.
Toss again and serve.
Boil potatoes until tender, then peel and slice.
Pour salt, oil and vinegar or French dressing over warm potatoes.
Let cool. To cooled potato mixture, add pepper, celery seed, chopped onions, sliced eggs, bacon and olives.
Then add gently the mayonnaise. Serves about 18.
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.
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.
e just tender.
Drain and allow the potatoes to
ntacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast
Wash and boil potatoes, let cool. Slice potatoes very thinly and mix with salt, thin sliced onions, pickle rounds, oil and vinegar. Place in salad bowl and garnish with slices of hard boiled egg. You may add tomato slices if you prefer.
Cook amount of potatoes desired in salted water.
When the potatoes are cooked, drain and cut the potatoes in small pieces. Add black pepper, chopped onion, oil and vinegar to your taste.
Mix corn, avocado, tomatoes, onion, feta, and cucumber.
Add to a large bowl and refrigerate until ready to use.
Add olive oil, sherry vinegar, garlic powder, cilantro, salt, and ground pepper together in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.
Cook potatoes with skins on until tender.
Cool slightly; remove skins.
Cube potatoes.
Combine dressing, salt and vinegar. Pour over warm potatoes.
Mix gently, then let stand until cold. Add remaining ingredients; mix gently.
Chill at least an hour (overnight is better), then serve.
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!
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.
Mix all ingredients in medium bowl.
Cover with equal amounts of oil and vinegar.
Marinate overnight.
Strain off oil and vinegar.
Season as desired.
Serve cold.
Yum!
Add the first 6 ingredients to a large bowl and refrigerate until ready to use.
Add remaining ingredients in a small glass jar with a lid. Shake really well. Taste and adjust seasoning and ratios of oil and vinegar as you desire.
When ready to serve salad, add the dressing and gently toss.
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.
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!