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.
r grease lightly with some oil.
Remove skin from chicken
Preheat oven to 350\u00b0F (180\u00b0C).
Cut up all veggies, and place in a glass baking dish.
Drizzle with sundried tomato and oregano salad dressing, or use any oil-based salad dressing you may have on hand.
Roast in oven for 10-15 minutes or until veggies are tender.
Serve hot as a side, or on top of pasta or rice for a complete meal.
ith flour mixture.
Heat oil in nonstick pan or, for
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.
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.
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.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, oil and salad dressing mix; toss together. Add vegetables and cheese; mix well, cover and refrigerate over night.
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.)
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.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Mix all ingredients in saucepan (except salad dressing) and bring to a boil.
Remove from heat.
Add salad dressing and mix well.
Yield: enough for 10 pounds potato salad.
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.
In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.
Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.