Combine all ingredients, toss and top with favorite Italian oil-free dressing.
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.
he 1 1/2 tsp oil, 1 tsp water basil, oregano
ize of the egg. (Fresh salad cream will only last for
Cook the macaroni in boiling water until just tender, 8 to 10 minutes.
Drain.
Mix with the vegetables; add the dressing and toss to coat well.
Serve hot or cold.
Cook macaroni in large pot of boiling water until tender, but firm. Drain in colander. Rinse with cold water. In large bowl, combine macaroni, onions, tomato, green pepper and sliced olives. Toss lightly. Add enough fat-free salad dressing. Toss lightly; salt and pepper to taste! Place in refrigerator. Chill for 30 minutes.
Mix together lettuce, cauliflower, broccoli and peas in a large bowl.
Blend together salad dressing, dressing mix and sugar; mix into vegetables.
Top with bacon bits and shredded cheese.
(Other vegetables may be used if desired, such as green pepper, cucumber, carrots, celery or tomato.)
Cook cauliflower and drain.
Cool.
Add onions, celery and whatever you would add to make regular potato salad (if you add eggs, watch allotment and be sure to add approximate amount of protein to your exchanges).
Use fat-free mayonnaise type salad dressing to mix together.
n a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper
Arrange lettuce on bottom and sides of bowl.
Layer chestnuts, chicken, cheese, bacon and onions.
Mix together salad dressing and buttermilk dressing.
Spread on top of salad mixture, sealing edges of bowl.
Refrigerate at least 3 hours.
Sprinkle with additional cheese and bacon if you desire.
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.
Boil boneless, skinless chicken breast in water.
Cook until tender.
Chop into bite size pieces and mix together with the other ingredients.
Add salad dressing as you desire.
Serves 12.
Stir together and pour over salad.
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.
Chop the egg.
Mix together with onion, green pepper, salad dressing and imitation bacon bits.
Spread on reduced-calorie bread.
Add layer of lettuce and tomato.
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.
r grease lightly with some oil.
Remove skin from chicken
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.