imple Pizza Dough according to recipe.
Preheat the oven to
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad 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.
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
Break lettuce into a large bowl.
Add tomatoes, cucumbers, radishes, onions, green pepper, parsley and olives.
Toss lightly. Add Feta cheese; sprinkle with Oil-Vinegar Dressing.
Toss lightly again.
Makes 6 servings.
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.
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.
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 bag combine pretzels, peanut oil, salad dressing mix and salt. Shake bag to coat pretzels.
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.
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.