ork in pan.
Make salad; Line crispy tortillas with romaine
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
head, so the onion and salad dressing have time to blend
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Gradually add salad dressing to softened cream cheese, blending well.
Stir in fruit, sugar and red food coloring.
Fold in marshmallows and whipped cream.
Pour into 9 x 5-inch loaf pan. Freeze.
Unmold onto platter.
Yields 10 to 12 servings.
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Drain the fruit cocktail thoroughly (save juice).
Pour boiling water over tea bag.
Let stand about 3 or 4 minutes.
Remove tea bag.
Soften gelatin in the lemon juice and dissolve in the hot tea.
Stir in the juice from the fruit cocktail.
Cool until slightly thickened.
Stir in the mint and fruit.
Spoon into individual molds and chill until firm.
Unmold on salad greens to serve.
Bring to a boil with 1 cup vinegar, sugar and salad oil.
Add salt and pepper to taste.
This salad can be prepared 24 hours ahead of time.
Keep in the refrigerator.
In your salad bowl whisk mustard, salt, pepper,
Soften cream cheese.
Add salad dressing, mixing until well blended.
Stir in fruit and sugar.
Fold in marshmallows and Cool Whip.
Pour into 9 x 5-inch loaf pan.
Freeze.
Serves 10 to 13.
Gradually add salad dressing to softened cream cheese, mixing until well blended. Stir in fruit, sugar and coloring.
Fold in marshmallows and whipped cream.
Pour into 9 x 5-inch loaf pan. Freeze.
Unmold on platter.
Add salad dressing to softened cream cheese, mixing until well blended.
Stir in fruit, sugar and food coloring.
Fold in marshmallows, then whipped cream.
Pour into 9 x 5-inch loaf pan and freeze.
Unmold and surround with lettuce.
Makes 10 to 12 servings.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small