ork in pan.
Make salad; Line crispy tortillas with romaine
Cook tortellini according to package directions. Rinse under cold water; drain well.
In large bowl, combine cooked tortellini, cheese, pepperoni, red pepper, and dressing; toss gently.
Serve over bed of salad greens.
Cook rotini; drain and rinse with cold water and drain again. Combine salad dressing and mustard and set aside.
Combine pasta with all other ingredients.
Pour dressing mixture over salad and toss.
Top with Parmesan cheese if you wish.
Chill before serving.
To make dressing, in jar with tight-fitting lid, combine vinegar, oil, honey, mustard, garlic, salt and pepper. Shake until well mixed.
In salad bowl, toss together arugula, pepperoni, cheese and pecans. Drizzle with dressing.
In large salad bowl, combine lettuce, tomatoes, cheese, garbanzo beans, pepperoni, and onion.
Pour Italian dressing over. Toss lightly.
Salt and pepper to taste.
Yields 8 or 9 servings.
In large salad bowl, combine all ingredients, except dressing. Pour salad dressing over.
Toss lettuce mixture lightly with dressing.
Sprinkle with salt and freshly ground black pepper to taste.
Mix with salad ingredients.
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.
Mix broccoli, onions, mushrooms, pepperoni and dressing.
Let stand for 2 hours.
Toss in lettuce and top or toss with cheese.
Mix broccoli, onions, mushrooms and pepperoni together with dressing.
Let stand for 2 hours.
Toss lettuce and top with cheese.
Cook and drain macaroni.
Slice pepperoni in half.
Cube or shred cheese.
Chop tomatoes and olives.
Mix dressing mix, oil, vinegar, water and sugar well and pour over vegetables.
Chill for several hours before serving.
May be multiplied 2, 3 or 4 times.
Cut up lettuce, cauliflower and cut carrots in bite-size pieces.
Add pepperoni and cheese.
Mix all together.
Add the dressing 15 minutes before serving and mix well.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
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.
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.