imple Pizza Dough according to recipe.
Preheat the oven to
In large bowl, combine fruit.
Add Pineapple Lime Dressing; stir gently to coat.
Makes 8 servings.
Drain pineapple, add enough water to make two cups.
Put in boiler and get hot.
Add jello and dissolve.
Let stand until warm. Add cheese spread and pineapple, put in refrigerator.
When almost congealed, stir in salad dressing.
Use more salad dressing, if desired.
Place spinach in a salad bowl and top with rest of salad ingredients.
Refrigerate until serving time.
Heat salad oil in a skillet and add the sesame seeds and brown.
Add remaining dressing ingredients and mix well.
Transfer mixture to a covered jar and refrigerate for several hours.
Shake well before using.
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.
Combine lime and lemon jello.
Add boiling water.
Let cool a little.
Add cottage cheese, pineapple, salad dressing and nuts. Mix. Let jello set overnight.
Fold sour cream, lemon juice, sugar and salt into whipped cream; add remaining ingredients except salad dressing.
Spoon into paper muffin cups; freeze until solid.
Unmold on lettuce; top with salad dressing.
Yield:
18 small servings.
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 lemon jello according to package directions.
Let cool. Mix the cream cheese and salad dressing together.
Add marshmallows, pineapple and whipping cream.
Mix in jello.
Pour into 1 1/2-quart dish (9 x 9-inch).
Refrigerate.
Mix up red jello according to package directions.
Let cool.
Pour over top of firmly set lemon jello mixture.
Refrigerate until red jello is firmly set (or overnight) before serving.
Dissolve jello in hot water.
Add cold water and pineapple juice.
Let partially set.
Add diced pineapple, salad dressing, marshmallows and Cheddar cheese.
Fold in whipped cream.
Chill.
Beat Dream Whip with milk; set aside.
In a large bowl, combine maraschino cherries, pineapple chunks and marshmallows. Beat cream cheese with salad dressing.
Add to the pineapple mixture.
Fold in the Dream Whip.
Pour into a 9 x 13-inch glass baking dish.
Freeze overnight.
Serves 8 to 12.
Mix lemon Jell-O, lime Jell-O, hot water, pineapple and lemon juice, if desired, in large bowl. In another bowl, mix cottage cheese, milk, salad dressing and nutmeats (optional). Combine and chill.
Dissolve gelatin in boiling water.
Stir in cranberry sauce. Add crushed pineapple, orange juice and lemon juice.
Chill until partially set.
Stir in nuts.
Pour in an 11 x 7 x 2-inch dish. Chill until firm.
Cut in squares and serve on lettuce leaf, then top with a dollop of salad dressing.
Mix gelatin and water; let stand 10 minutes.
Heat pineapple, lemon and sugar.
Mix with gelatin and water; chill until partially set.
Fold in the cheese, nuts, salad dressing and condensed milk, chilled and whipped.
Chill and serve on lettuce leaves.
Dissolve Jell-O with 1 cup of hot water.
Stir in the milk, small curd cottage cheese, pineapple, salad dressing and chopped nuts.
Chill in a large pan.
Serve on lettuce.
Top with maraschino cherries, if desired.
Dissolve Jell-O in boiling water.
In blender, mix together cranberry sauce, orange juice and lemon juice on low-medium speed. Pour into Jell-O.
Add undrained pineapple.
Chill until firm. Top with Pineapple 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.
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.