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.
bsp olive oil until not pink inside. Remove to cool.
Allow Cool Whip to soften.
Blend the Cool Whip and Eagle Brand milk with mixer on medium speed.
Fold in pineapple, mandarin oranges, cherry pie filling, marshmallows and pecans. Garnish the top of \"Pink Fluff\" with crushed pecans.
The result is a pretty, easy to make and delicious salad.
(Remember to drain the oranges and pineapple.) Refrigerate.
hickest part is no longer pink. When cool enough to handle
Cook 5 minutes the sugar and milk.
Add fluff, peanut butter and vanilla.
Pour into greased pan (8 x 8-inches).
Let cool and cut in squares.
Dissolve gelatin in 1/4 cup cold water; let stand 5 to 7 minutes; stir.
Add 1/2 cup boiling water and stir.
Add remaining ingredients.
Pour into mold or flat baking dish.
Serves 8. (Two times this recipe in 9 x 12-inch baker equals 15 servings.) This makes a nice fruit accompaniment for brunch.
In blender, mix vinegar, grapefruit juice, mustard, salt and pepper to taste.
Add the oil and blend until it is emulsified. Arrange spinach on salad plates, then top with grapefruit segments and fennel slices (that have been drained).
Drizzle with dressing.
4 cups.
*NOTE: The recipe for the caramelized nuts will
Peel the grapefruit and cut into sections over a bowl to catch the juice.
This should give you enough juice to make the dressing.
Place the grapefruit sections, green onions, olives and radishes in a salad bowl.
Chill until ready to serve.
Dressing:
Whisk together the dressing ingredients.
Pour over chilled salad and gently toss.
Serve.
he mixture over the potato salad and stir in lightly.
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.
Blend softened cream cheese, salad dressing, sugar, cranberry sauce, pineapple and nuts.
Mix well.
Fold in Cool Whip.
Place paper baking cups in muffin pans.
Fill with salad mixture. Freeze.
When frozen, remove from muffin pans and store in plastic bags (or freezer containers) in freezer.
Serve frozen or very slightly thawed.
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.
Place in bowl: cubed potatoes, chopped onion, diced celery and sliced radishes. Sprinkle with salt and pepper. Mix lightly with French Dressing. Chill in refrigerator. Remove bowl. Toss carefully with salad dressing and sweet pickle relish and mustard. Blend in hard cooked eggs, and minced parsley. Serve in bowl. Garnish with paprika. Serves 6.
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.
Mix salad dressing and whipped topping in a bowl.
Gently fold in remaining ingredients.
Spoon onto lettuce leaves to serve.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small