erving platter. Top with chicken, popcorn and tomatoes. Season. Sprinkle with
ork in pan.
Make salad; Line crispy tortillas with romaine
In large bowl, combine the mayo, celery, 1 cup of cheese, water chestnuts, 1/2 cup bacon, carrots and chives; mix well.
Add popcorn; stir to coat.
Spoon into a lettuce-lined bowl top with remaining cheese and bacon serve immediately.
Combine celery, carrots, water chestnuts, onion and mayo. (This can be mixed a day ahead or at least 3 to 4 hours before serving.)
Just before you serve, add popcorn, bacon and cheese.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the mayonnaise, celery, 1 cup of the cheese, water chestnuts, 1/2 cup bacon, carrots and chives. Mix well. Add popcorn and stir to coat. Sprinkle with remaining cheese and bacon and serve immediately.
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 all ingredients except popcorn and mayonnaise. Add just before serving.
Chop water chestnuts, green pepper, onion and celery.
Mix together.
Before serving, add popped popcorn.
In bowl, combine popcorn, sliced onion, diced celery, mayonnaise, bacon, cheese and water chestnuts.
Chill.
Top with reserved bacon and grated cheese.
Best when served within 3 to 4 hours.
If made ahead, combine all except the cheese and popcorn.
Add just before serving.
Combine celery, radishes, onion, water chestnuts, bacon and chives in large bowl and mix well.
Set aside.
When ready to serve, add lettuce; pop popcorn and add immediately to the vegetables along with cheese and mayonnaise.
Toss until mayonnaise is evenly distributed.
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.
br>Fan sliced steak over salad; top with blue cheese, bacon