Fry the bacon pieces in a medium size skillet until crisp. Drain on paper towels and reserve the fat in the skillet.
Saute the bread slowly in the hot bacon fat until crisp and browned. Make the salad dressing.
Combine the salad greens, bacon, croutons and Blue cheese in a salad bowl.
Add the dressing; toss and serve immediately.
Makes 6 portions.
Combine ingredients and you have a delicious Thousand Island house dressing.
nd add to my favorite dressing recipe alog with some of the
First make the house dressing, by combining all ingredients in
dollop of Preserved Lemon Dressing on a plate and place
Toss together first 6 ingredients in a large bowl.
Toss with Lemon Poppyseed dressing (recipe follows).
Divide to individual chilled salad plates to serve.
Lemon Poppyseed Dressing:
Process 2/3 cup light olive oil and remaining ingredients in a blender until smooth.
Store in an airtight container in the refrigerator up to 1 week; serve at room temperature.
hicken. Drizzle with cilantro lime dressing
Plate and garnish with
Stir together dressing mix, Parmesan cheese, onion, parsley and dill weed.
Stir in mayonnaise, buttermilk, salad dressing and cottage cheese.
Refrigerate several hours to blend flavors. Makes about 2 quarts.
Put ingredients into the bottle of dressing and shake well.
Refrigerate for 24 hours before using.
Put ingredients into the bottle of dressing and shake well. Refrigerate for 24 hours.
Add dressing mix to yogurt until you get the taste you desire. Use on tossed salad or baked potato.
To the bottle of dressing, add remaining ingredients and shake well. Refrigerate 24 hours to blend flavors.
Prepare dressing. Heat oil in a large
ith some of the Lemon Dressing and serve immediately with a
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
For the dressing: Mix the first eleven ingredients
Cook snow peas in large quantity of boiling salted water until crisp-tender, about 3 minutes. Drain and rinse under cold water. Drain. Toss lettuce with celery. Arrange in an even layer over the bottom of a straight-sided clear glass salad bowl. Arrange the carrots, zucchini and tomatoes in separate layers over the lettuce-celery mixture. Arrange the snow peas in a fan pattern over the tomatoes. Garnish with mushroom and basil. Cover and refrigerate. Prepare Herb-Walnut Dressing. Just before serving, add the dressing; toss well.
venly over top.
Sprinkle House Seasoning, to taste.
Saute
Combine lettuce,spinach and cabbage in large salad bowl.
Arrange oranges around inside rim of bowl; top oranges with berries.
Cover salad with bermuda onion.
Cover and refrigerate until served.
Toss with dressing of choice at table when ready to serve.
Preheat the oven to 375.
Arrange chicken in a roasting pan and spoon the dressing over it, smearing it a bit with the back of the spoon to cover each piece.
Roast for 75 - 90 minutes.
The original recipe called for one whole chicken cut into pieces. I like white meat, my husband likes dark meat, so we prepare the quantities listed above, which leaves enough for left-overs. We also use more Ranch Dressing than called for in the recipe.
Yield: 4 servings, each with 1 gram of carbohydrates, no fiber, 44 grams of protein.