Pound the chilis and garlic together in a mortar with a pestle. Add the bean and lightly crush. Add the tomatoes, sugar, roasted peanuts, dried shrimp, lime juice, lime wedges, and fish sauce to the mortar and gently mix together until the sugar has dissolved.
Add the papaya and mix together. Serve.
Recipe courtesy of Quick and Easy Thai Food by Jean-Pierre Gabriel. Get the book here: https://www.amazon.com/Quick-Easy-Thai-Jean-Pierre-Gabriel/dp/0714873225.
auce.
Recipe courtesy of Quick and Easy Thai Food by Jean
Quick, easy and great to take to picnics or parties.
Mix well and refrigerate for at least 1/2 hour before serving.
Serve with Ritz crackers or your favorite or thinly sliced stick bread.
Make double recipe if Anna Marie is around.
Mix baby salad greens, pecans, dried cherries, and Parmesan cheese in a large bowl. Drizzle vinaigrette over the salad; toss to coat evenly.
Put in jar and shake well.
Refrigerate.
This salad dressing is not tart.
Especially good on pasta salad or mixed green salad.
Combine salad dressing and basil.
In salad bowl, toss greens with dressing.
Top with remaining ingredients, arranging in pie shaped sections.
Makes 4 to 6 servings.
Prepare rice following package directions.
Drain bean salad, reserving 1/2 cup marinade.
For dressing, combine reserved marinade, oil, salt, black and red peppers.
Combine drained bean salad, rice, onion and cheese in bowl.
Add dressing and vinegar. Refrigerate.
Cut slightly cooled potatoes into 1-inch cubes.
In a large bowl, combine potatoes, onions and salad dressing, then toss gently.
Dust with paprika or black pepper.
Garnish with chives and bacon.
Serve warm or at room temperature.
Cut cooled potatoes into cubes.
Combine potatoes, onions and salad dressing.
Add crumbled bacon.
Toss gently.
Add salt, pepper and paprika as desired.
Mash tuna together with salad dressing and relish in a small bowl with a fork. Serve.
Cut apple and orange into small bite size pieces.
Use a small can of mandarin oranges if you don't have an orange.
Chop lettuce as for a salad.
Use other fruit as available like grapes or raisins.
Toss fruits and lettuce together.
Throw in a handful of nuts and marshmallows, if you like.
Mix salad dressing, such as Miracle Whip, and milk together and pour over fruit.
Toss to coat.
Cook spaghetti; drain well.
Chop all vegetables into medium small pieces.
Add salad dressing and Salad Supreme; mix well. Chill and serve.
Makes 8 to 10 servings.
In a large salad bowl, combine vegetables.
Stir in dressing.
Cover and refrigerate until time to serve.
For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.
Mix all together an shake well.
Serve over salad with mandarin oranges and slivered almonds.
In a salad bowl, combine the lettuce and broccoli.
Whisk together until well combined the mayonnaise, sugar and vinegar.
Pour the dressing over the salad and toss well. Sprinkle the crumbled bacon over the top.
Refrigerate until ready to serve.
Wash and dry spinach leaves; tear into bite-size pieces. Place in large bowl.
Add onion rings.
Just before serving, add cheese and salad dressing to taste.
Toss and serve.
Serves 6 to 8.
In a large salad bowl, combine vegetables; stir in dressing. Cover and refrigerate until serving.
Yield: 8 servings.
Cut slightly cooled potatoes into 1-inch cubes.
In large bowl, combine potatoes, onions, salad dressing and bacon pieces; toss gently.
Dust with paprika or black pepper.
Garnish with chives.
Serve warm or at room temperature.
Mix dressing and Salad Supreme.
Add pasta and remaining ingredients.
Mix well.
Cover and refrigerate.