Combine salad dressing ingredients, shake & let set for at least 2 hours at room temperature. (This is for If you can't find Girard's White Balsamic Vinaigrette in stores).
Put all salad ingredients together in large bowl.
Toss salad with dressing and chow down!
**Cooking time does not include dressing.
Char green pepper in broiler, turning frequently, then place in paper bag & let stand 10 minutes.
Hold pepper under running water & rub off the skin, before cutting the flesh of the pepper into 1\" squares. Discard seeds & stem.
In a salad bowl, combine green pepper, scallions, tomatoes & raisins, then mix in the chicken.
Mound chicken mixture in center of bowl & sprinkle with olives.
For the dressing, combine the last 5 ingredients & pour over the chicken salad.
Serve at room temperature or chill before serving.
ff to the side.
Salad -- In a medium bowl, add
Toss raisins, carrots, and pineapple together lightly; set aside.
Stir together mayonnaise, lemon juice, salt and sugar and add to the raisin mixture.
Refrigerate until served.
Toss raisins, carrots and pineapple together lightly; set aside.
Stir together mayonnaise, lemon juice, salt and sugar. Add to the raisin mixture.
Refrigerate, then serve cold.
Place carrots and raisins in a bowl.
In another bowl, mix together salad dressing, sugar and enough milk to reach a salad dressing consistency.
Pour over carrot mixture and toss to coat. Yield: 8 servings.
In large bowl combine carrots, marshmallows, raisins, celery and nuts.
Add salad dressing; toss lightly.
Cover and chill. Serves 10 to 12.
Mix raisins in bowl.
Cover with boiling water; let stand for 5 minutes.
Drain well.
Mix raisins, pecans, carrots and sugar. Cover and chill.
Just before serving, blend in salad dressing.
Mix carrots and raisins.
Add salt and salad dressing.
Mix lemon juice and sugar until well blended.
Stir into carrot mixture.
Chill.
Combine first 4 ingredients.
Mix last 3 ingredients to make the dressing.
Pour dressing on and toss salad about 1 hour before serving.
Makes 6 servings.
Wash, peel and grate carrots.
Add remaining ingredients to carrots.
Moisten with salad dressing. Chill and serve as a side dish.
Combine raisins, carrots and drained pineapple.
Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens. Makes 4 to 6 servings.
Mix all ingredients together.
Serve on salad greens, if desired.
Combine Sun-Maid raisins, carrot and drained pineapple. Blend in mayonnaise, lemon juice and salt.
Serve on crisp salad greens.
Makes 4 to 6 servings.
Toss together the broccoli, cauliflower, raisins, onion and crumbled bacon. Then cover with mixture of salad dressing, vinegar, milk and sweetener. Toss gently to blend.
Refrigerate until serving time.
In a mixing bowl, combine carrots, apple and raisins. Sprinkle with lemon juice.
Add mayo or salad dressing.
Stir gently to coat well.
Cover and chill for 2 to 24 hours.
In a large bowl, combine the apples, pineapple tidbits, celery, pecans and raisins. In a smaller bowl, mix together the sour cream, salad dressing, sugar and orange juice. Pour over first mixture and toss to coat. Cover and refrigerate for 2 hours or until chilled. Toss again just before serving.
Mix carrots and raisins in bowl.
Combine salad dressing, sugar, and milk until smooth.
Pour over carrot mixture and toss to coat well.
ananas.
Toss all but salad greens.
Arrange mixture on
one in the bowl the salad will be served in).