lices 5 inches from heat for 10 minutes, turning over after
he unpeeled potatoes in water for 30 minutes. Drain and cool
Cook macaroni according to box. Chop green onions, greens and all.
Chop tomatoes.
Mix green onions, tomatoes, Salad Supreme and fat-free Italian dressing together.
Stir in cooked macaroni. Refrigerate. Stays nice for a few days.
Quick and easy.
Rinse macaroni in cold water and drain.
Add chopped vegetables to macaroni.
Pour fat-free Italian dressing in macaroni.
(May use more or less for your own desired taste.)
Add seasoning to taste.
Boil boneless, skinless chicken breast in water.
Cook until tender.
Chop into bite size pieces and mix together with the other ingredients.
Add salad dressing as you desire.
Serves 12.
Stir together and pour over salad.
Cream the salad dressing and cream cheese together.
Add the remaining ingredients and chill.
Serve on fat-free crackers. Yields 2 cups; 16 (1/8 cup) servings.
How to make it:
Prepare the pasta according to package directions; drain and let cool for a few minutes.
Mix the pasta, vegetables and tomatoes together.
Toss the whole thing with the fat-free dressing.
(You can use as much or as little as you like, but make sure that you use at least enough to coat the pasta, or it will stick together in an ugly and congealed lump!)
Cook macaroni in large pot of boiling water until tender, but firm. Drain in colander. Rinse with cold water. In large bowl, combine macaroni, onions, tomato, green pepper and sliced olives. Toss lightly. Add enough fat-free salad dressing. Toss lightly; salt and pepper to taste! Place in refrigerator. Chill for 30 minutes.
In small bowl, mix dry mustard, salt and boiling water. Stir and let stand a couple of minutes. Combine dressing and mustard to taste.
n a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper
Combine the pasta, fat-free Italian dressing and Salad Supreme.
Toss with the vegetables.
Serve cold.
Cook cauliflower and drain.
Cool.
Add onions, celery and whatever you would add to make regular potato salad (if you add eggs, watch allotment and be sure to add approximate amount of protein to your exchanges).
Use fat-free mayonnaise type salad dressing to mix together.
Cook potatoes and dice.
Mix green olives, fat-free dressing, mustard, egg and cooked potatoes.
Mix together lettuce, cauliflower, broccoli and peas in a large bowl.
Blend together salad dressing, dressing mix and sugar; mix into vegetables.
Top with bacon bits and shredded cheese.
(Other vegetables may be used if desired, such as green pepper, cucumber, carrots, celery or tomato.)
In small bowl, combine tuna, celery, onion, salad dressing and lemon pepper seasoning; mix well.
Spread about 1/4 cup tuna mixture on each slice of toast.
Place on broiler pan or ungreased cookie sheet.
Broil 4 to 6 inches from heat for 2 to 3 minutes or until tuna mixture is hot.
Top each with cheese slice; broil an additional 1 to 2 minutes or until cheese is melted.
Makes 4 sandwiches.
Put the 2 tablespoons of Fat Free Mayo and the mustard into a container and blend with a fork. Add 2 tablespoons of water and blend again.
It may seem runny at first, but just stir a little more -- the mayo, since it is fat-free, will emulsify with water instead of oil! Add more or less mustard, water or mayo until you get a consistency and flavor you like. You can certainly also make a bigger batch. I use more like 6T of mayo, 3 tsp of mustard and add water in increments until it is runny enough.
Arrange lettuce on bottom and sides of bowl.
Layer chestnuts, chicken, cheese, bacon and onions.
Mix together salad dressing and buttermilk dressing.
Spread on top of salad mixture, sealing edges of bowl.
Refrigerate at least 3 hours.
Sprinkle with additional cheese and bacon if you desire.
Chop the egg.
Mix together with onion, green pepper, salad dressing and imitation bacon bits.
Spread on reduced-calorie bread.
Add layer of lettuce and tomato.
revent film from forming. Refrigerate for several hours or overnight.