ling-film & allow to stand for 8-10 minutes.
Meanwhile
Combine together all the ingredients for the salad dressing in a bowl.
Whisk
In a large mixing bowl, combine first 8 ingredients; mix well.
Store in airtight container in a cool dry place. YIELD: 3 cups mix (enough to make 24 batches of ranch salad dressing). For Ranch Salad Dressing: In a bowl, whisk together 2 tablespoons of mix with mayonnaise and buttermilk.
Refrigerate until serving.
For Thousand Island Dressing: Add chili sauce and pickle relish to 1 cup prepared ranch dressing.
For Cucumber Dressing: Add cucumber and celery seed to 1 cup of prepared ranch salad dressing.
Combine 1/2 cup softened butter or margarine with 1 packet of Hidden Valley milk recipe original Ranch salad dressing mix. Slice bread lengthwise and spread tops with butter mixture.
Place bread under broiler (or cut surface down on grill) until crispy and golden brown.
For the salad dressing:
Mash the garlic and
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
Mix chicken, celery and pineapple spears.
Separately combine salad dressing mix with mayonnaise and reserved pineapple juice. Add to chicken mixture and toss well to coat.
Chill.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
Salad dressing:
Mix lemon, honey, white
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Mix salad dressing and sugar.
Put soda in cocoa and add to hot water.
Then add rest of ingredients.
Bake in moderate oven at 325\u00b0 to 350\u00b0 for about 40 minutes (325\u00b0 for glass pan).
Use an 8 x 8-inch or 9 x 9-inch pan.
For the salad dressing: Mix dry ingredients well; add
Mix all ingredients in saucepan (except salad dressing) and bring to a boil.
Remove from heat.
Add salad dressing and mix well.
Yield: enough for 10 pounds potato salad.
Combine first 6 ingredients.
Spoon into a bowl lined with lettuce leaves.
Serve with a slotted spoon.
Mayonnaise or salad dressing may be substituted for Italian salad dressing.
Shake together all ingredients and place in refrigerator for approximately 30 minutes for flavors to blend.
If using as a salad dressing, allow dressing to sit at room temperature for 15 minutes then shake just before pouring over salad greens.
If using as a marinade, place meat/seafood/veggies into a Ziplock bag, shake marinade and pour into the bag and close it up to allow the items to marinate.
Shred the cabbage and the lettuce.
Combine with all the remaining salad ingredients in a large bowl.
Combine all the ingredients for the salad dressing in the bowl of a food processor.
Pulse until evenly blended.
Toss the salad with the dressing.
ll the ingredients for the salad dressing. Cover and chill for at least an
Sift dry ingredients.
Add salad dressing; mix well.
Add vanilla and water; mix well.
Pour into 8 x 12-inch pan.
Bake at 350\u00b0 for 45 minutes.