Start by making the dressing, in a shaker (such as
french dressing, tarragon, parsley and salt and pepper.
Pour dressing over salad mixture
owl. Add the salt and French dressing, tossing to coat (You can
Combine all ingredients; toss lightly.
Serve on lettuce if desired.
Mayonnaise may be substituted for French dressing.
This salad can be used to stuff tomatoes.
rtichoke hearts in 1 cup French dressing.
Place shrimp and asparagus
Boil potatoes and set aside to cool. When cool, cut to desired size cubes.
Prepare the hard boiled eggs. When cooled, remove yolks and discard. chop the egg whites.
Combine mayonnaise, french dressing, and vinegar.
Add salt, pepper, sugar, celery seed, pickle and onion mix, and egg whites. Mix thoroughly.
Add potatoes and mix well.
Chill before serving.
Brown meat with taco seasoning mix, drain greese. While meat is browning, chop onion and mix onion, lettuce and shredded cheese. Let meat cool a little and then add sour cream and french dressing. At meat mixture and crushed doritos to lettuce, when ready to serve.
Drain corn and pimiento.
Chop the pimiento into tiny bits and mix with corn, onion, green pepper and cucumber. Combine with French dressing and mix well. Chill and serve on large lettuce leaves.
Place chicken in long casserole dish and cover with French dressing topped with onion slices.
Bake at 350\u00b0 for 1 1/2 hours. Serve over rice.
Drain green beans.
Make 12 bundles and wrap with 1/2 slice of bacon; secure with toothpick.
Place in casserole dish and pour 1/2 bottle French dressing over beans.
Bake at 350\u00b0 until done. Serves 8.
educe the heat and simmer for 8-10 mins until the
dd 1/2 cup of French Dressing (See Below), onion, three (3
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
Soak herring in cold water for one hour.
Remove skin and bones; cut into very small pieces.
Toss beets, apples, herring, onion, and pickle with salt and French dressing.
Chill for two hours.
Serve on a platter and garnish with finely chopped egg whites.
Sieve egg yolks and sprinkle on top of salad.
Split each shrimp lengthwise.
In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
Cover the mixture and chill for at least 30 minutes.
Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
Spoon the mixture on top of the lettuce
Garnish with the tomato wedges and any leftover shrimp.
Serve with the French dressing.
o the oven and roast for 7 mins. Remove from the
For the tuna salad, add all ingredients except for the lettuce and bread to a large bowl and toss gently.
Arrange the lettuce leaves on a serving platter and top with the tuna salad. Serve with the bread.
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.
Cover with plastic wrap. Refrigerate for 30 mins to marinate, turning
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.