Macadamia Nuts, Salt, Pepper, and Goddess Dressing, toss together until evenly coated
esealable plastic bag. Combine the Green Goddess dressing as well as the parsley
ablespoons of the risotto mixture for each, form the mixture into
akes. Cook over medium heat for 2 to 3 minutes per
oil. Boil on medium heat for about 1 hour.
Remove
Fry ground beef; drain and add seasoning.
Chill.
Add cheese, onion, tomatoes, lettuce and crushed taco chips (save some for garnish).
Mix all together with 8 ounces Green Goddess dressing.
Slice or coarsely chop large pieces of cauliflower and broccoli.
In a large bowl, combine cauliflower, broccoli and onion.
In another bowl, beat together the Green Goddess dressing, salad dressing, vinegar and celery seed.
Pour over vegetables, tossing to coat well.
Cover and chill thoroughly.
Top salad with radish slices or cherry tomatoes.
Slice and coarsely chop large pieces of cauliflower and broccoli.
Combine cauliflower, broccoli and onion in a large bowl. In another bowl, beat together the Green Goddess dressing, mayonnaise, vinegar and celery seed; pour over vegetables.
Toss to coat well.
Cover and chill.
Makes 12 servings.
Toss chicken, celery, green pepper, onion, pimento, salt and Green Goddess dressing together lightly.
Fold in the whipped cream and cashews.
Garnish with boiled eggs.
May serve plain or in tomato cup.
Quarter artichokes and slice water chestnuts.
Add green beans.
Mix Green Goddess dressing and onion soup mix.
Mix together gently and refrigerate overnight.
Fry ground chuck; drain off grease, then add taco seasoning mix and prepare according to instructions on taco mix. Set aside and let cool. Cut up lettuce, tomatoes and green onions and place in large bowl. Rinse and drain pinto beans, then place in large bowl. Then add all other ingredients and toss. Do not add ground chuck, taco chips, Green Goddess dressing, Cheddar cheese and taco sauce until right before serving.
Break raw veggies into small, individual florets and toss with dressing.
That's all!!
Can be \"dressed up\" with croutons, bacon bits, sunflower seeds or whatever.
Don't like Green Goddess dressing?
Try Ranch instead!
Drain salmon.
Combine with cucumber and green pepper. Arrange avocado halves on 4 small plates lined with salad greens. Spoon in salmon mix; garnish with tomato slices and olives.
Serve with dressing.
In blender container, place Green Goddess dressing and parsley.
Cover; blend until smooth.
Pour into small bowl.
Fold in whipped cream.
Cover.
Chill.
Cut avocado lengthwise in half. Remove pit.
Scoop avocado into 3/4-inch balls.
Place in bowl. Add lemon juice to keep from discoloring.
Drain off liquid from seafood.
Add seafood and celery to bowl; toss
very gently.
Line 4 salad plates with lettuce leaves.
Spoon avocado mixture into each.
Top with some dressing.
Serve rest separately.
Cut up vegetables.
Mix together vinegar, sugar, salt, mayonnaise and Green Goddess dressing.
Mix in vegetables. Refrigerate.
Better if made one day ahead.
Dissolve gelatin in 1 cup boiling water.
Cool. Add 1 cup pineapple juice.
Add water, if necessary, to make 1 cup.
Mix well with cottage cheese, cream cheese, pineapple, dressing, pimentos and cucumber.
Pour into shallow dish with cover and refrigerate.
Cut into squares to serve.
Put the mayonnaise and cottage cheese in a blender and blend until smooth.
Sprinkle in the Green Goddess Dressing mix and stir well.
Refrigerate until ready to use.
ater; cover. Cook, stirring occasionally, for 15 mins, or until cooker
then slice thinly.
For the green pesto dressing, whisk all ingredients in
Green Onion Dressing.
Heat grill.
Drizzle