Wash and slice lettuce. Put into large salad bowl and place in refrigerator for 1 hour.
Add tomatoes, cucumber, celery, carrots, olives (drained), artichoke hearts, Parmesan cheese, salt and pepper. Toss well.
Prepare envelope of Italian salad dressing according to directions on package. Pour over salad and toss.
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.
ll 4 shanks & pour the Italian salad dressing over them. Refrigerate at
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
op it in the freezer for about 30 minutes so it
Preheat an outdoor grill for medium-high heat; lightly oil
Cut 1 to 2 inches off bottom of asparagus spears.
Place in gallon sized zip top plastic bag.
Pour 8 ozs Italian Salad Dressing in bag with asparagus.
Marinate for at least 1 hour in refrigerator.
When ready, preheat oven to 400 degrees.
Wrap 3 asparagus stalks with 1 slice of bacon.
Place on foil lined cookie sheet.
Bake 20-30 minutes on 400 degrees until bacon crisp up. May have to turn over half way through cooking time.
Remove from pan to cool slightly.
I usually get around 10 to 12 bundles.
Enjoy!
For the dressing: Mix the first
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.
Cook potatoes unpeeled. (they don't fall apart this way!).
Drain and cool.
Peel and cut into cubes.
Stir in onion, italian salad dressing, salt, and pepper.
Cover and refrigerate ate least 2 hours.
Toss with mayonnaise.
Add celery and eggs, mixing gently.
Preheat oven to 350\u00b0.
Sprinkle the seasonings on the steaks and then broil them for 15 minutes in the oven.
Remove meat, then cut each piece into 2-inch wide strips.
Place the Italian salad dressing in a large bowl.
Add vinegar and beat together with a wire whisk.
Place the steak, all bell pepper strips and cherry tomatoes in the bowl.
Mix well with the dressing.
Chill for 2 hours, then serve.
Drain all the beans.
Add chopped onion.
Add the bottle of salad dressing and mix well. This is a good recipe for anyone watching their sugar intake.
Cook pasta according to package directions; drain and rinse in cold water. Place in refrigerator to cool.
When pasta is cool, stir in crab, green pepper, tomatoes and onions.
For dressing, combining dressing ingredients; pour over salad and gently toss to coat.
Cover and refrigerate for 2-4 hours.
When serving if salad seems a tad dry add a little more Italian Salad Dressing.
Sliver Parmesan Cheese over the top and serve with warm Italian Bread and more salad dressing for dipping.
In a glass 9 x 11 baking dish, place cleaned and trimmed chicken breasts, and season with salt and pepper, if desired.
Pour Italian salad dressing over to coat and let marinate in the fridge for 1 hour.
Preheat oven to 350 degrees.
After the hour of marinating, turn chicken breasts over and sprinkle evenly with oregano and grated parmesan cheese.
Bake in a 350 degree oven for 1 hour (or until juices run clear), checking after 45 minutes to make sure they do not get over-cooked.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
owl you will be using for the salad.
Cut tomatoes in
Boil whole potatoes, with peeling, until a full rolling boil. Remove from heat and cover.
Let them sit for 20 minutes, then slice them about 1/4-inch thick and place on cookie sheet.
Salt and pepper them, then coat with Italian salad dressing; let marinate in refrigerator for 1 hour, then grill or cook in oven.
Marinate chicken in Viva Italian salad dressing for 1 hour minimum in a tinfoil lined baking dish.
Roll chicken in the mixture of Parmesan cheese and Rice Krispies.
Place chicken back into Viva Italian salad dressing.
Bake at 350\u00b0 for 1 hour.
Mix all ingredients together.
Place in refrigerator for at least two hours before serving.
Pour over salad greens just before serving.
Cook pasta according to package directions, rinse with cold water and drain.
Place in a bowl, add tomatoes, celery, carrots, peppers, onions and Italian salad dressing.
Cover and refrigerate for 4 hours or overnight.
Drain.
Just before serving, combine mayonnaise and Parmesan cheese, then stir in mozzarella and olives.
Gently fold into the pasta mixture.