Cook spaghetti until tender, but firm.
While cooking, cut up vegetables.
When cooked spaghetti is done, drain and then run under cold water for several minutes so spaghetti is cold.
Drain again.
Place in large bowl.
Add vegetables and dressing after mixing well and add Salad Supreme.
Boil spaghetti according to directions on package.
Drain off hot water and rinse spaghetti in cold water 3 times.
Add Zesty Italian dressing.
Mix well.
Add at least a half bottle of seasoning mix.
Stir well.
Cut up all vegetables and add them to spaghetti mixture.
Store in refrigerator.
Serve cold.
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 spaghetti; drain and rinse in cold water.
Mix all of the ingredients together.
Chill for 30 minutes.
Optional:
Use fat-free dressing for a fat-free spaghetti salad.
For the dressing, whisk all the ingredients in a small bowl. Set aside.
For the salad, blanch asparagus and sugar snap peas in a large saucepan of boiling water for 10 seconds. Drain and refresh under cold water. Drain well. Cut the asparagus, on an angle, into thirds and the sugar snap peas in half lengthwise. Place asparagus, sugar snap peas, shrimp, mango, tomatoes and radishes in a large bowl. Toss to combine.
Add the watercress, radicchio and pecans to the bowl. Add enough dressing to moisten the ingredients; toss gently.
Cook the spaghetti until tender.
Rinse the spaghetti in cold water.
Cut the vegetables into bite size pieces.
Add the vegetables to the spaghetti.
Add the salad seasoning and Italian dressing.
Add a little at a time; taste to see if you need more. Refrigerate and serve once it is chilled.
For the Salad:
Put napa cabbage in
Mix dressing as directed.
Cook pasta, drain and rinse. Combine with all other ingredients.
Keeps in refrigerator for days.
You may add any combination of other vegetables you wish.
Mix Italian dressing, cheese and Salad Supreme.
Cook and rinse spaghetti with cold water; drain well.
Add cut up vegetables and pour dressing over.
Mix well.
Make 1 or 2 days ahead.
Cook and rinse spaghetti in cold water; mix with other ingredients and chill overnight.
Cook and drain spaghetti with cold water.
Pour 1 (16 ounce) bottle Zesty Italian dressing over mixture.
Add 3 tablespoons Salad Supreme.
Mix well.
Salt and pepper to taste.
ling-film & allow to stand for 8-10 minutes.
Meanwhile
For the cashews: Heat the oven
For the chicken, mix the curry
ntil shrimp is cooked.
For each salad place 1 cup of
Place flour, egg and combined breadcrumbs, Parmesan cheese and parsley in 3 separate shallow bowls. Lightly coat pork in flour; shake off excess. Dip in egg, then crumbs. Refrigerate for 20 mins.
Heat butter and oil in a large skillet on medium heat. Cook pork in batches for 3-4 mins each side, until golden and cooked through. Drain on paper towels.
For the salad, toss arugula and pear. Whisk oil and vinegar. Drizzle over salad. Top with shaved Parmesan cheese.
Serve pork with salad and a lemon wedge.
For the dressing, combing all of the ingredients except for the cilantro in a blender and process until completely smooth.
Add cilantro and blend for a few seconds until the cilantro if finely chopped. Refrigerate until ready to serve.
For the salad, combine all of the ingredients in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.
edium heat. Cook the lamb for 3-5 mins, turning, until
ore dressing than is needed for the salad, I think, but it
Cook the spaghetti; set aside. Chop the onion, slice cucumbers and dice tomatoes; mix together. Add spaghetti, Salad Supreme and 1 bottle Italian dressing.