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.
Mix sour cream, Italian salad dressing mix, mayonnaise, tabasco and lemon juice together in glass bowl. Carefully fold in tomatoes and avocado. Chill before serving.
ll 4 shanks & pour the Italian salad dressing over them. Refrigerate at least
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.
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.
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!
rea while proceeding with the recipe.
Heat olive oil in
Marinate sliced turkey in Italian salad dressing for 30 minutes. Drain well
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and rinse in cold water.
Place spaghetti into a large salad bowl and toss with red onion, red bell pepper, cucumber, tomato, Italian salad dressing, salad dressing mix, and salt. Chill before serving; salad is better the longer it chills.
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.
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.
Cook spaghetti, rinse in cold water and drain.
Mix the Italian salad dressing and salad seasons (*Salad Supreme could be used in place of salad seasons), and set aside.
In a large mixing bowl, combine all the vegetables with the spaghetti, then pour in salad dressing.
Set bowl in refrigerator to marinate 2 to 3 hours before serving.
Serves 8 to 10.
In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black olives, green olives, pepperoncini, red and green bell peppers and tomatoes. Set aside.
For the dressing, whisk together Italian salad dressing mix, olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese and black pepper.
Just before serving pour dressing over salad, toss to coat.
Serve over iceberg lettuce.
Prepare all ingredients before assembling salad.
Layer lettuce, then peas, red onion, cauliflower, celery and finally green pepper in a large glass salad bowl.
Spread mayonnaise or salad dressing over salad to cover salad completely.
Sprinkle mayonnaise with Parmesan cheese, then sprinkle dry Italian salad dressing mix over.
Sprinkle bacon around edge of bowl.
Cover bowl with plastic wrap and refrigerate 24 hours.
At serving time, toss salad well with chilled fork and spoon and serve on chilled salad plates, if possible.
nion or red onion and Italian salad dressing; toss to mix then cover
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.
In bowl, combine Italian salad dressing, lemon juice, salt, pepper and Tabasco sauce.
Place halibut steaks in sauce.
Let stand 30 minutes, turning once.
Place fish on grill, basting occasionally, with dressing mixture.
Cook fish for 5 to 7 minutes on each side or until fish flakes easily when tested with fork. Before serving, sprinkle with Parmesan cheese.
Dice green pepper and onion.
Saute until golden brown in Italian salad dressing.
Add chicken breasts.
Add additional Italian salad dressing, few shakes oregano, garlic powder and pepper.
Cook until done.
Can serve over rice, if desired.
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.
Prepare salad dressing mix according to package directions. Mix vegetables and shrimp together.
Pour dressing over the shrimp and vegetables.
Marinate for twenty-four hours.