Combine all ingredients together and pour over tossed salad.
Heat turkey chili in microwave for 2 minutes, stirring halfway through.
Spoon half of turkey chili onto tossed salad.
Top with cheese.
Brown ground beef and drain.
Add taco seasoning; let simmer. Melt cheese and add tomatoes until thick.
Crush a bag of Doritos and add to tossed salad and olives.
Mix all ingredients together in a large bowl.
Serve while cheese is hot.
May top with sour cream.
Serves 4 for a meal or 8 for snacks.
Make tossed salad.
Cut up egg and cheese in salad or add cottage cheese to salad.
Add dressing.
Serves 1.
Fill measuring cup shaker, to 1/4 c. line with water or olive oil, fill to 1/3 line with vinegar, and fill to 2/3 line with sugar.
Shake well and add to salad or slaw.
Excellent for slaw or tossed salad.
For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth.
Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using).
For the salad; place all salad ingredients in a large gladd bowl; toss to combine.
Drizzle the dressing over before serving.
Start with layer of lettuce, then one of cauliflower. Sprinkle with bacon and sugar.
Spread dressing on top and refrigerate overnight.
Just before serving, toss salad well.
Mix oil, vinegar and cheese.
Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
Serve with the dressing.
This dressing works well with other salad greens.
Prepare each ingredient as directed.
Blend sour cream and sugar together well.
Blend salad dressing and vinegar together well.
Layer each ingredient in serving bowl.
Top with dressings, drizzled in overlapping directions.
Do not toss!
Prepare lettuce, tomatoes and cucumbers as you would for tossed salad.
Add cheese, beans and corn chips.
Stir as you add Catalina dressing.
Use enough to cover all ingredients.
Mix all ingredients well.
May use more or less of ingredients, according to your preference.
Salad is better if dressing is added just before serving.
For the chicken, mix the curry
Brown ground beef.
Drain and let cool.
Prepare veggies as for tossed salad.
Combine with beef, cheese and beans.
Just before serving, add dressing and tortilla chips.
Toss and serve.
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.
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.
edium heat. Cook the lamb for 3-5 mins, turning, until
ore dressing than is needed for the salad, I think, but it
ry in 3-4 batches, for 1-2 mins each, until
hey're added. Cook turkey for 2-3 mins each side
For the Dressing: In a small bowl, whisk all ingredients together. Set aside
For the Salad: Preheat outdoor grill or grill pan on high.
In a bowl, toss pepper, corn, asparagus, and zucchini together with oil. Season to taste.
Grill pepper and corn for 1-2 minutes each side. Place in a large bowl. Grill asparagus and zucchini for 1 minute each side, turning, until lightly charred. Add to bowl. Season to taste.
Add shrimp, avocado, onion and basil leaves. Drizzle with dressing and serve with tortillas
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.