ngredients (except tomatoes and additional dressing) into the cold cooked pasta
Cut bacon in small pieces, fry till crisp.
Drain and set aside.
The more bacon the better.
In large serving bowl layer as follows: plain lettuce or romaine or both, radishes, red onion and cauliflower.
Layer fried bacon on salad mixture.
Spread salad dressing on top of bacon like icing. Sprinkle a generous amount of Parmesan cheese on top of salad dressing.
Let salad sit on counter till 10 to 15 minutes before serving time.
Mix well.
Will seem dry at first but will moisten as you mix.
Cook bacon over medium heat until browned; drain on paper towels.
Season cooked chicken cubes with seasoned salt, to taste.
Toss avocados with lemon juice.
Mix and layer lettuces on a large serving platter.
Arrange rows of chicken, bacon, tomato, green onions, avocado, hard boiled egg, and shredded cheese on top of lettuce.
Serve with choice of salad dressing.
Heat olive oil in a non stick frypan; add sliced fresh mushrooms; saute until nicely browned on both sides, about 10 minutes; Set aside to cool.
Add the next 5 ingredients to a large bowl, from celery to lettuce, mix well.
Scatter warm mushrooms over all, place chicken slices on top, sprinkle salt and freshly ground course pepper over all.
We prefer ours with just the salt and pepper, if you prefer, add your choice of salad dressing.
hem into a dish or salad bowl.
Sprinkle liberally with
Cook pasta; drain and wash with cold water.
Drain again and let cool.
Cut up the vegetables you wish to use.
Mix with cool pasta and add Italian dressing.
I use 1/2 to 3/4 bottle of salad dressing.
Use to taste.
I prefer Kroger salad seasoning.
Mix well.
hrimp in 1/2 cup of the salad dressing for 20 minutes to
oth sides of each piece of chicken well with the salad dressing (there should
Boil noodles and drain.
Cut up the tomatoes and cucumbers and add vegetables and juice to a bowl.
Add onions.
Add 1/2 jar of Salad Supreme and 1/2 jar of salad dressing and mix well.
Add noodles.
then add 1/2 jar of Salad Supreme and 1/2 jar of salad dressing. Mix well.
Sprinkle with Parmesan cheese and let it set overnight.
Cook and drain spaghetti.
Add 1/2 of salad seasoning and 1/2 of salad dressing.
Chill.
Before serving, add the rest of seasoning and salad dressing.
Toss and serve.
Layer as follows:
Tear lettuce in small pieces and put in 3-quart oblong dish.
Add celery, pepper, onion and peas.
Spread thin layer of salad dressing over all.
Then spread balance of salad dressing.
Top with sugar, then grated cheese.
Finish with bacon bits.
Cover tightly with Saran Wrap and refrigerate overnight.
Serves at least 12 people.
Salad dressing:
Mix lemon, honey, white
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Brown ground beef, drain well and let cool.
In a large bowl tear lettuce in medium pieces, and cut tomatoes in small chunks over top of lettuce.
Slightly crush the taco chips and dump over lettuce and tomatoes.
Add ground beef and cheese.
Pour half of salad dressing over mixture.
Mix all together.
Add remaining dressing and mix.
Sprinkle 1 teaspoon soda over the dates.
Pour 1 cup of boiling water over the dates and soda.
Let stand.
Mix together salad dressing, sugar, vanilla, salt, flour and nut meats.
Beat well.
Add the date mixture.
Pour into a 9 x 13-inch cake pan. Bake at 350\u00b0 for 45 minutes or until done.
Layer lettuce and peas in bottom of 9 x 13-inch dish.
Then place a layer of salad dressing and top with cheese and crumbled bacon.
Add small amount of onion.
Do this until you have used all your ingredients.
Be sure to save enough cheese and bacon for top. Set in refrigerator until ready for use, then blend it together with salad tongs or fork.
Toss hot pasta with 3/4 cup of salad dressing, reserve remainder to serve on side with completed salad.
Cover and chill 12 hours.
Just before serving toss chicken with mayonnaise and pasta and place on a platter. Sprinkle tomatoes, scallions, mushrooms, green pepper and croutons on top of chicken and pasta.
Serve with reserved dressing.
Layer the lettuce, green onions, pepper, celery and peas in a large salad bowl.
Spread salad dressing over peas.
Sprinkle sugar over salad dressing.
Sprinkle Cheddar cheese over top of salad dressing.
Sprinkle bacon over cheese.
Put 4 cucumbers, 6 pieces of lettuce (do not cut it up), 3 cut up tomatoes and 3 drops of salad dressing (Thousand Island) in bowl.
Cut up salad.
Then add 5 celery and 1 carrot, cut in 5 pieces.
Do not mix it up.
Boil frozen vegetables for 2 minutes in salted water; drain and cool.
Mix package of salad dressing with oil and vinegar.
Let stand for 20 minutes.
Add tomatoes, olives, celery, green pepper and green onions.
Add to cooled, boiled vegetables.
Add salad dressing mixture.
Toss.
Let stand for 12 to 24 hours (refrigerated), stirring a couple of times.