To Make The Greek Salad: Chop lettuce. Using a large
br>Provide a selection of dressings, homemade or store-bought. I suggest
then add the mustard and salad dressings. Stir until smooth.
Put
Whisk the two salad dressings together.
Stir in the blue cheese crumbles.
Serve over salad.
Cook pasta, slice and prep all ingredients to bite sized pieces. Prepare both salad dressings (one at a time or together if you have two bottles), crumble Feta, combine into the noodles when done and pour both dressings on top. Chill and serve. Awesome the second and 3rd days....
To Prepare the Salad:
Core and slice the
Cook pasta and drain. Mix the 2 salad dressings together; blend well. Add the vegetables and then the pasta. Mixing with hands is best. Refrigerate for at least a couple of hours before serving. Better to refrigerate overnight before serving.
Cook linguini. Drain.
Place cooked linguini in a large bowl. Add Salad Supreme, tomato, cucumber and pepper.
Add salad dressings.
Mix well. Chill for 6 to 8 hours.
Cook and drain spaghetti, rinsing it cold water.
Chop green peppers, green onions and tomatoes and put in deep salad bowl.
Add cooked & cooled noodles.
Add olives and Parmesan cheese, mix well with other ingredients all ready in the bowl.
Combine salad dressings with sugar and pour over salad bowl mixture. Mix well.
Add salt & pepper, mix again.
Cover with a lid and let sit for 12 hours or overnight before serving.
Break-up broccoli and cauliflower into florets; quarter tomatoes.
Combine all vegetables, cheese and bacon in a large bowl.
Combine salad dressings; pour over salad and toss to mix. Chill.
Makes 16 to 20 servings.
Combine vegetables, bacon and cheese in a large bowl.
Combine salad dressings; pour over salad and toss to mix.
Combine vegetables, bacon and cheese in large salad bowl. Combine salad dressings and pour over salad.
Toss to mix.
Chill. Yields 16 to 20 servings.
arge bowl.
Stir together salad dressings and black pepper in a
Mix together first 6 ingredients.
Mix together salad dressings and pour over pasta mix.
Toss, refrigerate for 4 hours to blend flavors.
Mix salad dressings.
Add other ingredients; mix well.
Chill before serving.
In jar with tight fitting lid, combine all dressing ingredients and shake until combined. Set aside.
Cook couscous according to package directions.
Allow to cool, then fluff with a fork.
Add the rest of the salad ingredients and 1/2 cup (or all) of the salad dressing. Stir to combine, and chill in refrigerator for 1-2 hours.
*Homemade Croutons:
Heat olive oil in heavy skillet. Cut Italian or French bread into 3/4-inch squares.
Place into hot oil.
Add minced clove of fresh garlic. Stir until browned evenly. Remove from heat and let cool in a cloth napkin or light towel.
Toss kale, spinach, lettuce, carrot, cucumber, and red bell pepper together in a large mixing bowl.
Mix balsamic vinegar, olive oil, lemon juice, sea salt, pepper, garlic powder, and lemon pepper in a jar with a tight-fitting lid; seal and shake until mixed completely. Drizzle dressing over salad and toss to coat.
Mix up all the dressing ingredients with a whisk.
Toss together the salad and mix in the dressing.
any great recipes for hot bacon and sweet and sour dressings on