For the radish salad, combine the radish, onion and salad greens in a medium bowl
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
imple Pizza Dough according to recipe.
Preheat the oven to
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Combine your favorite marinade ingredients. Marinate meat overnight.
Broil or grill steak for 12-15 minutes until done to your taste.
Cut across grain into 1 1/2\" thin strips.
Char peppers in a skillet in olive oil until slightly blackened and blistered on medium high heat.
Reduce heat to medium low and add balsamic vinegar to the skillet.
Cover and cook on medium low heat until vinegar is reduced to a syrup consistency.
Put salad in bowl.
Top with cut marinated steak, salad dressing, feta and peppers.
Enjoy!
lightly before mixing up the salad dressing.
WHEN NEEDED: Either take
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
Salad Dressing: In small non-reactive bowl, combine the salad dressing ingredients. Blend thoroughly using an immersion blender and set aside. Best prepared 1 hour in advance of serving.
Salad: To assemble salads, line four individual serving plates with the lettuce.
Arrange strawberries and onion crescents, equally divided, on the lettuce leaves.
Whisk dressing before serving and serve on side.
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
Place marshmallows and orange jello in bowl and pour boiling water over.
Stir until dissolved.
Mix cream cheese and salad dressing until smooth.
Add pineapple.
Then mix with the marshmallow mixture.
Whip the cup of cream and fold into mixture. Pour into 9 x 13 glass dish and chill.
When set, top with 6 ounce red jello, prepared as directed on box.
Chill until set. Cut into squares and serve.
With fork beat salad dressing with pickle juice until smooth; stir in onions, salt and pepper. Spoon over cabbage and broccoli and toss to mix. Salad can be made ahead and refrigerated.
While still warm cut unpeeled potatoes into 1 inch cubes. Gently toss together potatoes, onions and salad dressing.
Dust with paprika or pepper.
Garnish with fresh chives.
Serve warm or at room temperature.
Serves 4 to 6.
Beat salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, pepper, salt, basil, oregano, thyme, and parsley together in a bowl with a whisk until smooth; add pickle juice and stir to thin the dressing to your desired consistency.
Melt marshmallows in pan of hot water.
Add lemon jello.
Add Philadelphia cream cheese; beat smooth and cool.
Mix in whipped cream and salad dressing.
Add crushed pineapple, drained.
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.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.