SALAD.
In salad bowl, tear lettuce and add
Wash spinach and lettuce.
Tear into small pieces (make sure all pieces are dry and crisp).
In 13 x9-inch baking dish layer half the spinach, lettuce, peas, onion, eggs and bacon.
Repeat layers.
In small bowl mix mayonnaise, dry salad dressing mix, sour cream and yogurt.
Spread on top of salad, making sure edges are covered.
Cover with plastic wrap and refrigerate overnight.
nd mustard. Set aside.
Salad: In a large bowl, combine
Mix all ingredients together, except tomatoes, and refrigerate over night. The next day, (since seasonings drain to the bottom) mix well. Then add tomatoes, cut up.
Can be served on lettuce leaves or as a side dish. Makes a good buffet dish.
OPTIONAL: Can add cut up fresh mushrooms, green or red peppers, chunks of chicken or tuna, celery, other cheeses, etc.
Cut lettuce in wedges and arrange other vegetables around the lettuce so that each person may have a complete serving and help himself to the salad dressing.
To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
Mix together all of the salad ingredients (first 8 ingredients) in a medium bowl OR serve buffet style allowing each guest to choose what they include and or choose to omit.
Drizzle dressing (last 7 ingredients) over top.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
Remove crust from bread; slice diagonally, not quite all the way through, in 1-inch slices.
Combine margarine, thyme and salad dressing mix.
Spread mixture between slices and over top and sides of loaf.
Sprinkle cheese over top.
Wrap loosely in foil and bake at 350\u00b0 for 20 minutes or until cheese melts.
Serve warm.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.
ressing (there are many great recipes for hot bacon and sweet
tock for soup or other recipes. Shred the meat with your
Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl.
Blend mayonnaise, sour cream, lemon juice, mustard and Equal; stir into chicken mixture.
Season to taste with salt and pepper.
Spoon salad onto lettuce-lined plates; sprinkle with 1/4 cup pecans, if desired.
Makes 4 servings.
r seafood stock in other recipes) and run cold water over
Combine& mix all the dressing ingredients and set aside.
In large bowl, toss lettuce, tomatoes, chillies, and olives.
To serve, layer in the following order: 1/2 lettuce mixture, 1/2 dressing, 1/2 picante, 1/2 cheese, 1/2 chips.
Repeat the step above layering the remainder ingredients in the same order.
This is one of those recipes that can be changed up by adding other ingredients such as beans and using different types of cheeses.
efrigerator til ready to mix salad ingredients together.
When ready
ver the top of the salad. A creamy blue cheese or
ieces and place in large salad bowl.
Add chiffonade of