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....
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.
any great recipes for hot bacon and sweet and sour dressings on
mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
Cook spaghetti in salt water; drain.
Mix together the dressings.
Add mixed dressings and vegetables, except tomato, to drained spaghetti and let marinate overnight in refrigerator. Before serving, add diced tomato.
In a medium bowl, combine all salad ingredients.
Sprinkle with lemon juice and toss lightly.
In a small bowl, combine all dressings ingredients and blend well.
Pour over fruit, tossing lightly to coat.
Refrigerate to blend flavors.
Preheat the grill to medium-high. Combine chicken, oil, Worcestershire sauce and garlic in a bowl. Grill chicken 5-6 mins each side. Slice and keep warm.
For the blue cheese dressing, combine all ingredients in a medium bowl.
Arrange all ingredients on platters. Serve with dressings.
Wash and rip lettuce, cress, cilantro and green onion, set aside in bowl.
add diced avocado, apple and sliced cucumber.
throw in the walnut pieces and cranberries.
salt and pepper to taste.
add dressings and toss.
Enjoy.
Make dressings about an hour before serving.<
Cook pasta until tender.
Drain and rinse with cold water. Cut up vegetables and mix with pasta.
Pour dressings and salad pepper juice over pasta a little at a time.
Taste and add liquids until you like the taste.
Remember that as this salad marinates it will get stronger.
Sprinkle liberally with Parmesan cheese and refrigerate at least 4 hours.