Peel, cube, and cook potaotes in boiling water for 15 minutes.
In a large bowl, blend mayonnaise, vinegar, salt, sugar, pepper, mustard, and garlic powder.
Remove 1/2 of the sauce and reserve for later use.
Fold in potatoes, celery, onion, and eggs.
Refrigerate overnight for best results.
Add needed reserved sauce to taste, but the salad is best when on the creamy side.
Cook macaroni and drain.
Combine with all other ingredients and desired amount of mayonnaise.
This salad is best made a day ahead so all the flavors can blend together.
Cook Pasta according to directions.
Carefully toss in half of the Italian dressing.
Toss in the rest of the ingredients.
Pour the rest of the Italian dressing over salad.
Serve warm or cold. Cold salad is best the next day.
've been making this salad dressing so long, I'm
Combine salad ingredients together and toss with dressing just before seving.
I usually make up the salad and the dressing a few hours ahead of time. I just put the salad ingredients in my salad bowl and don't combine them. Put the dressing in it's own bowl and put them in the fridge, until I'm ready to serve, then I toss them together.
This salad is best eaten the same day you make it. You can eat it the next day, the lettuce is soggy though.
Make pasta according to package directions; drain and rinse well in cold water. Mix mayonnaise and Uncle Dan's in large bowl. Add all other ingredients and mix well. This delicious summer salad tastes best when refrigerated overnight. You can add chicken or tuna if you prefer. Extra mayonnaise may be needed.
In a very large bowl, add all the ingredients.
Chill several hours before serving.
Note: When preparing this salad, I added 3 cups of chicken or turkey, since I like more meat in mine. You can also substitute a mild cheddar cheese for the colby. I think Kraft's Creamy Cucumber Salad Dressing, makes this macaroni salad taste best, but you can use a regular ranch salad dressing.
ressing ingredients. Set aside.
Salad:
Heat 2 tablespoons oil
Boil pasta until just tender. If overcooked, the pasta may become mushy as you stir in other ingredients. Begin by adding half bottle of dressing and half bottle of salad seasoning. Mix well and taste. Add more dressing and/or seasoning if desired. You may also add one or more of the optional ingredients. Salad is best after it sets in the refrigerator about 12 hours.
Deep-fry the Lebanese bread. or you can bake the bread in a medium oven for about 10 minutes - this will crisp up the bread.
Drain the bread on kitchen paper abd then after it has cooled, break/crumple in your hands until it breaks into small pieces.
Combine all of the salad ingredients and then toss with the dressing.
For the dressing- combine the dressing ingredients and whisk together.
This salad is best dressed just prior to serving.
Stir until mixed together then stir into salad.
Best if you keep in refrigerator overnight.
Will keep in refrigerator for 2 weeks.
Whisk dressing ingredients together and refrigerate for at least 1 hour before using.
In a medium no-stick skillet, saute the almonds and sesame seeds until they are lightly golden.
Remove from heat and allow the seeds to cool a bit before tossing them with the coleslaw mix, sunflower seeds and onions.
Just prior to serving, toss with crunchy chow mein noodles, top with dressing and enjoy!
NOTE: The salad is best if it is mixed and refrigerated overnight (minus the noodles).
In a large bowl, layer salad with vegetables and ingredients in order given.
Chill 30 minutes to 1 hour.
This salad is best eaten, shortly after being made.
Serves 8.
Note: Sometimes I substitute 1-(8 oz.) can of well drained bamboo shoots for the sliced cucumbers. Just be sure to blot the bamboo shoots with paper toweling before placing them on the salad.
hours before serving, as salad is best when served cold. Enjoy
n the pepper. This salad is best if chilled for a couple
Whisk together the vinaigrette ingredients.
Combine salad ingredients: lima beans, onion and tomatoes.
Carefully add vinaigrette and stir until well blended.
Allow flavors to mingle for at least a couple of hours, preferably; also, salad tastes best at room temperature.
large bowl, combine all salad ingredients (except garnish), adding more
oasted garlic dressing.
Place salad on large serving plate and
To Make The Greek Salad: Chop lettuce. Using a large
n refrigerator.
Add all salad dressing ingredients together in a