To prepare the Pesto, blend basil, oil, vinegar, garlic, salt and cheese in a blender or food processor until smooth.
Keep aside.
Line a salad plate with lettuce leaves.
Spread the bean sprouts over it.
Place the sliced tomatoes over the bean sprouts.
Spoon the Pesto over the salad.
Serve at once.
Combine rice, celery, green pepper, olives, and grated onion in large mixing bowl.
Combine oil, vinegar, salt, pepper, sugar, dry mustard and marjoram in small bowl.
Blend thoroughly; pour over rice mixture; mix well.
Cover.
Refrigerate until well chilled.
Before serving, toss in ham and cheese.
Line a salad bowl with lettuce leaves. Fill bowl with rice salad.
Garnish with tomato wedges, if desired.
Place lettuce in large bowl.
Cut
lices.
Line large chilled salad plate with lettuce leaves.
Arrange orange
Heat water and lentils to boiling; reduce heat.
Cover, simmer 3 minutes; remove from heat.
Let stand 1 to 2 hours.
Drain lentils; stir in ham, salad dressing, onions, olives, salt and pepper.
Cover and refrigerate for at least 1 hour.
Line salad bowl with lettuce leaves.
Spoon salad into bowl and garnish with parsley.
Makes 4 servings.
Tear and line salad bowl with lettuce.
Build salad in layers: lettuce, onions, celery, bell pepper, peas, chestnuts.
Cover entire salad with mayonnaise followed with thick layer of grated Parmesan cheese.
Cover and refrigerate 2 to 3 hours or overnight.
Combine first 6 ingredients.
Spoon into a bowl lined with lettuce leaves.
Serve with a slotted spoon.
Mayonnaise or salad dressing may be substituted for Italian salad dressing.
Cook macaroni to desired doneness as directed on package. Drain; rinse under cold water.
In a large bowl, combine cooked macaroni, crab, shrimp, celery, olives and green pepper. Cover; refrigerate at least one hour. In small bowl, combine chili sauce and mayonnaise. Cover; refrigerate at least one hour.
Line individual salad bowls with lettuce leaves. Place about 1 cup salad in each bowl. Garnish each salad with 3 tomato wedges and serve with dressing. Note: This must be refrigerated at least one hour.
Line salad bowl with lettuce.
Cut string beans very fine, lengthwise, French-style.
Mix all vegetables.
Add seasonings, oil and vinegar.
Mix well.
Place on lettuce and serve.
(Peas may be added, if desired.)
In a bowl, mix herring, potatoes, apples, beets, pickles, cucumber, eggs, sour cream and mustard.
Stir until well blended. Season to taste with salt and pepper.
Line a salad bowl with lettuce leaves and spoon in salad mixture.
Garnish with egg slices.
Chill until ready to serve.
Combine onion and water; let stand 10 minutes.
Melt butter in skillet.
Stir in onion and curry.
Saute 3 to 4 minutes, stirring constantly.
Cool.
Combine curry mixture with mayonnaise, lemon juice, salt and pepper.
Blend.
Combine chicken, pineapple, nuts, raisins and apple in large bowl.
Add curry dressing and toss gently.
Line salad bowl with lettuce; add salad.
Sprinkle coconut on top.
Yield: 6 servings.
Coarsely chop the eggs and combine them with the celery, bacon, scallion and bleu cheese dressing in a mixing bowl; stir well.
Keep chilled until just before serving.
Spread the salad evenly, topped with lettuce and tomato, on your choice of rolls or bread pieces of bread.
owl (see note) and toss with vinagrette dressing.
Add apple
Defrost frozen peas in microwave for approximately 1 minute. Be careful not to overheat.
Prepare lettuce as for a salad. Starting with lettuce, begin layering ingredients, depending on the size of the bowl you use, you may have one or two layers of each ingredient.
Top with Miracle Whip salad dressing just before serving.
Mix chicken, celery, grapes and nuts in large bowl.
Blend mayonnaise or salad dressing, parsley, lemon juice and salt in small bowl.
Toss seasoned dressing with chicken mixture; chill. Line salad bowl with lettuce and romaine leaves.
Pile chicken mixture in center.
Wreath outer edges of salad with cranberry sauce cubes.
Line salad bowl with lettuce.
Arrange broccoli and tomatoes on top.
Combine oil, lemon juice, mustard, salt and pepper in a small bowl.
Mix well; pour over salad.
Sprinkle with croutons.
Line a salad bowl with lettuce leaves.
In another bowl, combine celery, walnuts and mayonnaise; mix well.
Add peaches. Spoon on top of lettuce and serve.
Serves 6.
br>Line 8 salad plates with lettuce. Drizzle with remaining vinaigrette. Layer with beets, walnuts
In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.
To make Lemon Vinaigrette: shake all ingredients together in a tightly covered container.
In a large bowl, mix the beans, bell pepper, onion, and parsley together.
Pour vinaigrette over bean mixture; toss; season to taste with salt and pepper.
Line salad plates with lettuce leaves.
Spoon bean mixture over lettuce.
Top with tuna; serve with lemon wedges.