Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut potatoes into bite-size pieces.
Combine celery, green onion, carrots, bell peppers, and olives, in a large bowl. Stir mashed eggs, mayonnaise, mustard, pickles, salad seasoning mix, and dill seasoning in another bowl; season with salt and pepper. Stir egg mixture and potatoes into vegetable mixture. Add pickle juice and mix until creamy.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
In a large bowl, combine the pasta, tomato, bell pepper, olives and onion.
Whisk together the salad seasoning mix and zesty salad dressing. Pour over salad and toss gently. Refrigerate 4 hours or overnight to blend flavors.
Seasoning Mix: Combine all ingredients in a
In a large pot of salted boiling water, cook spaghetti until al-dente, rinse and cool. Add the pasta to a large bowl and mix with the chopped broccoli, cauliflower and cucumbers.
Add the ranch salad dressing mix and zesty Italian dressing to the spaghetti and vegetables and sprinkle with the Schilling Salad Seasoning (TM) . Mix well and add more seasoning to taste. Before serving add the black olives. For added color halved cherry tomatoes may be added.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a serving bowl.
Pour the salad dressing and vinegar over the noodles, and mix well. Add the onion, pepperoni, mushrooms, tomatoes, olives, seasoning mix, and parmesan cheese and stir until well combined. Serve at room temperature, or cover and refrigerate for several hours, or overnight.
In a large bowl, mix 6 teaspoons House of Blues seasoning with ground beef (1 teaspoon per 8 ounces of beef). Form ground beef into six 8-ounce patties. Grill burger to desired temperature. Toast roll. Top with lettuce, tomato, and onion and cheese.
Servings: 6.
br>In a separate bowl, mix the 1/2 cup olive
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.
Combine all ingredients in a small bowl.
Mix until evenly distributed.
Put in a 1-quart airtight container.
Label and store in a cool, dry place.
Use within 3 to 4 months.
Makes about 3 cups Super Salad Seasoning Mix.
Mix sour cream, cheese and seasoning mix together and spread in dish to form the bottom layer.
Dice individually the lettuce, tomatoes, peppers and onion, then layer in that order over the bottom layer.
Next, spread the Mozzarella cheese over the top. Serve immediately with nacho chips and salsa on the side.
Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.
Cut chicken into small chunks.
Cook rotini noodles and drain. Dip broccoli and peas into boiling water for a few minutes, until cooked slightly, but still crunchy.
Mix chicken, noodles and vegetables together in a large bowl.
Sprinkle with dry salad seasoning mix and Parmesan cheese and add a small amount of salad dressing.
Stir so that the spices and salad dressing coat the salad.
Chill before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and run water over to cool.
Combine in a large bowl, tomato, bell pepper, onion, salad seasoning, sesame seeds and Italian dressing. Chill and serve.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
Whisk together the salad spice mix and Italian dressing.
In a salad bowl, combine the pasta, cherry tomatoes, bell peppers and olives. Pour dressing over salad; toss and refrigerate overnight.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, cook bacon until crisp. Drain and crumble.
In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.
Without separating dough, roll out both packages onto a baking sheet.
Form a single flat surface.
Bake according to package directions.
Allow to cool.
In a medium bowl, mix together cream cheese, mayonnaise, basil and garlic powder. Spread mixture evenly over crescent dough surface.
Spread broccoli, cauliflower and carrots over cream cheese mixture. Sprinkle salad seasoning mix over top.
Cut into squares.
Makes 16 servings.
Cook spaghetti until done.
Rinse with cold water until cool. Cut up vegetables in large bowl.
Add cold spaghetti; mix together.
Add salad seasoning; mix well.
Pour in dressing.
Stir until all is mixed.
Keep in refrigerator until served.
Mix cooked spaghetti, onion, pepper and chopped tomato with seasoning mix.
Pour dressing over and mix well.
Let set overnight.
Chop the first 6 ingredients.
Cook linguine; drain in colander with cold water until cool.
In a large bowl, add linguine, chopped vegetables, crab meat and baby shrimp; mix.
Add Italian dressings and salad seasoning; mix well and chill.
ell pepper with 1/2 seasoning mix, when slightly carmelized (bell peppers