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.
Prepare 1 day ahead.
Mix spaghetti, olives, salami, 1/2 bottle Italian dressing and 1/2 salad seasoning.
Next day, at least 4 hours before serving, add to mixture of cucumbers, tomatoes, remaining Italian dressing and salad seasoning salt.
Cook spaghetti according to package directions.
Drain and run cold water over it.
Drain cold spaghetti well.
Toss all ingredients (except the Italian dressing and the salad seasoning) together.
Pour Italian dressing and salad seasoning on mixture. Sprinkle with some Parmesan cheese.
Toss all together.
Chill in refrigerator overnight.
Cook spaghetti; rinse and drain.
(Spaghetti should not be real dry.)
Dice green pepper, onion, cucumbers and tomatoes.
In bowl, mix spaghetti and diced ingredients.
Add salad seasoning and entire bottle of Italian dressing.
Cook and drain spaghetti.
Add 1/2 of salad seasoning and 1/2 of salad dressing.
Chill.
Before serving, add the rest of seasoning and salad dressing.
Toss and serve.
Mix and let set in refrigerator for several hours.
This keeps well as long as the tomatoes are fresh.
This makes a large salad (3 quarts).
Do not substitute another spice for salad seasoning. Do not use a salad seasoning with cheese as it gives the salad a strong taste.
Layer salad with the first 4 ingredients.
For top of salad, mix the next 3 ingredients.
Sprinkle 2 tablespoons dried salad seasoning (McCormick Salad Supreme).
Cook pasta.
Drain and rinse under cold water until noodles are cold.
Put cold noodles into bowl.
Pour Ranch dressing over and coat noodles.
Chop pepper, red onion, cucumbers and tomatoes and add to bowl.
Add Salad Seasoning and mix together.
Refrigerate until time to serve.
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.
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.
hot sauce, and salad seasoning. Pour over the salad, and toss to coat
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.
Chop finely lettuce, cauliflower and onion.
In layer put lettuce, cauliflower, onion, bacon bits, Mozzarella cheese and salad seasoning.
Spread salad dressing on top like icing. Sprinkle Parmesan cheese and croutons on top.
Sit in refrigerator overnight, then toss and eat.
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.
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.
Cook spaghetti.
Drain and rinse in cool water.
Mix vegetables and spaghetti together.
Sprinkle 1/2 to 3/4 bottle of salad seasoning and mix.
Add 1/2 to 3/4 bottle of Italian seasoning to pasta and vegetables.
You can chill overnight or eat it right away.
Either way, it's delicious.
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.
Boil pasta, drain and run under cold water.
Add all vegetables; toss with dressing and salad seasoning.
Better if made a day ahead.
Cook pasta, pour on Caesar salad while still warm.
Thaw vegetables and add.
Cut up black olives and add with salad seasoning.
Cook spaghetti; drain and rinse.
Combine diced cucumber, pepper and chopped onion.
Add 3/4 jar salad seasoning, 2 diced tomatoes and 16 ounce bottle Italian dressing; mix well.
Cover and refrigerate overnight.