imple Pizza Dough according to recipe.
Preheat the oven to
First, make salad dressing; you can do this
nd onion in very large salad bowl. Gently toss to combine
PREPARE salad dressing mix in small bowl as directed on envelope. Stir in sugar and soy sauce.
BREAK apart Noodles; place in large bowl. Discard Seasoning Packet or reserve for another use. Add coleslaw blend, onions, sunflower kernels and almonds to noodles; mix lightly.
ADD dressing; toss to coat. Serve immediately.
SUBSTITUTE: Prepare as directed, using GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix.
MAKING THE SALAD: Cut the head of Romaine
ith Asian Restaurant Ginger-Soy salad dressing (recipe below, the last five
Boil potatoes with the peel on. When done, cut in small pieces. Chop the remaining vegetables and eggs; add to the potatoes. Mix in the Salad Dressing. (Miracle Whip or mayonnaise may be used instead of the Salad Dressing.)
Prepare macaroni according to package instructions; drain. Combine pepperoni, zucchini, cucumber, tomato, radishes and carrots.
Mix well.
Add 1 cup chilled \"Dill Salad Dressing\" (recipe for dressing in cookbook).
Mix well.
Chill thoroughly. Toss salad before serving.
Makes 6 to 8 servings.
In small saucepan, bring vinegar and tarragon to a boil. Cool.
Blend mustard and vinegar mixture in deep bowl. Stir well.
Gradually add oil, beating until well blended.
Season to taste with salt and pepper.
Tear spinach into bite size pieces and place in a large mixing bowl. In medium bowl, generously drizzle lime juice over avocado cubes before tossing in salad to prevent browning and to enhance flavor. Add avocados, olives, onions and oranges to mixing bowl and toss together with salad dressing.
Combine salad, tomato, cucumber, croutons, mushrooms, walnuts and olives in large bowl. Toss with Bacon, Onion and Mustard Salad Dressing, to taste. Refrigerate any remaining dressing.
Heat oven to 400\u00b0.
Generously grease pie plate, 9 x 1 1/4-inch.
Heat water and margarine to boiling in 2-quart saucepan.
Add baking mix, all at once.
Stir vigorously over low heat until mixture forms a ball, about 1 1/2 minutes.
Remove from heat.
Beat in eggs, 1 at a time; continue beating until smooth. Spread in pie plate (do not spread up side).
Bake until puffed and dry in center, 35 to 40 minutes; cool.
Just before serving, fill with Ham Salad Filling.
Cut into wedges.
Makes 6 to 8 servings.
Toss together salad ingredients.
Blend dressing ingredients until smooth. Pour over the salad and let it sit for 20 minutes at room temperature before eating, letting the flavors develop! (As previously stated, I leave mine out for 2-3 hours and then it's WONDERFUL).
Garnish with fresh herbs.
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
ver the top of the salad. A creamy blue cheese or
ND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH
Peel and dice turnips.
Boil with sugar, salt and pepper until tender.
Place in a colander to drain; rinse and set aside. Return turnips to pan.
Add melted butter to turnips and mash. Season to taste with more sugar, salt and pepper.
Butter is the secret to this recipe.
Whisk the dressing together and set aside.
Arrange the salad ingredients on either a platter or two salad plates.
Garnish with the fennel fronds.
Pass the dressing.
efrigerator til ready to mix salad ingredients together.
When ready
Wash and dry turnips. Cut off ends and leave unpeeled.
Grate turnips. A julienne hand grater or food processor are ideal.
Place in medium bowl.
Combine rest of ingredients.
Mix into turnips.
Chill well.
hour.
If your turnips have roots, wash, peel and