br>Meanwhile, assemble your tossed salad with a variety of washed
Cook macaroni in large pot of boiling water until tender, but firm. Drain in colander. Rinse with cold water. In large bowl, combine macaroni, onions, tomato, green pepper and sliced olives. Toss lightly. Add enough fat-free salad dressing. Toss lightly; salt and pepper to taste! Place in refrigerator. Chill for 30 minutes.
Mix together lettuce, cauliflower, broccoli and peas in a large bowl.
Blend together salad dressing, dressing mix and sugar; mix into vegetables.
Top with bacon bits and shredded cheese.
(Other vegetables may be used if desired, such as green pepper, cucumber, carrots, celery or tomato.)
Cook cauliflower and drain.
Cool.
Add onions, celery and whatever you would add to make regular potato salad (if you add eggs, watch allotment and be sure to add approximate amount of protein to your exchanges).
Use fat-free mayonnaise type salad dressing to mix together.
n a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper
Arrange lettuce on bottom and sides of bowl.
Layer chestnuts, chicken, cheese, bacon and onions.
Mix together salad dressing and buttermilk dressing.
Spread on top of salad mixture, sealing edges of bowl.
Refrigerate at least 3 hours.
Sprinkle with additional cheese and bacon if you desire.
Boil boneless, skinless chicken breast in water.
Cook until tender.
Chop into bite size pieces and mix together with the other ingredients.
Add salad dressing as you desire.
Serves 12.
Stir together and pour over salad.
Chop the egg.
Mix together with onion, green pepper, salad dressing and imitation bacon bits.
Spread on reduced-calorie bread.
Add layer of lettuce and tomato.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Mix all ingredients in saucepan (except salad dressing) and bring to a boil.
Remove from heat.
Add salad dressing and mix well.
Yield: enough for 10 pounds potato salad.
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.
f chicken well with the salad dressing (there should be a little
In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.
Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.
Sift dry ingredients.
Add salad dressing; mix well.
Add vanilla and water; mix well.
Pour into 8 x 12-inch pan.
Bake at 350\u00b0 for 45 minutes.