Grate Spam in large mixing bowl; add chopped vegetables. Season to taste. Mix in enough salad dressing to desired consistency for spreading on favorite bread for sandwiches or serve with favorite crackers. If serving with crackers, I sprinkle top with paprika and slice green olives on top as a garnish.
Cook macaroni and drain.
Chop onion, celery and Spam.
Add oil, vinegar, salt, pepper, mayonnaise and sweet peas.
Mix everything together.
Cover and place in refrigerator for several hours.
ork in pan.
Make salad; Line crispy tortillas with romaine
Cube Spam into 1/2 to 3/4-inch cubes.
Put into a pan.
Add cooled, cubed potatoes.
Add salt and pepper as desired.
Add chopped onion.
Mix well with sour cream.
Before serving, add croutons (do not refrigerate with croutons, they will get mushy). Serve directly on plate or on lettuce leaf as garnish.
Cook and drain sea shells as directed on package. Mix sea shells (while warm) with mayonnaise. Chill 1 hour. Add remaining ingredients (except salad greens) and mix well. Serve on salad greens, if desired.
Mash
Spam with a potato masher.
When well mashed, add eggs and
mash.\tAdd
pickles,
onion, celery and seasonings, stir. Now add enough mayonnaise to make spreadable.
Cook, drain and cool macaroni.
Add peas, celery, olives and onion.
Add mayonnaise.
Add Spam that has been diced.
Season with salt and pepper.
Add tomato wedges just before serving.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small
nd add them to the salad.).
Make the dressing: Mash
hile rice is cooking, cut spam into ten slices.
Combine