Put salad dressing in bowl.
Stir in mustard and chili sauce. Add vinegar gradually; add Worcestershire and Tabasco.
Serve on asparagus garnished with strips of pimento and sieved hard-cooked egg yolk.
imple Pizza Dough according to recipe.
Preheat the oven to
Stir together the ranch-style salad dressing, the two hot pepper sauces, cayenne pepper, and chili powder. Chill for at least one hour.
Beat salad dressing, olive oil, vinegar, garlic, Dijon mustard, sugar, pepper, salt, basil, oregano, thyme, and parsley together in a bowl with a whisk until smooth; add pickle juice and stir to thin the dressing to your desired consistency.
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.
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.
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.
inutes. Serve with Spicy Yogurt Dressing.
To make the dressing: Mix the
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.
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.
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.
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.
f chicken well with the salad dressing (there should be a little
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.
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.