First make the dressing by mixing all salad dressing ingredients together in the bowl.
Taste-test for sourness/spiciness, adding more sugar if it's too sour for your taste, or more chili if it's not spicy enough. Set aside.
Slice the cucumber, then cut the slices in half. Place in a salad bowl.
Add the grated carrot, cashews, red pepper, and spring onions.
Pour the dressing over and toss well.
Place salad on a mixed bed of fresh coriander and fresh basil, and serve immediately. Enjoy!
Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.
For the Thai salad: In a large serving bowl, toss the cabbages, cucumber, edamame, carrots and green onions.
For the sweet lime-cilantro dressing: Put the oil, cilantro, sugar, garlic, lime juice, salt and pepper in a large blender and blend until smooth.
Top each serving of salad with 2 tablespoons of the sweet lime-cilantro dressing and 2 slices of avocado for garnish.
Cook's Note: You can also 2 add boneless, skinless chicken breasts, cooked, chilled and thinly sliced.
imple Pizza Dough according to recipe.
Preheat the oven to
arinade in separate bowl for Thai salad. Cut each lamb roast in
Cube the ham and cheese.
Cook and drain noodles.
Drain black olives.
Mix all together in large bowl.
Add salad dressing to your taste.
Refrigerate overnight.
Salad tastes better if made a day before.
Before serving, you may wish to add more dressing to make it moist.
Good with burgers or steak.
Makes 15 to 20 servings.
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.
Mix turkey, salad dressing, tomatoes with green chile peppers,
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 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, beans, green onions, olives, sun dried tomatoes and feta cheese. Add enough salad dressing to coat; toss and chill before serving.
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.
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.
Cook spaghetti in boiling water (salted) for 10 minutes. Drain spaghetti and run cold water over it to cool.
Place spaghetti in a large serving bowl. Add cucumber, tomatoes and onions.
Add entire bottle of Salad Supreme and salad dressing. Toss until thoroughly mixed. Serve chilled.
Serves many!
Can be doubled.
Cook beef in a large skillet until browned. Stir until crumbled; drain fat.
Add taco seasoning and water.
Simmer 10 minutes. Cool slightly.
In a large bowl, layer half each of the tortilla chips, meat mixture, lettuce, cheese, kidney beans, tomatoes and onion.
Repeat layers.
Serve immediately with salad dressing.
Serves 6 to 8.
Cook elbows according to package directions; drain well. Cool.
Combine cooled elbows, tomato wedges, pepperoni, cheese, green pepper, celery, onion and salad dressing; toss lightly. Place in a lettuce-lined bowl and garnish with ripe olive halves, if desired.
Cover and chill.
Makes 8 servings.
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.