To make the dressing:
Whisk the vinegar, soy sauce, sugar, sesame oil and red pepper with the oil. Set aside. (Makes 1/2 cup).
To make salad:
Toss together the cabbage, lettuce, pears, carrots, and green onion in a large bowl, and drizzle with Asian Sesame Dressing, tossing gently to coat. Sprinkle with sesame seeds, if desired. Serve immediately.
Wash, drain and
chill\tsalad
greens.\tTear
into bite size pieces.
Arrange with oranges in salad bowl.
Pour enough Sweet and Sour Dressing over greens to moisten.
Toss lightly. Garnish with additional orange sections and watercress.
Serve immediately.
imple Pizza Dough according to recipe.
Preheat the oven to
Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated.
Cool and break apart.
Store at room temperature.
Place lettuce and romaine in plastic bag; add celery and onions.
Pour sweet and sour dressing into bag; add orange segments.
Close bag tightly and shake until salad greens and orange segments are well coated.
Add almonds and shake.
Greens may be stored for 24 hours before adding dressing.
aper.
To make the sweet potato salad, combine the oil, vinegar
o a boil.
Add sweet potatoes and green beans to
Mix all together and pour Sweet and Sour Dressing over to serve.
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.)
Mix all ingredients using enough salad dressing to blend. Serve as a salad with ham.
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.
ool.
Whisk all the salad ingredients together except for the
COMBINE peanut butter, salad dressing mix, crushed red pepper, vinegar, oil and water in medium saucepan. Cook on medium-low heat until peanut butter is completely melted and mixture is well blended, stirring frequently.
ADD chicken; cook until heated through, stirring constantly.
TOSS cabbage with red bell peppers in large bowl. Add chicken mixture; mix lightly. Sprinkle with peanuts just before serving.
Mix sweet potatoes, salad dressing, 1/4 c sugar, ginger and orange peel.
Spoon into 1 1/2 quart casserole. Mix remaining 1/4 c sugar, pecans, butter and sprinkle over potato mixture.
Bake in 350 degree oven for 30 minutes or until thoroughly heated.
Drain the tuna, reserving 1 tablespoon of the liquid.
Put the tuna in a serving bowl and mash with a fork until it's as mushy as you can get it. Stir the reserved liquid, the salad dressing, honey mustard, relish, celery, carrot, sugar, and salt into the tuna. Adjust seasoning to taste.
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.
Boil eggs and grate. Add sweet relish, salad dressing, pimentos, salt and sugar. Mix well. (Do not get too thin.)
Mix ingredients well and set aside for a few days.
The longer this sits the better because as the dressing ages it gets thicker and thicker.
This is a sweet and sour dressing and may be used on fruit salads, especially Waldorf, cabbage slaw, carrot and raisin, or even poured over head lettuce.
Combine all ingredients, adding enough salad dressing to blend well.
Makes 6 servings.
Cook
bacon until crisp, drain on paper towel.\tCombine cream cheese,
salad dressing and milk in a medium-size bowl; beat until smooth.
Fold in bacon, chill several hours.
Serve with crackers or crisp vegetable sticks.