Combine in a large salad bowl and toss with Cole Slaw Dressing.
Sprinkle chicken with pepper and dredge in flour.
Brown on both sides in hot in a heavy skillet; drain on paper towels and set aside.
Place potatoes and green beans in a lightly greased 13 x 9 x 2-inch baking dish.
Pour half of Sweet Bacon Dressing over vegetables.
Top with chicken breasts and pour remaining dressing over chicken.
Cover and bake at 250\u00b0 for 1 hour.
Yields 8 servings.
n refrigerator.
To make slaw dressing, combine fish sauce, lime juice
Mix cabbage and carrots with Marzetti slaw dressing until moist.
Slaw will become more moist as it cools in refrigerator.
Place lettuce and romaine in plastic bag; add celery and onions.
Pour Sweet-Sour Dressing into bag; add orange segments. Close bag tightly and shake until all of the contents are coated. Add almonds and shake.
Mix first 6 ingredients to make dressing.
Mix slaw dressing and sugar.
Pour over veggies and refrigerate several hours or overnight.
Shred cabbage in bowl.
Add pinch of celery seed or more, if desired.
Add cole slaw dressing and stir.
Chill and serve or serve immediately.
Cut or chop all ingredients up in small pieces.
Use slaw dressing to mix.
Clean and grate carrots.
Add raisins and drained crushed pineapple.
Add slaw dressing to taste.
Cook pasta according to package directions, except substitute chicken soup mix for the salt.
Drain and cool.
Add cucumbers, tomato, onion and green pepper.
Pour enough Sweet Herb Dressing over salad to moisten.
Refrigerate several hours.
Makes 5 quarts.
Brown walnuts and noodles in 325 degrees for 10 minutes for crunchy.
Cool on paper towels.
Combine noodles and walnuts with broccoli, romaine and onions.
Pour Sweet & Sour Dressing over and toss to coat well.
Serves 10-12.
Combine cabbage and carrots in a large bowl. Cover with Marzetti slaw dressing. Mix well. Add coarse black pepper (the kind that sticks to your teeth) and refrigerate. When serving, finish with a hint of dill.
Combine carrots and raisins.
Mix with your favorite slaw dressing.
Combine cabbage and carrots in a large bowl.
Mix milk and slaw dressing. Pour over the cabbage and carrots; mix well. Refrigerate.
Cook pasta according to label directions; drain, rinse and drain again.
Combine cole slaw dressing, onion and mustard; add pasta, stirring to coat.
Cover tightly and refrigerate at least one hour.
Just before serving, add cabbage, green pepper and carrots to pasta mixture, stirring to coat.
Makes ten 1/2 cup servings.
Shred 6 cups green cabbage; cut apple into bite-size pieces (leave peel on).
Add raisins; mix all ingredients with slaw dressing.
Garnish with apple slices and nuts.
When you're tired of salads that taste like an afterthought, try this twist on a great American classic.
Combine cabbage, apple chunks and raisins.
Pour on slaw dressing and toss gently to coat everything with its delicious, tangy flavor.
Chill to let flavors blend.
Before serving, garnish with more apple slices and chopped walnuts.
Add slaw dressing to cabbage, bacon bits and 1/2 cup Bleu Cheese and toss to combine.
Chill.
Clean
vegetables and shred in food processor or on hand shredder.
Add
salt and pepper to taste.
Add cole slaw dressing and mix well.
Serve chilled.
Wash vegetables and apples; drain.
Cut cabbage into shreds with a knife.
Cube unpeeled apples.
Cut broccoli flowerets and peel upper stem and chop.
Shred carrots with grater.
Add cole slaw dressing to taste.
Let stand a few minutes at room temperature before tossing.
If not to be eaten immediately, cover with plastic wrap and place in refrigerator.
Eat within 2 days.