Mix dressing together by mixing all ingredients
Combine first 4 ingredients in a salad bowl.
Cover and chill up to 3 hours, if desired.
Just before serving, toss with Vinaigrette Dressing and sprinkle with Caramelized Almonds.
Yields 6 to 8 servings.
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.
To prepare Blue Cheese Vinaigrette:
Heat 1 tablespoon oil
ote -- I recommend the lemon dressing on spinach.
Note -- I
Combine the greens together in a large wooden salad bowl. Toss with Vinaigrette Dressing (recipe follows).
Serves 4 to 6.
Preheat oven at 350 degrees.
Thaw and wash your chicken breast and place into a glass dish.
Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
Place in oven at 350 degrees for one hour.
When done spoon sauce from baking dish over your chicken, rice or potatoes.
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.
Cook pasta to package instructions.
Cook bacon until crisp, cool then chop.
Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid.
Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, cubed chicken onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row.
Immediately before serving top & toss with vinaigrette dressing.
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.
nd add to my favorite dressing recipe alog with some of the
Remove from heat.
Place dressing in a medium bowl. Slowly
up Marzetti(R) Light Balsamic Vinaigrette Dressing and sugar in a sauce
Steam broccoli about 3 minutes (you want it to be slightly crunchy).
Drain and rinse with cold water.
Place broccoli, orange segments, onion and pepper in a bowl.
Toss with vinaigrette and serve.
f poppy seeds to the dressing; stir to mix.
Serve
mall amount of Southwestern-style Vinaigrette Dressing over each salad. Garnish each
Boil potatoes in pan with mint and salt.
About 20 minutes.
While potatoes are cooking crush garlic and add salt.
Gradually whisk in all the other dressing ingredients.
When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
Pour on the vinaigrette dressing while the are still hot.
Toss in dressing till all potatoes are coated.
Finally scatter in the chopped chives and spring onions.
Serve warm.
our.
To make the vinaigrette: In plastic bowl or cup
In a large salad bowl, toss together the torn mixed greens, tomato, cucumber, onion, olives, Feta cheese and radishes.
Cover; chill until serving time, up to 2 hours.
Just before serving, shake Greek vinaigrette to mix.
Pour dressing over salad; toss gently to coat.
If desired, sprinkle with fresh oregano and chive blossoms.