grees Fahrenheit.
Unroll the Pillsbury Crescent Recipe Creations Seamless Dough
Salad - tear lettuce into bite sized pieces, place on dinner sized plate leaving the middle of the plate empty; sprinkle the chopped vegetables on the lettuce.
Egg Salad - combine all ingredients in a small bowl, mix well; chill.
Right before eating, scoop egg salad onto the middle of the plate, so the lettuce and vegetables surround it.
Garnish with tomato slices placed around the egg salad.
If you wish to have this as a side salad, use two dessert sized plates and arrange half the ingredients on each plate as above.
Cut slits from the top towards the bottom to make partial
Top crackers with egg salad, a slice of grape tomato, and sprinkle with chopped chives.
Cube potato and boil until cooked but not falling to pieces. leave to cool.
Slice up the Spring onions thinly add to the potatoes along with seasoning.
Mash the egg with a fork and add to the potatoes mix carefully then add the mayonnaise or salad cream to mix.
Place in a dish and sprinkle with some paprika.
Serve and enjoy.
I double this recipe when we hae visitors.
nd become the perfect size)
Add potatoes to large salad bowl.
aesar Salad.
In the bowl, mash the peeled
of the eggs - diced, pickles, and the shrimp. Salt
ith the Italian
ixer on high speed, beat the egg whites, cream of tartar and
ach slice of bread with egg salad and broil with oven door
br>Use egg slicer to make egg slices, then turn the slices 90
Peel hard boiled eggs and discard 6 yolks.
In a medium size bowl, add the 6 egg whites and 2 whole; chop.
Add the celery, green onions, bell pepper, mayonnaise, sour cream, Dijon mustard, salt and pepper; stir until well mixed.
Enjoy!
cool; separate the yolks from the whites.
With a
f you have to let the mixture sit, DO NOT mix
oil.
Cover the pot and turn off the heat. Let eggs
water.
Whisk the mustard and salad dressing mix until
For the black bean salad, place beans in a bowl
In a saucepan, cover potatoes with water and cook until tender, but firm. Drain and cool completely. In a bowl, combine egg salad, mayonnaise, mustard, onion and salt. Stir in potatoes; cover and chill. Yields 6 to 8 servings.
Preparation:
Preheat the oven to 325\u00b0F and