Heat turkey chili in microwave for 2 minutes, stirring halfway through.
Spoon half of turkey chili onto tossed salad.
Top with cheese.
Make tossed salad.
Cut up egg and cheese in salad or add cottage cheese to salad.
Add dressing.
Serves 1.
Combine all ingredients together and pour over tossed salad.
Brown ground beef and drain.
Add taco seasoning; let simmer. Melt cheese and add tomatoes until thick.
Crush a bag of Doritos and add to tossed salad and olives.
Mix all ingredients together in a large bowl.
Serve while cheese is hot.
May top with sour cream.
Serves 4 for a meal or 8 for snacks.
ettuce and place in a salad Bowl.
Place Onion, mushrooms
large bowl, combine the salad ingredients along with the prepared
ndividual serving plates arrange the salad greens.
Place a tortilla
Preheat oven to 350\u00b0F.
Rub the lamb all over with the oil and then with the seasonings.
Grill the lamb until medium-rare, turning once (internal temp 135F; about 40 minutes on an outdoor grill).
On a baking sheet, toast the pecans in preheated oven for about 10 minutes.
In a bowl, cobine the remaining ingredients and toss to mix.
Sprinkle the pecans over the top of the tossed salad.
Slice the lamb thin when it finishes cooking, then serve the salad with the grilled lamb on top.
Blend well and pour over tossed salad.
Brown ground beef and drain off fat.
Put in 4-quart saucepan. Cook chili according to directions on package.
Canned chili does not taste as well as brick chili, but will do if you can't find brick chili.
Add to the ground beef.
Mix Velveeta with the whipping cream and add Ro-Tel.
Add this cheese mixture to the meat mixture.
Add 2 cans chili hot beans.
Simmer for 30 minutes. To serve, crunch up chips on plates, spoon meat mixture over chips and top with tossed salad.
Have chicken delivered from favorite local take-out service. Immediately destroy cartons and bags and other \"tell-tale\" evidence of delivery.
Place chicken on baking sheet.
Liberally sprinkle spices over pieces.
Reheat chicken in 250\u00b0 to 300\u00b0 oven. No one will ever know.
Serve with tossed salad and bowls of pasta topped with butter and Parmesan cheese.
aste.
FOR ISLAND SALAD:
Toss all salad ingredients except for
Combine all ingredients.
Top with almonds or Chinese noodles. Add Ranch salad dressing to taste.
Fill measuring cup shaker, to 1/4 c. line with water or olive oil, fill to 1/3 line with vinegar, and fill to 2/3 line with sugar.
Shake well and add to salad or slaw.
Excellent for slaw or tossed salad.
Dressing: In a food processor or blender, combine all dressing ingredients.
Blend well.
Cover and refrigerate until serving.
May be made 24 hours ahead.
Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well.
Heat in a preheated 200 degree oven for 15 minutes.
Salad: Place greens in a large salad bowl.
Just before serving, add water chestnuts then warm noodles.
Add dressing and toss well.
Serve immediately.
In medium bowl, mash 1 AVACADO; stir in sour cream, 3 TBSP of the lemon juice, onion, water, salt and hot pepper sauce. Chill to blend flavors.
In large salad bowl, sprinkle remaining 2 AVACADOS with remaining 1 TBSP lemon juice. Top with salad greens, tomato, cheese and olives; chill.
Just before serving, toss with avocado dressing and tortilla chips.
For salad dressing (enough for 2-3 salads), shake all ingredients together.
This will make enough for 2 or even 3 salads.
Whatever you have left can be stored in a sealed container in the refrigerator for up to two weeks.
Layer ingredients for salad mixture in your salad bowl.
Pour dressing over, toss, and serve.
For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth.
Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using).
For the salad; place all salad ingredients in a large gladd bowl; toss to combine.
Drizzle the dressing over before serving.
Mix all together thoroughly.
Don't throw juice away after salad is gone; use on tossed salad.
Wash all vegetables.
Tear apart lettuce; place into a clean, doubled 4-gallon plastic garbage bag.
Chop tomatoes, carrots, celery, cucumbers and green peppers.
Add to lettuce.
Pour in sunflower seeds and salad dressing.
Seal bag with twist tie, and play catch.
Serve salad from bag.