Divide onion in half.
Spread half over bottom of a large bowl.
Separate and spread crab meat over onion.
Spread rest of onion over crab meat.
Salt and pepper.
Pour the remaining ingredients (Wesson oil, vinegar and ice water) over top of onion layer.
Cover and place in refrigerator to marinate 12 to 24 hours.
Toss lightly before serving.
Do not stir.
Follow recipe precisely for best results.
Spread half of the onion on bottom of large mixing bowl. Spread crab meat on top of onion.
Spread the remaining onion on top of crab meat.
Pour oil on mixture to be followed by vinegar and ice water.
Salt and pepper to taste.
Marinate for 12 hours. Salad should be tossed, not stirred.
In large glass bowl, mix crabmeat and vegetables.
Mix other ingredients well and pour over crabmeat.
Cover bowl with ice cubes and refrigerate.
Place half the onion in mixing bowl.
Arrange crabmeat over onion.
Sprinkle with remaining onion.
Blend remaining ingredients; pour over top.
Refrigerate for 1 hour.
Toss and serve.
Makes 4 servings.
Put salt and lemon pepper on crab meat.
Add onion, oil, vinegar and water.
Let stand for several hours.
Follow these instructions to the letter!
Spread half of onion over bottom of large bowl.
Cover with separated crab lumps.
Add the remaining onion.
Salt and pepper.
Pour oil, vinegar and ice water over all.
Cover and marinate 2-12 hours.
Toss lightly before serving.
Serve as a\"salad\" on a bed of lettuce or on crackers as an appetizer.
Variation: Substitute royal red shrimp for the crabmeat.
ork in pan.
Make salad; Line crispy tortillas with romaine
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
In large bowl combine lettuce pieces, shredded carrot and fruits. Refrigerate until chilled.
In a medium bowl, mix dressing ingredients and refrigerate.
Before serving, add the croutons sprinkled with the ground cinnamon into the salad.
Add cashews pieces and serve with the dressing.
4 cups.
*NOTE: The recipe for the caramelized nuts will
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Mound the potato salad on a large platter. Cover the potato salad with the shredded lettuce, then arrange the remaining vegetables in an attractive pattern on the lettuce. Place the anchovies and shrimp on top of the salad. The entire salad is then sprinkled with the vinegar, then the blended oil. Sprinkle liberally with oregano over all and serve at once. Toasted French or Greek bread is served with the salad. Each person serves himself from the beautiful salad platter. Serves 6 to 8.
Mix well and bake at 350\u00b0 for about 30 minutes.
This recipe is good for large groups.
Clean the mushrooms by wiping off with a damp kitchen towel or paper towels and then slice them
Marinate the mushrooms in the oil and vinegar (or dressing) for one hour or until you are ready to serve the salad. If they are going to marinate for longer than an hour, I reserve some of the dressing back to toss with the spinach just before serving (mushrooms tend to soak up the dressing).
To serve, toss the ingredients in a salad bowl and serve on salad plates.
Combine first 6 ingredients.
Mix salad dressing, sugar and milk good, then pour over fruit and stir it up.
Serves 10 to 12.
Mix all of these together, except potatoes.
Cook potatoes with jackets on; cool and dice.
Add after everything has been mixed together.
For top, save 2 eggs.
Sprinkle 2 tablespoons paprika and 2 tablespoons salad seasoning.
br>Fan sliced steak over salad; top with blue cheese, bacon
nd olives in a large salad bowl.
In a small
nd add them to the salad.).
Make the dressing: Mash