Whisk together salad dressing, yogurt, catsup, lemon juice and pepper in a bowl until smooth.
Cover and refrigerate until serving time.
Toss shredded chicken, apple chunks, walnuts, red onion, celery, and lemon juice together in a large bowl.
Whisk vanilla yogurt, salad dressing, and mayonnaise together in a separate bowl; pour over the chicken mixture and stir to coat. Gently fold the grapes into the salad.
Mix yogurt, salad dressing and pudding until creamy.
Add fruits.
Stir in carton Cool Whip.
Chill.
Mix salt, garlic powder, seasoning, mustard, paprika, pectin and sugar substitute in jar with tight-fitting lid. Store in a cool, dry place. 20 cal per tsp.
SALAD DRESSING Whisk dry mix, vinegar, water and oil in a bowl. Refrigerate up to 3 days.
VEGETABLE SALAD Combine onion, celery, broccoli, tomato, squash, zucchini and cucumbers in large bowl.
Toss with 1/2 cup dressing.
Marinate in refrigerator for 30 minutes.
Spread lettuce over platter.
Spoon vegetables over lettuce.
Put salad dressing mix ingredients into a small jar with tight fitting lid.
Shake to combine.
This can be stored at room temperature for months.
For the dressing, place 1/2 tsp salad dressing mix into another small jar with a tight fitting lid.
Add both vinegars.
Cover jar and shake well.
Add olive oil.
Cover and shake again.
In a small bowl or jar mix all ingredients until evenly distributed.
Store in a cool dry place.
Can be stored for up to 6 months or of course used immediately to make a wonderful salad dressing.
For the dressing, combine salad dressing mix, mayonnaise and water.
Mix well and store in refrigerator.
Blend salad dressing and sugar until sugar is dissolved.
Sift and measure flour and sift with cocoa and soda.
Stir into salad dressing mixture.
Add boiling water and stir until smooth.
Add vanilla, pour into well greased and floured 8 x 8 x 2-inch pan. Bake at 350\u00b0 for 40 to 45 minutes.
Ice while hot.
Beat eggs; add sugar and vinegar.
Cook over medium heat until thick.
Cool.
Add mustard and salad dressing.
Mix well.
Pour over your favorite ingredients for Potato Salad or Macaroni Salad and stir in.
Pour boiling water over tomatoes, red peppers, green peppers and onion; let stand 5 minutes.
Drain and add sugar, vinegar and canning salt.
Mix and cook 15 minutes.
Mix salad mustard with cornstarch and cook 15 minutes longer.
Stir to keep from sticking.
Remove from stove and add salad dressing.
Stir thoroughly and put in pint jars; seal.
Mix all ingredients in saucepan (except salad dressing) and bring to a boil.
Remove from heat.
Add salad dressing and mix well.
Yield: enough for 10 pounds potato salad.
f chicken well with the salad dressing (there should be a little
Fix cheese and cream; beat until fluffy. Add mayonnaise or salad dressing, salt and orange juice. Makes 3/4 cup. Good over fruit salad.
In a saucepan, combine the dry mustard, flour, butter, eggs, sugar, water and vinegar. Cook over medium-high heat until thick and nice and smooth, stirring often. If necessary, add up to 1 tablespoon additional flour. Set aside to cool.
Blend together cooled dressing with one equal part creamy salad dressing. Pour enough dressing over cooked potatoes to coat.
Sift dry ingredients.
Add salad dressing; mix well.
Add vanilla and water; mix well.
Pour into 8 x 12-inch pan.
Bake at 350\u00b0 for 45 minutes.
Combine lemon juice, water and salad dressing mix in cruet or jar.
Shake well.
Add olive oil, Feta cheese and oregano.
Shake well.
Makes 1 cup.
Mix dry ingredients.
Mix water and salad dressing.
Mix the two together gradually and beat.
Bake 30 to 35 minutes at 350\u00b0. May make 1 layer or a 2-layer cake.
Mix salad dressing and sugar together.
Add cocoa.
Dissolve soda in water and other ingredients.
Last, add flour and vanilla. Bake in a loaf pan about 45 minutes at 375 degrees.
Beat with mixer, cream cheese, salad dressing and sour cream until blended.
Crumble in Blue cheese and mix by hand.
Chill to serve.
Sprinkle 1 teaspoon soda over the dates.
Pour 1 cup of boiling water over the dates and soda.
Let stand.
Mix together salad dressing, sugar, vanilla, salt, flour and nut meats.
Beat well.
Add the date mixture.
Pour into a 9 x 13-inch cake pan. Bake at 350\u00b0 for 45 minutes or until done.
Sift together flour, sugar and cocoa, then add salad dressing. Dissolve soda in water and add to mixture.
Add vanilla and beat until creamy.
Bake in loaf pan 25 minutes at 375\u00b0.