Cook spaghetti.
Mix remaining ingredients, except dressing, and pour in creamy Zesty Italian salad dressing.
Keep refrigerated.
Prepare rice per directions on box and let cool.
Combine veggies and rice.
Dress with Zesty Italian salad dressing to taste.
Cook spaghetti as directed on package.
Rinse and drain well. Then add chopped onion, bell pepper, tomato and cucumber.
Mix well with the spaghetti, then add the Salad Supreme and Zesty Italian salad dressing.
Mix well and refrigerate overnight.
Boil pasta 8 to 10 minutes.
Do not rinse.
Put in bowl; add Zesty Italian salad dressing and 1/2 bottle Salad Supreme seasonings.
Toss; served chilled.
Mix mayonnaise, sour cream and Zesty Italian salad dressing mix until well blended; stir in peppers.
Refrigerate.
Serve with bread sticks, vegetable dippers or chips.
Makes 2 1/4 cups.
Boil rotelle noodles and drain.
In large bowl, add broccoli, cauliflower, green pepper, onion, tomato, salt, pepper, Zesty Italian salad dressing and noodles.
Stir and mix well.
Top with Parmesan cheese.
Chill about 1 hour before serving.
Lay chicken cutlets flat on counter top.
Moderately tenderize cutlets with meat tenderizer.
Pour 2 cups Italian salad dressing into medium bowl.
Put cutlets in salad dressing, being sure they are fully immersed.
Cover and refrigerate for at least 1 hour. Pour bread crumbs onto flat surface.
Spray baking pan with baking spray.
Coat each cutlet with bread crumbs.
Lay in baking pan. Set oven to 325\u00b0 and bake 20 minutes, turning until brown on each side.
Boil pasta in water until tender; drain.
Add tomatoes, cucumber, onion, salt and pepper; mix well.
Pour salad dressing and seasoning over pasta mixture until well covered.
Toss well. Best if allowed to marinate in refrigerator 4 hours before serving.
Preheat oven to 375 degrees.
Pepper both sides of chicken in a baking pan.
Cut onion and bell peeper. Sprinkle on top and sides of chicken pieces.
Generously, pour the Zesty Italian dressing on top of each chicken.
Bake covered for 30 minutes bottom-side up. Then bake uncovered for 30 minutes topside. (skin should be on top).
Combine ham, pasta, vegetables and salad dressing in large bowl; toss to coat well.
Cover and refrigerate 1 hour before serving.
*You may substitute Italian salad dressing for Tomato & Basil, Tomato & Oregano, Greek or Balsamic Vinegar dressings).
Dish also tastes great without any salad dressing.
Wash tomatoes and cut in half.
Slice olives coarsely, do not wash.
Peel and chop cucumber.
Thinly slice and dice onion.
Shred parmesan cheese into large shreds.
Shake salad dressing well.
Combine all ingredients, stir and cover, refrigerate for about 2 hours.
Serve on a bed of lettuce and enjoy.
Cut breasts in half to make fingers.
Marinate chicken breasts in Italian salad dressing, 1 or 2 hours or overnight in fridge. Remove from marinade.
Roll in bread crumbs.
Place on cookie sheet.
Drizzle melted margarine over chicken.
Season to taste. Bake in 350\u00b0 oven 15 to 20 minutes or done.
Clean chicken and place in large Ziploc freezer bag.
Pour in Italian salad dressing and close bag.
Marinate in fridge overnight, turning bag occasionally.
Next day, grill and sprinkle with lemon pepper.
Wash and slice lettuce. Put into large salad bowl and place in refrigerator for 1 hour.
Add tomatoes, cucumber, celery, carrots, olives (drained), artichoke hearts, Parmesan cheese, salt and pepper. Toss well.
Prepare envelope of Italian salad dressing according to directions on package. Pour over salad and toss.
Mix sour cream, Italian salad dressing mix, mayonnaise, tabasco and lemon juice together in glass bowl. Carefully fold in tomatoes and avocado. Chill before serving.
Cut 1 to 2 inches off bottom of asparagus spears.
Place in gallon sized zip top plastic bag.
Pour 8 ozs Italian Salad Dressing in bag with asparagus.
Marinate for at least 1 hour in refrigerator.
When ready, preheat oven to 400 degrees.
Wrap 3 asparagus stalks with 1 slice of bacon.
Place on foil lined cookie sheet.
Bake 20-30 minutes on 400 degrees until bacon crisp up. May have to turn over half way through cooking time.
Remove from pan to cool slightly.
I usually get around 10 to 12 bundles.
Enjoy!
ll 4 shanks & pour the Italian salad dressing over them. Refrigerate at least
Place chicken breasts and mushrooms in crock pot.
Mix together the Italian Salad Dressing mix and water.
Pour over chicken and cover crock pot.
Cook on low for 3 hours.
Meanwhile set out cream cheese-I like to cube it while it's cold.
When 3 hours is up, remove chicken and mushrooms with a slotted spoon.
Whisk the cream cheese with the liquid in crock pot.
When well incorporated, return chicken and mushrooms to crock pot and cover.
Cook for 1 1/2 hours on low.
Plate and shred fresh Parmesan to taste.
Serve.
Cook and drain spaghetti.
Add chopped cucumber (skin off) and chopped tomatoes.
Mix in shredded Mozzarella, dry Zesty Italian packet and bottled dressing.
Refrigerate 2 to 3 hours.
Serves 10 to 20.
Cut in half for smaller portion.
In a large bowl combine peas, peanuts, pepper, bacon and onion.
Whisk together Miracle Whip and Zesty Italian dressing.
Pour dressing over salad and toss gently to coat.
Refrigerate until ready to serve.