|Bodyfoods for Busy People|
|by Jane Clarke|
This innovative guide to eating right offers suggestions for all modern life's most common ills: from hangovers to jet lag.
111 - 120 of 3,370 for vegetable salad
In large bowl, layer lettuce, onion, celery, green pepper and peas, spooning mayonnaise on each layer. Sprinkle sugar, cheese and bacon on top. Cover ...
Or any of ... and cut raw vegetables into bite size ... as a side salad as above. Or ... blend. Use wagon wheels or nuggets in place of macaroni for a change.
Arrange drained vegetables attractively in large shallow salad bowl. Cover with Wishbone Dressing; cover and put in refrigerator to marinate overnight.
Dissolve gelatin and salt in the boiling water. Add cold water and vinegar then cabbage and carrots. Serve when firm on lettuce with mayonnaise.
Cut up vegetables into bite-size pieces. ... pasta together. Marinate vegetables and pasta overnight in Italian dressing, stirring every couple of hours.
Combine first 3 ingredients; chill until syrupy. Add mayonnaise, sour cream, and mustard; mix and let congeal more. Add remaining ingredients.
Mix all ingredients together thoroughly. Add Italian dressing and let set until ready to use. Best when very cold. This should serve 6-8 people. ...
Dissolve Jello in ... They will rise to top. Chill until firm. Our family and friends have been enjoying this cool, refreshing salad for more than 35 years.
Make dressing, pour over vegetables. Stir every 2 hours. Make early in the day, or night before.
In a large glass salad bowl, make an ... day, layer ingredients over mayonnaise. Sprinkle grated American or Cheddar cheese over top. Makes 12 servings.
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