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Results 1 - 10 of 32 for finger salad
1. FINGER SALAD
Mix vegetables together in large bowl and toss with marinade for 24 hours. Note: Can use 2 bottles of Italian dressing instead of marinade.
Unwrap rolls and lay flat in jelly roll pan to form crust. Bake crust at 350°F for 10 minutes. Allow to cool. Mix cream cheese, mayo ...
Mix vegetables together in a large bowl and toss with combined marinade ingredients. In peak form 24 hours later (but can be eaten only a ...
4. FINGER SALAD
Spread crescent dough, sealing seams ... Mix cream cheese, salad dressing, garlic powder, and dill ... cheese on top. Cut and serve like pizza.
Unwrap crescent rolls. Spread flat in jelly roll pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, mayonnaise and Hidden Valley ...
6. FINGER SALAD
Preheat oven to 350 degrees. ... with mayonnaise and salad dressing mix. Spread over rolls. ... with cheese. Cut into finger food size pieces.
Combine in a large bowl. ... and press evenly. Fingers need to be very greasy. ... cream cheese and 1 cup salad dressing instead of sour cream.
Mix first 3 ingredients and set aside. Roll or pat out crescent rolls and place on large cookie sheet. Bake according to package ...
9. FINGER SALAD
Bake croissant dough per instructions on can. Mix cream cheese, mayonnaise and Hidden Valley Ranch (do not add milk or extra mayonnaise ...
Unroll the rolls and spread on large cookie sheet. Bake at 375 degrees for 10 or 11 minutes. Prepare topping and spread over rolls. 1 c. ...
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