Results 101 - 110 of 120 for petite salad

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Top with layer of grated cheese and 8 slices cut up fried bacon or crab, chicken or tuna. Layer all in large bowl. Chill before serving. ...

Layer ingredients as listed and refrigerate overnight. Before serving, top with 8 slices bacon, fried crisp and crumbled. Mix just before ...

Shred lettuce fine and place ... Spread mayonnaise over salad and seal all around the ... chopped eggs. Place tomato wedges around over the top.

Layer salad fixings as desired; amounts may ... mayonnaise. Refrigerate overnight, covered. Guests should dip down into the salad. Serve with hot rolls.

Combine all ingredients. Season to taste with salt and pepper. Cover and chill well. Serves 6 to 8. More at a buffet.



106. PEA SALAD
Mix sugar, oil and vinegar. Pour over vegetables and marinate overnight. This makes a large bowl. I use small cans and cut marinade in ...

Layer in bowl in order given. Top with 1 cup of mayonnaise. Spread to seal edges. Sprinkle with paprika. Cover and refrigerate 24 hours or ...

In a 2 to 3 quart bowl combine yogurt, mustard and ground pepper; mix until smooth. Add peas, egg, bell pepper, onions and celery. Mix ...

Mix mayonnaise and sugar well. Arrange in layers with some lettuce in between. Layer with frozen peas on top layer. Cover with mayonnaise. ...

Place lettuce in 9"x13" dish. ... and spread over salad; seal well around edges. ... pound crumbled bacon, well cooked, 2 tomatoes, quartered.

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