Lettuce Cream Dressing - Recipes - Page 4

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Results 31 - 40 of 525 for lettuce cream dressing

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31. TRADITIONAL IRISH SALAD

Arrange lettuce leaves like a rose in ... in vinegar and cream. Chop egg whites and ... salad. Do not dress salad beforehand. Serve dressing separately. Serves 8-10.

32. B.L.T. SALAD WITH AVOCADO DRESSING

In small bowl combine all dressing ingredients. Beat at low speed ... mayonnaise, commercial mayonnaise, or reduced calorie mayonnaise can be used.

33. TURKEY PASTA

In small bowl mix mayonnaise, sour cream, ginger, lemon juice, and ... and grapes. Add dressing and stir until evenly coated. ... Spoon salad into lettuce leaves.

34. PITA POCKET SANDWICHES

In small bowl: Tear up ... on just enough dressing to coat beef. In larger bowl: Chop lettuce, tomatoes, and green onions. Spread layer of cream cheese on one side of ... with lettuce mixture. Enjoy!

35. LAYERED CHICKEN SALAD

Layer 1 1/2 cups chicken and lettuce in a 3 quart bowl. ... cups chicken. Spoon dressing evenly over top of salad, ... Serve with French bread.

36. LAYERED LETTUCE SALAD

In large salad bowl, layer the spinach, lettuce, peas, onions, eggs and ... Combine mayonnaise, sour cream and dressing mix; use to ice the ... a HUGE, special salad.

37. SALAD BUNDLES

In a medium mixing bowl stir together cream cheese, mayonnaise or salad dressing, cumin and hot pepper ... base from each lettuce leaf. Place about 1/3 cup ... style. Makes 4 servings.

38. CRANBERRY - PINEAPPLE MOLD

Drain pineapple, reserving syrup. Place ... firm. Unmold on lettuce-lined plate. Combine mayonnaise and sour cream; chill. Serve with cranberry pineapple mold. Makes 12 servings.

39. FRUIT PLATTER WITH ORANGE YOGURT OR HONEY LIME DRESSING

In a small mixer bowl beat cream cheese at low speed until ... lined with leaf lettuce. To serve, pass Honey Lime Dressing or Orange Yogurt Dressing. Yield: 24.

40. BLACK-EYED PEA SALAD

Layer lettuce, peas, celery, and onion as listed. Stir sour cream, salad dressing, and sugar until smooth ... Refrigerate 12 to 24 hours before serving.

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