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Results 41 - 50 of 507 for summer salad 1950 s
Heat olive oil over medium heat in large skillet. Add garlic; saute 2 minutes. Add peppers, oregano, red pepper flakes, salt and pepper. ...
Combine beans, cheese, corn, green onions, celery, and red pepper in a large bowl. Combine picante sauce, oil, lemon juice, cumin, and ...
Prepare lemon Jell-O by package directions using large bowl. Chill until almost set. Stir in all finely chopped vegetables. Chill until ...
Pour cottage cheese in bowl. Add Jell-O. Stir. Add pineapple. Stir. Fold in Cool Whip until smooth. Refrigerate if possible before serving. ...
Buy lunch meat in one chunk pieces and cube into crouton size bits. Combine all ingredients. Refrigerate for 2 hours. Serve with pita ...
Separate cauliflower and broccoli and add radishes and bacon. Mix sauce ingredients well. Let sauce set overnight. Toss on salad before serving.
Drain beets well. Add thinly-sliced onions. Add lemon juice, olive oil and black pepper. Mix well. It is best if made the day before so ...
Cook potatoes until just done (do not overcook). Cool. Slice potatoes medium thin, leaving the skins on. Combine all ingredients. Mix ...
In a small pan, toast the pine nuts over medium heat 4 to 5 minutes. Stir often and watch carefully to prevent burning. Set aside. Cook ...
Cook rice according to package, cool. Toss with cucumbers, scallions, peas and parsley. Mix all ingredients for dressing and whisk well. ...
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