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Results 51 - 60 of 120 for petit salad
51. LAYERED SALAD
Wash and break lettuce into ... in bottom of salad bowl or 10 x 13 ... seal to edge. Refrigerate overnight. Tastes better the second time around.
52. LAYERED SALAD
Layer salad with peas on bottom following above order. Spread mayonnaise on top of water chestnuts. Serve with shredded lettuce (lots) on top.
Cook pasta. Rinse, drain and ... over top of salad, sealing to edge of ... Sprinkle with paprika and chopped parsley and toss and serve. Serves 8.
Whisk dressing ingredients to blend all. Makes 3/4 cup. Combine mushrooms and juice. Stir in rice, peas and onions. Add dressing. Mix ...
Wash all vegetables and dry ... Spread mayonnaise on salad and sprinkle with bacon and ... place of some vegetable layers. Create your own version!
56. TURKEY HAWAIIAN
Saute onion in salad oil just until soft using ... Mound turkey mixture in center. Top with remaining turkey strips arranged crisscross fashion.
57. PEA SALAD
Make pea salad the morning of occasion or 2 hours before serving. Mix peas (frozen) with all other ingredients. Finished!
58. PEA & BEET SALAD
Drain peas and beets. Add salt and pepper to taste. Mix with mayonnaise to coat.
Defrost peas but DO NOT COOK. Mix all together. Add dressing, mixing well, just before serving. Serves 6.
60. PEA SALAD
24 hours before serving, thaw peas in refrigerator. Combine all ingredients. Add cashews just prior to serving.
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