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Results 81 - 90 of 405 for french salads
Blend for 5 minutes: Add a little at a time and continue to blend: Blend hard for 10 minutes. The secret is the blending.
Blend well. Makes 2 cups. Chill.
Slice tomatoes, green peppers and boiled eggs. Cut the cheese and toss together gently with a vinaigrette dressing.
Combine all ingredients in blender and beat to desired consistency. Chill thoroughly. This makes about 1 quart and keeps well in ...
Mix in blender: tomato soup, wine vinegar, oil, sugar, paprika, salt, Worcestershire sauce.
Cut tomatoes into very thin vertical slices. Arrange them so that they overlap around a platter or across it. Place in the bottom of a jar: ...
Scrub potatoes under running water ... oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top. Serves 4, easily doubled.
Quarter potatoes and put in ... bacon. Cool to room temperature. Adjust seasoning (adding additional oil and vinegar if salad seems too dry). Serve.
You may place in jar and shake or in blender or food processor and mix.
Cut into thin slices: Place them so they overlap around a platter or across it. Pour over a dressing of:
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