salad recipes

- 8 ounces bow tie pasta, uncooked
- 1 cup Italian salad dressing
- 2 tablespoons McCormick Salad Supreme Seasoning
- 3 cups assorted vegetables such as broccoli florettes, sliced carrots, cherry tomato halves
- 1/2 cup chopped red onion
- 3/4 cup McCormick Salad Toppins, divided

- 1 large cucumber, chopped
- 1 cup mayonnaise or salad dressing
- 1 cup thousand island salad dressing
- 2 large tomatoes, chopped
- 2 tablespoons milk
- 2 hard-cooked eggs, chopped
- 12 cups mixed salad greens

- 1/2 cup sliced water chestnuts
- 2 tablespoons cider vinegar
- 1/2 cup sliced fresh mushrooms
- 4 cups torn salad greens
- 1/4 cup sesame seeds, toasted
- 1/2 cup mayonnaise or salad dressing
- 2 tablespoons sugar
- 1/4 cup Catalina salad dressing
- 1 medium grapefruit, peeled and sectioned
- 2 tablespoons chopped red onion
- DRESSING:

- 2 tablespoons orange juice
- 1/2 cup fresh blueberries
- 8 ounces sugar snap peas
- 1/2 cup toasted pecans
- 1/2 cup fresh raspberries
- 1 cup sliced fresh strawberries
- 1/4 cup cider vinegar
- 1 pound skinless, boneless chicken breast halves
- 1/2 cup vegetable oil
- 8 cups mixed salad greens
- 1 (.75 ounce) packet honey mustard salad dressing mix

- 1 can (11 oz.) mandarin orange segments, drained
- 1 pkg. (10 oz.) mixed salad greens
- 1 pkg. (6 oz.) Grilled Chicken Breast Strips
- 1/2 cup chopped red onion
- 1/4 cup Honey Roasted Dry Roasted Peanuts
- 1/4 cup raisins
- 1/2 cup prepared GOOD SEASONS Asian Sesame Salad Dressing & Recipe Mix, prepared with less oil

- 3/4 lb. cooked turkey, chopped (about 2 cups)
- 2 cups Bing cherries, pitted, coarsely chopped
- 1/2 cup sliced green onions
- 1/2 cup sliced celery
- 1/3 cup KRAFT Mayo Mayonnaise
- 1 bag (8 oz.) mixed baby salad greens or spring salad mix
- 1/2 cup KRAFT Light Red Wine Vinaigrette Dressing
- 1/2 cup PLANTERS Walnut Pieces, toasted

- 3/4 cup chopped walnuts
- 8 ounces mixed salad greens
- 8 ounces Gorgonzola cheese, crumbled
- 1/2 (8 ounce) bottle raspberry vinaigrette salad dressing
- 2 tart green apples, cored and diced

- 1 hard-boiled egg
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon salt
- salad greens (the Basque houses use only head luttuce, but you can use whatever salad greens you like)
- 1/2 cup mayonnaise
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- 2 garlic cloves

- 1 pound of fresh salad shrimp (use handfull for top dressing)
- 3 stalks of celery, finely chopped
- 6 green onions, finely chopped
- 4 hard cooked eggs that are sliced in a slicer on the round so they look like coins (reserve 1 egg for top dressing)
- 1 small can black olives, chopped small
- 1/2 cup finely chopped flat leaf fresh parsley ( use parsley for top dressing)
- 1/2 cup sweet pickle relish
- Mixture to bind the salad:
- 2 tbsp of pickle juice from any can of pickles,
- 1 tbsp yellow mustard,
- 1/2-1cup mayonaise
- Salt and pepper to taste

- 3 cups torn mixed salad greens
- 1/2 cup French salad dressing
- 3 tablespoons chopped sweet pickles
- 1/4 cup cubed Monterey Jack cheese
- 6 bacon strips, cooked and crumbled
- 8 cherry tomatoes, halved
- 1/4 cup mayonnaise