Line the bottom of a large shallow bowl with 1 medium head of iceberg lettuce torn into bite-size pieces.
Top with 4 cups of cauliflower florets & 1 cup thinly sliced red onion & 2 chopped hard boiled eggs.
Spread 3/4 cup of mayo over entire surface of salad. Sprinkle with 1/3 cup of grated Parmesan cheese & 1/3 cup of cooked chopped bacon.
Cover with plastic wrap & refrigerate overnight. Toss salad before serving.
Add 1-1/4 cup of boiling water to 1 can jellied cranberry sauce & a 3oz box of rasberry Jello. Stir.
Add 1 small can of crushed pineapple, drained. Stir.
Add 1/2 cup of chopped walnuts. These can be mixed in or put on the top.
Chill for a few hours. Double this & you can put in a 9″ x 13″ dish.
Whisk or shake together 5 tbsp vinegar with 4 tbsp olive oil. Add seasonings.
Add Dijon mustard &/or chopped garlic. Use your favorite vinegars such as Cider or Red Wine or Balsamic.
Bring 1 cup vinegar, 1/2 cup of sugar, 2 teaspoons of dry mustard & salt & pepper to a boil.
Remove from the heat & add 1 cup of vegetable oil.
Pour over 1 large head of chopped or shredded cabbage , 1 chopped onion & one chopped green or red pepper. Mix.
Cover tightly & refrigerate over night.
Combine 1-16oz package of frozen peas, thawed with 1 head of cauliflower, cut into bite-size pieces.
In a separate bowl, combine 1-8oz carton of sour cream & 1-1oz packet of ranch salad dressing mix.
Toss with the peas & cauliflower & refrigerate until serving. You can add crumbled cooked bacon.
Mix 1-16 oz can of corn (drained) or frozen corn (thawed) or fresh corn (off the cob) & 1 small chopped onion & 1 medium chopped tomato.
Mix in 1/3 cup of mayo & Season. Cover & refrigerate.
Place 7 pounds of peeled & cubed potatoes in a pot of water and boil for 25 to 30 minutes.
Drain and put in a large bowl and cool.
In a seperate bowl combine 2 1/2 cups of mayonnaise or mayonnaise-style salad dressing
& 1 tbsp of cider vinegar & 2 tbsp of mustard & 2 tbsp of pickle juice
& 3/4 cup of sugar & 1/3 cup of milk.
Whisk together until smooth.
Add 1 dozen hard-boiled, peeled & sliced eggs to the cooled potatoes
& add 4 stalks of chopped celery & 1 chopped onion.
Pur the dressing mixture over the top & toss gently.
Cover & refridgerate at least 4 hours before serving.
My favorite restaurant gave me this receipe. I had never cooked beets before. It’s simple.
Just boil whole beets for about 15 minutes until they are tender & then peel off the skin.
Chop into cubes.
Mix apple cider vinegar with olive oil and whisk. Add in Liquid Smoke (the secret ingredient).
Marinate the beets for a few hours or overnight.
Serve over salad greens & top with Feta Cheese & crumbled bacon.
Whisk the juice of 2 lemons with 2/3 cup of mayo.
Add 4 cloves of garlic, chopped and a tbls of Worcestershire sauce.
Place chopped romaine lettuce in a large bowl.
Drizzle with 2/3 cup of olive oil, season & toss to coat.
Drizzle lemon/garlic mixture over salad & toss to coat again.
Sprinkle in 1/2 cup of grated Parmesan cheese & croutons & toss to coat well.
Serve with extra Parmesan cheese on top.
This exotic & refreshing slaw can be served cold or warm.
Just mix a bag of broccoli slaw or cabbage slaw with Asian salad dressing.
I like honey ginger dressing. Toss & serve.
Make it ahead and refrigerate while you cook the rest of the meal.