Tear 1/2 head lettuce into bite-size pieces. Slice 1 stalk celery, 1 carrot and a few radishes. Put all the vegetables in a large salad bowl. Pour about 1/4 cup French salad dressing over vegetables and toss until they are coated with dressing.
Cut 1 pineapple into chunks; place in shallow glass dish. Sprinkle with 1/3 cup sugar; cover and chill. Remove pits from 1/2 lb dark sweet cherries. Arrange crisp lettuce on large platter. Drain pineapple if necessary; place on lettuce with cherries.
Accompany with bowl of crumbled blue cheese...
8 lbs potatoes
3/4 cup finely chopped onion
1 tbsp plus 1 tsp salt
1/2 tsp pepper
1 cup Italian salad dressing
2 cups mayonnaise or salad dressing
2 cups chopped celery
12 hard-cooked eggs, cut up
Cook unpared potatoes in boiling salted water (1/2 tsp salt to 1 cup water) 30 to 40 minutes or...
Rub salad bowl with cut clove garlic. Into bowl, tear head lettuce, Boston lettuce and spinach into bite-sized pieces (8 cups). Toss greens, 1 jar (6 oz) marinated artichoke hearts, drained, and Clear Salad Dressing (below).
Clear Salad Dressing:
In covered jar, shake 1 cup olive...
For each serving, arrange on Boston lettuce 3 slices honeydew melon, 3 or 4 dark sweet cherries and 1 peach half; fill peach half with sweetened blueberries. Drizzle with Lime Dressing (below).
Beat until smooth 1/3 cup each honey, salad oil and frozen limeade concentrate...
2 tbsp. shortening
4 or 8 frozen cube steaks (depending on size)
1/2 cup oil and vinegar salad dressing
1/2 cup Gold Medal flour
Melt shortening in 10" skillet. Dip steaks into dressing, then into flour, coating both sides. Fry in hot shortening over medium-high heat, turning to brown both...
1 pkg (10 oz) frozen green peas
2 tbsp. Italian salad dressing
1 pt. coleslaw (from delicatessen)
Rinse frozen peas under running cold water just until thawed, about 1/2 minute; drain. Place in bowl. Drizzle dressing over peas; toss until coated. In large serving dish, mix peas and coleslaw.
In tightly covered jar, shake 1 bottle (8 oz) oil and vinegar dressing, 1 tbsp drained capers and 1 tbsp. finely chopped pimiento. Refrigerate 3 hours or longer to blend flavors. Shake before using.
About 1 cup dressing.
Hidden Valley® The Original Ranch® Dressing
Shredded cooked chicken
Chopped green onions
1 can/8 oz.
Sliced water chestnuts, rinsed and drained
Sliced almonds, toasted
Kraft Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
Combine all of the ingredients in a small bowl.