Time 30m Yield 12 Number Of Ingredients 9 Steps:
Place the potatoes into a large pot with enough water to cover. Bring to a boil, and cook until potatoes are tender, about 10 minutes. Add the green beans and wax beans during the last 2 minutes to blanch them. Drain, and rinse under cold water to stop the cooking. Cool before adding to the dressing. In a large bowl, mix together the mayonnaise, mustard, celery, dill, salt, and pepper. Add the cooled potatoes and beans, and stir to coat. Refrigerate until ready to serve.
Time 25m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.
Time 25m Yield 4 servings Number Of Ingredients 14 Steps:
Combine all the dressing ingredients and 1 to 2 tablespoons water in a blender or food processor; puree until smooth. Place the salad blend in a large bowl and top with the remaining salad ingredients. Drizzle with the dressing. Photography by Kate Sears
Time 20m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables. Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is “to taste” for you. Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately. Note: Your first couple salads may not be perfect. If you find that you didn’t add enough salt or pepper, let diners add more as served - you can’t get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.
Time 15m Yield 6-8 servings. Number Of Ingredients 15 Steps:
In a large salad bowl, combine the first seven ingredients. Chill. Combine dressing ingredients; just before serving, drizzle over salad and toss to coat.
Time 25m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large bowl, combine the first 9 ingredients. Sprinkle with garlic powder and pepper; toss to coat. Serve with salad dressing.
Time 15m Yield 4 Number Of Ingredients 11 Steps:
Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix. Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.
Time 5m Number Of Ingredients 17 Steps:
Place bag of salad in a large bowl. Place red onion, black olives, banana peppers, tomatoes, and croutons on top of salad. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden salad dressing on top. You can add more or less of each ingredient depending on your preference. Blend all ingredients together and chill until ready to use. The dressing will be more of a white color, but will taste very similar to Olive Garden’s House Dressing.
