1 quart mayonnaise
1 quart buttermilk
2 tsp parsley flakes
2 tsp powdered onion
2 tsp powdered garlic
2 tsp MSG or Accent (optional)
3/4 tsp pepper
2 1/2 tsp salt (optional)

Mix well and store in fridge.

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4 cups cooked pasta wheels
rib celery, sliced thin
raw carrot, scrubbed and sliced into thin match sticks
medium onion, chopped
1/2 green pepper, chopped
5 radishes, sliced thin
can (6 1/2 oz) drained tuna (water packed)
3/4 cup dressing (see recipe, below)

Toss all ingredients in a large salad bowl and chill.  Salad can be made the night before and refrigerated. If you want to take it easy, just slice all the veggies with a food processor.  This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it seashell salad, etc.

Dressing:

1 cup extra-virgin olive oil
2 tsp honey
2/3 cup brown rice vinegar
freshly ground pepper or 1 tsp salt
1 garlic clove, mashed

Combine all ingredients and shake well or blend. Refrigerate. Keeps for up to a week. makes a little less than two cups.

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Dressing:
1/2 cup vegetable oil
2 T lemon juice
2 T red wine vinegar
1 tsp oregano leaves
1/2 tsp dry mustard
1/2 tsp basil
1/4 tsp paprika
1/4 tsp thyme
1 clove garlic, crushed
dash pepper

Combine all ingredients and refrigerate at least one hour.

Salad:
2 1/2 cup pasta shells or spirals -uncooked
1/2 medium red onion, thinly sliced
2 medium tomatoes
1 cup broccoli florets, cooked tender-crisp
2/3 cup sliced pepperoni
4 hard-cooked eggs, wedged

Cook pasta, following package directions. Rinse cooked past in cold water to prevent sticking. Add broccoli, red onions and pepperoni. Chill. Just before serving, slice tomatoes into eights and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.

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1 cup mayonnaise
3/4 to 1 cup (3-4 oz) crumbled blue cheese
6 bacon strips, cooked and crumbled
1 T lemon juice
1 T white wine vinegar
2 tsp sugar
1 1/2 tsp Worcestershire sauce
1/4 tsp seasoned salt
1/8 tsp pepper

In a small bowl, combine all ingredients. Mix well to blend. Cover and chill for at least 3 hours. Store in refrigerator.

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Dressing:

3/4 cup red wine vinegar
1/2 cup oil
1 cup sugar
1 tsp salt
2 t chopped green pepper
1 T poppy seed
1 tsp dry mustard

Mix and shake well.  Greens:

lettuce
red leaf lettuce
red onion
mushrooms
grated cheese
1/2 lb. bacon, crumbled

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Toss together in a large salad bowl:

1 lb bacon, cooked and crumbled
1 (10 oz) package spinach leaves
1 red onion, chopped
1 bunch romaine lettuce, torn
3/4 lb mushrooms, sliced
1 cup cottage cheese, rinsed and drained

Dressing:

1/3 tsp dry mustard
1/3 cup sugar
1/2 cup white vinegar
1 T onion powder
3/4 tsp salt
3 T poppy seeds
3/4 cup oil

Mix together and pour on salad just before serving. Makes a large salad.

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1 pint mayonnaise
1 clove garlic (minced unless using blender)
3 oz blue cheese, separated
1 tsp Worcestershire sauce
2/3 cup buttermilk
1 tsp salt
2 T minced onion

Using half of blue cheese, beat all ingredients with electric mixer until smooth. Then crumble remaining cheese into mixture and mix lightly with spoon.

Chill and serve.

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The post Bleu Cheese Dressing appeared first on The Cowley Cookbook.

2 eggs (beaten)
1/2 cup sugar
2 heaping T salad dressing
salt, to taste
1/4 cup vinegar
1/4 cup water

Blend eggs, sugar, salad dressing and salt in saucepan. Add vinegar and water. Cook on low heat until it starts to thicken (about 5 minutes), stirring constantly. Remove from heat and add bout 1 T butter, stir.

Makes a delicious dressing for potato salad, coleslaw, deviled eggs, etc.  Makes about 1 pint.

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“When Enid was ill, Shirley Busteed brought this over. It was delicious; we still use it a lot.”

lettuce
fresh spinach
red leaf lettuce
red onion
mushrooms
grated cheese
1/2 lb bacon pieces

You can make any kind of salad but this dressing is outstanding.

3/4 cup red wine vinegar
1 T poppy seed
1/2 cup oil
1 tsp dry mustard
1 cup sugar
1 tsp salt
2 T finely chopped green pepper

Blend and shake well before using. I always make the dressing and keep in a bottle in the fridge and use as needed.

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1 cup mayonnaise
1 cup buttermilk
1 T + 1 tsp chopped chives
2 tsp minced parsley
1/2 tsp garlic powder
cayenne
paprika
salt and pepper

Blend all ingredients together by hand or briefly in a blender.  Refrigerate for at least one hour to allow flavors to blend.  Makes 2 cups.


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