| Festive Strawberry Nut Salad |
1/2 cup Planters Sliced Almonds
3 tablespoons sugar
2 cups packed torn fresh spinach leaves
2 cups packed torn Boston lettuce
2 cups halved strawberries
1/3 cup Kraft Special Collection Creamy Poppysead Dressing
TOSS almonds with sugar in medium nonstick skillet; cook on medium heat 6 to 8 min or until sugar forms a golden brown syrup and evenly coats the almonds, stirring constantly. Spread into single layer on greased baking sheet or sheet of wax paper; cool. Break into small pieces.
TOSS spinach leaves, Boston lettuce and strawberries in large bowl.
DRIZZLE with dressing just before serving; mix lightly. Sprinkle with almonds. Serve on chilled plates. Makes 6 servings, 1 cup each.
| Watergate Salad |
2 pkg (4-serving size each) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
2 cans (20 oz each) crushed pineapple in juice, undrained
2 cups Jet-Puffed Miniature Marshmallows
1 cup chopped Planters Pecans
3 cups (8 oz tub) thawed Cool Whip Whipped Topping
MIX dry pudding mix, pineapple, marshmallows and pecans in large bowl until well blended. Gently stir in whipped topping; cover.
REFRIGERATE 1 hr or until ready to serve. Garnish with additional Cool Whip Whipped Topping and chopped pecans, if desired. Makes 16 servings, about 1/2 cup each.
| Taco Salad |
1 lb ground beef
1 small onion, chopped
1/2 cup taco sauce
1/2 cup sour cream
1/4 teaspoon salt
4 cups shredded lettuce
3/4 cup shredded cheddar cheese
2 medium tomatoes, chopped
sliced pitted ripe olives
In a medium skillet, cook and stir ground beef and onion over medium-high heat until meat is brown and onion is tender. Drain thoroughly. In a bowl, combine meat mixture, taco sauce, half of the sour cream and salt. Cover and chill for 20 to 30 minutes. To serve, place lettuce on 4 individual plates. Sprinkle with cheese and tomatoes. Spoon meat mixture over salads. Top with remaining sour cream and garnish with olive slices. Serve with tortilla chips.
Page(s) 1 2 3 4 5 6