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1
Put ingredients (except lettuce) in a 1-quart jar with a tight-fitting lid.
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Cover, shake to mix and refrigerate.
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3
Shake well before using.
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4
Use all variations below to make your Budget Salad Supper.
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5
Just serve over your favorite combination of crisp lettuce.
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6
My favorite is Romaine lettuce.
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7
BACON AND EGG: Whisk: 1/4 cup Basic Dressing, 1/4 cup mayonnaise, 2 tablespoons ketchup.
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8
Add: 4 strips crumbled cooked bacon, 4 sliced hard-cooked eggs.
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9
Toss with: 1 1/2 cups chopped celery, 1 cup sliced radishes, and 1/2 cup sliced onion.
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10
WAGON TRAIN BEAN: Whisk: 1/2 cup Basic Dressing, 2 tablespoons bottled barbecue sauce, 1 teaspoon ground cumin.
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11
Add: 1 can baked beans.
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12
Toss with: 1 pt Cherry tomatoes, halved, 1 can (15oz.)
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13
corn, drained, 1 1/2 cups chopped raw zucchini, 1/2 cup chopped onion.
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14
VEGETABLE GARDEN: Whisk: 1/4 cup Basic Dressing, 1/4 cup mayonnaise, 1/4 cup chopped dill pickle.
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15
Add: 2 cups thawed frozen green peas, 4 oz.
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Cheddar cheese, shredded.
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17
Toss with: 3 cups blanched broccoli florets, 1 cup shredded carrots, and 1/2 cup chopped red onion.
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18
SESAME CHICKEN: Whisk: 1/2 cup Basic Dressing, 2 tablespoons light soy sauce, 1 tablespoon dark Oriental sesame oil.
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19
Add: 2 cups shredded cooked chicken.
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20
Toss with: 4 cups shredded red cabbage, 2 cups sliced cucumber, and 1/2 cup sliced scallions.
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21
TUSCAN TUNA AND BEAN: Whisk: 1/3 cup Basic Dressing, 1/2 teaspoon each dried basil, parsley, and freshly ground pepper.
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22
Add: 1 can (6oz) tuna, drained, 1 can (15 oz.)
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23
white kidney beans, rinsed.
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24
Toss with: 3 cups tomato chunks, 1 1/2 cups bell pepper strips, 1/2 cup thinly sliced onion.
