Salad recipes

Fiesta shrimp dip with cream cheese, Thousand Island dressing, picante sauce, and horseradish. A 10-minute party dip with sweet-tangy-spicy flavors and chunks of shrimp throughout.

Layers of tender broccoli, chicken breast, and melty Velveeta smothered in creamy mushroom soup, topped with crunchy water chestnuts and golden fried onion rings. Retro casserole comfort at its finest.

Salmon steaks with Bearnaise, marinated in a home made French dressing.

Reuben-style baked chicken breast layered with sauerkraut, provolone cheese, and Russian dressing. A low-carb twist on the classic deli sandwich.

Ranch oyster cracker mix with fish crackers, nuts, dill, lemon pepper, and garlic, baked low and slow until crispy. A classic party snack ready in 30 minutes that stores well in an airtight container.

This recipe has a lot of vitamin A and C, it can be served with any kind of meat dish, always a great accompaniment.

A simple and tasty marinade made of italian salad dressing, cider vinegar and lemon juice.

Miracle Whip spice cake folds the salad dressing into a molasses-and-spice batter for a moist, eggless cake with deep cinnamon, clove and nutmeg warmth.

Slow cooker robusto chicken: chicken breasts braised in Italian dressing, then served over creamy parmesan-sour cream egg noodles. Five ingredients, dump-and-go weeknight dinner.

Veggie Christmas tree platter with broccoli florets shaped into a tree, cauliflower as snow, and cherry tomato and carrot ornaments on a bed of ranch dressing. A festive no-cook appetizer.

Muffaletta sandwich with Italian salami, ham, provolone, and American cheese on round bread, served warm with a tangy New Orleans olive salad dressing. A French Quarter classic.

Field greens salad with seared shrimp, fresh corn, and a homemade ginger dressing made with pressed ginger juice and champagne vinegar. A light, elegant main-course salad.

Party chicken bake with browned chicken breasts smothered in a creamy mushroom soup, cream cheese, chive, and sauterne wine sauce. Baked for an hour and served over Italian-seasoned rice.

Deep-fried wild turkey injected with cayenne-Italian dressing marinade, then immersed in hot peanut oil for crackling skin and juicy meat. The Cajun hunter classic.

This delicious white pizza is topping with caramelized onion, leafy greens and the mixture of the ricotta and parmesan cheese.

Hidden Valley Ranch quiche Lorraine uses sour cream and a packet of ranch-style Italian dressing mix for a tangy, herby custard loaded with cheddar, bacon, and ham. A retro shortcut that actually delivers.