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Pasta House Salad
1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke hearts - drained
1 cup red onion - sliced thin
1 cup pimento
2/3 cup olive oil
1/3 cup red wine vinegar
1 tsp. salt
1/4 tsp. black pepper
2/3 cup Parmesan cheese
Toss together lettuce, artichoke hearts, onion, and pimento in large
salad bowl and set aside.
Combine remaining ingredients in a container with a tight lid. Shake
vigorously until well-blended.
Pour dressing onto salad and toss until well covered.
Refrigerate for 30 minutes prior to serving to marinate.
Sugar Free Banana Pudding
1 box SF instant Banana Cream pudding
1 box SF instant Vanilla pudding
3 3/3 cups milk
1 8oz tub lite cool whip
1 box vanilla wafers
4 or 5 bananas
Combine puddings in a large bowl, add milk and mix until it starts to thicken. Fold in cool whip. Line a bowl with vanilla wafers then add a layer of banana slices, cover with pudding. repeat with another layer. Top with crushed vanilla wafers or additional lite cool whip.
1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke hearts - drained
1 cup red onion - sliced thin
1 cup pimento
2/3 cup olive oil
1/3 cup red wine vinegar
1 tsp. salt
1/4 tsp. black pepper
2/3 cup Parmesan cheese
Toss together lettuce, artichoke hearts, onion, and pimento in large
salad bowl and set aside.
Combine remaining ingredients in a container with a tight lid. Shake
vigorously until well-blended.
Pour dressing onto salad and toss until well covered.
Refrigerate for 30 minutes prior to serving to marinate.
Sugar Free Banana Pudding
1 box SF instant Banana Cream pudding
1 box SF instant Vanilla pudding
3 3/3 cups milk
1 8oz tub lite cool whip
1 box vanilla wafers
4 or 5 bananas
Combine puddings in a large bowl, add milk and mix until it starts to thicken. Fold in cool whip. Line a bowl with vanilla wafers then add a layer of banana slices, cover with pudding. repeat with another layer. Top with crushed vanilla wafers or additional lite cool whip.