ADVERTISEMENT
- Real Recipes from Real People -

ISO: Grand Lux Sheilas Dream Salad

Misc.
ADVERTISEMENT
I love this salad! I would love to make it at home since we do not have a Grand Lux near us. Any one have a recipe for it?
MsgID: 1430978
Shared by: Cyndi from Missouri
Board: Copycat Recipe Requests at Recipelink.com
  • Read Replies (1)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1
  Cyndi from Missouri
2
  Halyna -- NY
ADVERTISEMENT
Random Recipes
  • Egg and Potato Burritos
  • EGG AND POTATO BURRITOS "This breakfast burrito is your usual egg and potato breakfast wrapped up with avocado, homemade salsa, and a dash of hot sauce - a satisfying, vaguely Southwestern take on the egg sandwich. St...
  • Dilled Vegetables
  • DILLED VEGETABLES 2 large carrots julienned 2 thin yellow summer squash, julienned 12 ears canned baby corn, halved lengthwise 5 scallions, julienned 2 tbsp. vinegar 2 tsp. Dijon mustard 1 tsp. dillweed 1 clove garlic...
  • Easy Milk Chocolate Bar Pie (microwave)
  • EASY MILK CHOCOLATE BAR PIE 1/4 cup milk 16 marshmallows (or 1 1/2 cups miniature marshmallows) 1 Hershey's Milk Chocolate Bar (7 oz.), broken into pieces (or 1 Hershey's Milk Chocolate with Almonds Bar (7 oz.), chopp...
  • Crispy Chicken Salad Wraps
  • CRISPY CHICKEN SALAD WRAPS 1/3 cup mayonnaise 1/3 cup finely chopped cilantro 3 scallions, thinly sliced 2 celery ribs, finely chopped 2 tablespoons sour cream (regular or light) 1 teaspoon hot sauce 3 cups shredded c...
  • Sour Cream Peach Kuchen
  • SOUR CREAM PEACH KUCHEN 3 cups all-purpose flour 1 1/4 cups sugar, divided use 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup cold butter or margarine 2 cans (29 ounces each) sliced peaches, drained (OR 13 ...
  • Agnolotti al Tartufo (Agnolotti with Truffles)
  • Agnolotti al Tartufo (Agnolotti with Truffles) FOR DOUGH: Flour: 400 g. (14 oz.) Eggs: 2 DRESSING: Sirloin (lean pork): 150g. (5 oz.) Veal: 150g. (5 oz.) Ham (one slice): 100 g. (3.52 oz.) Parmesan cheese: 100 g...
ADVERTISEMENT
  • Bacon and Prosciutto Rollups with Balsamic Vinegar Syrup
  • the variation on bacon date things I use: Pkg. Medjool dates (remove pits) blue cheese (mixture of blue and cream cheese also works) sliced prosciutto balsamic vinegar syrup (recipe follows, optional) Preheat oven to 4...
  • Thyme and Cinnamon Poached Pears
  • THYME AND CINNAMON POACHED PEARS "Thyme and cinnamon are an unexpected antioxidant pair in this elegant dessert, where thyme's minty-green flavor accents the sweetness of maple, cinnamon and lemon peel." 4 ripe firm ...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Grand Lux Sheilas Dream Salad
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!