salad recipes 2
Brocoli Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 each Head of brocoli flowerets
3/4 cup Shredded chedder cheese
1/2 cup Drained kidney beans
1/2 each Basket of 1/2'd cherry tom
1 each Small onion (cut thin)
3/4 cup Sliced fresh mushrooms
1 package Good Seasons Italian sal mix
Toss and marinate 4 hours or overnight.
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Buffet Make-Your-Own Salad
Recipe By : Jo Anne Merrill
Serving Size : 10 Preparation Time :1:00
Categories : Poultry Salads
Brunch
Amount Measure Ingredient -- Preparation Method
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2 chickens -- cooked, * see note
4 cups cooked rice
3 cans chow mein noodles -- large cans
5 cups gravy -- ** see note
3 cups celery -- diced
10 green onions -- sliced
16 ounces pineapple chunks in juice -- drained
2 cups cheddar cheese -- shredded
1 cup toasted almonds -- slivered
1 1/2 cups toasted coconut
1 cup black olives -- chopped
* Broiler-fryer chickens. Cook, skin, bone and cut into bite-sized pieces.
** Use chicken gravy or combination of broth, chicken soup and gravy.
Heat chicken and gravy together. Place in pretty serving or chafing
dish. Place other items in a decorative fashion on buffet table. Guests
can build their own salads using these ingredients.
This can be made in advance and stored separately, ready to assemble
when needed.
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Cabbage Fruit Salad With Sour-cream
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : German Salads
Vegetables
Amount Measure Ingredient -- Preparation Method
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2 cups Cabbage; raw -- shredded
1 each Apple; med., diced -- unpeeled
1 tablespoon Lemon juice
1/2 cup Raisins
1/4 cup Pineapple juice
1 1/2 teaspoons Lemon juice
1/4 teaspoon Salt
1 tablespoon Sugar
1/2 cup Sour cream
Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to
prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices,
salt, and sugar. Add sour cream, stir until smooth; add to salad and
chill.
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Caesar Salad Dressing, Low cal
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Appetizers
Low-Cal
Amount Measure Ingredient -- Preparation Method
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1/3 cup Tofu
2 tablespoons Lemon juice
1 1/2 teaspoons Dijon mustard
1 each Garlic clove -- minced
1 teaspoon Anchovy paste -- or anchovy
1/4 teaspoon Salt
1 pinch Sugar -- pinch
1 pinch Pepper
2 tablespoons Parmesan cheese -- grated
1 tablespoon Olive oil
In small saucepan of simmering water, poach tofu for 2 minutes; drain,
chop coarsely and let cool. In blender, blend lemon juice, mustard,
garlic, anchovy, salt, sugar and pepper. With blender running, gradually
add tofu, cheese and oil. Transfer to small jar and refrigerate, covered,
for up to 2 days. Makes 1/2 cup.
Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate.
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Cajun Coleslaw
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
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5 tablespoons Mayonnaise -- (heaping)
1 teaspoon Louisiana hot sauce
2 tablespoons Yellow mustard (heaping)
2 tablespoons Ketchup
2 tablespoons Olive oil
1 tablespoon Wine vinegar
1 teaspoon Garlic salt
1 tablespoon Lea & perrins
1 each Juice of mediums size lemon
3 teaspoons Salt (to taste)
4 each Bell peppers -- sliced
2 each Onions, medium -- shredded
1 each Large cabbage -- shredded
Put mayonnaise and mustard in a bowl large enough to hold complete
mixture, but shaped so that the mixture can be beaten with a fork.
Beat mayonnaise and mustard until combined. Add olive oil slowly, beating
all the time. Beat until mixture has returned to the thickness of original
mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and
keep beating. Add salt and garlic salt, beating all the time. Add wine
vinegar (this will thin the sauce down). Beat this thoroughly, adding the
lemon juice as you do so.
Taste for salt and pepper. Place shredded cabbage, peppers, and onions in
a large salad bowl. pour sauce over and toss well. This should be done
about an hour before serving. Tastes even better the next day. From Justin
Wilson's "Outdoor Cooking With Inside Help"
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Calico Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Londontowne
Amount Measure Ingredient -- Preparation Method
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1/2 cup Sugar
1/2 each Green pepper -- chopped
1/2 cup Salad oil
1 each Med. onion -- chopped or rings
1/2 cup Vinegar
1 can Cut green beans
1 teaspoon Salt
1 can Red kidney beans
1/2 teaspoon Pepper
1 can Yellow wax beans
Wash and drain kidney, green, and wax beans. Add chopped pepper and onion.
Mix sugar, oil, vinegar, salt and pepper. Pour over salad.
Chill. Mrs. John P. Elberti
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California Bean Sprout Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 head Romaine lettuce -- small head
1 head leaf lettuce -- small head
1 cup jicama -- cut in 2-inch strips
2 cups bean sprouts -- cooked
1/4 cup cider vinegar
1 teaspoon sugar
1/4 tablespoon salt
1/2 cup cucumber -- diced
1 red pepper
1 avocado -- cubed
1 hard-boiled egg
1 teaspoon sesame oil -- optional
Prepare the red pepper by washing, cut in half and remove seeds and
membranes, cut into small strips.
Wash lettuce, spin or blot dry and place in plastic bag with a paper
towel; seal bag and refrigerate.
Cut peeled jicama into strips such as French fry-size and refrigerate
until serving time.
In saucepan, bring 1 quart water to a boil. Add the bean sprouts and
blanch for two minutes. Remove and run under cold water briefly. Immerse
in a bowl of ice water for one minute, drain well. Mash boiled egg or put
through a sieve. Refrigerate.
In a small bowl, blend vinegar, sugar and salt. In a large bowl,
combine bean sprouts, diced cucumbers, strips of red pepper and avocado
cubes. Add 1 teaspoon of sesame oil if desired and blend this mixture
well.
Add the vinegar mixture to the bean sprout mixture and toss to
combine. Cover bowl tightly and refrigerate 1 hour.
To serve, tear lettuce into bite sized pieces and divide equally
among 4-6 salad plates. Top with the sprout mixture, sprinkle with the
chopped egg, and arrange the jicama strips on one side of salad. Needs no
further dressing to be a delicious and healthy dish.
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Serving Ideas : Serve with bread sticks for a delicious complete lunch.
California Chicken Salad
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Brunch Salads
Amount Measure Ingredient -- Preparation Method
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2 cups cooked chicken -- chopped
1/2 cup Monterey jack cheese -- shredded
1/2 cup cheddar cheese -- shredded
1 avocado -- diced
1/2 cup olives -- chopped
1 tomatillos -- chopped
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1 teaspoon onions -- chopped
black pepper
2 tablespoons mayonnaise
1 teaspoon green chiles -- minced
2 teaspoons sun-dried tomatoes, oil-packed -- minced
* A tomatillo is also known as a Mexican Cherry tomato.
** Use a dash of onion juice instead of minced onions if preferred.
Lightly mix the first 10 ingredients together. Moisten with
mayonnaise, using more or less as desired. Mound in 4 decorative serving
dishes, sprinkle the minced green chilies and minced sun-dried tomatoes on
top. Chill for 1 hour.
Serve with corn chips or crisp-fried tortillas as a light lunch.
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Carrot Raisin Salad
Recipe By : Light & Easy Cooking Collection
Serving Size : 2 Preparation Time :0:20
Categories : Vegetables Salads
Very Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Raisins
1 Tbsp Cider Vinegar
1 C Carrots -- coarsely shredded
1/2 C Pineapple Chunks In Juice -- drained
2 Tbsp Pineapple Juice -- unsweetened
dash Ground Cinnamon
dash Ground Nutmeg
Combine raisins and vinegar in a med. bowl; let stand 15 min. Add carrot
and pineapple tidbits; stir well. Combine pineapple juice, cinnamon, and
nutmeg; pour over carrot mixture, and toss well. Cover and chill.
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NOTES : Pineapple chunks should be cut into tidbits.
SERVING SIZE: 3/4 C
Cal. 99.1
Fat 0.2 g
Carbs. 25.4 g
Protein 1.2 g
Dietary Fiber 2.5 g
Sodium 22 mg
% of Cal. from Fat 1.8
Carrots
Recip
Carrots
Recipe By : tcollins@magnus.acs.ohio-state.edu (Thomas P Collins)
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Salads
Very Low Fat
Amount Measure Ingredient -- Preparation Method
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2 cups carrots -- shredded
1 tablespoon onion -- grated
1/2 cup celery -- finely chopped
2 tablespoons sweet pickle relish
1 tablespoon lemon juice
1/4 cup mayonnaise -- fat-free!
1/2 teaspoon salt
1/2 teaspoon pepper
Combine carrots, onion, celery and relish. Combine lemon juice and
mayonnaise
separately and then mix well with carrot mixture. Chill for several hours
or
overnight to blend flavor. Very good stuffed in a pita bread or as a
sandwich
on toast.
This recipe was in Lean & Luscious & Meatless as a sort of mock tuna
salad.
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Catfish and Crawfish Mold
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cajun Salads
Amount Measure Ingredient -- Preparation Method
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1 Cup Chopped parsley
1 Cup Cream cheese
1/2 Cup Dry white wine
Salt, to taste
1 Tablespoon Lemon juice
1 Pound Catfish meat, cooked
1 Teaspoon Louisiana hot sauce
1 Pound Crawfish meat, cooked
1 Tablespoon Lea & Perrins
Chop catfish and crawfish in food processor. Add wine, parsley, lemon
juice,
and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire
sauce. Mix well. Add cream cheese. Mix well.
Refrigerate overnight in a mold. Serve with crackers or on a bed of
lettuce.
You can use shrimp of crawfish aren't available. From Justin Wilson's
"Outdoor Cooking With Inside Help"
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Nutr. Assoc. : 1038 0 1638 1326 797 264 1471 471 1656
Ceasar for Two
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads Appetizers
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Clove garlic -- minced
1 each Head romaine lettuce
1 each Tin Anchovies (Millionares)
Croutons
4 each Bacon chopped
2 tablespoons Olive oil
2 tablespoons White vinegar
2 tablespoons Worcestershire
Dash tobasco
Lemon
2 each Egg yolks
Cappers
3 tablespoons Parmasean cheese
Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers &
chop mince with oil. Separate egg yolks in small bowl and add to mixing
bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix
well. Let stand for 5 minutes. Toss salad and add croutons and cheese.
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Ceasar Salad
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
20 each Large romaine leaves
1 each Head lettuce
1 cup French bread cut 1/2 in cube
1 each Large garlic clove
1 each Egg
1/4 teaspoon Salt
1/2 each Juice of one lemon
1/4 cup Olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup Grated romano cheese
1 each Fresh ground pepper to taste
Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275
degree F oven, tossing until hard and dry but not burnt. Mash garlic into
side of large salad bowl. Ease egg into boiling water and boil exactly 1
minute, then crack into bowl, breaking it up with fork. Add salt. Add
lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup
dressing.) Add lettuce leaves, tossing to coat thoroughly. Add Romono and
pepper. Toss again.
Arrange on 2 dinner plates. Garnish with croutons Makes 2.
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Celery Seed Dressing
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1/2 cup Sugar
1/4 cup Lemon Juice
2 teaspoons Cider Vinegar
1 teaspoon Dry Mustard
1/2 teaspoon Salt
1/2 cup Vegetable Oil
1 teaspoon Celery Seed OR Poppy Seed
In blender container, combine all ingredients except oil and seed; blend
until smooth. On low speed, continue blending, slowly adding oil. Stir in
seed.
Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve
with all types of fresh fruit salads.
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Cherry Coke Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Soda Pop
Fruits Side Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 ounces Cherries; Dark, Pitted -- 2 cn
3 ounces Jello -- Cherry Gelatin (1 pk
20 ounces Pineapple; Crushed -- (1 Cn)
1 cup Coca-Cola
1/2 cup Chopped Pecans
Heat cherries and their juice to boiling. Remove from heat and add Jello.
Stir. Add pinapple, juice and all. Pour in coke and nuts.
Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours
or until set. Serve cold.
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Cherry Tomato Salad
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:20
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pint cherry tomatoes
6 bacon slices
1/4 cup mayonnaise
1 tablespoon tarragon vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1 tablespoon fresh basil -- chopped
6 leaves romaine lettuce
2 tablespoons chives -- chopped
Wash and stem tomatoes. Dry completely. Cook bacon until very crisp;
drain thoroughly on paper towels.
Mix mayonnaise, vinegar, olive oil, salt, and basil. Pour over
tomatoes, crumble bacon over all, and stir to coat tomatoes with dressing.
Serve on lettuce leaves, sprinkled with chives.
Serve at once or refrigerate until ready to serve.
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NOTES : Travels well for picnics in a wide-mouthed thermos jar.
Cherry Waldorf Gelatin
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads Fruits
Amount Measure Ingredient -- Preparation Method
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2 cups Boiling Water
6 ounces (1 pk) Cerry Flavor Gelatin
1 cup Cold Water
1/4 cup Lemon Juice
1 1/2 cups Chopped Cored Apples
1 cup Chopped Celery
1 cup Chopped Walnuts Or Pecans
Lettuce Leaves
Garnishes*
* Garnishes to include Apple slices and/or celery leaves.
~------------------------------------------------------
~------------------ In medium bowl, pour boiling water over gelatin; stir
until dissolved. Add cold water and lemon juice; chill until partially
set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold
or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight.
Unmold on lettuce leaves and garnish as desired.
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CHICKEN AND BLACK BEAN SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Vegetables
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
30 ounces Black beans; drain -- rinse
3 cups Chicken; cooked -- cubed
6 Green onions -- sliced
1 Sweet red pepper -- chop
1 Sweet yellow pepper -- chop
2 Tomatoes -- coarse chop
1/4 cup Coriander; chop -- fresh
-----DRESSING-----
1 Jalapeno pepper -- minced
1 teaspoon Grated lime rind
1/4 cup Lime juice
10 milliliters Garlic -- minced
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Vegetable oil
Use canned black beans (15oz (425mL) per can) In large bowl, gently stir
together black beans, chicken, onions, red and yellow peppers and
tomatoes.
Dressing: in small bowl, whisk together jalapeno pepper, lime rind and
juice, garlic, salt and pepper; gradually whisk in oil. Pour over salad;
add coriander and toss gently.
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CHICKEN BROCCOLI SALAD
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup Uncooked Bulgur
(1 C. Cooked Brown Rice
May Be Substituted For
Bulgur.)
2 2/3 cups Boiling Water Divided
1 teaspoon Chicken Bouillon Granules
10 milliliters Garlic Crushed
1 (10 Oz.) Chicken Breast
Skinned
1/2 cup Broccoli Flowerets
2 tablespoons Minced Green Onions
1 teaspoon Lime Juice
1/4 teaspoon Pepper
1/4 teaspoon Crushed Red Pepper Flakes
1 teaspoon Minced Gingerroot
Combine Bulgur & 2/3 C. Boiling Water in A Large Bowl; Let Stand 30 To 45
Min. OR Until Liquid Is Absorbed. Set Aside.
Combine Bouillon Granules, Garlic, & Remaining 2 C. Boiling Water in A
Medium Saucepan. Bring To A Boil Over High Heat; Add Chicken. Cover,
Reduce Heat & Simmer 20 Min. OR Until Chicken Is Tender. Remove Chicken &
Let Cool. Discard Broth. Bone Chicken & Cut Into Bite Side Pieces,
Combine With Reserved Bulgur. Steam Broccoli 5 Min. OR Until Crisp Tender.
Add To Chicken Mixture. Add Green Onions, Lime Juice Pepper, Red
Pepperflakes & Gingerroot To Chicken Mixture, Tossing Well. Cover & Chill
2 To 3 Hours.
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CHICKEN CAESAR SALAD
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : Salads Low-Cal
Amount Measure Ingredient -- Preparation Method
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4 1 oz. slices French bread
Vegetable cooking spray
1/2 teaspoon Garlic powder
2 pounds Boneless chicken breasts
1/3 cup Fresh lemon juice
1/4 cup Red wine vinegar
1 tablespoon Olive oil
1 teaspoon Anchovy paste
1/4 teaspoon Fresh ground pepper
50 milliliters Garlic
9 cups Romaine lettuce
1/4 cup Grated parmesan cheese
1. Trim bread crusts and discard.Cut bread into 1 inch cubes. Place cubes
in a single layer on a baking sheet. Coat cubes with cooking spray;
sprinkle with garlic powder; toss well. Bake at 350F for 15 minutes or
until lightly browned and set aside.
2. Coat a large nonstick skillet with cooking spray; place over med-
high heat until hot. Add chicken halves; saute 6 minutes on each side or
until well done. Remove chicken from skillet; let cool. Cut chicken across
the grain into thin slices; set aside.
3. Combine lemon juice and next 5 ingredients in container of an
electric blender. Cover and process until smooth. Add 1/4 cup of the lemon
juice mixture to the chicken; toss gently to coat.
4. In a large salad bowl, place the lettuce. Drizzle remaining lemon
juice mixture over lettuce and toss well. Add the chicken mixture and
cheese, and toss gently to coat. Serve with croutons.
Calories per 1 1/2 cup serving: 257
Source: Cooking Light Magazine, May-June 1993
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CHICKEN CURRY RICE SALAD
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Main Dish
Poultry
Amount Measure Ingredient -- Preparation Method
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1/2 cup Plain yogurt
3 tablespoons Curry powder -- divided
1 Garlic clove -- minced
1/2 teaspoon Salt
1/4 teaspoon Ground red pepper
4 Chicken breasts -- - (boneless, skinles
3 cups Cooked rice -- cooled
(cooked in chicken broth)
1 medium Red pepper -- julienned
1/2 medium Red onion -- sliced
1 cup Snow peas -- julienned
2 Green onions -- sliced
1/3 cup Raisins
1/4 cup Unsalted peanuts -- chopped
1/4 cup Light Italian dressing
Combine yogurt, 2 tablespoons curry powder, garlic, salt and ground red
pepper in medium bowl; mix well. Place chicken in mixture; stir to coat.
Cover and marinate 4 to 6 hours in refrigerator. Grill or broil chicken
and cut into strips; refrigerate. Combine rice, remaining 1 tablespoon
curry powder, red pepper, red onion, snow peas, green onions, raisins and
peanuts; mix well. Cover and refrigerate one hour. Pour dressing over
salad; toss. To serve, place chicken strips over salad.
Each serving provides:
* 463 calories * 40.2 g. protein * 11.2 g. fat * 50.7 g. carbohydrate *
4.8 g. dietary fiber * 78 mg. cholesterol * 1378 mg. sodium
Source: The Many Nationalities of Rice Reprinted with permission from USA
Rice Council Electronic format courtesy of Karen Mintzias
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Chicken Salad
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Salads Spreads
Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each Small sweet pickle
1 each 1-inch piece onion
1 each Cooked chicken breast -- cubed
1/3 cup Mayonnaise
1/2 teaspoon Sugar
1 dash Salt
1 dash Pepper
Place pickle and onion in blender or food processor. Process until finely
chopped. Add chicken and process 3 fast pulses. Add remaining ingredients
and process 2 fast pulses. Yield: 1 Cup
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CHICKEN SALAD ASIAN-STYLE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Oriental
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Chicken breast halves -- cooked, skinned, bon
broken into small pieces
1 can Water chestnuts (8 oz can) -- drained, sliced
3 Green onions with tops -- chopped
1/4 cup Sesame seeds -- toasted
1/3 cup Sliced almonds -- toasted
1 tablespoon Poppy seeds
Dressing
1 can Chow mein noodles (3 oz can)
1 Medium head iceberg lettuce -- broken into small pi
In large bowl, mix together chicken, water chestnuts, green onions, sesame
seeds, almonds and poppy seeds. Pour Dressing over chicken mixture; toss
gently to mix well. Refrigerate salad until chilled, about 2 hours.
At serving time, mix chicken mixture with noodles and lettuce. Makes 6
servings.
DRESSING: In a 1-pint jar, mix together 4 tablespoons sugar, 4 tablespoons
cider vinegar, 1 teaspoon salt and 1/2 teaspoon pepper.
Add 1/2 cup salad oil; shake to mix well.
NUTRITIONAL INFORMATION PER SERVING: 295 calories; 23 grams protein; 14.8
grams fat; 18.8 grams carbohydrates; 49 milligrams cholesterol; 143
milligrams sodium.
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Chicken Salad Mari
Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :1:00
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
---- Dressing: -----
3/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley -- chopped
1 tablespoon chives -- chopped
1 teaspoon fresh basil
2 tablespoons black olives -- chopped
1/4 teaspoon black pepper
salt -- to taste
---- Salad: -----
3 cups chicken, light meat -- cubed
1 pint cherry tomatoes
Romaine lettuce leaves -- chopped
To prepare dressing, combine the dressing ingredients, blend well and
refrigerate at least 30 minutes.
To assemble salad, tear romaine lettuce into bite sized pieces and
place on individual serving plates. Mix cubed cooked chicken with chilled
dressing; divide evenly on the lettuce. Cut cherry tomatoes in half and
place around edges of salad. Serve with crisp croutons sprinkled on salad
if desired.
If you wish to prepare the salad ahead of time, refrigerate the
chicken, lettuce, tomatoes and dressing in separate covered containers and
assemble just before serving.
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Chicken Salad Supreme
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Mayo Or Salad Dressing
1/4 cup Lime Juice
1 teaspoon Salt
1/4 teaspoon Ground Nutmeg
4 cups Cubed Chicken Or Turkey
11 ounces (1 cn) Mandarin Oranges *
1 cup Seedless Green Grape Halves
3/4 cup Chopped Celery
1/2 cup Slivered Almonds -- Toasted
Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime
juice, salt, and nutmeg. Add remaining ingredients; miz well.
Chill. Serve on Lettuce leaves. Refrigerate leftovers.
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CHICKEN SALAD WITH BLACK BEANS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Fermented Chinese blk. beans
1 pound Snow peas
1/4 cup Dry sherry
1 cup Low-sodium chicken broth
2 tablespoons Finely minced garlic
2 teaspoons Finely minced fresh ginger -- =OR=-
1 tablespoon -Powdered ginger
4 Chicken breast halves -- (boned)
3 tablespoons Salad oil
2 tablespoons Dark sesame oil (optional)
1/4 bn Cilantro
SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water.
Meanwhile, cook the snow peas in boiling salted water for 30 seconds.
Immediately drain and plunge into ice water to chill. Drain again, dry on
a towel, cut lengthwise into thin julienne strips and set aside. In a
2-quart saucepan, combine the black beans with the sherry and cook for 1
minute over high heat. Add broth, garlic and ginger and bring almost to a
boil.
Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes.
Remove from heat and let the contents of the pan steep, covered, for 5
minutes. Remove the chicken breasts to a plate and return the pan to the
stove. Place over medium heat and cook uncovered for 5 minutes, reducing
the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10
minutes, then transfer the mixture to a blender. Running the blender on
medium, slowly add both oils. When it's time to put dinner on the table,
pour the sauce onto a platter, and place a pile of snow peas in the center
of the plate. Slice the chicken diagonally across the grain into thin
strips. Fan chicken breasts around the snow peas. Arrange vegetables
around the chicken and sprinkle with cilantro.
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CHICKEN SALAD WITH LEMON, RAISINS AND CROUTONS
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----CROUTONS-----
1 1/2 cups French bread cubes -- about 1/2-inch cubes
Olive oil spray -- or nonstick cooking
-----SALAD-----
1 pound Chicken breasts -- boneless and skinles
2 Stalks celery -- minced
1/3 cup Golden raisins
Peel of 1 lemon -- finely grated
6 Romaine leaves
6 Radicchio leaves -- (see note)
2 teaspoons Lemon juice
1 teaspoon Olive oil
-----DRESSING-----
1/2 cup Plain nonfat yogurt
1/3 cup Light mayonnaise
2 tablespoons Lemon juice
2 teaspoons Dijon-style country mustard -- or grainy mustard
2 teaspoons Honey
1 tablespoon Minced fresh rosemary leaves
1/8 teaspoon Salt -- to 1/4 ts
Freshly ground black pepper -- to taste
1. TO PREPARE THE CROUTONS: Spray a baking sheet with 3 sprays of the
olive oil spray or nonstick cooking spray. Spread the bread cubes on the
sheet and spray lightly again 3 times. Place in a preheated 350-degree F
oven about 20 minutes, or until golden. Remove from the oven and cool.
2. TO PREPARE THE SALAD: Place the chicken in a pan and cover with water.
Bring just to a boil, cover and reduce the heat to medium-low.
Cook 10 minutes, or until chicken is cooked through. Remove from the
liquid and cool. Cut into small chunks or pull into shreds.
3. Combine the chicken with the celery, raisins and lemon peel.
4. TO PREPARE THE DRESSING: In a bowl, stir together the yogurt,
mayonnaise, lemon juice, mustard, honey, rosemary, salt and pepper.
Stir into the salad, cover and refrigerate until ready to serve.
5. Wash the romaine and radicchio, pat dry and wrap in paper towels.
Refrigerate.
6. When ready to serve, stir together 2 teaspoons lemon juice and 1
teaspoon olive oil. Tear the lettuce into small pieces and toss with the
lemon-oil mixture. Divide between plates and top with the chicken salad.
Garnish with the croutons.
Note: If radicchio is unavailable or too expensive, substitute red leaf
lettuce.
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Chicken Taco Salad, Low Fat
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Salads
Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Chicken meat -- white skinless
1/2 cup Lettuce -- torn into pieces
2 medium Tomatoes -- cut into pieces
1 can Kidney beans -- rinsed and
Drained (15 oz. size)
1 package Taco seasoning mix
1/2 cup Cheddar cheese -- non fat
Hot sauce to taste
1/2 package Tortilla chips -- *baked*
(1 GM fat per 20 chips)
Bottle Kraft fat free salad
Dressing -- Catalina
Place chicken in a bowl and cover with waxed paper.
Cook in microwave about 5 minutes. Remove and drain chicken to remove any
fat. Prepare taco mix as directed, substituting chicken for beef. Place
lettuce, tomatoes, and chips in a large bowl. Add drained beans, grated
cheese, and salad dressing. Mix well. Serve immediately. Per serving: fat
4 GM, chol.
56 mg, calories 336, protein 30 G, carb. 46 GM, 11% of calories from fat.
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Chicken-Pasta Sald With Blueberries
Recipe By : CLARISSA FINCO
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)
Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt and next 4 ingredients in a bowl; stir well. Pour over
chicken mixture, toss gently. Cover and chill 2 hours. Serve on a
lettuce-lined serving plate.
Yield: 6 servings
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Chicken-Pasta Sald With Blueberries #2
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Oz. Pckg Frozen French Cut Green Beans -- thawed
3 Cups Chicken Breast -- cooked & shredded
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries
3/4 Cup Celery -- thinly sliced
1/4 Cup Green Onion -- thinly sliced
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.)
1/4 Cup Mayonnaise -- (plus 1 Tbsp.)
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)
Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt
and next 4 ingredients in a bowl; stir well. Pour over chicken mixture,
toss gently. Cover and chill 2 hours. Serve on a lettuce-lined serving
plate.
Yield: 6 servings
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Chili-Spiced Beef And Rice Salad
Recipe By : Beef Industry Council
Serving Size : 1 Preparation Time :0:00
Categories : Beef Rice
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lb Boneless Beef Top Sirloin Steak
2 Tsp Spicy Seasoning Mix -- divided
2/3 C Rice
1 Med Orange (Or Apple) -- cut in pieces
3 Green Onions -- thinly sliced
1/4 C Toasted Walnuts -- chopped
See recipe for Spicy Seasoning Mixture.
Cook rice according to package directions, adding 1 tsp Spicy Seasoning
Mix to the water. Should yield about 2 cups.
Heat 10-inch nonstick frying pan over medium heat 5 minutes. Meanwhile
rub 1 tsp seasoning into both sides of steak. Panbroil steak 12 - 14
minutes for rare to medium, turning once. Season with salt if desired.
Meanwhile combine rice, fruit, onions, and walnuts. Carve steak into 1/4
inch thick slices. Arrange beef and rice mixture on individual plates or
serving platter.
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CHINESE CHICKEN SALAD IN WUN TUN BASKETS
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Poultry Salads
Main Dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Sugar
1/4 cup Vinegar
1/4 cup Salad oil
2 1/2 teaspoons Salt
1/2 teaspoon Brown sugar
2 pounds Chicken breasts or thighs -- - cooked and shredde
6 ounces Wun tun wrappers (about 30)
Salad oil for frying
1 Head lettuce -- shredded
1 Green onion -- sliced
1/2 cup Slivered almonds -- toasted
Combine sugar, vinegar, the 1/4 cup oil, the salt, and brown sugar; mix
well. Pour over chicken, marinate for at least 20 minutes or longer. Heat
oil to 375 F. Place one wun tun wrapper in basket ladle, fit another
ladle on top wrapper to hold in place. Deep fry in hot oil until golden
brown; drain. Repeat until all wrappers are made into mini baskets.
Place baskets on a platter lined with lettuce. Fill each basket with
lettuce, chicken, green onion and almonds. Serve immediately. Makes 10
servings.
Recipes demonstrated by Nanakuli High School Food Service students
Fredlum Paaluhi, Janifer Salvacion, Chanda Talbert and Christopher Wilcox.
(JUNE 1995)
Reprinted with permission from:
The Electric Kitchen & Hawaiian Electric Company, Inc.
[Meal-Master compatible format by Karen Mintzias]
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Chinese Chicken-Noodle Salad #2
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Oriental Pasta
Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Ounces angel hair pasta -- uncooked
1 Cup (1/2-in) diagonally sliced fresh snow peas
2 Cups shredded cooked chicken breast -- approx 3/4#
1/2 Cup diced red bell pepper
1/4 Cup sliced green onions
1 medium cucumber, peeled, halved
lengthwise, and sliced -- about 3/4 cup
3 Tablespoons low-sodium teriyaki sauce
2 tablespoons rice vinegar
2 teaspoons sesame seeds -- toasted
1 teaspoon dark sesame oil
1/2 teaspoon salt
1/4 teaspoon pepper
Break pasta into 5-inch pieces. Cook in boiling water 2 minutes. Add snow
peas; cook an additional minute. Drain and rinse under cold, running
water;
drain well. Combine pasta mixutre, chicken, and next 3 intredients in a
bowl; set aside.
Combine teriyaki sauce and next 5 ingredients ina bowl; stire well. Pour
over pasta mixture, and toss well. Serve at room temperature or chilled.
Yield 4 1-1/2 cup servings.
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Chinese Coleslaw
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Low-Cal Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Chinese cabbage -- shredded
8 1/4 ounces Pineapple, crushed -- drained*
8 ounces Water chestnuts -- sliced **
1 cup Parsley, fresh -- snipped
1/4 cup Green onions -- sliced
1/4 cup Mayonnaise -- reduced calor.
1 tablespoon Mustard -- prepared
1 teaspoon Gingerroot -- grated
* packed in its own juice ** drained
~------------------------------------------------------
~------------------ PER SERVING: 57 cal., 1g pro., 9g carbo., 2g fat, 0mg
chol., 80mg sodium Combine cabbage, pineapple, water chestnuts, parsley,
and onion. Cover and chill. For dressing, combine mayonnaise, mustard,
and gingerroot. Cover and chill.
Spoon dressing over the cabbage mixture; toss to coat. BETTER HOMES AND
GARDENS
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Chinese Cucumber Salad
Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : Chinese Salads
Vegetables Healthy And Hearty
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cucumbers
1 teaspoon salt
3 tablespoons soy sauce
2 quarts rice wine vinegar
1 tablespoon sugar
1 teaspoon sesame oil
2 tablespoons scallions -- finely chopped
1 tablespoon fresh ginger root -- finely chopped
Peel cucumbers. Slice thinly. Mix remaining ingredients and pour over
cucumbers. Stir carefully. Chill.
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Chinese Noodle Salad w/ Roasted Eggplant *
Recipe By : Greens Cookbook/Eric Rose
Serving Size : 6 Preparation Time :60:00
Categories : Appetizers Chinese
Ethnic Healthy And Hearty
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
The Noodles & The Marinade
7 tablespoons low sodium soy sauce
3 tablespoons balsamic vinegar
3 tablespoons sugar -- or more to taste
2 1/2 teaspoons red pepper oil
8 each scallions -- mostly white part,
-- thinly sliced
3 tablespoons cilantro -- chopped
14 ounces Chinese noodles
=20
The Eggplant & The Vegetable Garnish
1 pound Japenese eggplant
1 tablespoon ginger root -- 1 1/2 oz. peeled &
-- minced
1 clove garlic -- finely chopped
Reserved Marinade, from above
4 ounces snow peas -- strings removed, cut
-- in narrow strips
1/2 pound mung bean sprouts
3 tablespoons sesame seeds
1 each carrot -- medium size, cut in
-- jullienne
Cilantro leaves -- for garnish
Begin by making the marinade. Combine all the ingredients (except the
noodl=
es) in a bowl, stir them together until the sugar is dissolved. Next,
bring=
a large pot of water to a boil for the noodles. While it is heating,
gentl=
y pull apart the strands of no
odles with your fingers, loosening and fluffing them as you do so. Add the
=
noodles to the boiling water without any salt, and give them a quick stir
w=
ith a fork or a pair of chopsticks. Cook briefly until they are done but
no=
t overly soft, a few minutes a
t most. Immediately pour them into a colander and rinse them in cold water
=
to stop the cooking. Shake the colander vigorously to get rid of as much
wa=
ter as possible, and put the noodles into a bowl.
Stir the marinade again; then pour half of it over the noodles and toss
the=
m with your hands to distribute the marinade. Set the remaining marinade
as=
ide. If the noodles aren't to be used for a while, cover them with plastic
=
and refrigerate them. The flav
ors, as well as the heat in the red pepper oil, will develop as the
noodles=
sit.
Preheat the oven to 400=B0F. Pierce the eggplants in several places and
bak=
e them until they are soft and their skins have shriveled, about 20
minutes=
, depending on their size. Turn them over after 10 minutes so they will
bak=
e evenly. When the eggplants are
done, remove them to a cutting board and slice them in half lengthwise.
Wh=
en they are cool enough to handle, peel the skin away from the flesh.
Don't=
worry about any small pieces of skin that are difficult to remove - the
fl=
ecks of dark purple - brown ar
e pretty. Shred the eggplants, gently tearing them into 1/4 - inch strips.
=
Add the ginger and garlic to the reserved marinade, then the eggplant
strip=
s. Turn the pieces over several times to make sure all the surfaces are
wel=
l coated, and set them aside.
Bring a quart of water to a boil with a teaspoon of salt. Blanch the snow
p=
eas until they are bright green; then remove them with a strainer and
rinse=
them in cool water. Cut them into long, narrow strips and set them aside.
=
Next, put the sprouts in the w
ater and cook them for about 30 seconds. Pour them into a colander, rinse
t=
hem with cold water, and lay them on a clean kitchen towel to dry.
Roast the sesame seeds in a pan until they are lightly colored and smell
to=
asty.
If the noodles have been refrigerated, allow them to come to room
temperatu=
re; then toss them with the eggplant strips and half the sesame seeds.
Moun=
d them on a platter, distribute the carrots, snow peas, and mung bean
sprou=
ts over the noodles, and garni
sh with the remaining sesame seeds and the leafy branches of cilantro.
Pres=
ent the salad like this, layered and laced with the colorful garnishes,
eit=
her on a single large platter or on individual plates. Once served, guests
=
can toss the noodles and veget
ables together to thoroughly mingle the different colors, textures, and
tas=
tes.
This salad is a combination of recipes that were suggested to us by the
Chi=
na scholar and cook, Barbara Tropp, author of The Modern Art of Chinese
Coo=
king. She thought they would be particularly well suited to our vegetarian
=
menu, and they are.
Variations: Instead of sesame seeds, use roasted peanuts or cashew nuts.
Bl=
ack sesame seeds can also be mixed with the white. In spring, blanched
aspa=
ragus tips can be used in place of the eggplants, and long red or white
rad=
ishes, thinly sliced, then sli
vered, can be included among the garnishes.
Serves 4 to six.
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Nutr. Assoc. : 0 0 0 0 1398 0 0 0 0 0 0 3234 0 0 0 0 0 0 0 0 0 0 0
Chinese pasta salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Snow peas
250 grams Rice vermicelli
Red pepper sliced thin
1/2 each English cucumber sliced thin
6 ounces Cooked shrimp
130 grams Crabmeat
1 tablespoon Fine chopped fresh ginger
1 each Chopped garlic clove
2 tablespoons Sesame oil
1/2 teaspoon Black pepper
1 1/2 teaspoons Salt
2 tablespoons Lemon juice
3 teaspoons Vegetable oil
1 teaspoon Red wine vinegar
Wash and trim snwo peas. Place them in a bowl and pour in enough boiling
water to cover them. Let stand 10 minutes; drain and set aside. Cook the
noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander,
rinse with cold water and set aside. In large bowl, combine noodles, snow
peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine
ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and
vinegar. Pour this dressing over the other ingredients and mix
thoroughly. Chill before serving.
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Chinese Pasta Salad with Creamy Ginger Dressing
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Precooked shanghai noodles
1 each Dash sesame oil for noodles
1/2 pound Snow peas
1/2 pound Shrimp -- shelled deveined
2 tablespoons Coriander -- chopped
2 tablespoons Scallions -- minced
1 tablespoon Oil
------shrimp marinade-------
1 teaspoon Salt
1/4 teaspoon White pepper
1/2 teaspoon Chinese cooking wine
----------dressing----------
3 tablespoons Fresh ginger -- grated
1 each Small garlic clove -- crushed
1 each Egg yolk
1 teaspoon Egg white
2 teaspoons Lemon juice
2/3 cup Vegetable oil (not olive)
1 1/2 teaspoons Soy sauce
2 1/2 tablespoons Sesame oil
1 tablespoon Cream
Mix the marinade ingredients in a small bowl and add shrimp. Blanch the
noodles, rinse under cool water and sprinkle with sesame seed oil, toss,
and set aside. (You may want to trim noodles with scissors to about 4
inches in length, to make serving easier.) Blanch whole snow peas and set
aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and
stir-fry until pink. Set aside. DRESSING: In a blender or food
processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly
drizzle in oil. Mix in soy and cream. Set aside.
Toss noodles, shrimps, and snow peas. Mix in dressing to tastee.
Garnish with scallions and coriander. Serve at room temperature.
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Cilantro Slaw
Recipe By : Best of Sunset - Page 77
Serving Size : 6 Preparation Time :0:20
Categories : Salad Dressings Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Small Head Of Cabbage -- finely shredded
1 Small Onion -- minced
2 Tablespoons Fresh Cilantro -- minced
1 European Cucumber -- about 1 pound
Lime And Garlic Dressing:
1/2 Cup Salad Oil
1/3 Cup Lime Juice
2 Cloves Fresh Garlic -- minced, or pressed
Mix cabbage, onion, and cilantro. Peel and seed cucumber; cut into
3-inch-long sticks. (At this point, you may cover and refrigerate cabbage
mixture and cucumber separately for up to 1 day.)
Dressing: Whisk together 1/2 cup salad oil, 1/3 cup lime juice, and 2
cloves of minced or pressed garlic. If made ahead, cover and refrigerate
for up to 2 days; stir to reblend before using. Stir dressing into cabbage
mixture; pile into a bowl or onto a platter. Garnish with cucumber; season
to taste with salt and pepper.
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NOTES : Sunset writes, "Cilantro and a touch of lime juice give this crisp
slaw its special sophistication. Offer it with enchiladas, or
chili, or use it in tacos in place of lettuce and tomatoes.
Nutr. Assoc. : 0 0 0 3010
CLASSIC MACARONI SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Recipe Old-Fashioned Egg -- Salad (see previous
Recipe)
7 ounces Elbow macaroni -- cooked and
1/2 cup Chopped green pepper
1/2 cup Mayonnaise
2 ounces Jar chopped pimientos -- drained
Lettuce leaves Paprika, optional
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and
pimientos. Cover and chill. For each serving, spoon about 3/4 cup onto a
lettuce leaf.
Sprinkle with paprika, if desired.
From: "Taste of Home" Magazine Posted by: Debbie Carlson (PHHW01A) -
Prodigy
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Cobb Salad
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 head iceberg lettuce
1/2 bunch watercress
1 bunch curly endive -- small bunch
1/2 head romaine lettuce
2 tablespoons chives -- minced
2 medium tomatoes -- peeled, seeded, dice
1 whole boneless skinless chicken breasts -- cooked, diced
6 bacon slices -- cooked, diced
1 avocado -- peeled and diced
3 hard-boiled eggs -- diced
1/2 cup Roquefort cheese -- crumbled
al French Dr ssing-----
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 1/2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 garlic clove -- minced
1/4 cup olive oil
3/4 cup vegetable oil
Chop lettuce, watercress, endive and romaine in very fine pieces. Mix in
1 large wide bowl or 6 individual wide shallow bowls. Add chives.
Arrange tomatoes, chicken, bacon, avocado and eggs in narrow strips or
wedges across top of greens. Sprinkle with cheese. Chill. Meanwhile, to
make dressing, combine water, vinegar, sugar, lemon juice, salt, pepper,
Worcestershire, mustard, garlic and oils. Chill. At serving time, shake
dressing well. At table, pour 1/2 cup dressing over salad and toss. Pass
remaining dressing at table.
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Monday, June 8, 2009
salad recipes 2
