22nd
July
2008
Recipe
Herbed Chicken Salad
Ingredients
2 cups cooked chicken, cut into bite-size pieces
1/4 cup plain nonfat yogurt
1/4 cup reduced-calorie mayonnaise
2 green onions with tops, thinly sliced
1 small carrot, grated
2 radishes, grated
3 tbsp chopped celery
2 tbsp chopped green pepper
2 tbsp chopped fresh parsley
1 tsp Worcestershire sauce
1 tsp Herb Seasoning
1/4 tsp freshly ground black pepper, or to taste
1 1/2 tbsp tarragon vinegar
Garnish:
Lettuce leaves, rinsed and dried
1 8-ounce can mandarin oranges packed in fruit juice, drained, or 3 small tomatoes, sliced
Method
Combine all salad ingredients except garnish.
Mix well, cover and refrigerate at least 1 hour.
To serve, place a scoop of salad on a lettuce leaf and garnish with orange segments or tomato slices.
posted in Salad |
22nd
July
2008
Recipe
Baked Bean Salad Recipe 1
Ingredients
1? cups of cold, baked beans
? teaspoonful of salt
3 or 4 tablespoonfuls of olive oil
? teaspoonful of paprika
2 tablespoonfuls of finechopped olives
2 tablespoonfuls of vinegar
2 teaspoonfuls of fine-cut chives or 1 teaspoonful of onion juice
2 tiny gherkins, sliced thin and spread like fans
Method
To prepare this Baked Bean Salad Recipe 1, first in slicing the gherkins do not cut the slices apart at the stem end; spread the slices to give the effect of a fan and dispose them on the salad, at the ends of the plate. Mix the beans with the other ingredients, by tossing them, or turning them, over and over, with a spoon and fork. For a change use fine-chopped mustard pickles in the place of the olives.
posted in Salad |
21st
July
2008
Recipe
oven chicken salad
Ingredients
6 skinless chicken breasts, cooked, boned, and diced
1 cup grated sharp cheddar
1 tsp lemon juice
1/4 cup milk
1 1/2 cups chopped celery
2 tbs finely chopped onion
1/2 tsp chopped garlic (optional)
3/4 cup mayonnaise
1/2 cup sherry
Method
Preheat oven to 350 degrees. Combine all ingredients and top with
buttered bread crumbs or crunchy chow mien noodles. Bake 1 hour.
posted in Salad |
20th
July
2008
Recipe
Chicken Pasta Salad
IngredientsPreparation time: 15 minutes - Cook time: 30 minutes
8 ounces rotelle pasta
5 boneless chicken breast halves, cooked and cut into bite-sized pieces
5 tbsp vegetable oil for frying
1 tsp salt, divided
2 carrots, sliced diagonally
1/2 pound fresh mushrooms, quartered
1/2 head broccoli, cut into florets
1/2 head cauliflower, broken into small florets
1/4 cup water
1 bunch green onions, chopped
2 tbsp soy sauce
3 tbsp sesame oil
Method
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place in large bowl with chicken.
In large skillet or wok, heat 1 tablespoon oil. Cook carrots with 1/4 teaspoon salt until tender-crisp, 3 to 5 minutes. Remove carrots, place in bowl with chicken and pasta. Add 2 tablespoons oil to wok and cook mushrooms with 1/4 teaspoon salt until tender, 5 minutes. Remove mushrooms and place in bowl.
Add 2 more tbsp oil to wok, stir-fry broccoli, cauliflower and onion until coated with oil. Add 1/2 teaspoon salt and 1/4 cup water, cover and cook 5 to 10 minutes, until tender-crisp, stirring occasionally. Remove vegetables with slotted spoon and toss with pasta and chicken.
Mix in green onions, soy sauce and sesame oil, adjusting soy and sesame to taste. Serve warm or cold.
posted in Salad |
19th
July
2008
Recipe
Chicken Salad with Peaches and Walnuts
Ingredients
2 lg ripe peaches or nectarines
2 cup dried cooked chicken
1/2 cup thinly sliced red onion
1/3 to 1/2 cup purchased poppy seed salad dressing
6 cup mixed baby lettuces
1/2 cup chopped walnuts toasted
Method
Cut 1 peach into 1/3-inch pieces and place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours.
Add lettuces and walnuts to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate.
Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve.
posted in Salad |
18th
July
2008
Recipe
Pineapple and Cream Cheese Salad
Ingredients
6 slices canned pineapple
1 cup cream cheese
Purple grape juice
French dressing
Lettuce leaves
Method
Work enough grape juice into the cream cheese to soften it so that it can be made into balls with the hands or with butter paddles.
Add the grape juice cautiously so as not to make the mixture too soft to handle. Place a slice of pineapple on a lettuce leaf, put the cheese ball on top and pour grape juice and French dressing over all.
posted in Salad |
