I LOVE salads!!
* Exported from MasterCook *
Chicken, Ham and Pecan Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken/Turkey Salads
Amount Measure Ingredient -- Preparation Method
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12 ounces poached, skinned and boned chicken breasts -- torn in shreds *
4 ounces fully cooked ham -- cut in thin strips
Green Onion Dressing
6 tablespoons red wine vinegar
3/4 teaspoon salt
3/4 teaspoon Dijon mustard
3 drops hot pepper sauce
1 cup olive oil
1/3 cup thinly sliced green onions
Boston Lettuce Leaves
3/4 cup pecan halves, lightly toasted -- cut lengthwise into thirds
Freshly coarse-ground black pepper
Put chicken, ham and 1/3 cup dressing in a medium bowl. Toss to mix, adding more dressing if necessary to coat well. Line a serving platter with lettuce leaves. Mound salad on top and sprinkle with pecans and a grinding of black pepper.
Serve with remaining dressing on the side.
Green Onion Dressing: In a small bowl whisk together vinegar, salt, mustard and hot pepper sauce until blended. gradually whisk in oil and then green onions.
* To poach chicken: Put in a large skillet. Add water, chicken broth or wine to a depth of 1/2" (about 1 cup). Bring to a boil. Cover and simmer for 12-15 minutes. Cool in broth.
* Exported from MasterCook *
Cobb Salad
Recipe By :WDW Hollywood Brown Derby
Serving Size : 8 Preparation Time :0:00
Categories : Disney Salads
Amount Measure Ingredient -- Preparation Method
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Dressing
2 tablespoons water
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt -- or to taste
1/2 teaspoon minced garlic
1/4 teaspoon sugar
1/8 teaspoon freshly ground pepper -- or to taste
1/8 teaspoon dry English mustard
1/2 cup vegetable oil
2 tablespoons olive oil
20 ounces European salad mix -- finely chopped
1 bunch watercress -- finely chopped
1 pound turkey breast, cooked -- finely chopped
6 slices bacon, cooked, drained -- finely chopped
3 hard cooked eggs -- finely chopped
2 large tomatoes -- seeded and chopped
1 avocado -- seeded and chopped
1/2 cup bleu cheese -- crumbled
1/4 cup chives -- chopped
In a small bowl, whisk together the water, red wine vinegar, lemon juice, Worcestershire sauce, salt, garlic, sugar, freshly ground pepper and dry mustard until well blended.
Whisking constantly, add the vegetable oil and olive oil in a slow steady stream until the dressing is emulsified.
Store covered and chilled until ready to serve. Whisk the dressing to blend just before serving.
Place salad mix and watercress in a wide, shallow serving bowl. Top with rows of remaining ingredients except chives. Arrange chives in a diagonal band across.
To serve: Toss salad with dressing at the table. serve on chilled plates.
* Exported from MasterCook *
Japanese Chicken Salad
Recipe By :Julie Barnett
Serving Size : 1 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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1 package ramen noodles
2 Tablespoons toasted sesame seeds
1 head lettuce -- chopped fine
6 green onions -- chopped
1 cup chopped chicken, shrimp or turkey -- or more
1/2 cup chopped almonds
1/2 cup chopped mushrooms
1/2 cup chopped bean sprouts
Dressing
2 tablespoons sugar
1/4 cup rice vinegar
1/4 cup oil
1 teaspoon accent
drop sesame oil
1 teaspoon salt
1/4 teaspoon pepper
Crush noodles into small pieces. Fry in butter until golden. Add almonds and sesame seeds. Stir. Cool and drain on paper towels.
Combine all ingredients and toss to coat.
Dressing: Mix all ingredients together.
Toss with salad when ready to serve.
* Exported from MasterCook *
Summertime Main-Dish Salad
Recipe By :Taste of Home
Serving Size : 9 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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2 1/2 cups fully cooked low-fat ham -- cubed
1/3 cup chopped onion
2 garlic cloves -- minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 tablespoon oil
1/3 cup cider or red wine vinegar
4 cups cooked rice
3 cups cooked chicken -- diced
2 celery ribs -- thinly sliced
1/2 cup green pepper -- julienned
1/2 cup sweet red pepper -- julienned
2 green onions -- sliced
1 pint cherry tomato, whole
In a skillet over medium heat, saute the first 7 ingredients in oil until vegetables are tender.
Remove from heat. Stir in vinegar. Cool for 5 minutes.
In a bowl, toss the rice, chicken, celery, peppers and onions. Stir in the ham mixture.
Cover and chill for at least 2 hours. Garnish with tomatoes.
NOTES : I like to add Italian dressing. It can be served on the side for individual preferences.
