Salads

Chicken Salad a la Russe

Summary

Yield
4 Servings
SourceMary Ellen Jenkins (1989)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

2
chicken breasts (large, skinned and boned)
1
bottle Russian light dressing (8-oz)
1⁄4 t
salt
1
head iceberg lettuce (small)
6 oz
Swiss or Jarlsberg cheese (cubed)
4
plum tomatoes (cut into wedges)
2
avocados (medium, thinly sliced)
1⁄2 c
walnuts
1⁄4 c
pine nuts or pecans

Instructions

About 20 minutes before serving: Cut chicken breasts into bite-sized pieces. In 10-inch skillet over high heat, heat Russian dressing and salt to boiling. Stir in chicken pieces; heat to boiling. Reduce heat to medium. Cook 10 minutes, or until chicken is fork-tender, stirring occasionally. Meanwhile, cut lettuce into chunks; use to line 4 dinner plates or a large bowl. Top with cheese, tomato wedges and avocado slices. When chicken is done, top salad with hot chicken mixture; sprinkle with nuts. About 835 calories per serving.

Fruited Chicken Salad

Summary

Yield
1 Servings
SourceKay Jones (1988)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

2 c
cooked chicken chunks
1 1⁄2 c
strawberries (halved)
1 c
pineapple chunks (well drained)
1 c
green grapes
1 c
celery (diced)
1⁄2 c
Miracle Whip
1⁄3 T
ginger
1⁄3 T
salt (optional)
 
mandarin oranges (optional)

Instructions

To serve, place mixed greens (lettuce-spinach) on salad plate. Pass chicken/fruit salad. Add pineapple and oranges just before serving. Top with toasted walnuts or almonds.

Marinated Roast Beef Salad

Summary

Yield
2 Servings
SourceBev Rhodes (2003)
Prep time
20 minutes
Cooking time
Total time
20 minutes

Ingredients

1⁄2 lb
cooked roast beef (cut into strips)
1⁄4 c
gherkins (chopped)
2 T
onion (chopped)
1
hard-cooked egg (chopped)
1
potato (cooked, peeled and diced)
2 T
beef broth
1 T
olive oil
1 T
vinegar
2 t
Dijon mustard
 
Salt and pepper to taste

Instructions

Place meat, gherkins, onion, egg and potato in a bowl. In another bowl, combine the remaining ingredients. Beat with a wire whisk. Toss into meat mixture. Chill. Serve on lettuce garnished with chopped parsley.

Taco Salad

Summary

Yield
8 Servings
SourceDottie Aumiller (1984)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

1 lb
ground beef (browned and well drained)
1
head lettuce (shredded)
1 cn
kidney beans (No. 2 can, drained)
4
tomatoes (diced)
1 cn
ripe olives (small, optional)
1 c
shredded cheddar cheese
1 pk
tortilla chips (crushed, regular)
1
onion (chopped fine)
 
Avocado on top (optional)
 
Kraft Zesty Italian (enough to just flavor)
1 ds
hot sauce or Tabasco

Instructions

Toss lightly.

Fresh Veggie Mozzarella Salad

Summary

Yield
4 Servings
SourceMike Kaylor, Main Library (2008)
Prep time
10 minutes
Cooking time
Total time
10 minutes

Ingredients

3
large fresh tomatoes, cut in large pieces and seeds removed
1
large cucumber, peeled and seeds removed, cut into chunks
2
large green and yellow peppers, seeds removed and cut into chunks
 
Fresh mozzarella cheese, cut into pieces
 
Fresh course ground pepper, to taste
1 bn
fresh basil, cut into long thin strips
 
Balsamic vinaigrette salad dressing with extra virgin olive oil, to taste

Instructions

Mix all ingredients, using the amount of mozzarella you prefer. Also good with cooked shrimp or chicken tossed in. 

Spinach, Pear and Pancetta Salad

Summary

Yield
5 Servings
SourceLenore Mastracci, Main Library (2008)
Prep time
15 minutes
Cooking time
5 minutes
Total time
20 minutes

Ingredients

2 oz
pancetta or bacon, coarsely chopped
1
small shallot, minced
3 T
extra virgin olive oil
1 1⁄2 T
sherry vinegar
1⁄2 t
Dijon mustard
1⁄2 t
fresh thyme, finely chopped
 
Salt and freshly ground black pepper
5 oz
baby spinach leaves, washed well and dried thoroughly
1
Bosc pear, cored and thinly sliced
2 oz
fresh, mild goat cheese, crumbled

Instructions

In a small frying pan over medium high heat, cook pancetta until crisp, stirring often, 2-3 minutes. Transfer to a paper towel to drain. Discard all but 1/2 tablespoon fat from pan. Add shallot and stir over medium high heat until soft, 1-2 minutes. Remove from heat and whisk in oil, vinegar, mustard and thyme. Season with salt and pepper. Put spinach and sliced pear in a large bowl and gently toss with dressing. Arrange salad on plate. Crumble goat cheese on top and sprinkle with pancetta. 

Hot Chicken Salad

Summary

Yield
8 Servings
SourceNancy Roth, Main Library (2007)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

2 c
cooked chicken, chopped
2 c
celery, sliced
1 c
mayonnaise
2 T
lemon juice
1⁄2 c
pecans
1⁄2 t
salt
2 t
grated onion
1⁄2 c
Cheddar cheese, grated
1 cn
water chestnuts, chopped (optional)
 
Potato chips

Instructions

Preheat oven to 350°. Combine all ingredients except cheese and chips. Place in a lightly greased 9 x 13 inch baking dish. When ready to cook, add cheese and chips on top. Bake 15-20 minutes. 

Sandra Lee’s Grilled Tomato Salad

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2007)
Prep time
5 minutes
Cooking time
10 minutes
Total time
15 minutes

Ingredients

1 pt
yellow cherry tomatoes
1⁄4 c
French vinaigrette salad dressing
1⁄4 c
feta cheese, crumbled
2
green onions, sliced
1
head endive

Instructions

Preheat grill to medium-high. Thread tomatoes onto skewers. Brush with vinaigrette and place on grill. Cook 5 to 7 minutes or until some begin to burst and get charred. In a medium bowl, combine tomatoes, feta cheese, green onions and remaining dressing.

Arrange endive leaves around serving platter in a flower petal pattern, with one end of each leaf touching in the center. Mound the tomato mixture in the center of the plate.

Marinated Vegetable Salad

Summary

Yield
8 cups
SourceJulie Whitt, Main Library (2007)
Prep time
15 minutes
Cooking time
Total time
15 minutes

Ingredients

2
large tomatoes, cut into wedges
1
green pepper, coarsely chopped
1
yellow pepper, coarsely chopped
1
zucchini, cut lengthwise in half, sliced
1⁄4 c
red onion wedges
1⁄2 c
Italian dressing
2 T
fresh basil, chopped
2 clv
garlic, minced
1 c
Italian-style cheese crumbles

Instructions

Toss tomatoes, peppers, zucchini and onions in large bowl. In a small bowl, combine dressing, basil and garlic. Pour over vegetable mixture; toss to coat. Add cheese crumbles; mix lightly. Refrigerate at least 1 hour before serving.

Beet Salad with Goat Cheese, Watercress and Shallot Thyme Dressing

Summary

Yield
4 Servings
SourcePam Cole, Lane Road Library (2007)
Prep time
45 minutes
Cooking time
Total time
45 minutes

Ingredients

8
or 12 small beets (medium! )
1⁄3 c
olive oil
1
shallot, finely chopped (large! )
 
Juice of 1 lemon
 
Leaves from about 10 sprigs thyme
3 pn
salt (good)
10
fresh black pepper grinds (grinds)
1 bn
watercress (large)
4 T
cold goat cheese

Instructions

Cook beets in water to cover until tender, about 40 to 45 minutes. Drain the beets and set aside to cool.

For the dressing, whisk together olive oil, shallot, half the lemon juice, thyme, salt and pepper. Set aside. While the beets are cooling, wash the watercress and trim the thicker stems from the leaves. Spread the trimmed watercress over some paper towels to dry.

When the beets are cool enough to handle, use a paring knife to peel off the beets’ skins. Cut the beets into quarters lengthwise and then those pieces in half crosswise. Place the beets and watercress in separate bowls. Divide the dressing between the 2 bowls. Toss the watercress and beets until evenly coated with the dressing. Spread the watercress on a serving platter to make a bed for the beets. Crumble the cold cheese into the beets and toss gently. Spread the beets over the bed of watercress and sprinkle with remaining lemon juice. Serve immediately. 

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