1. In a food processor, combine the chicken, mayo, coleslaw dressing, celery, onion & lemon juice. Adjust coleslaw dressing & mayo as needed to it doesn't get to \"soupy\".
2. Blend until well mixed. Season with salt & pepper to taste. Refrigerate until chilled.
*I chopped my chicken, celery & onion with my pampered chef food chopper. I then added the dressing, mayo & seasonings. It worked great!
he toppings for this chef's salad.
For hard-boiled
Arrange bacon, tomatoes, eggs, cheese, ham, turkey and croutons in rows over salad greens.
Toss salad with dressing at the table.
then add the mustard and salad dressings. Stir until smooth.
dd to season the egg salad mix. Finish with a few
b>salad bowl and pour the salad dressing over them. Cover.
Best if salad
mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
Make the salad: Place the potatoes, carrot and
Rinse and dry salad greens. Divide the greens and rest of the ingredients equally on four plates. Whisk together vinegar, oil, salt and pepper and drizzle on top of salad.
Cut off top third of bread; cut into 3/4-inch pieces.
Place on baking sheet, let stand at room temperature about 1 hour to dry.
Meanwhile, prepare salad; in large bowl, toss bocconcini, provolone, prosciutto, tomatoes, olives, pepperoni and onion with bread cubes and dressing.
Gently stir in salad greens and basil.
Spoon into bread bowl; serve any remaining salad in serving bowl.
Hollow out centers of both halves of rolls.
Spread each half with butter or margarine.
Line bottom halves of rolls with lettuce or chicory leaves.
Drizzle with 1/2 of the salad dressing.
Top with layers of chicken, tomato, ham or bologna, cheese, and egg slices.
Cover with more lettuce or chicory leaves, drizzle with remaining salad dressing and garnish with strips of pimiento.
Cover with top halves of rolls.
Wrap and pack for lunch.
Cook bacon until crisp.
Drain.
Place salad greens in a large bowl.
Arrange meat in center.
Surround with shrimp.
Place mounds of peas, mushroom slices and cherry tomatoes on greens surrounding shrimp.
Crumble bacon and sprinkle on top of salad. Chill for an hour.
Use your own Blue cheese dressing.
Mix well and serve.
Makes about 6 servings.
an hour.
Add salad dressing; mix well.
Add
Salad:.
Brown ground beef in a skillet. Season with chili powder, cumin, and garlic salt to taste. Drain and set aside to cool.
Combine all salad ingredients. Toss to mix well.
Prepare dressing and pour over top. Toss and serve.
Dressing:.
Combine all dressing ingredients at least an hour in advance. Refrigerate until ready to use.
To prepare the Creamy Pesto Dressing, stir together the mayonnaise or salad dressing, sour cream, Parmesan cheese, pesto, and garlic in a small bowl.
Stir in milk, 1 teaspoon at a time, to make of desired consistency; set aside.
Divide the greens among four individual salad bowls or serving plates.
Arrange the mozzarella or provolone cheese, ham or turkey, salami or prosciutto, tomato, yellow or green pepper, onion and artichoke hearts over the greens.
Drizzle with the Creamy Pesto Dressing.
Place lettuce into 2 individual bowls.
Arrange ham strips, Swiss cheese, cucumber, Blue cheese and hard-boiled eggs on top of lettuce in each salad bowl.
Drain artichoke hearts and reserve oil.
Combine with next 9 ingredients in salad bowl.
Refrigerate for 24 hours.
Toss with reserved oil and serve on bed of lettuce.
Put all together and mix.
Serve on chef salad or sandwiches.
In a large bowl, toss together the salad veggies.
In a separate bowl, whisk together the dressing ingredients until the sugar is dissolved and pour over the veggies.
Refrigerate for several hours (if you think of it, stir a couple of times during this time). I think it tastes best after being refrigerated several days.
Boil potatoes with their skins until tender (red potatoes are best).
Hard-boil 12 large eggs.