aking the toppings for this chef's salad.
For hard-boiled
nch cubes.
To finish salad: Toss romaine and watercress with
Chop one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated.
Chop remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon and croutons. Serve right away.
In a bowl, combine egg salad, macaroni, green pepper, mayonnaise and pimientos. Cover and chill. Sprinkle with paprika, if desired. Yields 8 servings.
ork in pan.
Make salad; Line crispy tortillas with romaine
Arrange bacon, tomatoes, eggs, cheese, ham, turkey and croutons in rows over salad greens.
Toss salad with dressing at the table.
Place 3/4 cup spinach on each of 12 individual plates. Top each with 1/4 cup mushrooms and 1 teaspoons pinenuts.
Beat dressing, mayo and syrup with wire whisk until well blended.
Drizzle 1 tablespoon of the dressing over each salad just before serving.
To serve this salad family style, simply layer spinach and mushrooms in a large glass bowl. Drizzle with the dressing and sprinkle with pine nuts just before serving.
Mix the dressing. Mix the salad ingredients and toss with dressing to coat. Serve with toasted pita bread.
Optionally, include a cucumber either sliced (I peel leaving stripes of green and then slice, looks pretty). Can substitute pimento stuffed salad olives. For best results use sheep's milk feta.
In large salad bowl, combine spinach, mushrooms, tomato, croutons, red onion and bacon.
Add dressing and toss gently. Garnish with egg.
Makes about 6 side dish servings.
Simply mix everything together well. Chill for at least one hour before serving. It tastes much better if allowed to chill overnight.
Serve on toasted bread, croissants, or lettuce leaves. This easy chicken salad recipe also tastes great in pita pockets or hollowed tomato cups. Also try different breads such as Ciabatta or raisin bread.
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.
MIX dressing, mayo and garlic.
LAYER half the salad greens, macaroni and tomatoes in 3-qt. bowl. Cover with layers of remaining greens, croutons, eggs, shrimp and cheese. Refrigerate dressing mixture and salad 1 hour.
ADD dressing mixture to salad just before serving; mix lightly.
Note: Coking time is actually chilling time.
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.
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.
Start with equal amounts of crab and shrimp; base the size of the salad you want on that.
Defrost crab and shrimp in microwave; rinse and drain.
Put into bowl with juice of 1 lemon.
Let sit for 10 minutes.
Pour off liquid.
Stir.
Add your choice of the following:
shredded cheese, olives, green onions, bell pepper and celery.
Stir in enough mayonnaise to coat ingredients (enough to make them stick).
Sprinkle with lemon pepper.
Chill 30 minutes.
Prepare salad as directed on package except decrease water in dressing to 1 tablespoon and mix in sugar, vinegar and catsup. Stir in remaining ingredients.
4 cups.
*NOTE: The recipe for the caramelized nuts will
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.