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.
he toppings for this chef's salad.
For hard-boiled
efore putting it on the salad. Add more lemon juice if
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.
old potatoes for this particular recipe -- use Russets or Red Potatoes
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
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.
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.
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.
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.
he mixture over the potato salad and stir in lightly.
nch cubes.
To finish salad: Toss romaine and watercress with
Alternating ham and salad olives, press through a meat grinder.
Add enough mayonnaise to moisten.
(Needs to be easy spreading consistency.)
Do not add salt.