To Make The Greek Salad: Chop lettuce. Using a large
peed slowly add 2 gallons salad oil.
Bring 3 quarts
dditional 1/4 cup of salad dressing and garnish with quartered
Combine all ingredients; beat with an electric mixer for approximately 15 minutes, or mix in a blender for about 7 minutes. This prevents the salad dressing from separating.
Makes 1 1/2 quarts.
It keeps indefinitely in the refrigerator.
Excellent over a mixed vegetable salad.
Fill measuring cup shaker, to 1/4 c. line with water or olive oil, fill to 1/3 line with vinegar, and fill to 2/3 line with sugar.
Shake well and add to salad or slaw.
Excellent for slaw or tossed salad.
On salad plates, arrange salad greens, chicken, apple and grapes.
Drizzle with dressing.
Garnish with walnuts.
Excellent with fat-free honey Dijon dressing.
Makes 2 servings.
This recipe was in the drawer for some years, but I'm fairly sure it was in one of the \"Three Rivers\" cookbooks.
As I mentioned in some other recipes, if you don't have them, get them.
Anyhow, it's a great dish.
The marinating makes the meat tender and very tasty.
Since the steak varies in thickness, you end up with a choice of well done to medium, or even rare.
n the fridge.
Your salad greens should be nice and
o dress the salad.
This is an excellent all-purpose dressing
Mix the ingredients together and it is ready to eat.
Double this recipe for a large group.
This is also excellent on baked potatoes.
Preparing the salad components:
Special equipment:
Combine sugar and flour in top of double boiler; add remaining ingredients except cream and cook until thickened, stirring constantly.
When cool fold in whipped cream.
Makes 2 cups. Excellent dressing for Waldorf Salad.
Combine all ingredients in a blender.
Blend until smooth. Refrigerate overnight. This is an excellent dressing for spinach salad.
It can be used hot or cold. To heat, place in microwave until warm.
Mix all the ingredients in a bowl.
This recipe has been used at LeBistro for 20 years.
Spoon over any fresh salad mixture. Also excellent over tomatoes and asparagus with fresh red onion.
In a bowl, combine mayonnaise, lemon juice, onion, salt and pepper. Stir in eggs and celery. Cover and chill. Use this recipe for the Potato Salad and/or Macaroni Salad recipes. Yields 4 servings.
Mix all.
Chill for at least 3 hours.
This is an excellent summer salad to accompany steak or chicken.
Simmer juice, vinegar and spices for 10 minutes.
Add fruit and simmer for 5 minutes.
Soften gelatin in 2 tablespoons of cold water.
Strain fruit and add jello and gelatin to hot juice.
Stir until dissolved.
When cool, add fruits and mold in oiled salad mold.
Chill.
Serves 10 to 12.
Excellent with ham or turkey.
lavor.
Meanwhile, line chilled salad plates with layers of lettuce
Thaw shrimp, shell and remove tails. Heat oil in skillet, add garlic and hot pepper flakes. Saute shrimp until opaque. Set aside in serving bowl.
Combine all salad ingredients. Toss with dressing (use purchased dressing, or try one of many excellent 'Zaar choices). Serve immediately, topping with shrimp.
You may want to reduce the amount of dressing used, or put less salt in if making from scratch - the olives and feta add saltiness.
Grilled shrimp are very nice.
Whisk together first 5 ingredients; set aside.
Toss together lettuce, tomatoes and onion. Divide between 2 plates.
Liberally coat chicken breast with Cajun seasoning.
Heat 1 tablespoon vegetable oil over medium-high heat; add chicken and fry until cooked through and crusty, about 4 minutes per side.
Transfer cooked chicken to plate and cut into crosswise thin strips.
Arrange chicken atop salad.
Spoon dressing over and serve.