In a bowl, combine the chicken, celery, green grape halves, red grape halves, apricots and onions.
In a small bowl, combine the mayonnaise, honey, mustard, salt and pepper. Mix well.
Stir into chicken mixture.
Cover and refrigerate until serving.
Serve on lettuce-lined plate.
Sprinkle with almonds.
Stir curry powder in a small skillet over medium heat until fragrant, about 30 seconds. Transfer to a medium bowl. Add mayonnaise, yogurt, chutney, ginger and orange peel. Whisk to blend. Stir in chicken, grapes, green onions, and walnuts. Season salad to taste with salt and pepper.
Place one lettuce leaf on each of 4 plates. Top each lettuce leaf with salad. Garnish each plate with grape clusters.
he mixture over the potato salad and stir in lightly.
Slice apples into small wedges. Layer in bottom of bowl around the edge to form a scooped out center look.
Place washed spinach leaves in center of apple wedges.
Add a handful of washed red grapes.
Sprinkle with crumbled feta cheese to desired amount.
Top with Strawberry Balsamic Dressing.
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 8 to 10 minutes, or until tender. Drain, and run under cold water to cool. Drain again, and transfer to a large bowl.
In a separate bowl, stir together the mayonnaise, sour cream and celery root. Stir this into the noodles to coat. Fold in the grapes, turkey and celery. Chill until serving.
To serve, place a bed of romaine lettuce onto serving plates. Top with the turkey pasta salad.
For dressing, in small bowl combine raspberry juice, syrup, onion and lemon juice. Season with salt and pepper to taste. Whisk in olive oil.
Arrange greens on 6 salad plates. Top with grapes and apple. Spoon dressing over greens.
br>Meanwhile, for the pasta salad, cook the pasta in a
Combine red cabbage, vinegar and orange juice.
he chicken with the red cabbage salad and potato and squash puree
Cook spaghetti until tender.
Drain well.
Rinse with cold water.
Add pepper, tomato and onion.
Pour 1/2 bottle of Seven Seas red wine salad vinegar over and mix well.
Add salt and pepper to taste.
Place in casserole dish.
Makes a beautiful and healthy dish.
efore putting it on the salad. Add more lemon juice if
Poach chicken in a saucepan of simmering water on medium heat for 10 mins or until cooked through. Drain; cool. Slice thinly.
Place chicken, salad greens, grapes, cheese and walnuts in a large bowl.
Whisk oil, vinegar and mustard in a small bowl. Season. Drizzle over salad; toss to coat. Serve.
live oil, the butter, garlic, red pepper flakes, and salt and
Arrange salad bar ingredients in attractive dishes
Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.
Combine chicken, grapes, apples, celery, raisins and onions in a bowl; toss gently.
Combine yogurt, mayonnaise, lemon juice and celery leaves in a bowl; stir well.
Add to chicken mixture; toss gently to coat.
Cover and chill.
Serve on individual lettuce-lined serving plates.
Yield:
6 servings; serving size:
1 cup, 183 calories per serving.
Recipe is from Hills and Pines Garden Club, Raleigh, North Carolina.
Mix together broccoli,red onion,green and red grapes and rasins and set aside.
Mix together in a separate bowl mayonnaise,sugar and apple cider vinegar.
Add bacon and sunflower seeds just before serving.
Than add the dressing mix and stir to coat salad well.
NOTE: You may want to make two batches of the salad dressing depending on how much you like over your salads.
Chill the lefted overs if you have any lefted.
For the salad, combine the fennel, grapes, parsley,
I CANNOT REMEMBER RECIPE EXACTLY, I MAKE MY ADJUSTMENTS
ogether the pomegranate seeds, grapes, red onion, and the blue cheese