SALAD

Cobb Salad

                                                  Cobb Salad     

Ingredients

Original recipe makes 6 servings

6 slices bacon

3 eggs

1 head iceberg lettuce, shredded

3 cups chopped, cooked chicken meat

2 tomatoes, seeded and chopped

3/4 cup blue cheese, crumbled

1 avocado – peeled, pitted and diced

3 green onions, chopped

1 (8 ounce) bottle Ranch-style salad dressing

Directions

  1. Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  3. Divide shredded lettuce among individual plates.
  4. Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
  5. Drizzle with your favorite dressing and enjoy.

Tuna Salad

Tuna Salad

Ingredients

Original recipe makes 4 servings

  • 1 (7 ounce) can white tuna, drained and flaked
  • 6 tablespoons mayonnaise or salad dressing
  • 1 tablespoon Parmesan cheese
  • 3 tablespoons sweet pickle relish
  • 1/8 teaspoon dried minced onion flakes
  • 1/4 teaspoon curry powder
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill weed
  • 1 pinch garlic powder

Directions

  1. In a medium bowl, stir together the tuna, mayonnaise, Parmesan cheese, and onion flakes. Season with curry powder, parsley, dill and garlic powder. Mix well and serve with crackers or on a sandwich.

Roquefort Pear Salad

Ingredients

Original recipe makes 6 Servings

1 head leaf lettuce, torn into bite-size pieces

3 pears – peeled, cored and chopped

5 ounces Roquefort cheese, crumbled

1 avocado – peeled, pitted, and diced

1/2 cup thinly sliced green onions

1/4 cup white sugar

1/2 cup pecans

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard

1 clove garlic, chopped

1/2 teaspoon salt

fresh ground black pepper to taste

Directions

  1. In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
  2. For the dressing, blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper.
  3. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Mediterranean Chicken Salad

Mediterranean Chicken Salad

Ingredients

Original recipe makes 4 servings

1 1/2 cups sun-dried tomato and oregano salad dressing

4 skinless, boneless chicken breast halves

2 red bell peppers, halved and seeded

1 head romaine lettuce – rinsed, dried, and torn into bite-size pieces

1 cup black olives, drained

4 ounces feta cheese, crumbled

1/2 cup sun-dried tomato and oregano salad dressing

Directions

  1. In a shallow dish, arrange chicken breasts and evenly cover with 1 cup of the salad dressing. Cover tightly and marinate in the refrigerator for 20 minutes to an hour.
  2. Preheat your grill to high heat. While grill is preheating, arrange lettuce, olives and feta cheese in a salad bowl.
  3. Remove chicken from marinade and place on grill. Cook chicken breasts for 6 to 8 minutes per side. Arrange peppers on grill, and baste with the reserved 1/2 cup dressing. (Don’t use the leftover chicken marinade!) The peppers will need only a few minutes – be careful not to burn them!
  4. Remove chicken and peppers from the grill and, when cool enough to handle, slice into strips. Arrange peppers and chicken on top of the salad and serve with the last 1/2 cup of dressing.

Beet, Orange and Apple Salad

                                 Beet, Orange and Apple Salad        

Ingredients

Original recipe makes 4 servings

  • 1 1/2 pounds beets
  • 2 cups shredded beet greens
  • 1 large orange
  • 2 Granny Smith apples – peeled, cored and sliced
  • 1 tablespoon olive oil
  • 1 tablespoon raspberry vinegar
  • 1/2 teaspoon white sugar
  • 1/4 teaspoon salt
  • 1 clove garlic, minced
  • 2 tablespoons unsalted sunflower seeds, toasted

Directions

  1. Wash and dry beet roots and greens. Shred greens to measure 2 cups and set aside.
  2. Place beets in a sauce pan with enough water to cover. Bring to boil, cover, reduce heat and simmer for 20 minutes or until tender. Drain and allow to cool.
  3. Trim and peel off skins; cut into 8 wedges.
  4. Peel and section orange. In a bowl, combine orange sections, beets and apples.
  5. Whisk together olive oil, vinegar, sugar, salt and garlic. Pour over beet mixture and toss well.
  6. Arrange 1/2 cup beet greens on 4 salad plates. Top with beet mixture, sprinkle with sunflower seeds and serve.