Monday, March 26, 2007

Salad Recipes

Chicken Pesto Pasta Salad

1 (16-oz) bag of Rotini Pasta, cooked & drained
4 skinless chicken breasts, cooked & diced
1/2 pint container of fresh Pesto (or from a jar)
Parmesan cheese

Toss first three ingredients together, salt lightly to taste, serve with Parmesan cheese sprinkled on top. For a quick version, purchase pre-cooked chicken breast strips by Butterball.


Chinese Chicken Salad

1 large head finely shredded/chopped cabbage (I mix purple and green)
2 packages Ramen noodles, crumbled (discard seasoning packet)
4 Tbsp slivered almonds
4 Tbsp sesame seeds
4 green onions, chopped
4 skinless chicken breasts, boiled and diced
2 cans mandarin oranges, drained

dressing:
4 Tbsp sugar
3 Tbsp soy sauce
1 tsp pepper
1/2 cup oil
3 Tbsp white rice vinegar

Place crumbled noodles, seeds and almonds on a tray. Bake at 350 degrees for a couple of minutes until lightly golden. Add to remaining ingredients and toss with dressing.


Joan's Broccoli Madness Salad
(from Sweet Tomatoes / Souplantation Restaurants)

1 bunch uncooked broccoli, cut into florets
1/2 cup crumbled cooked bacon
1/2 cup cashews
1/3 cup raisins
1/4 cup chopped red onion

dressing:
1 cup mayonnaise
1/3 cup sugar
2 Tbsp apple cider vinegar

Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. in a second bowl, beat dressing ingredients together gently until smooth and sugar is dissolved.

About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.


Pizza Pasta Salad
(from Kraft Food & Family magazine, with a few changes)

3 cups penne pasta, cooked, drained and cooled
4 medium tomatoes, chopped (about 4 cups)
24-36 slices pepperoni, chopped
1 cup Kraft Mozzarella cheese crumbles
1/2 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1/2 c to 1 c Kraft Roasted Red Pepper Italian with Parmesan Dressing

Toss all ingredients in large bowl. (I needed to add more dressing because it seemed too dry). Cover and refrigerate at least 1 hour to blend flavors. Makes 10 1-cup servings.


Chicken Salad
(from Sharon Johnson)

2 C chopped cooked chicken
2 C celery, chopped
2 tsp grated onion
2 Tbsp lemon juice
2 C mayonnaise
1 C grated cheese
3/4 C crushed pineapple, drained

Combine all ingredients in a bowl. Better flavor is made a day ahead. Serve in croissant rolls or lettuce cups.

3 comments:

Lee & Sharon said...

I was glad to see you included this recipe. It is a real favorite and Mindy asks for it often. We love it on Croissants.
It's a nice and easy luncheon food.

Andy & Gavan said...

Tell Mindy to make it herself and quit asking you for it!

I like the chicken salad because it keeps well in the fridge for several days and when you want a yummy snack you can just spoon a scoop-full into a roll or croissant.

alison said...

We made the Chinese Chicken Salad tonight. Loved it! Cabbage is super good for you & it's nice to have another recipe for it. Thanks for sharing.