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Category: Salads (Page 4 of 7)

Greek Chicken Salad with Lemon Vinaigrette Recipe

Ingredients:
6 cups lettuce
2 cups cooked chicken
1/3 cup feta cheese, crumbled
12 Greek olives
2 tablespoons green onions, sliced
1 medium tomato, coarsely chopped
1 medium cucumber, halved, seeded, 1/4″ slices

Lemon Vinaigrette:
Ingredients:
1/4 cup olive oil
2 tablespoons lemon juice
1 teaspoon dried oregano, or 1 tablespoon, if fresh
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely minced

Instructions:

Mix the vinaigrette ingredients and set aside.

Wash the lettuce, dry well & place in a large salad bowl.

Add the salad ingredients, pour on the dressing & toss well.

Serve.


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Greek Salad with Tofu Recipe

Ingredients:
3 tablespoons crumbled feta cheese
2 tablespoons chopped scallion
6 Kalamata olives, pitted and chopped
1 1/2 tablespoons lemon juice
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon dried oregano
1/2 cup drained and crumbled firm tofu
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
1/2 small cucumber, coarsely chopped
1 tablespoon chopped fresh parsley

Instructions:

Combine feta, onion (or scallion), olives, lemon juice, oil and oregano in a medium bowl. Add tofu and mash with a fork. Season with salt and pepper. Cover and refrigerate for 10 minutes.

Add tomato, cucumber and parsley to the tofu mixture and stir to combine.


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Green Bean and Cucumber Salad Recipe

Ingredients:
1/4 pound trimmed green beans
1 teaspoon Dijon mustard
1 teaspoon lemon juice
3 tablespoons olive oil
1/4 teaspoon kosher salt
Zest of 1 lemon
1 cucumber

Instructions:

Bring a small pot of water to a boil and cook green beans for about 3 minutes. Drain and rinse with cold water.

In a large bowl, whisk together Dijon mustard, lemon juice, olive oil, salt, and zest. Halve and seed cucumber length-wise, then slice. Add the cucumber and green beans to the bowl; toss.

Serves 4


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Mediterranean Chopped Salad Recipe

Ingredients:
2 medium tomatoes, seeded and diced
1 cup diced seedless cucumber (1/4 medium)
1/4 cup chopped scallions
1/4 cup coarsely chopped fresh parsley
1/4 cup Kalamata olives, pitted and coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon white-wine vinegar
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste

Instructions:

Combine tomatoes, cucumber, scallions, parsley, olives, oil, vinegar, salt and pepper in a medium bowl; toss gently to mix. Serve within 1 hour.


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Mushroom and Celery Recipe

Ingredients:
12 large unblemished mushrooms
1 cup sliced celery
1/4 cup minced onion
1/4 cup chopped sweet red pepper
Freshly ground black pepper
1 teaspoon vegetable oil
Juice of 1 large lemon
Salt to taste

Instructions:

Wipe the mushrooms with a damp paper towel. Cut off the coarsest part of the stem and cut mushrooms into very thin slices.

Toss them in a service bowl with the celery, onion and red pepper. Add black pepper.

Stir together the oil and lemon juice. Add salt to taste.

Pour over the salad and toss.


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Bacon and Egg Salad Recipe

Ingredients:
10 slices bacon
4 hard-boiled eggs
2 tablespoon Worcestershire sauce
1/2 cup olive oil
1/4 cup lemon juice
1 head of lettuce
1 green pepper
2 stalks celery — chopped

Instructions:

Cook the bacon until brown and crispy. Drain and crumble.

Quarter the eggs.

Blend Worcestershire sauce, oil, and lemon juice. Set aside.

Wash and drain lettuce. Chop green pepper. Mix lettuce (which has been broken into bite-size pieces) with the celery, green pepper, bacon, and eggs.

Pour dressing over all and toss lightly.


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Caesar Salad Recipe

Ingredients:
1 head Romaine Lettuce (washed)
4 cloves Garlic
1 teaspoon Tabasco Sauce
2 teaspoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1 Egg
2 teaspoon Black Pepper
1 oz Grated Parmesan or Romano Cheese
1 oz Shaved wedge Parmesan or Romano Cheese (optional)
1/4 cup Extra Virgin Olive oil
Grilled chicken breast or bacon (optional)

Instructions:

Wash the lettuce, and break into bit sized pieces.

Peel the Garlic. In a blender, add the garlic, mustard, Tabasco, Worcestershire, egg, black pepper and olive oil. Blend until the Garlic is chopped and thoroughly mixed with the rest of the dressing.

Pour the dressing over the lettuce and toss until all leaves are coated. Add bacon or chicken breast if desired. Add the shaved parmesan or romano on top and serve.


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Cashew Chicken Salad Recipe

Ingredients:
Lettuce
1/4 cup whole Cashews
Sprouts
2 hard boiled eggs
Shredded cheddar cheese
Small pieces of chicken cut into chunks
Black olives

Instructions:

Toss and add salad dressing.


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Chicken Salad With Cheese Recipe

Ingredients:
Lettuce
Sprouts
2 hard boiled eggs
Shredded cheddar cheese
Small pieces of chicken cut into chunks
Black olives

Instructions:

Toss and add salad dressing.


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Chicken Salad Recipe

Ingredients:
2 cups cold cooked chicken
2 cups celery cut fine
Salad dressing
Lettuce
1 hard boiled egg

Instructions:

Cut chicken in small pieces and mix with celery and salad dressing. Arrange on lettuce leaves and garnish with dressing and egg thinly sliced.

Cabbage and a little celery salt may be used in place of celery

Serves four.


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