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Category: Salads (Page 5 of 7)

Avocado and Broccoli Salad Recipe

Ingredients:
1 small bunch broccoli
Salt to taste
1 large ripe avocado
1/2 lemon
1 teaspoon Dijon style mustard
1/2 teaspoon finely chopped garlic
1 tablespoon red wine vinegar
Black pepper, freshly ground to taste
3 tablespoons olive oil

Instructions:

Cut the broccoli into florets. If the pieces are large, cut the stems in half. Rinse and drain them. Reserve the stems for another use.

Drop broccoli into boiling salted water to cover. Bring to a boil and cook 2 minutes. Drain and run the broccoli briefly under cold water to cool. Drain again and chill.

Cut the avocado in half. Peel each half and remove the pit. Cut each half into 8 lengthwise strips. Squeeze the lemon half over the strips to prevent discoloration.

Arrange the broccoli and the avocado alternately on each of 4 serving plates.

Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk. Pour over the broccoli and avocado.

Serve immediately.

Makes 4 servings.


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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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Zucchini and Chicken Salad Recipe

Ingredients:
1/8 cup + 1 tablespoon olive oil
1/8 cup fresh lemon juice
Salt and pepper
1 cup zucchini, thinly sliced
1 lb. boneless, skinless chicken breast halves
1 bunch (8 oz) spinach, chopped
1/2 red onion, thinly sliced
1/4 cup chopped almonds
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh mint

Instructions:

In a large bowl, whisk together 1/4 cup of the olive oil, the lemon juice, and salt and pepper to taste. Add the zucchini, toss to coat, and let marinate while cooking the chicken.

In a large skillet, heat the remaining tablespoon olive oil over medium heat. Season the chicken with salt and pepper. Cook until golden brown on both sides, about 7 minutes per side. Remove from skillet, and slice thin.

Toss the chicken with the zucchini mixture, spinach, red onion, almonds, parmesan cheese, and mint. Serve.

Carb Count: 8.8 per serving. Serves 4.


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English Chicken Salad Recipe

Ingredients:
1 cup cold chicken
1 cup chopped celery
1 cup chopped cooked chestnuts
2 green peppers, cut fine
Salt
Pepper
Lettuce
Mayonnaise

Instructions:

Mix the chicken cut fine with celery, chestnuts and green peppers. Season with salt and pepper.

Put on crisp lettuce leaves in the salad bowl; cover with a mayonnaise dressing. Serve cold.


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Middle Eastern Lamb Salad Recipe

Ingredients:
Lamb: 1/2 leg of lamb, butter fried
1 tablespoon of olive oil
Salt and pepper to taste
1 teaspoon ground cumin
2 garlic cloves, pressed

Salad: 1/2 cup almond pieces
4 ounces feta cheese, crumbled
1/4 cup olive oil
1-1/2 tablespoons fresh lemon juice
2 cups baby spinach leaves
1 cup mint leaves, chopped course
Salt and pepper to taste

Instructions:

Rub the lamb all over with the oil and then with the salt and pepper, cumin and garlic. Grill the lamb, turning once, until it reaches an internal temperature of 135 degrees for medium-rare. This will take about 40 minutes on a charcoal or gas-fired grill.

While the lamb is cooking, make a salad. Toast the almond pieces on a baking sheet in a 325 degree oven for about 10 minutes or until they smell toasty. Mix the remaining ingredients together in a salad bowl and toss well. Scatter the almond over the top. Serve thin slices of the warm grilled lamb over the salad.

Serves 4


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Aoli Garlic Mayonnaise Recipe

Ingredients:
1 cup mayonnaise
3 crushed cloves of garlic.

Instructions:

Mix together.

Season, to taste, with salt and pepper.

Makes about 1 cup.


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Italian Dressing Recipe

Ingredients:
1 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon grated cheese

Instructions:

Mix all above ingredients well, then put on salad and serve.


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Jalapeno Vinaigrette Recipe

Ingredients:
2 tablespoon lime juice, freshly squeezed
1/2 teaspoon black pepper
2 1/2 tablespoon sherry vinegar
1/2 fresh jalapeno pepper, seeded
1/2 teaspoon Dijon mustard
1/3 cup olive oil
1 teaspoon salt

Instructions:

In a blender or food processor, combine all ingredients except the olive oil and whirl 1 to 2 minutes. With machine running, add olive oil, 1 tablespoon at a time. Chill.

Makes 1 cup


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Lemon Grass and Lime Vinaigrette Recipe

Ingredients:
1/2 cup oil
1/2 cup lime juice
3 teaspoon sesame oil
2 tablespoon lemon grass, finely chopped
1 garlic clove, crushed

Instructions:

Put ingredients in a small screw-to jar. Season with salt and cracked black pepper and shake until well blended.

Will keep, covered, in the refrigerator for up to 2 days. Makes about 1 1/4 cup.

0 g. Carbohydrates


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