Berry Pasta Waldorf Salad
Garden Medley Potato Salad
Ranch Taco Chicken Salad
Southwestern Chicken Salad
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Spicy Peanut Vinaigrette Dressing
Summer Breeze Chicken Salad
Summer Cantaloupe Salad
Summer Potato Medley
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BERRY PASTA WALDORF SALAD
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1 1/2 cups red raspberries
1 cup celery, chopped
1/3 cup raisins
2 tsp. Ground cinnamon
1/2 cup Little Traveler Raspberry Vinaigrette Dressing*
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1 cup red delicious apples, chopped
1 cup seedless, green grapes, halved
1/4 cup walnuts, chopped
4 oz. Pasta shells, cooked and drained
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Combine and mix all ingredients. Chill for one hour. Pour dressing over mixture and serve.
* Available in the International Food Courts
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GARDEN MEDLEY POTATO SALAD
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1 packet Country Garden Medley Dip Mix (dry)*
5-6 large potatoes, boiled/cubed
5-6 hard-boiled eggs, peeled and sliced
1 cup celery, diced
1 small onion, minced (optional)
1 small cucumber, peeled and sliced
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2-3 cups mayonnaise or salad dressing
(enough to coat ingredients)
1 T prepared mustard
1 T sugar (optional)
salt and pepper to taste
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Blend the Country Garden Medley dip with the mayonnaise or salad dressing along with prepared mustard and sugar, if desired. Combine all other ingredients in large bowl. Add dressing and toss to coat. Chill before serving. Can be made one day ahead of serving. Garnish with sliced hard-boiled egg, or with sliced tomatoes or sliced green pepper if desired.
*Available in our International Food Courts.
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RANCH TACO CHICKEN SALAD
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1 lb. boneless skinless
chicken breasts cut into strips
1 pkg. (16 oz.) Salad greens
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1 cup Amato's Style Salsa*
1 cup Shredded Cheddar Cheese
1 cup Little Traveler Vidalia Onion Ranch Dressing*
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Cook and stir chicken in 1/4 cup of salsa in large nonstick skillet on
medium-high heat for about 8 minutes or until chicken is cooked. Toss
chicken, greens and cheese on serving platter or in a large bowl. Top with
remaining 3/4 cup salsa and dressing before serving.
Makes 6 1-1/2 cup servings.
* Available in our International Food Courts
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SOUTHWESTERN CHICKEN SALAD
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1 whole skinless chicken breast, poached
1/4 cup red onion, minced
1/2 cup avocado, pitted, peeled and diced
2 Tblsp. fresh lime juice
1/4 tsp. grated lime zest (the white part of the lime, under the green rind)
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1/4 cup fresh coriander, minced
1 plum tomato, seeded and diced
2 Tblsp. olive oil
1/8 tsp. cumin
1/8 tsp. chili powder
2 Tblsp. coarsely chopped roasted peanuts
1 cup each: finely shredded red and green cabbage
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Tear cooled-off chicken into 1/2-inch strips, two to three inches long. Put all ingredients except cabbage and peanuts in mixing bowl and toss to combine. Refrigerate for at least one hour to allow flavors to blend. Arrange shredded cabbage on serving plates and spoon chicken salad over top. Sprinkle roasted peanuts on top and serve.
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SPICY PEANUT VINAIGRETTE DRESSING
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1 cup red wine vinegar
1 cup sugar
1 tsp. red pepper
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1 cup soy sauce
1 cups peanut oil
2 cups peanuts, chopped
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Combine vinegar, sugar, red pepper and soy sauce, stirring well. Add peanut oil and peanuts, blend well.
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SUMMER BREEZE CHICKEN SALAD
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1 oz. diced chicken
5 oz. sliced water chestnuts
1/4 tsp. salt
sliced cucumbers and tomatoes
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2 Tblsp. chopped walnuts
1/4 cup diced green pepper
1/3 cup French dressing
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Combine chicken, water chestnuts, walnuts, green pepper, salt and French dressing. Mix well. To serve, place a cucumber slice on a tomato slice and top with a scoop of chicken salad.
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SUMMER CANTALOUPE SALAD
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2 cantaloupes
2 cucumbers
1/2 cup sour cream
hard-cooked egg slices
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1 cup French dressing
salt
lettuce leaves
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Cut the cantaloupes in half, peel, and remove seeds. Dice the cantaloupe and marinate in French dressing for half an hour in a cool place. Peel and finely slice cucumber and sprinkle with salt. Let stand one hour. Drain the cantaloupe and cucumber thoroughly and mix the sour cream. Arrange on crisp lettuce leaves and garnish with hard-cooked eggs. Serves 4 to 6.
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SUMMER POTATO MEDLEY
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2 1/2 pounds of new potatoes
1/2 to 3/4 cup of Little Traveler Roasted Garlic Salad Dressing*
1/2 cup red onion
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1 cup green beans
1 can (14 oz.) Artichokes quarter
Parsley
Salt and Pepper to taste
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Cook potatoes 15 to 17 minutes, drain well, and while warm cut into quarters.
Then marinate with the garlic salad dressing. Blanched green beans
2 or 3 minutes and cut into bite-size pieces and add to potatoes. Add
red onion, quartered artichokes. Salt and pepper to taste. Garnish
with parsley. Serves 6-8.
*Available in our International Food Court.
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