CALIFORNIA-STYLE CHEF SALAD
FOR THE DRESSING:
2 1/2 tablespoons fresh lemon juice
1 clove fresh garlic
1 tablespoon fresh or 1/2 teaspoon dried chives
Salt and pepper to taste
3 tablespoons nonfat sour cream or yogurt
2 tablespoons olive oil
FOR THE SALAD:
6 cups mixed salad greens
4 slices Canadian bacon, julienned
3 ounces cooked skinless chicken breast, sliced
8 bottled artichoke hearts, halved
6 sun-dried tomato halves, julienned
3 ounces each California Pepper Jack and California Cheddar cheeses, julienned
2 hard boiled eggs, quartered
Place dressing ingredients in the bowl of a food processor and pulse for 45 seconds. The dressing will be slightly chunky, so scrape the bowl and stir the dressing together before storing in the refrigerator. Stir again before using.
Combine all salad ingredients except the hard boiled eggs in a large, deep bowl. Toss gently with the dressing to coat ingredients.
Divide the salad equally among two large dinner plates. Top each with 4 quartered eggs.
Yields 2 Main Course or 4 First Course Servings
Source: California Milk Advisory Board
FOR THE DRESSING:
2 1/2 tablespoons fresh lemon juice
1 clove fresh garlic
1 tablespoon fresh or 1/2 teaspoon dried chives
Salt and pepper to taste
3 tablespoons nonfat sour cream or yogurt
2 tablespoons olive oil
FOR THE SALAD:
6 cups mixed salad greens
4 slices Canadian bacon, julienned
3 ounces cooked skinless chicken breast, sliced
8 bottled artichoke hearts, halved
6 sun-dried tomato halves, julienned
3 ounces each California Pepper Jack and California Cheddar cheeses, julienned
2 hard boiled eggs, quartered
Place dressing ingredients in the bowl of a food processor and pulse for 45 seconds. The dressing will be slightly chunky, so scrape the bowl and stir the dressing together before storing in the refrigerator. Stir again before using.
Combine all salad ingredients except the hard boiled eggs in a large, deep bowl. Toss gently with the dressing to coat ingredients.
Divide the salad equally among two large dinner plates. Top each with 4 quartered eggs.
Yields 2 Main Course or 4 First Course Servings
Source: California Milk Advisory Board
MsgID: 3131795
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter C Recipes (37)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Letter C Recipes (37)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (37)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Salads - Main Dish
Salads - Main Dish
- Peanut Shrimp Salad with Peanut Butter Vinaigrette and Peanutty Croutons
- Kraft Sea Coast Salad (using macaroni and cheese dinner)
- Almond Chicken Salad with Ginger Marinade
- Chicken Salad Veronique (3) (not Marie Callendar's)
- Salmon (or Tuna) and Pea Salad
- Steak and Summer Fruit Kabob Salad with Spicy Honey-Lime Dressing
- Zesty Ham Salad
- Esalada de Pollo Cubana: Cuban Chicken Salad
- Larry King's Tuna Health Salad
- Grilled Steak Salad with Green Beans and Blue Cheese for Rae
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute