Romaine Salad with Mandarin Oranges & Blue Cheese Vinaigrette

Ingredients
1 head lettuce cut into 1 inch strips
1 can mandarin oranges, drained
½ cup toasted slivered almonds
½ grated parmesan cheese

Dressing
1 cup Olive oil
½ cup vinegar
1/4  cup sugar
1 T. Dijon mustard
8 oz blue cheese

Put the cut lettuce into a bowl and add the mandarin oranges, slivered almonds and the parmesan cheese.  Whisk together the dressing ingredients and pour desired amount onto salad.  (You may have more dressing than you need – test it first). Toss well.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

Thai Beef & Noodle Salad

I like to make this with leftover steak that I have grilled the night before.  You can use any kind of meat you like – grilled shrimp, chicken, beef, or pork.

Ingredients
Grilled beef, shrimp, chicken, or pork – enough for 4 people
1 package Udon noodles cooked to package directions
1/2 cup peanuts – shelled and unsalted
1/2 bunch chopped cilantro
1 bunch basil leaves
2 mangos
2 avocados
1 package cherry tomatoes or 3 chopped vine ripe tomatoes
1 head romaine

Dressing
3 tablespoons sesame oil
4 tablespoons canola oil
6 tablespoons honey
6 tablespoons soy sauce
4 tablespoons balsamic vinegar
3 tablespoons rice wine vinegar
1/2 teaspoon cayenne pepper
1 tablespoon grated fresh ginger

Cook the Udon noodles according to package instructions.  When they are cooked, strain, and place in cold water to cool them down.

Slice the beef, chicken, or pork.  Dice the mangoes and avocados.  Make a salad with the romaine lettuce, basil leaves, chopped cilantro, tomatoes, avocados,  mangos and peanuts.  Drain the Udon noodles and put into the salad along with the meat.

Make the dressing by measuring all of the dressing ingredients in a bowl and whisking together.  The dressing makes a far larger quantity than is needed for this salad. Add enough dressing to moisten or to taste and save the rest. Toss and serve.

Will make 4 very hearty servings – probably will serve 8 ladies for bridge.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

Chicken Salad

Ingredients
2 cups diced cook chicken
1/3 cup to 1/2 Hellman’s mayonnaise
Chopped celery
Lawry’s seasoning salt

I buy split chicken breasts that have bone in and skin on.  Place these in a large pot, cover with water, add an onion (optional) for flavor and the bulb part of the celery and any outer ribs of celery that are not pretty.   Bring to a boil and cook until done – about 45 minutes.  When cooked through, pour off the water and when the chicken is cool, remove the skin and bones, and dice.  I usually do this the day before so the chicken is very cold when I add the mayonnaise and celery.  Chop the celery, add to the chicken, and begin to add the mayonnaise – you want to be sure the chicken and celery mixture is coated but not dripping in mayonnaise.  Sprinkle the Lawry’s seasoning salt and mix – again, be sure to add the seasoning salt slowly – adding  and tasting until you feel good about the flavor.

I don’t much care for Lawry’s seasoning salt in anything other than chicken salad – but it is delicious in it!

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.

Fruited Chicken Salad

If you want to make a fruited chicken salad, follow the instructions above for boiling chicken, dicing, etc.  and add:

Ingredients
Green grapes
Banana slices
Pecans
Whipped Cream or Cool Whip

In a bowl with the diced chicken and celery, add  green grapes, sliced bananas, and pecans.  Then add equal proportions of whipped cream (or Cool Whip) and mayonnaise.  Again, use Lawry’s seasoning salt.

Fruited chicken salad must be eaten on the day that it is made as the bananas will turn brown, mushy, and unattractive.

Questions or comments about these recipes? Please e-mail fwr@globalviews.com.