Bullocks Tea Room The Bombay Salad Food

BULLOCK'S TEA ROOM, CANTONESE CHICKEN SALAD

Steps:

• To prepare the dressing, mix all the dressing ingredients in a small bowl, mix well; makes about 2 cups.
• To prepare the salad, deep fry the rice sticks, a small handful at a time for 1 to 2 minutes or until puffed, drain.
• Place about one cup of chopped lettuce in each of 6 bowls.
• Top with 1/2 cup per serving of the chicken and 1 tablespoon of nuts.
• Spoon a tablespoon (or to taste) of dressing over the salad.
• Top with a handful of the puffy rick sticks.
• Serve.

BULLOCKS TEA ROOM, THE BOMBAY SALAD

Steps:

• To make the dressing, set the poppy seeds aside and combine remaining dressing ingredients in a blender until smooth.
• Turn dressing into a bowl, add the poppy seeds and mix.
• Shred the lettuce and line 4 salad plates with the lettuce to make a base for the salad.
• Gently, mix the remaining salad ingredients in a large bowl and serve 1/4 of the salad over each of the 4 salad plates lined with shredded lettuce.
• Serve the salad with the poppy seed dressing on the side.

BOMBAY SALAD

Steps:

• Combine sour cream, chutney, curry and lime juice. Mix well.
• In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
• Cover and chill chicken mixture and remaining dressing.
• To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
• Stir coconut and almonds into chicken mixture.
• Spoon mixture into center of bowl or platter.
• Arrange melon slices around chicken mixture.
• Serve remaining dressing on the side.

TEA ROOM TUNA SALAD

Steps:

• Combine all ingredients in a bowl and chill for at least 30 minutes.
• For Tuna Melt: Grill tuna salad on rye bread with a slice of Swiss cheese.