Country Club Salad Food

CLUB SALAD

Steps:

• In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

COUNTRY CLUB SALAD

Steps:

• Add water and reserved fruit cocktail juice to the lemon jello. Refrigerate until it becomes the consistency of egg whites.
• Beat in softened cream cheese to pea size.
• Add fruit cocktail, marshmallows, sliced bananas and fold in the whipped cream. Place in a 9x13 inch pyrex dish or a mold. Refrigerate 2-3 hours until firm.

SUMMER WALDORF WITH YOGURT-TARRAGON DRESSING

Steps:

• Bring 2 inches of water to a boil with fennel stalks in a large saucepan. Add chicken and 3 tablespoons salt (if chicken is not fully submerged, add water to cover). Reduce heat to medium-low; simmer until a thermometer inserted into thickest parts of chicken registers 165 degrees, 20 to 25 minutes. Transfer chicken to a cutting board; let cool 10 minutes.
• Whisk together yogurt, oil, and tarragon; season with salt and pepper. Remove chicken skin, then remove meat from bones and thinly slice against the grain. Divide lettuce, chicken, sliced fennel, and plums among 4 plates. Top with dressing, almonds, and fennel fronds; season with salt and pepper and serve.

COUNTRY SALAD

Steps:

• Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
• Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.

CLUB PASTA SALAD

Steps:

• Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta.
• Gently boil uncovered 15 minutes, stirring occasionally, until tender.
• Drain pasta. Rinse with cold water. Shake to drain well.
• Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).