Mamas Chef Salad Food

MOM'S SALAD

Steps:

• Combine the romaine, tomatoes, cucumber and onions in a large bowl.
• Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
• Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.

MAMA'S CHEF SALAD

Steps:

• Divide lettuce evenly into 4 large salad bowls. Top with spinach leaves, cucumber, and 2 tomato wedges (or 6 cherry tomato halves) per bowl. Arrange egg, turkey, ham, and cheese evenly on top of vegetables.
• Top with Thousand Island dressing and sprinkle with green onions. Add croutons if desired. Serve with saltine crackers and a large glass of milk.
• Sometimes we would have a 1/2 cup of tomato soup to go with the salad.

MOM'S CHEF SALAD

Steps:

• 1. Wash all vegetables, let lettuce drain on paper towel. Place ingredients of vegetables in large bowl after prepping.
• 2. Sliced apples into small bowl sprinkle with lemon juice and mix, cover with plastic wrap and put into refrigerator This keeps your apples from turning brown and keeps them crisp.
• 3. Cut Ham and Turkey into cubes set aside. Slice radishes (bunch), cherry tomatoes slice in half, drain sliced olives, cut off ends of cucumbers and rub each end with the cut off ends, this takes out some of the bitter, score with fork on rind all the way around from end to end, slice cucumbers thin, shred boiled eggs in separate bowl and set aside,
• 4. Toss in large bowl all greens, add other vegetables, toss in tomatoes and olives. After all vegetables are tossed in bowl prepare your plates each separate. Place salad on plate like a bed, spread meat, apples, craisins, shredded boiled eggs, sunflower seeds, spread shredded cheese, and top with your favorite dressing, garnish with crackers on the side. ENJOY this refreshing Salad as a meal.

CHEF ROCCO DISPIRITO'S MAMA'S MEATBALLS

Steps:

• Place the chicken stock, onion, garlic, and parsley in a blender or food processor and puree.
• In a large bowl, combine the pureed stock mix, meat, bread crumbs, egg, Parmigiano-Reggiano cheese, red pepper flakes, and salt.
• Combine with hands until mixture is uniform, do not overmix.
• Put a little olive oil on your hands and form mixture into balls a little larger than golf balls.
• Pour about 1/2 inch of extra virgin olive oil in straight sided, 10-inch-wide saute pan and heat over medium-high flame.
• Add the meatballs to the pan, working in batches if necessary, and brown meatballs, turning once.
• This should take about 10-15 minutes.
• While meatballs are browning, heat the marinara sauce in a large pot.
• Transfer the meatballs to the pot with the marinara sauce and simmer for one hour.
• Serve alone or over your favorite pasta.

MAMA'S POTATO SALAD

Steps:

• Peel and slice potatoes in rounds. Boil until done.
• Add onion, celery, salt & pepper, caraway seed, mustard, Miracle.
• Whip, add pickle relish.
• Blend well.
• Peel and slice eggs and fold into potato salad.
• Sprinkle with paprika.
• Chill several hours.
• Serve.

MAMA MIA'S MACARONI SALAD

Steps:

• Boil and drain pasta- set aside to cool to room temperature.
• Mix together in a bowl all of the ingredients except for the bell pepper, onion, and cheese.
• Mix the sauce with the pasta.
• Add in the chopped bell pepper, onion, and cheddar cheese.
• Refrigerate and enjoy!

MAMA'S SMOKED SALMON PASTA SALAD

Steps:

• in a large bowl or pot, mix the mayo with the salmon & seasonings.
• Add the rest of the ingredients & mix well.
• You can add more mayo or a simple vinigrette if you want a creamier salad.
• Serve or store in an airtight container in the fridge for up to 48 hours.