CAPE COD CHOPPED SALAD
Steps:
- Preheat the oven to 400 degrees F.
- Place a baking rack on a sheet pan and lay the bacon slices on the rack. Roast the bacon for about 20 minutes, until nicely browned. Allow to cool.
- In a large bowl, toss together the arugula, apple, walnuts, cranberries, and blue cheese.
- For the dressing, whisk together the vinegar, orange zest, orange juice, mustard, maple syrup, 1 1/2 teaspoons salt, and the pepper in a bowl. Slowly whisk in the olive oil.
- Chop the bacon in large pieces and add it to the salad. Toss the salad with just enough dressing to moisten. Sprinkle with 1/2 teaspoon salt and toss well. Serve immediately.
COSTCO CHICKEN SALAD COPYCAT
Number Of Ingredients 10
Steps:
- 1. Remove chicken from the bones - remove the skin as well (not great in this salad) 2. You will use about 1/2 of the chicken from a Costco rotisserie chicken. You want to chop it up finely - I used a food chopper, and it worked great. 3. Chop celery and sweet onion very finely - again, I used a food chopper. 4. In a separate bowl, mix together mayonnaise, sour cream, salt, sugar, lemon juice, parsley, and vinegar. 5. Combine chicken, celery, and onion in a large bowl. 6. Fold in the dressing and combine together. 7. Refrigerate a few hours for best results!
CARIBBEAN ISLAND COLESLAW
After trying a similar version of this coleslaw while visiting the island of St. Kitts, I returned home and wanted to make it myself. I've taken it to so many events, and it's always a hit. -Noreen McCormick Danek, Cromwell, Connecticut
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Place the first 5 ingredients in a serving bowl. In a small bowl, combine remaining ingredients. Pour over slaw mix; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 305 calories, Fat 26g fat (5g saturated fat), Cholesterol 2mg cholesterol, Sodium 378mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 3g fiber), Protein 2g protein.
NANTUCKET CHICKEN SALAD
This is deluxe chicken salad that can stand alone as a meal.
Provided by Leila Hutchins
Categories Chicken
Time 3h30m
Number Of Ingredients 7
Steps:
- 1. Bake one whole chicken. When cool, remove meat from bones and dice. Dice eggs and celery. Finely chop onion. Cut grapes in half grapes.
- 2. Mix all ingredients in large bowl with mayonnaise, add one 10 ounce package of Back to Nature Nantucket Blend. Stir until blended.
- 3. NOTE: Back to Nature Nantucket Blend contains almonds, raisins, pistachios, dried cranberries, and dried cherries.
NANTUCKET BLEU SPINACH SALAD
This is a wonderful salad--I get asked for the recipe every time I serve it! It's from the Redwood Grill in Houston, Tx. and has become their signature dish. I also think it would be terrific with raspberries substituted for the blueberries!
Provided by Leslie in Texas
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- For vinaigrette: Combine shallot, blueberries, salt, sugar, vinegar, and oil in electric blender container; blend until smooth.
- For salad: In large bowl combine spinach, blueberries, cheese, and pecans.
- Toss with generous amount of vinaigrette and serve.
CURRIED CHICKEN SALAD - SOMETHING NATURAL, NANTUCKET
From the Something Natural restaurant in Nantucket, MA as seen on Rachael Ray's $40 a Day. This is a very flavorful, no mayonnaise, chicken salad that is excellent served on croissants, multi-grain bread or salad greens. I have adapted to use 1/2 c. sour cream and 1/2 c. yogurt rather than 1 c. yogurt. Be sure to taste as you season because flavor may vary depending on the strength of your curry powder and Dijon mustard.
Provided by swissms
Categories Lunch/Snacks
Time 15m
Yield 10 sandwiches, 10 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Refrigerate 30 minutes to allow flavors to blend.
- Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.
Nutrition Facts : Calories 212.4, Fat 10.5, SaturatedFat 3.2, Cholesterol 57.3, Sodium 186, Carbohydrate 10.3, Fiber 1.1, Sugar 6.1, Protein 19.7
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