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JENNPRU1964's Photo JENNPRU1964 Posts: 312
8/8/09 7:34 P

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I just love the seven layer salad, it is very very tasty!!

I refuse to let myself down.

Failure is not an option.



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12/21/08 2:00 P

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As you can tell I love salads....lol

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Holiday Eggnog Salad

Cranberry Layer:
1 pkg. (3 oz.) raspberry flavor gelatin
1½ cups boiling water
1 pkg. (10 oz.) frozen cranberry orange relish

Eggnog Layer:
1 can (8 oz.) crushed pineapple in juice
1 envelope unflavored gelatin
2 T. fresh lime juice
1¾ cups dairy eggnog
1/3 cup celery, finely chopped
1/3 cup nuts, finely chopped

For cranberry layer:
Pour boiling water over gelatin in mixing bowl, stirring until dissolved.
Add cranberry orange relish, stirring until relish is thawed.
Pour into 7 cup mold. Chill until just set.

For eggnog layer:
Drain pineapple juice into saucepan, reserving crushed pineapple.
Soften gelatin in juice. Add lime juice, heat until gelatin dissolves.
Cool. Add eggnog; chill until partially set. Fold in reserved pineapple,
celery and nuts. Pour over cranberry layer. Chill until firm.

TIP: Add Knox gelatin to eggnog to keep stiff


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12/21/08 1:59 P

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Christmas Salad

CRANBERRY VINAIGRETTE:
1/4 cup white wine vinegar
1/2 cup fresh or frozen cranberries, thawed
2 green onions, cut into 1-inch pieces
1 tablespoon sugar
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried sage, crushed
3/4 cup olive or vegetable oil
SALAD:
12 cups mixed greens
1 small sweet red pepper, chopped
1 can (8 ounces) sliced water chestnuts, drained, optional
Grated or shredded Parmesan cheese, optional

In a blender, combine the first eight ingredients. With the blender on high speed, gradually add the oil through the cap opening; process until smooth. Chill until ready to serve. In a large salad bowl, combine greens, red pepper and water chestnuts if desired. Sprinkle with Parmesan if desired. Serve with cranberry vinaigrette.

Yield: 12 servings (1 cup vinaigrette).


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12/21/08 1:59 P

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Individual Frozen Fruit Salad

8 ounce package cream cheese, softened
1 cup mayonnaise
1 cup heavy cream, whipped
1/2 cup mashed bananas
8 ounce can pineapple tidbits
1 tablespoon lemon juice
2-1/2 cups peeled and chopped apple
2/3 cup chopped celery
2/3 cup seeded green grapes
2/3 cup chopped nuts

Blend cream cheese with mayonnaise. Fold in whipped cream and set aside.
Drain pineapple reserving liquid in a small bowl.
Let the chopped apple set in reserved liquid while making other preparations {mashing banana, chopping celery, etc.}
Stir the lemon juice into the mashed banana.
Drain the apple. Fold bananas, pineapple, apple, celery, grapes and walnuts into whipped cream mixture.
Spoon salad into paper lined muffin cups and place in the freezer until solid.

Number of Servings: 12


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12/21/08 1:58 P

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7 Layer Salad

1 head of shredded lettuce
1 cup thinly sliced celery
1 small onion chopped (red would look pretty)
green pepper, chopped
1 can thinly sliced water chestnuts
1 can peas
2 cups mayonnaise
Sugar, sprinkle on top
Shredded cheese
Chopped bacon

In a 9x13 pan, layer the following in order given. Spread the mayonnaise making sure it covers all edges of pan and completely seals salad. Cover with foil and refrigerate overnight.
Finish with sprinkling Splenda over mayonnaise then cheddar cheese and bacon.

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12/21/08 1:57 P

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Caramel Apple Salad

2 medium large apples
1 large can crushed pineapple {in own juice}
1 small box sugar free butterscotch pudding
1 small conatiner sugar free cool whip
1/2 cup chopped pecans

Cut up apples {may peel or leave unpeeled}
Mix all other ingredients with apples.
Chil and serve.


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Cornucopia Salad

1 head iceberg lettuce, washed, patted dry, and torn into pieces
1/2 cup diced green bell pepper
1/2 cup diced celery
1 cup frozen green peas, thawed, uncooked
2 (8-ounce) cans sliced water chestnuts
3 bananas, sliced, tossed in 1/4 cup lemon juice
3/4 cup raisins
3/4 cup chopped nuts (pecans, walnuts, or salted peanuts)
1 cup grated Cheddar
3/4 cup chopped green onions, green part only
10 to 12 slices bacon, cooked until crisp, chopped
Dressing:
2 cups mayonnaise
1/4 cup sugar
1 tablespoon white vinegar

In a large rectangular dish, layer salad ingredients in the order listed, stopping after the nuts. Mix dressing ingredients and let stand for 5 minutes. Spread dressing over entire top of salad, covering it completely.
Sprinkle cheese, green onions, and bacon over salad. Refrigerate for 3 to 4 hours before serving.


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Fiesta Salad

1 (16-ounce) bag frozen broccoli florets
1 (16-ounce) bag frozen cauliflower florets
1 cup ranch dressing
1 cup shredded Cheddar
5 slices bacon, cooked and crumbled
3 scallions

Defrost the frozen broccoli and cauliflower in
the microwave for approximately 5 minutes. They
should come out still cold, but not icy. Toss
broccoli and cauliflower with the ranch dressing
and make sure that all pieces are evenly coated.
Add the shredded Cheddar and bacon and mix well.
Cover and refrigerate for 1 hour or as long as
overnight. Thinly slice the green onions on an
angle and sprinkle on top of the salad for garnish.


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12/21/08 1:56 P

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Orange Sherbet Salad

3 small boxes of orange Jell-O
3 cups hot water
1 pint orange sherbet
1 small can crushed pineapple, undrained
1 small can mandarin oranges, drained

Mix Jell-O and hot water together. Add orange sherbet and fruit.
Chill until it sets up. May add nuts if desired. If you don't like pineapple


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12/21/08 1:55 P

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Asian Chicken Salad

2 cups cooked chicken, skin removed, cut into bite-sized pieces
4 cups cabbage, shredded
1 cup mushrooms, sliced
1 cup carrots, grated
2 tablespoons cilantro, chopped
1 cucumber, thinly sliced
3 green onions, thinly sliced
1 mandarin orange or tangerine, divided into sections
1/2 cup nonfat Asian or Oriental-style salad dressing
black pepper

In a large bowl, combine chicken, cabbage, mushrooms, carrots, cilantro, cucumber, and dressing. Toss well.
Top with green onions and tangerine sections. Pepper to taste.

Serves 4.


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12/21/08 1:54 P

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Melon Salad

2 cups seeded and cubed watermelon
2 cups honeydew melon cubes
2 cubes cantaloupe cubes
1 cups seedless green or red grapes
1/2 cup flaked coconut
1/4 cup frozen lemonade concentrate, thawed
1/4 cup honey
Fresh mint sprigs for garnish

Combine all fruit in a large bowl. Combine lemonade and honey together and pour over fruit, stir well. Sprinkle with coconut and fresh mint. Refrigerate until ready to serve.
The Skinny: Coconut has a pretty high fat content and you can probably leave out the coconut flakes without affecting this dish.


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12/21/08 1:52 P

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Grilled Corn, Spinach and Bacon Salad

4 ears corn
2 Tablespoons olive oil
6 slices bacon -- diced
6 cups Spinach baby
1 cup Red Onion chopped
Lemon Honey Dressing
2 Teaspoons grainy mustard
1/4 cup lemon juice
2 Tablespoons red wine vinegar
1/4 cup olive oil
1 Tablespoon honey
Salt and freshly ground pepper
3 Tablespoons chopped parsley

Brush corn with 1 tbsp oil. Preheat grill. Grill corn about 5 minutes or until some of the kernels are golden. Turn occasionally. Cool and scrape kernels off of the cob with a sharp knife. Place in large bowl.
Heat remaining 1 tbsp oil in skillet on medium heat. Add bacon and sauté until bacon is crisp.
Remove with slotted spoon and drain on paper towels. Add bacon to corn.
Toss in spinach and onion.
Whisk together mustard, lemon juice and vinegar. Slowly whisk in olive oil and honey. Season with salt and pepper. Stir in parsley.
Toss salad with dressing just before serving and arrange on platter.

Serves 8


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12/21/08 1:46 P

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Waldorf Salad

1 medium unpeeled red apple, chopped
1 medium unpeeled green apple, chopped
1 medium unpeeled pear, chopped
1/2 cup green grapes
1/4 cup raisins
1/4 cup slivered almonds, toasted
1 carton (6 ounces) reduced-fat lemon yogurt
2 teaspoons lemon juice
2 teaspoons orange juice
2 teaspoons honey
1 teaspoon grated orange peel
Lettuce leaves, optional

In a large bowl, combine the first six ingredients.
In a small bowl, combine the yogurt, lemon and
orange juices, honey and orange peel; pour over
fruit mixture and stir to coat. Serve immediately
in lettuce-lined bowls if desired.


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Crunchy Pea Salad

1 - 16 oz. pkg. frozen peas, thawed
1 c. Ranch Salad Dressing
1 c. chopped cauliflower
1/2 c. sour cream
1 c. diced celery
1/2 tsp. dill weed
1/4 c. chopped green onion
1/4 tsp. salt
1 c. slivered almonds
Dash of pepper

In a large bowl, combine all the ingredients and chill until serving.

Serves 6 to 8

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12/21/08 1:45 P

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Steak Salad with Fresh Summer Berries

4 servings

1 1/2 lb flank steak (mine was slightly larger but less than 2 #)
2/3 cup Kikkoman Teriyaki Marinade and Sauce
1 TBL balsamic vinegar
1 tsp vegetable oil (I used olive oil)
2 cloves garlic, chopped/minced
8 cups torn romaine lettuce (I used one and a half boxes of packaged organic baby lettuces)
3 cups fresh berries (I used one pint of blueberries and one half pint each of blackberries and raspberries)
1/2 cup pecan halves, broken and toasted (I used honey roasted walnuts which I happened to have on hand)
1 recipe Ginger Balsamic Dressing (see below)

Score both sides of steak in a diamond pattern, place steak in large plastic food storage bag.
Combine teriyaki sauce, vinegar, oil and garlic, pour over steak.
Press air out of bag and let marinate for 2 hours. Turn bag over occasionally to coat entire steak.
Remove steak from marinade, discard marinade.
Grill steak over hot coals for about 10 minutes, turning over once.
Holding knife at light angle, cut steak across the grain into 1/4 to 1/2 inch slices
Divide lettuce on 4 individual serving plates.
Arrange steak slices on top of greens and top with fresh berries and pecans. (I put everything on lettuce while waiting for steak to cook, and put the steak slices on top).
Drizzle Ginger-Balsamic dressing over each serving.

Ginger-Balsamic Dressing:
Whisk together 1/4 cup each of balsamic vinegar and vegetable oil
(I used olive oil), 2 TBL Kikkoman Teriyaki Marinade & Sauce, and 1/4 tsp grated fresh ginger root (I used a 1/2 tsp).


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12/21/08 1:42 P

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4th of July Jello Salad

2 packages raspberry gelatin powder
2 cups water -- boiling
1 packet gelatin powder
1 cup cold water
1 cup half and half
1 cup sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup mixed nuts -- chopped
1 1/2 cups blueberries

Dissolve 1 package raspberry gelatin in boiling water. Pour into 9 x 13 x 2-inch pan. Chill until firm.
Combine packet of unflavored gelatin with cold water; set aside.
Mix half and half in saucepan; bring to a boil. Remove from heat. Add softened cream cheese and beat until very smooth. Add vanilla extract, nuts and unflavored gelatin mixture. Stir until gelatin is dissolved. Cool, and then pour over the chilled layer. Chill until firm.
Drain blueberries (if using canned); add enough water to blueberry juice to make 2 cups liquid. Bring this to a boil. Add remaining raspberry gelatin package; stir until dissolved. Cool this mixture then stir in blueberries.
Pour this mixture over cheese layer and chill until firm. Decorate with sliced strawberries and a few reserved blueberries if desired.

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12/21/08 1:41 P

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Caesar Salad

20 each large romaine leaves
1 each Head lettuce
1 cup French bread cut 1/2 in cube
1 each large garlic clove
1 each Egg
1/4 teaspoon Salt
1/2 each Juice of one lemon
1/4 cup Olive oil
1/2 teaspoon Worcestershire sauce
1/4 cup Grated Romano cheese
1 each Fresh ground pepper to taste

Wash and dry lettuce. Wrap and refrigerate.
Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt.
Mash garlic into side of large salad bowl.
Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork.
Add salt. Add lemon juice, olive oil and Worcestershire. Mix well (makes about 1/2 cup dressing.)
Add lettuce leaves, tossing to coat thoroughly. Add Romano and pepper. Toss again.
Arrange on 2 dinner plates. Garnish with croutons

Makes 2 servings


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Fruited Lemon Gelatin Salad

Yields: 15 servings

1 (6 ounce) package lemon gelatin
2 cups boiling water
1 (12 ounce) can lemon-lime soda
1 (20 ounce) can crushed pineapple
1 (15 ounce) can mandarin oranges, drained
2 cups halved green grapes
1 egg
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon butter or margarine
1 cup heavy whipping cream, whipped
Lettuce Leaves

Dissolve gelatin in boiling water. Stir in soda. Refrigerate until partially set.
Drain pineapple, reserving juice; set pineapple aside. Add water to pineapple juice, if necessary, to measure 1 cup; set aside. Stir pineapple, oranges and grapes into gelatin. Pour into a 13-in. x 9-in. x 2-in. dish. Refrigerate.
In a saucepan over medium heat, combine egg, sugar, flour, butter and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool completely. Fold in whipped cream. Spread over gelatin. Refrigerate until firm. Cut into squares; serve on lettuce if desired.

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12/21/08 1:39 P

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Sea Foam Salad

PREP TIME 10 Min
COOK TIME 5 Min
READY IN 3 Hrs

2 (15 ounce) cans pear halves
1 (3 ounce) package lime flavored gelatin mix
1 (8 ounce) package cream cheese, softened
2 tablespoons milk
1 (8 ounce) container frozen whipped topping, thawed

In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate.

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12/21/08 1:38 P

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Rainbow Salad

1 (3 ounce) package sf black cherry flavored gelatin mix
1 (3 ounce) package sf cherry flavored gelatin
1 (3 ounce) package sf lime flavored gelatin mix
1 (3 ounce) package sf lemon flavored gelatin
1 (3 ounce) package sf orange flavored gelatin mix
1 (3 ounce) package sf orange-pineapple flavored gelatin
1 (3 ounce) package sf strawberry flavored gelatin
9 cups boiling water
1 1/2 cups evaporated milk

In separate bowls mix the black cherry, lime, orange and strawberry flavored gelatins with 1-1/2 cups boiling water and let each cool to room temperature.
In separate bowls, prepare the cherry, lemon and orange-pineapple flavored gelatins with 1 cup boiling water and add 1/2 cup evaporated milk when each cools to room temperature.
Add the room temperature black cherry flavored gelatin to a 13x9 inch pan and refrigerate until chilled. Follow with a layer of the cherry flavor, lime flavor, lemon flavor, orange flavor, orange-pineapple flavor and strawberry flavor, allowing each layer.


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12/21/08 1:35 P

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Strawberry Spinach Salad

Yields: 4 servings

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
1 tablespoon minced onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup almonds, blanched and slivered

In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Cover, and chill for one hour.
In a large bowl, combine the spinach, strawberries and almonds. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.

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12/21/08 1:34 P

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Seafood Salad

Yields: 6 servings

Dressing:
3/4 cup frozen orange juice concentrate, thawed
1/4 cup white wine vinegar
1/4 cup water
1/4 cup olive oil
salt and pepper to taste

Salad:
1 cup cubed cooked lobster
1 (8 ounce) package frozen fully cooked tiny salad shrimp, thawed
2 (6 ounce) cans lump crabmeat, drained
2 (10 ounce) bags mixed salad greens
1 large grapefruit, peeled and sectioned
2 kiwis, peeled and sliced
1 fresh pineapple - peeled, cored and cut into 3/4 inch wedges
2 tomatoes, cut into wedges

To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use.
To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated.
Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side.

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12/21/08 1:32 P

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Grandma's Watercress Salad All Dressed Up

Prep Time: 10 min Inactive
Prep Time: hr min
Cook Time: hr min Level:

4 servings 2 bunches washed and clipped watercress
4 ounces crumbled Gorgonzola
4 ounces red onion, julienned
4 ounces spiced walnuts, recipe follows
4 ounces red wine vinaigrette, recipe follows
Kosher salt and freshly ground white pepper
2 ounces duck prosciutto
4 mission figs, cut in 1/2 lengthwise
Fig balsamic vinegar

In a medium mixing bowl, toss watercress, gorgonzola, onion, nuts and vinaigrette. Season and decoratively place in the center of a chilled plate (be sure to divide all ingredients evenly amongst 4 plates). Garnish salad with slices of prosciutto, figs and a drizzle of fig balsamic vinegar.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Spiced Walnuts:
3 ounces butter
2 cups walnuts, chopped
3 ounces honey
Kosher salt and freshly ground white pepper
Pinch cayenne pepper

Preheat oven to 350 degrees F.
In a medium saute pan over medium heat, melt butter and then add nuts. Toss nuts in pan until well coated with butter, then add honey and toss some more until nuts are well coated. Season with salt, pepper and a touch of cayenne pepper. Put nuts in oven for about 5 to 7 minutes, tossing regularly so they toast evenly. Cool. Store in airtight container until needed.

Yield: 2 cups

Red Wine Vinaigrette:
3 cloves
1 small shallot
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
1 cup red wine vinegar
3 teaspoons sugar
2 1/2 cups blended oil
Kosher salt and freshly ground black pepper

Place all ingredients in blender except oil. Process until smooth and then slowly drizzle in oil. Adjust seasoning, as desired.

Yield: about 4 cups


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12/21/08 1:31 P

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Cucumber salad

2 cucumbers scrubbed & peeled
1/3 C. raisins
1/4 C. chopped walnuts
1 tblsp.dill (fresh chopped)
1/2tsp.minced garlic
2 tblsp chopped green onion
1/8 tsp. white peper & salt
1/4 C. plain nonfat yogurt

Shred cucumber toss with other ingredients
serve on lettuce leaf.

109 cal.
16 carbs.


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12/21/08 1:26 P

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Cobb Salad

Salad:
1/2 head iceberg lettuce, washed & dried
1/2 head romaine lettuce, washed & dried
1 bunch watercress, washed & dried
1 small Belgian endive, washed & dried
2 medium ripe tomatoes
2 chicken breasts, poached
6 slices crisp bacon, crumbled
1 avocado
3 eggs, hard boiled
2 tablespoons chives, chopped
1/2 cup Roquefort cheese, crumbled
Dressing:
1/4 cup water
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1 1/2 teaspoons salt
3/4 teaspoon fresh ground black pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon dry mustard
1 clove garlic, minced (very small)
1/4 cup olive oil
3/4 cup salad oil

Prepare Dressing:
Combine all ingredients, except oils& blend well.
Combine olive oil& salad oil in a separate bowl& mix well.
Add to other ingredients& mix well.
Cover& refrigerate until using.
It keeps well for 6 weeks but be sure to blend well again just before using.

Prepare Salad:
Shred first 4 ingredients into 1/4 inch strips, toss together and place on 4 plates.
Dice tomatoes, season with salt& pepper and place on top of the greens in one area of the plate.
Cut chicken into strips, toss with bacon bits and 1 tbsp of the salad dressing and place beside the tomatoes.
Dice or coarsely mash the avocado; season with salt& pepper and place next to the chicken.
Cut the hard boiled eggs into quarters and arrange on the plates.
Drizzle dressing over the salad, sprinkle with the roquefort& chives.

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