My Great Recipes Collection

Great Recipes From the Past

My Great Recipes

Chinese Chicken Salad

by Leave a Comment

A sensational conversation salad, protein-packed with shredded chicken, mushrooms, bean sprouts, and fried cellophane noodles.

Cilantro: Available in produce section; also known as Chinese parsley, fresh coriander.

Translucent noodles: Available where Oriental foods are sold. Fry according to package directions.

Makes 6 servings.

Salads and Their Dressings, Section 2, Card 6

Print

Chinese Chicken Salad

Ingredients

For the salad

  • 3 pounds chicken breasts
  • 2 tablespoons soy sauce
  • 1 tablespoon oil
  • 1 tablespoon sherry
  • 1/4 cup lemon juice
  • 1 clove garlic pressed
  • 1/4 teaspoon ground ginger
  • 1/4 cup sesame seed
  • 6 cups lettuce finely shredded
  • 1 bunch green onions minced
  • 1 bunch cilantro
  • 1/4 pound mushrooms sliced
  • 1 cup bean sprouts
  • 3 ounces translucent noodles
  • 1 cup salted peanuts chopped
  • Cherry tomatoes optional for garnish
  • Lemon slices optional for garnish

For the dressing

  • 1 teaspoon Chinese mustard
  • 2 teaspoon sugar
  • 2 teaspoons lemon rind
  • 4 teaspoons soy sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons sesame oil
  • 6 tablespoons salad oil
  • 1 tablespoon peanut butter

Instructions

Make the dressing.

  1. Combine all ingredients in blender and process until smooth. Set aside.

Make the salad.

  1. Mix together soy, salad oil, sherry, lemon juice, spices. Rub onto chicken. Place skin-side up in covered baking dish. Bake for 45 minutes. Cool meat in juices. Skin, bone, and shred into thin slices. Chill.
  2. Toast sesame seeds in frying pan over medium heat until golden brown.
  3. In salad bowl, arrange chicken meat, lettuce, green onions, cilantro, tomatoes, mushrooms, bean sprouts, and fried noodles. Add sesame seeds and 3/4 cup of the nuts. Toss with 1/2 cup of the dressing.
  4. Top with remaining nuts. Garnish with tomatoes, cilantro, slices of lemon. Pass additional dressing.

Cucumber and Onion Salad

by Leave a Comment

When cucumbers are garden fresh, you can prepare this salad without peeling them. Later in the year, when they have a waxy coating, peel the cucumbers. This salad looks pretty served as individual servings on a bed of tender leaf lettuce. For crisp cucumber marinate only 1 hour.

Good served with poached, baked, or barbecued fish; barbecued chicken, roast turkey, meat balls, meat loaf.

Save the marinade and use to flavor a second batch of the salad.

For the cucumbers, use 3 cucumbers 6-inches long or 2 European style cucumbers about 10-inches long each.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use only 1 1/2 times the marinade.

Salads and Their Dressings, Section 2, Card 5

Print

Cucumber and Onion Salad

Ingredients

For the salad

  • 3 cucumbers 6-inches long
  • 1 bunch green onions

For the marinade

  • 1/2 cup white wine vinegar
  • 1/2 cup sugar
  • 1 tablespoon dill weed
  • 1 tablespoon salt
  • 1/2 teaspoon white pepper

Instructions

  1. Slice cucumbers thing; use thinnest blade of food processor if available. Turn into bowl.
  2. Slice green onions as thinly as possible. Add to the cucumbers.
  3. In a small bowl, mix marinade ingredients. Pour over onions and cucumbers. Turn with spatula to coat all pieces. Marinade 1 hour or more.
  4. Lift cucumbers from marinade. Serve on lettuce leaves. Or, to serve buffet style, drain off some of the marinade and put cucumbers into a pretty bowl. Garnish with tomato wedges if desired.

Wilted Spinach Lettuce Salad

by Leave a Comment

This hot sweet-tart dressing used makes it important to dress this wilted spinach salad just before serving. This last-minute job becomes simple to do if you assemble the dressing ingredients ahead in a small pan and combine the lettuce, spinach, and onions in a salad bowl.

Good served with any baked, roasted, or barbecued poultry, fish, or beef.

Have ready to sprinkle over dressed salad: crumbled blue cheese, sliced hard-cooked egg, chopped tomato, sliced radishes, sliced fresh mushrooms, or crisp croutons.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients.

Quick and easy.

Salads and Their Dressings, Section 2, Card 3

Print

Wilted Spinach Lettuce Salad

Ingredients

  • 4 to 6 slices bacon
  • 1 small head butter or leaf lettuce
  • 1/2 pound spinach washed and trimmed
  • 2 green onions sliced
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons cider vinegar
  • 2 tablespoons water

Instructions

  1. Cut bacon slices into eighths and fry until crisp. Drain on paper towels. Reserve 2 tablespoons of the drippings.
  2. Meanwhile, wash lettuce and tear into bite-size pieces. Remove steps from spinach and combine with lettuce in salad bowl. Add the onions. Cover and refrigerate until just before serving.
  3. Add sugar, salt, pepper, vinegar, and water to the reserved bacon drippings in the pan. Set aside until ready to serve.

California Coleslaw

by Leave a Comment

This colorful California coleslaw is dressed with a slightly sweet vinaigrette-type dressing. You’ll find it a perfect addition to both summer and winter menus. For a different taste, add a little freshly crushed garlic.

This slaw will keep for several days in the refrigerator. It’s good served with fried chicken, spareribs, or any barbecued meat.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients, but reduce the dressing. Use 1 1/2 times the amount.

Money-saving.

Salads and Their Dressings, Section 2, Card 2

Print

California Coleslaw

Ingredients

For the salad

  • 1 small head cabbage shredded
  • 1 small white onion chopped
  • 1 green pepper chopped
  • 1 red pepper chopped
  • 1 small carrot grated
  • 3 tablespoons parsley minced

For the dressing

  • 1/2 cup cider vinegar
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/2 cup salad oil

Instructions

  1. Combine cabbage, onion, green and red peppers, and parsley. Toss to mix. 

  2. Combine the dressing ingredients in a jar or shaker. Shake to blend. 

  3. Pour mixed dressing over slaw. Cover and chill. Gently toss at serving time.

Blue Cheese Salad with Chive Dressing

by Leave a Comment

An attractive melange of greens and vegetables gives this leafy Blue Cheese Salad with Chive Dressing eye appeal. What makes it taste so special is your own piquant vinaigrette dressing, flavored with freshly snipped chives. It is easily made in a blender or food processor.

Makes 4 servings. For 2 servings, half of the ingredients. For 8 servings, double the ingredients but use only 3/4 cup dressing.

You can substitute thinly sliced green onions, using a good portion of the green tops for fresh chives. Add a tablespoon of fresh chopped parsley to enhance the color. This salad makes good use of canned beets. To make a warm weather main dish salad, mix in strips of cold chicken or turkey breast.

Easy and Tasty.

Salads and Their Dressings, Section 2, Card 1

Print

Blue Cheese Salad with Chive Dressing

Ingredients

For the salad

  • 1 head romaine lettuce
  • 1 cup cherry tomatoes halved
  • 1/2 cup blue-veined cheese crumbled
  • 1/2 cup beets cooked and julienne-cut
  • 1/4 cup parsley finely chopped

For the dressing

  • 1/4 cup salad oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon dijon-style mustard
  • dash white pepper
  • 2 tablespoons snipped chives

Instructions

Make the dressing

  1. Whirl or process all ingredients until smoothly blended. If dressing is made ahead, shake well before using. Makes about 1/2 cup.

Make the salad

  1. Rinse, drain, and trim core from romaine. Tear into bite-size pieces. You should have about 8 cups.
  2. Just before serving, mix romaine and cherry tomatoes. Mix lightly with chive dressing. Top with cheese, beets, and parsley, if you like.
  3. As you serve salad, divide cheese and beets evenly among each portion.