55985 lorraines famous salad Recipes

extra-virgin olive oil, white wine vinegar, miracle whip, lemon juice, grated parmesan cheese, garlic salt, american salad blend, red onion, thinly sliced, pickled peppers , such as pepperoncini, vine-ripened tomato, quartered, sliced black olives, croutons

unpeeled, jumbo fresh shrimp, boiling water, head romaine lettuce, greek potato salad, head iceberg lettuce, shredded, pickled beets, sliced, cucumber, peeled and cut into strips, ripe tomatoes, cut into wedges (optional), pitted kalamata olives, feta cheese, crumbled, green bell pepper slices, anchovies (optional), chopped fresh oregano, red wine vinegar, olive oil

arugula, torn watercress, torn bibb lettuce, chopped belgian endive, sliced english cucumber, sliced button mushrooms, sliced sweet onion, fennel bulb, thinly sliced, green onions, chopped, dijon vinaigrette

crumbled blue cheese, ranch-style salad dressing, skinless, boneless chicken breast halves - cut into 1 inch cubes, salt and pepper, vegetable oil, butter, louisiana-style hot sauce, salad seasoning mix (such as mccormick salad supreme seasoning), heads romaine lettuce, chopped

light sour cream, spicy mustard, orange juice, cooked shrimp (i use boiled shrimp for salads boiled shrimp (for salads) to prepare the shrimp), spinach leaves , trimed and torn in pieces, red bell pepper, cut in strips, kiwi, sliced, green onions, sliced, grapes, sliced cauliflower, sliced almonds, strawberry, for garnish (optional)

suddenly salad pasta salad mix , ranch and bacon pasta salad, mayonnaise, grated lemon peel, fresh lemon juice, cubed cooked chicken, almonds

salmon fillets, mixed salad greens (red leaf and herbs & spring greens salad mix), parmesan cheese, shaved, sliced almonds (suggest almond accents brand italian parmesan flavored), extra virgin olive oil (i use mt. kofinas brand mediterranean blend infused cretan olive oil), caesar salad dressing (i highly recommend cindy s kitchen roasted garlic caesar if you can find it), kosher salt (to taste), fresh ground black pepper (to taste)

potatoes, boiled, green onions, chopped, parsley, finely chopped, salad dressing, salt, lettuce , entire bunch, potato salad (see above), watercress leaves (optional), tomatoes, medium and cut into wedges, cucumber , cut lengthwise into 8 fingers, avocado, cut into wedges, crumbled feta cheese, green pepper , cut into 8 strips, canned beets (optional), shrimp, peeled and cooked, anchovy fillets, black olives (greek style preferred), radishes, sliced, green onions, whole, distilled white vinegar, olive oil, salad oil (blend both oils together)

lemon , juice of, garlic cloves (crushed ), salt, pepper, canola oil, sugar, heads romaine lettuce , 2-3 bags ready romaine, tomatoes, grated swiss cheese, parmesan cheese, bacon , pieces, garlic or 1 1/2 cups herbed croutons

chuck roast, knorr chicken bouillon, garlic salt, italian salad dressing mix , prepared as directed, vinegar , use amount listed on salad dressing mix, water , use amount listed on salad dressing mix, canola oil , use amount listed on salad dressing mix, hot pepper, finely chopped

white distilled vinegar, water, rendezvous famous seasoning, down pork loinback ribs

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

balsamic salad dressing (i make my own, but there are many quality store bought dressings that are available), fresh mozzarella cheese, diced (now if you want to use those pre-marinated mozarella balls, you can, they just cost more), red pepper flakes, v 8 juice (a spicy tomato juice will also work), tomato paste (more or less according to how thick you like your dressing), olive oil, red wine vinegar, minced garlic, lemon, juiced, fresh basil, pre-made pizza crust (boboli is 1 brand, but any store bought packaged crust will work), parmesan cheese, grated, olive oil, dried oregano, minced garlic, ground pepper, romaine lettuce , rough chopped, pepperoni, diced (i get mine a bit thicker cut from the deli, also it is cheaper and you will have no waste), italian ham, diced (once again, just from the deli, cheaper and buy only what you need), roasted red peppers, onion, cut in quarters and thin sliced, black olives, cut in half

fusilli or 12 oz penne or 12 oz bow tie pasta, uncooked, black pitted ripe olives, drained and coarsely chopped, roasted red peppers, drained , cut into strips, marinated artichoke hearts, drained, coarsely chopped, diced provolone cheese (4 oz) or 1 cup mozzarella cheese (4 oz), diced salami (4 oz), light caesar salad dressing (or italian salad dressing) or 1/2 cup regular caesar salad dressing (or italian salad dressing), sliced basil or 1/4 cup chopped italian parsley

cut frozen breaded okra, salad greens (i use romaine), red onion , coarsley chopped or thinly sliced, chopped walnuts, toasted, spinach salad dressing or 1 (15 oz) bottle vinaigrette (tsp-marzetti s works well)

sweet pickle relish, cider vinegar , eyeball it, vegetable oil , eyeball it, garlic, crushed, bay leaves, dried, shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked cole slaw mix in 1 lb packages), salt and pepper, scallions, sliced

more, packages spring salad mix , adjust for number of people, add 1 of the combinations below, more cans mandarin oranges, drained, dried cranberries, my old post office salad dressing recipe (already posted), apple wedges, walnuts, maytag blue cheese, black cherry salad dressing, mandarin oranges, pine nuts, raspberry salad dressing, black cherry salad dressing, vegetable oil, apple cider vinegar, honey, black cherry polaner all fruit, whirl in a blender for a few seconds, stir thoroughly before using, raspberry salad dressing, vegetable oil, apple cider vinegar, honey, seedless raspberry all fruit , preserves, or jam, whirl in a blender for a few seconds, stir thoroughly before using the dressing, note: could use quality bottled dressings....another time saver