Barb's Favorite Salads

 

Oriental Chicken Salad

Salad:1 egg, 1/2 cup milk, 1/2 cup flour, 1/2 cup corn flake crumbs, 1 teaspoon salt, 1/4 teaspoon pepper, 1 boneless, skinless chicken breast half oil for frying, 3 cups chopped romaine lettuce, 1 cup red cabbage, 1 cup Napa cabbage, 1/2 carrot, julienned or shredded, 1 green onion, chopped, 1 tablespoon sliced almonds, 1/3 cup chow mien noodles.

Dressing: 3 tablespoons honey, 1 1/2 tablespoons rice wine vinegar, 1/4 cup mayonnaise, 1 teaspoon Grey Poupon Dijon mustard, 1/8 teaspoon sesame oil.

Prepare dressing ingredients by mixing in a small bowl. Refrigerate while preparing salad. Cut each chicken breast into 5 strips. In one bowl, beat egg with milk. In another bowl, combine flour with corn flake crumbs, salt and pepper. Preheat oil over medium heat. Dip individual chicken pieces in egg mixture and then roll in the flour mixture. Fry chicken until browned, drain and set aside. Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of the lettuce. Sprinkle almonds over the salad, then the chow mein noodles. Cut the chicken into small chunks. Place the chicken onto the salad forming a pile in the middle. Serve with salad dressing on the side. Serves 10.

Broccoli Boo Salad

1 cup mayonnaise or salad dressing; 1/4 cup sugar; 2 tablespoons vinegar; 8 cups broccoli florets; 1 can (11 oz.) mandarin oranges (drained); 1/2 cup chopped red onion; 6-8 bacon strips (cooked & crumbled); 1/2 cup raisins. In a small bowl, whisk mayonnaise, sugar and vinegar. Cover and refrigerate for at least 2 hours. In a large bowl, combine broccoli, oranges, onion, bacon and raisins. Add dressing and toss to coat. Cover and refrigerate for 1 hours. Serves 10-12.

Red Hot Salad

1/2 cup red hots; 1 lemon or cherry Jello; 1 can applesauce; 3/4-1 cup boiling water; 1 teaspoon lemon juice (optional). Dissolve red hots in water, add Jello, then the applesauce. Congeal - Serves 6-8.

Purple Pride Salad

1 can blueberries; 1 can crushed pineapple; 2 packages black raspberry Jello. Use juice and enough water to make 3 1/2 cups. When partly congealed, add 1-8 oz. container of Cool Whip. Chill and serve. Serves 12.

Pretzel Raspberry Salad (or dessert)

Mix 3/4 cup butter or margarine (melted), 1 1/2 cup crushed pretzels, and 2 tablespoons sugar; spread on bottom of 9" x 13" pan; bake 10 minutes at 350°. Mix 8 oz. cream cheese and 1 cup powdered sugar together, then mix in 8 oz. Cool Whip and spread on cooled crust. Mix 2-3 oz. packages of raspberry Jello and 2 cups hot water, then add 2-10 oz. packages frozen raspberries (do not drain). Pour over creamed mixture that has cooled. Let set. Can top with Cool Whip if desired.

Barb's Broccoli Salad

Ingredients: 1 head fresh broccoli, florets only; 1 pound bacon, 1 bunch green onions, chopped; ¾ -1 cup raisins, ¾-1 cup unsalted peanuts, 3 tablespoons cider vinegar, ½ cup white sugar, ¾ cup mayonnaise.

Cook bacon over medium high heat until evenly brown. Drain, crumble, and set aside to cool.

In large bowl toss the broccoli florets, bacon, green onions, raisins, and peanuts together. In a small bowl whisk the vinegar, sugar and mayonnaise together. Pour half the dressing over the broccoli mixture and refrigerate. Let marinate overnight. Just before serving, top with remaining dressing.

Chef's Note: I sometimes put extra raisins and peanuts on top.