Recipes for Salads

Marzetti® Old Fashioned Potato SaladINGREDIENTS

• 1/2 cup Marzetti® Slaw Dressing
• 4 cups cooked potatoes, cold, pared and diced
• 2 hard cooked eggs, chopped
• 1/2 cup celery, chopped
• 1/4 cup sweet pickle relish
• 2 tablespoons fresh red bell peppers, diced (optional)
• Salt and pepper to taste

DIRECTIONS

1. Combine all ingredients in large bowl. Mix well. Chill to blend flavors. Garnish with more hard boiled eggs and tomato wedges, if desired

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ngredients (serves 4)

• 1 (about 200g) single chicken breast fillet
• 1 egg
• 50g Weight Watchers rindless bacon rashers, cut crossways into thin strips
• 30cm baguette (French breadstick), diagonally cut into 1cm-thick slices
• 1 baby cos lettuce, leaves separated, washed, dried
• 150ml Caesar salad dressing

Method

1. Heat a non-stick frying pan over medium-high heat. Add the chicken and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
2. Meanwhile, place the egg in a small saucepan of cold water and bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under cold running water. Peel and thinly slice.
3. Heat the frying pan over high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Preheat grill on high. Cook the baguette slices under grill for 1 minute each side or until golden.
4. Arrange the chicken, egg, croutons and lettuce on a serving platter. Drizzle with the Caesar salad dressing and sprinkle with bacon. Serve immediately.

Source
Australian Good Taste - March 2006 , Page 88 Recipe by Michelle Southan

http://www.taste.com.au/

Ingredients:

• 1 lb. fresh Shrimp, peeled, deveined, cooked and chilled
• 1 bunch fresh Spinach, stems trimmed
• 1/2 head iceberg lettuce, chopped
• 1/2 head Romaine Lettuce, chopped
• 1/2 cup shredded Cheddar Cheese
• 1/4 cup sliced Black Olives
• 1 Cucumber, half cut into cubes, and half thinly sliced
• 8 Cherry Tomatoes
• Desired dressing

Method

Place Spinach on bottom of serving plate or shallow bowl; set aside. Put the Romaine and Iceberg lettuce into a large bowl. Add the cheese, olives, cubed cucumbers, and half of the shrimp; toss lightly to mix. Spoon on top of spinach leaves. Place the Cherry Tomatoes, sliced cucumbers, and the remaining Shrimp around the edge of the plate in a decorative manor. Serve cold with your favorite salad dressing.

Notes: This is an excellent salad that is actually a meal all by itself. You can use cooked chicken, ham, or turkey instead of shrimp. It is also great as a center salad for oysters on the half-shell. Number of servings: 3-4

Submitted By: Mystyk357

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