June: Salads

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Chicken Cheese Grape Salad

Salad Ingredients:

1 pkg salad mix of your choice

2 celery stalks, trimmed and sliced

1/2 c cucumber sliced

2 scallions/green onions sliced

2 tbs chopped fresh parsley

1/4 c chopped roasted pecans or walnuts

12 oz or 1 1/2 c chopped chicken

4 1/2 oz feta 

handful seedless red grapes cut in half

Dressing Ingredients:

2 tbs oil

1 tbs vinegar

1 tsp dijon mustard

1/2 c mixed herbs

Directions:

Salad: Mix together.  Dressing: Place all ingredients in blender.  Puree.  Pour over salad right before serving.

Spring Clean Salad

Ingredients:

2 apples cored and diced

juice of 1 lemon

4 c diced seedless watermelon (bite sized pieces)

1 head belgian endive (optional)

4 celery stalks chopped

Directions:

Place apples in bowl and pour lemon juice over them.  Mix well to prevent discoloration.  Add the rest of the ingredients and mix gently.  

Tomato, Mozzarella & Avocado Salad

Ingredients: 

2 large tomatoes

5 1/2 oz mozzarella

2 avocados

4 tbs olive oil

1 1/2 tbs vinegar

1 tsp course grain or dijon mustard

fresh basil leaves torn into pieces

20 black olives

salt and pepper

Directions:

Cut tomatoes into chunks.  Drain mozzarella and coarsely tear into pieces.  Cut the avocados into chunks.  Mix oil, vinegar and mustard in a small bowl.  Add salt and pepper to taste. Drizzle over salad.  Sprinkles basil and olives over top.  Serve immediately.

Chicken Salad

Ingredients:

2 large cans chicken

8 oz cream cheese, softened

1 c mayo

1/2 c slivered almonds

1 c shredded cheddar cheese

salt and pepper to taste

Directions:

Mix cream cheese and mayo together.  Add chicken, almonds and cheddar cheese.  Add salt and pepper to taste.  Serve on rolls.