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(Salad Recipes Continue)
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| Chicken-Rice Poppy Seed Salad |
2 cups chicken broth
3/4 cup long grain rice
1 tablespoon margarine or butter
1/2 teaspoon curry powder
2 dashes bottled hot pepper sauce
1/2 cup sliced celery
2 tablespoons finely chopped crystallized
ginger
2 tablespoons nipped fresh cilantro
1-1/2 lbs. skinless, boneless chicken breast halves, cut into bite-size strips
1 tablespoon cooking oil
Fresh spinach leaves
1 cup sliced, peeled fresh peaches or slice fresh nectarines
Rosmarino Poppy Seed Dressing
1/3 cup pistachio nuts, coarsely chopped
1/4 cup sliced green onions |
DIRECTIONS:
In a medium saucepan combine broth. Uncooked rice, butter, curry powder, and pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till tender. Remove from heat. Stir in celery, green onion, ginger, and cilantro. Cover and let stand for 5 minutes. Season chicken with salt and pepper. In a large skillet cook chicken, half at a time, in oil over medium-high heat for 2 to 3 minutes or till no longer pink. Remove from pan. To serve, line plates with spinach. Place rice mixture atop spinach. Arrange chicken and peach or nectarine slices atop rice. Drizzle with Poppy Seed Dressing; sprinkle with nuts.
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| Tapenade Caesar with Prosciutto Salad |
For tapenade:
1 cup Kalamata olives; about 5 oz. pitted
1/2 cup raisins
1/4 cup chopped fresh parsley
3 canned anchovy fillets, drained
2 ?
2? tablespoons fresh lemon juice
1 tablespoon fennel seeds
1/2 teaspoon cayenne pepper
? cup olive oil
Rosmarino Key Lime Caesar Dressing
3 hearts of romaine lettuce, torn
4 oz. thin prosciutto slices, cut crosswise into strips
? Romano cheese shavings
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DIRECTIONS:
Make tapenade: Add all except olive oil to processor. Blend until almost smooth. With processor running, add oil and process until blended. Season to taste with salt and pepper.
Toss lettuce with enough dressing to coat generously, divide among 6 plates. Dot perimeter of each plate with teaspoonfuls of tapenade. Top each salad with prosciutto and cheese.
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| String Bean Potato Salad |
DIRECTIONS:
Boil about 2 1/2 pounds of your favorite potatoes. Drain, peel, and cut into bite size chunks. Cook and drain 4 cups fresh string beans. Mix together in a large bowl with 8 oz. Rosmarino. Toss to coat well. Season with salt and pepper to taste. Add more dressing if desired. Serve hot or cold. For a change of pace, add some crumbled crisp bacon or grilled tuna, salmon or grouper. |
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| Crab Salad with Caesar Dressing |
Rosmarino Key Lime Caesar Dressing
1/4 cup olive oil
3 cups 1-inch cubes crustless day-old sourdough bread
1 pound fresh lump crab meat, picked over
14 cups bite-size pieces romaine lettuce (about 10 oz.)
3 cups mixed baby greens
1/3 cup freshly grated Parmesan cheese
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DIRECTIONS:
Heat oil in heavy large skillet over medium-low heat. Flatten 4 garlic cloves with flat side of knife blade add to oil; cook until brown, about ? minutes. Discard garlic. Add
bread cubes to oil ; cook until crisp and golden, stirring ? about 15 minutes. Transfer to paper towels; drain.
Toss crab and 1/4 cup dressing in medium bowl. Combine romaine, mixed greens and bread cubes in large bowl. Toss with enough dressing to taste. Season generously with pepper. Divide salad among plates. Top with crab.
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