Lunch Salad Recipes

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Grilled Chicken Salad Recipe
Grilled Chicken Salad Recipe As pretty as it is delicious, this spectacular salad is almost a complete meal.

Simply add freshly baked rolls and dessert.

Ingredients;

6 boneless skinless chicken breast halves

2 tablespoons lemon juice

1 pound macaroni, ziti or corkscrew pasta, cooked and drained

1 medium sweet red pepper, chopped

2-1/2 cups sliced celery

1 medium red onion, chopped

¼ cup minced fresh dill or 5 teaspoons dill weed

3 tablespoons white wine vinegar

2 tablespoons mayonnaise

2 tablespoons Dijon mustard

½ teaspoon salt

¼ teaspoon pepper

2/3 cup olive or vegetable oil

Lettuce leaves

Directions;

Grill the chicken breasts over medium-hot heat for 15-18 minutes or until tender and juices run clear, turning once.

Remove from the grill and place in a single layer on a platter; sprinkle with lemon juice and set aside.

In a large bowl, toss pasta, red pepper, celery, onion and dill.

Remove chicken from platter; pour juices into a bowl.

Slice chicken crosswise into thin strips; add to pasta mixture.

To the juices, add vinegar, mayonnaise, mustard, salt and pepper; whisk well.

Add oil slowly while mixing briskly with wire whisk.

Pour over salad and toss.

Serve in a lettuce-lined bowl or on individual lettuce-lined plates.

Serving Size about 6.


Ham Pasta Salad Recipe
Ham Pasta Salad Recipe Ham is the star of this tasty salad.

It’s perfect for every day but can be easily doubled for a potluck supper.

To speed the chilling process, rinse cooked pasta in cold water.

Ingredients;

1 package (7 ounces) shell macaroni, cooked and drained

2 cups cubed fully cooked ham

1 cup chopped green pepper

1 cup chopped tomato

¼ cup chopped onion

DRESSING:

½ cup mayonnaise or salad dressing

¼ cup grated Parmesan cheese

2 tablespoon milk

¼ teaspoon salt

Additional Parmesan cheese

Directions:

In a large bowl, toss macaroni with ham, green pepper, tomato and onion.

In a small bowl, combine mayonnaise, Parmesan cheese, milk and salt.

Pour over pasta mixture and stir to coat.

Cover and chill.

Sprinkle with additional Parmesan before serving.

Serving Size about 4-6.


Chef’s Salad Recipe
Chef’s Salad Recipe When the garden is in full swing and a light meal is just what you want for a summer’s day, try this favorite.

The accompanying dressing is a classic.

Ingredients;

½ head iceberg lettuce, torn

1 can (15 ounces) garbanzo beans, rinsed and drained, optional

1 small red onion, chopped

½ cup sliced radishes

1 small cucumber, chopped

1 small tomato, chopped

1 cup julienned fully cooked ham

1 cup julienned Swiss or cheddar cheese

THOUSAND ISLAND DRESSING:

1 cup mayonnaise or salad dressing

½ cup each ketchup, sweet pickle relish and chopped onion

Dash garlic salt

Direction;

In a large bowl, combine lettuce, beans if desired, onion, radishes, cucumber and tomato.

Arrange ham and cheese on top.

Cover and refrigerate until serving.

In a small bowl, combine all dressing ingredients; stir until well blended. Chill for 1 hour.

Serve with the salad.

Serving Size about 6

Please enjoy some great lunch salad recipes.



Easy Lunch Salad Recipes

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