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Chicken and Berry SaladFrom the Pampered Chef
| Salad: |
Citrus Vinaigrette: |
| 1 head (3/4 lb) romaine lettuce, torn into pieces (6 c.) |
1/4 c frozen orange juice concentrate, thawed |
| 2 c shredded cooked chicken breast |
2 T vegetable oil |
| 1/2 pint fresh raspberries |
1 T white wine vinegar |
| 1 c sugar snap peas, cut in half diagonally |
1/2 tsp Dijon mustard |
| 1/4 c pecan halves, toasted |
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| 1/4 c red onion, cut into very thin wedges | |
| Combine all salad ingredients in bowl, toss lightly with tongs.
Combine all vinaigrette ingredients; mix well. Just before serving, toss salad with
vinaigrette. Makes 4 servings. |
German Potato SaladTom's Collection
| 4 c. boiled, sliced potatoes |
1 T flour |
| 3 slices bacon |
salt & pepper |
| 1/2 c. hot water |
1 T sugar |
| 2 T vinegar |
1 T grated onion |
| Brown bacon, remove, reserving grease; add flour, sugar, salt and pepper to
taste to fat. Stir well, and prepare roue. Add vinegar, water and onion.
Let bubble again with stirring. Mix well with potatoes and bacon. Let stand in a warm
place for one hour before serving. |
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