#3461 - BLT Salad

(by Shirley McNevich)

1/2 lb. bacon
romaine lettuce
Italian style croutons
1 small container cherry tomatoes
shredded cheese (your choice of type)
balsamic vinegar salad dressing OR Italian salad dressing

Fry the bacon, then place it on paper towels to soak up extra grease. Wash the romaine lettuce, then tear it into pieces and place it in a large salad bowl. Crumble the bacon and spread the bacon pieces over the lettuce. Slice the cherry tomatoes in half and spread them over the top of the bacon. Sprinkle the shredded cheese over the top. Spread Italian croutons over the top. Drizzle the salad dressing over the top and toss until mixed. Serve immediately.

#1145 - Mandarin Orange Salad

(by Aunt Eileen [Knouse] Carter)

1/2 cup almond slivers
3 TBSP white sugar
1/2 head iceberg lettuce (washed and torn into bite sized pieces)
1/2 bunch Romaine lettuce (washed and torn into bite sized pieces)
1 cup chopped celery
2 green onions (chopped)
1 - 11oz. can Dole mandarin orange slices (drained)
Dressing: 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 cup canola oil; 1 TBSP chopped parsley; 1 TBSP white sugar; 2 TBSP cider vinegar

In a saucepan over low heat add 3 TBSP white sugar and almond slivers--cook and stir until sugar melts and almonds become coated with sugar (watch it carefully--it burns easily)--set aside to cool. In a small bowl add salt, pepper, canola oil, chopped parsley, 1 TBSP white sugar and cider vinegar--stir until mixed and refrigerate it until cold. In a large salad serving bowl add lettuce, celery and chopped green onions--toss. When ready too eat add sugared almonds and drained mandarin oranges on top of salad. Pour dressing over the top--toss to coat.

#857 - Barbeque Chicken Caesar Salad

(by Shirley McNevich)

1 bottle Caesar salad dressing
4 boneless, skinless chicken breasts
1 bunch romaine lettuce (washed in cold water and broken into bite sized pieces)
1 box Caesar salad croutons
1/2 cup real bacon bits
1 cup grated Parmesan cheese
1 bottle Kraft (or your favorite brand) barbeque sauce
salt and pepper to your taste

Poke the chicken breasts with a fork all over and on both sides. Place the barbeque sauce in a Ziploc bag with the chicken breasts--zip the bag and shake to coat. Let the chicken marinate in the refrigerator a few hours, then cook chicken on a grill. Make sure as you're grilling the chicken to pour the extra barbeque sauce left in the bag on the chicken as it grills. Sprinkle both sides of the chicken with salt and pepper as it cooks on the grill. When done, cut the chicken into bite sized pieces. In a large salad bowl add the romaine lettuce and Caesar dressing (as much as you like)--toss to coat. Sprinkle the Parmesan cheese and real bacon bits on top of the salad. Sprinkle the croutons on top. Arrange the chicken pieces on top.