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Praying Bear
SALADS
Italian
Arugula Salad
Arugula leaves, washed and trimmed (1 cup, loosely packed, per person)
extra-virgin olive oil
coarsely ground salt
freshly ground black pepper
Asiago cheese, grated coarsely or slice with a potato peeler
In a large bowl, add Arugula leaves and drizzle with olive oil to lightly coat.
On individual salad plates, place the tossed Arugula.
Season with salt and pepper. Top with Asiago cheese.
Note: The arugula can be washed and trimmed a week ahead of time.
I put the cleaned leaves on paper towels, roll up and carefully but completely,
wet the towels
with cold water and place in a plastic bag and refrigerate until ready to serve,
they keep
very fresh this way.
Chicken Salad
3 cups cooked chicken, diced
1/4 cup finely chopped celery
2 tablespoons chopped onions
1/2 cup white seedless grapes, washed, dried, and cut in halves
mayonaisse, salt and pepper to taste
On four dinner plates, place a large lettuce leaf which has been washed and
dried.
Scoop one fourth of the salad mixture onto each lettuce leaf.
Garnish each plate with a couple large tomoto wedges and a couple slices of a
hard boiled egg.
Serve with crackers.
Fruit Salad
1 large can or 2 small cans of mandarin oranges
1 cup of seedless red grapes
1/2 cup of sweetened flaked coconut
1 cup chopped pecans
1 12-ounce container whipped topping
Drain mandarin orange slices well.
Pat with sheets of paper towels to
remove excess juice.
Wash grapes, then dry well and cut in halves.
Empty the whipped topping into a serving dish.
Carefully fold in the fruits, coconuts and pecans until salad is well mixed.
This salad must be served immeadiately, or at least within a day after it is
made.
Note: The recipe may be doubled or tripled for large gatherings.
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