Salad Dressings

Ranch Dressing (Low Cal):

1/2 C 2%  fat cottage cheese
1/3 C low fat buttermilk
1 shallot or white part of green onion
1 clove garlic, cut up or 1 t. minced
1/4 t. each dried oregano and basil leaves
1 T. lemon juice
1 T. grated Parmesan
pinch thyme

Puree in blender. Refrigerate covered. Makes 1 C. 2 T. = 33 cal.

Russian Dressing:

Pickles, onions chopped
2 T. chili sauce
1/4 t. Worcestershire sauce
3 T. mayonnaise
1 T. horseradish

Blend.

Thousand Island Dressing:

Pickles, onions chopped
2 T. chili sauce or ketchup
1 T. chopped green pepper
1/2 C mayonnaise
1 chopped hard boiled egg

Blend.

Low Calorie Oriental Dressing:

1/4 C. Teriyaki sauce
2 T. sesame seed
1 T. oil
1/4 C. water
2 T. wine vinegar
1/8 t. ground ginger

Mix and toss over greens. Makes 2/3 C. (20 cal. per T)

Low Calorie Herb Dressing:

7 1/2 oz. can semi-condensed tomato soup
1/3 C. plain yogurt
1 T. Worcestershire sauce
dash hot pepper sauce
2 T. water
1/2 t. basil, crushed

Mix and spoon over greens. Makes 1 C. (13 cal. per T)

Low Calorie Celery Seed Dressing:

1/2 C. unsweetened pineapple juice
2 T. cornstarch
2 T. lemon juice
2 packets of equal or 4 t. honey
1/4 C. orange juice
1 t. celery seed
assorted fruit

In saucepan, stir juice and cornstarch, add seed. Cook and stir until mixture is slightly thickened and bubbly. Cook and stir 2 minutes more. Stir in sweetener. Cover; chill. Makes 2/3 C. (13 calories per T)

Yogurt Salad Dressing:

1 C. plain yogurt
2 T. lemon juice
2 T. honey
1 T. poppy seed (opt.)

Beat thoroughly.

Salad Dressing or Marinade:

1/2 C. honey
1 t. seasoned salt
1 T. freeze-dried chives
1/2 C. red wine vinegar
1/2 t. dry mustard

Mix.

Low Calorie Salad Dressing:

1 can (10 1/2 oz.) tomato soup, undiluted
1 clove garlic minced
1/4 t. crushed tarragon
2 T. honey
1/2 t. salt
1/3 C. lemon juice or wine vinegar

Blend 5 seconds. Makes 1 1/2 Cup.

Dips for chunks of fruit:

1 C. pineapple yogurt
3 bananas, sliced
3 T. honey
1 T. lemon juice

Blend in blender. Keeps one day, refrigerated. Makes 2 1/2 cups.

Fruit with Yogurt:

1/2 C. thick yogurt
1 T. honey or more
1 T. lemon juice
3 T. orange juice

Mix until dissolved. Mix with prepared fruit (banana, apple, pear, or citrus fruit sections). Serves 4.

Low Calorie Salad Dressing:

1/4 C. lemon juice
1/4 C. red wine vinegar
1 T. chives
1/4 T. dill weed
1 t. garlic
1 t. oil
1/2 T. dry mustard
1/2 t pepper

Combine, refrigerate. This dressing can be used on salad or as a marinade.

Yogurt Salad Dressing:

2/3 C. unflavored yogurt
1/2 t. cinnamon
2 T. honey
1 t. orange zest

For fresh fruit and cottage cheese served on lettuce. Mix thoroughly. Stores up to a week.

Yogurt Mayonnaise:

4 egg yolks
1/2 t. dry mustard
1 1/4 C. olive oil
salt and pepper to taste
1 t. lemon juice
1 1/4 C. unflavored yogurt or thickened yogurt

All ingredients should be room temperature. Blend egg yolks, mustard, salt, pepper, lemon juice. Add oil a drop at a time until 1/4 has been used while beating. Add yogurt 1 T. at a time, continue beating. Add oil in steady stream, while beating. Adjust seasoning and lemon juice to taste. Chill, seal. Keeps at least 1 week in refrigerator. Makes 2  3/4 C. For a thick glossy sauce to spoon on salmon and other dishes, use thickened yogurt or if you are using natural (unflavored) yogurt add 1 t. unflavored gelatin dissolved in 1/2 C. water.

Blue Cheese Dressing:

1 T. chopped onion
1/2 C. crumbled Roquefort Danish blue cheese
pepper to taste
1 C. unflavored yogurt

Blend in blender until smooth. Makes 1 1/4 C.

Low Calorie Golden Salad Dressing:

1 t. tomato catsup/ketchup
1/4 t. paprika
pinch black pepper
1/2 C. cider vinegar
5 drops orange food color
1/2 t. onion juice
1 tablet saccharin
1/4 t. salt
1/4 C. water

Shake well before using. Makes 13 tablespoons. (2 calories per T.)

Low Calorie Jiffy Salad Dressing:

clove of garlic
1/4 t. dry mustard
1 t. tomato catsup or ketchup (or walnut or Worcestershire sauce)
pinch of salt and paprika
2 T. vinegar
1 t. chopped chives or parsley

Rub salad bowl with garlic. Mix salt, paprika, and mustard. Add vinegar, catsup/ketchup, and chives, blending thoroughly. Makes 8 t.

Low Calorie Tangy Dressing:

2 T. diced onion
1 t. Worcestershire sauce
1/2 t. celery salt
1/2 C. tomato juice
3 T. lemon juice

Makes 3/4 C. 4 calories per T.

Low Calorie Mint French Dressing:

1/2 C. pineapple juice
1/4 C. vinegar
5 drops Sucaryl (or other liquid sweetener)
1/8 t. dry mustard
1/4 C. lemon juice
1 t. chopped mint leaves
pinch salt

Shake before using. Makes 1 Cup. 5 calories per T.

Low Calorie Sour French Dressing:

1/8 t. dry mustard
pepper to taste
1 T. lemon juice
1 t. Worcestershire sauce
2 T. very cold skim milk
1/8 t. salt
2 T. vinegar
3/4 C. tomato juice
5 drops Sucaryl (or other liquid sweetener)

Shake well before using. Makes 1 cup. 4 calories per T.

Tomato French Dressing:

1/2 C. tomato juice
1/4 t. dry mustard
1/8 t. garlic powder
salt and pepper to taste
1/2 C. vinegar
pinch oregano
6 drops Sucaryl (or other liquid sweetener)

Shake before using. Makes 1 cup. 3 calories per T.

Low Calorie Cooked Salad Dressing:

2 T. flour
1 t. prepared mustard
dash cayenne pepper (optional)
6 T. lemon juice or flavored vinegar
3/4 t. Sucaryl solution
1 1/4 t. salt
1 C. water
2 eggs, slightly beaten

Combine flour, Sucaryl, mustard, salt, cayenne pepper, and water in top of double boiler. Cook over boiling water, stirring constantly, until thickened-- about 20 minutes. Remove from heat. Gradually stir lemon juice into the beaten eggs. Then gradually add the lemon-egg mixture to the cooked ingredients, stirring constantly. Return to heat, and cook, while stirring, over hot but not boiling water, until thickened, about 20 minutes. Remove from heat, and cool. Store, covered, in refrigerator and use as needed. Makes 1 1/2 cups dressing. 10 calories per T.

Low Calorie French Mustard Dressing:

1 1/4 C. water
1/2 C. vinegar
1/2 t. celery salt
2 T. cornstarch
1 T. dry French mustard
1/4 t. salt

Add water slowly to cornstarch. Blend until smooth. Cook over low heat until thickened, stirring constantly. Add remaining ingredients. Beat well with rotary beater. Shake well before using. Makes about 2 cups. 2 1/4 calories per T.

Low Calorie Herb Salad Dressing:

1 egg
1 T. dry mustard
1/4 T. rosemary
1/2 C. vinegar
2 T. flour
1/4 T. marjoram
1 1/2 C. water
1 1/2 t. Sucaryl solution

Combine, cook over low heat, stirring constantly, until mixture comes to a boil. Makes 32 tablespoons. 4 calories per T.

Low Calorie Old-Fashioned Cooked Dressing (Sweet & Sour):

1/4 t. dry mustard
1/4 t. paprika
1 t. salt
1/4 C. milk
2 T. vinegar
1 egg, well beaten
2 saccharin (1/4 gr.) tablets or 2 Sucaryl tablets dissolved

Add saccharin after rest is done. Cook together in the top of a double boiler, stirring constantly until the dressing thickens. Yield:  1/2 C.

Low Calorie Thick Fruit Salad Dressing:

1/2 t. salt
1/4 t. paprika
dash of cayenne
1 t. plain gelatin dissolved in 1/4 C. cold double-strength skimmed milk, add
1/2 C. hot milk
3 T. lemon juice
2 saccharin (1/4 gr.) tablets or 2 Sucaryl tablets, dissolved

Chill until half congealed. Beat with a rotary whisk. Chill until quite firm. Beat again and store in the refrigerator. Just before serving, stir vigorously. 1 C.

Low Calorie Vinegar Dressing Sweet & Sour (French Dressing Substitute):

4 T. vinegar
1/4 t. salt
1/2 t. prepared mustard
1/2 t. paprika
dash of cayenne
1 saccharin tablet

This is good over hot vegetables as well as vegetable salad. Yield: 1/4 C.

Low Calorie Herb Dressing (French Dressing Sub) Add to Vinegar Dressing:

1 t. parsley, minced
pinch of oregano
pinch of basil
pinch of thyme

Variants: To either of the French Dressing Substitutes, add any of the following: anise seed, celery seed, cucumber minced, dill pickle, horse-radish, onions grated, Cumin seed. Soak for several days.

Low Calorie Tomato Salad Dressing:

1/2 C. tomato juice
1 T. finely minced onion
4 T. wine vinegar
salt and pepper

Combine and shake well. Keep refrigerated. For variations add either 1 T. finely minced green pepper, 1 T. finely minced leek or mustard or Worcestershire sauce. Makes 13 tablespoons. 3 calories per T.

Low Calorie Fruit Juice French Dressing:

1/4 C. pineapple juice
1 T. lemon juice
1/8 t. ground clove
pinch of salt
1/4 C. orange juice
3 T. vinegar
3 drops Sucaryl

Place all ingredients in jar with tight-fitting lid and shake well. Keep under refrigeration. Always shake before using. Makes 3/4 C.

Low Calorie Almost-Mayonnaise Dressing:

1/2 t. dry mustard
1 T. flour
1/2 C. skim milk
1 egg, yellow, beaten
3 T. vinegar
pinch of Accent
1/2 t. salt
1/2 t. celery seed
1 clove garlic (optional)
2 drops Sucaryl

Combine mustard, salt, flour, and celery seed in top of double boiler. Add milk slowly, while stirring, until thickened. Add clove of garlic if desired, cover, and cook 8 minutes. Add egg yellow and cook 3 minutes, stirring continuously. Remove from heat and take out clove of garlic. Stir in vinegar, sweetener, and Accent. Stir well. Chill before using. Keep in refrigerator. Makes slightly less than 1 cup. 8 1/2 calories per T.

Low Calorie Mayonnaise:

1 t. plain gelatine
1/2 t. paprika
1/8 t. cayenne
2 T. lemon juice
1 t. salt
1/4 t. dry mustard
3/4 C. cold skim milk

Soften gelatine in 1/8 C. cold water and dissolve over hot water. Combine all ingredients and chill until half thick. Then beat until fluffy with a wire whisk beater. Jell until quite firm; then beat again, and store in refrigerator until needed. Just before serving, stir vigorously. Makes 1 cup. 5 calories per T.

Low Calorie Mayonnaise:

1/2 t. salt
1/2 t. paprika
1/2 t. dry mustard
1 egg, beaten
1/4 t. Sucaryl solution (optional)
1/8 t. cayenne
2 T. vinegar (cider or other)
1/4 C. skim milk double-strength
1/4 t. celery salt

Put all the ingredients together in a thick mixing bowl about 6 inches wide. Put the mixing bowl in an iron skillet filled with hot water. While beating constantly with a wire rotary whisk beater, bring the water just to a boil. The dressing will thicken after about 4 minutes of constant beating over hot water. Pour it immediately into a jar, cover, and chill. When cold, it will be quite thick.

Curry Mayo: Add 1/4 t. curry powder to the above.
Horse-Radish Mayo: Proceed as above, omitting 1 T. vinegar and the cayenne. When the dressing is chilled, stir in 1 T. prepared horse-radish.
Russian Mayo: Proceed as above. When the dressing is chilled, stir in 2 T. tomato paste.
Thousand Island Mayo: Proceed as above, adding 1/4 t. chili powder. When the dressing is chilled, stir in minced fine 1 T. dill pickle, 3 T. pimento, 1 T. green pepper, 2 T. tomato paste.

Low Calorie Vinegar Salad Dressing:

1 C. vinegar
1/2 t. dry mustard
1/2 t. salt
saccharin or Sucaryl to taste
1/2 t. paprika

Shake well. Make 1 cup. 2 calories per T.

Low Calorie Soy-Vinegar Dressing:

1/2 C. garlic vinegar
1 t. olive oil
salt and pepper
1/4 t. soy sauce
1/4 t. paprika

Shake before using. Makes 1/2 cup. 5 calories per T.

Low Calorie Sharp Salad Dressing:

1/2 C. cider vinegar
Sucaryl or saccharin to taste
1 clove garlic, grated
1/4 t. paprika
1/2 t. salt
1 T. onion, grated

Shake well together. Makes 9 tablespoons. 3 calories per T.

Low Calorie Royal Salad Dressing:

1 T. minced parsley
1/2 C. skim milk
1 T. lemon juice
1 T. minced pimento
1/4 t. paprika
1 t. onion juice

Shake vigorously. Use immediately. Makes 12 Tablespoons. 5 calories per T.

The Good Seasons Salad Dressing Mixes may be utilized for very low-calorie dressings tomato, apricot and pear nectar, apple or pineapple juice.

Low Calorie Fruit Salad Dressing:

1 clove minced garlic
1/4 C. unstrained orange juice
1/4 t. paprika
pinch of black pepper
1/4 C. cider vinegar
1/2 t. salt
saccharin or Sucaryl to taste

Let garlic stand in vinegar for 1 hour. Strain. Add rest of ingredients. Shake well. Makes 12 tablespoons. 5 calories per T.

Weight Watchers Fruit Salad Dressing:

1 tablespoon gelatine
1 tablespoon cold water
1/4 cup boiling water
1 tablespoon Sucaryl solution
1/4 teaspoon salt
1/4 cup lemon juice
1/8 teaspoon dry mustard
1/2 teaspoon paprika

Soften gelatine in cold water and dissolve in boiling water. Combine remaining ingredients and mix with the dissolved gelatine. Store in the refrigerator. (Dressing becomes firm when cold. Reheat to soften.) Especially good on fruit salads and jellied salads. Makes 1/2 cup of salad dressing. Each tablespoon contains 6 calories. If made with sugar each tablespoon would contain 54 calories.

Whipped Fruit Dressing:

1/4 C. sugar
2 T. flour'
1/2 C. orange juice
1 egg yolk
2 T. lemon juice
1/4 C. evaporated milk, chilled icy cold

Blend sugar and flour in small saucepan. Stir in orange juice. Cook over low heat, stirring constantly until mixture is thick and clear. Beat egg yolk. Add part of cooked mixture to egg yolk slowly, stirring constantly. Return egg mixture to mixture in saucepan and blend. Cook mixture one minute longer., stirring constantly. Remove from heat. Stir in lemon juice. Chill. When ready to use, whip chilled milk until it is stiff and will hold a peak. Fold into dressing lightly but thoroughly. Makes one and one-half cups.

Low Calorie Orange Salad Dressing:

2 T. flour
1/4 t. dry mustard
1/4 C. lemon juice
2 egg yellow, beaten
1/2 t. salt
1 C. orange juice
2 t. Sucaryl solution

Cook over boiling water, stirring constantly, until mixture thickens. Makes 24 Tablespoons. 12 calories per T.

Mustard Salad Dressing for Seafood, Chicken or Ham Salads:

1/2 C. prepared mustard
2 T. dry nondairy creamer
1 T. sweetener solution
1/3 C. lemon juice
1/2 t. salt
1/8 t. pepper
1/4 C. boiling water

Combine all ingredients. Beat with rotary beater until well blended. Makes one and one-fourth cups. Each tablespoon provides 9 calories, .5 gram protein, 1 gram fat and 1 gram carbohydrate.

Tangy Sour Cream Dressing:

1/2 C. dairy sour cream
1/2 C. mayonnaise
1/4 C. frozen orange juice
1 T. lemon juice
1 t. sugar
1/4 t. dry mustard
1/8 t. salt

Combine and blend ingredients.

Dressing:

3 T. olive or salad oil
2 T. tarragon vinegar
2 T. chopped parsley
3/4 t. salt
1/2 t. whole basil
dash  ground pepper

Mix all ingredients.

Low Calorie French Dressing:

1 C. grapefruit juice
2 t. cornstarch
2 T. salad oil
3/4 t. salt
1 t. sugar
1/2 t. paprika
1/2 t. dry mustard
1/4 t. Tabasco
1/4 catsup
1 peeled clove garlic (opt.)

Blend one-half cup grapefruit juice and cornstarch. Cook over low heat, stirring constantly until thickened and clear. Remove from heat; add remaining one-half cup grapefruit juice. Measure into small mixing bowl remaining ingredients; add cornstarch mixture and beat with rotary beater until smooth. Store covered in refrigerator. Shake before using. Yield: One and one-fourth cups.

Basic Dry Salad Dressing Mix:

3/4 cup sugar
1/4 cup salt
4 teaspoons dry mustard
4 teaspoons paprika

Blend all ingredients. Store in tightly covered jar. Makes one cup.

French Dressing:

2 T. basic dry salad dressing mix
1/4 C. cider or wine vinegar or lemon juice
3/4 cup corn oil

Shake all ingredients together in tightly covered jar. Makes one cup dressing.

Marinating or basting sauce:

French dressing made with mix
1/2 cup water

To dressing, add water. Cover tightly and shake well.

Fruit salad dressing:

Add caraway seed, nutmeg, poppy seed, celery seed or sesame seed to french dressing.

Egg salad dressing:

Add cayenne pepper, chili pepper, curry powder or tarragon to french dressing.

Chicken salad dressing:

Add cayenne pepper, curry powder, celery salt, capers or sesame seed to french dressing.

Seafood salad dressing:

Add cayenne pepper, caraway seed, celery seed, chili powder, chives, curry powder, dill, marjoram, tarragon, thyme or chervil to french dressing.

Vegetable salad dressing:

Add coriander, chili powder, oregano, caraway seed, celery seed, basil or nutmeg to french dressing.

Use one-eighth to one-fourth teaspoon powdered herbs or spices to one cup french dressing or marinating sauce. Each one-fourth teaspoon powdered herbs equals one teaspoon dried, cracked herb leaves. To use fresh herbs, remember that three teaspoons replaces one teaspoon dried, cracked herb leaves.

Seasonings for Salad Dressings:

Balm leaves, Basil, Cayenne, Celery seed and salt, Chives, Garlic and Garlic salt, Horse-radish, Lemon and Lime Juice, dry Mustard, Paprika, Vinegar Pickles, Sesame Seed, and any of the herb vinegars.
With French Dressings: Chervil, Coriander, Curry powder, Dried Tarragon, Tarragon vinegar.
With Low Calorie Mayonnaise and other dressings for fruit salad: Nutmeg.

Salad Seasonings
Garnishes: Celery seed, Paprika, chopped Pickles, Poppy seed, Tansy.
Mixed Green: Angelica fresh leaves, Anise leaves, fresh chopped Balm leaves, Basil, Bergamot, Burnet, fresh Chervil leaves, Chives, Coriander seed, blend with Cress, Fennel leaves as garnish, Marjoram leaves, Onion, Peppermint and other mints, chopped Savory leaves, Sesame seed sprinkled through, Sorrel, fresh or dried Tarragon leaves.
Mixed Vegetable: Anise leaves, Burnet, Chives, Hyssop leaves as garnish, Onion, 1/2 t. chopped Rue added to dressing, chopped Savory leaves, Sesame seed scattered through.
Coleslaw: Mustard seed, Peppermint, Garlic and Basil vinegar in dressing.
Cucumber: Anise leaves, fresh Chervil leaves, Chives.
Green Pepper: Marjoram leaves.
Tomato Salad: Basil, fresh Chervil leaves, chopped Savory leaves, Thyme.
Fruit: 1 or 2 chopped fresh Angelica, Anise, or Balm leaves, Cardamon, Cress as garnish, Sesame seed as garnish, Verbena and Lemon Verbena leaves.
Apple: sprinkle with chopped Anise leaves.
Orange: Peppermint leaves as garnish.
Pear: garnish with chopped Mint leaves.
Meat: Oregano, Thyme.
Chicken: Marjoram leaves, Oregano, 1/2 t. minced Rue in dressing, fresh or dried Tarragon leaves, Thyme.
Egg: Marjoram leaves.
Fish and Seafood: Basil, Chives, Saffron fresh or dried Tarragon leaves, Thyme.
Vegetable Aspics: Basil, Thyme, herb vinegars.
Cucumber Aspics: Tarragon, herb vinegars.
Tomato Aspic: Oregano, herb vinegars.

Garlic Shrimp and Pea Salad

Salad:

1 10 oz. pkg frozen peas, thawed
1/2 lb. medium (fresh or frozen) raw shrimp, shelled and deveined
4 oz. fresh mushrooms, sliced
1/4 cup Vidalia onion (sweet), sliced
4 oz. China Boy Lo Mein Noodles (break in half)

Noodles:

Boil noodles until tender, 3 to 4 minutes
Do not overcook. Rinse, drain well, chill.

Dressing:

2 large cloves, garlic, minced
6 tbls. teriyaki sauce
2 tbls sesame oil
1/4 cup red wine vinegar

Prepare dressing by combining all dressing items and mix well. Line plate with lettuce leaves, place chilled noodles on lettuce, top with peas, shrimp, mushroom, and onions. Pour dressing over salad. Garnish with shredded carrot, radish or cucumber, if desired.

Paul's Presto Pasta and Caesar Salad

Paul's Presto Pasta:

4 tsp. olive oil

1 large, skinless, boneless chicken breast, cut into 2-inch pieces

1 lb. linguine

8 oz. mushrooms, sliced

1 clove garlic, finely chopped

1 8 oz. bottle Newman's Own Olive Oil and Vinegar Dressing

1 14 oz. can artichoke hearts, drained and cut into quarters

1 pint cherry tomatoes, cut in half

Freshly grated Parmesan cheese

Heat 2 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add the chicken and cook for 3 - 5 minutes, turning when needed, until tender and opaque. Remove the chicken from the skillet and keep warm. Meanwhile, cook the linguine according to the package directions. Drain and keep warm. In the skillet, heat the remaining 2 teaspoons of oil, add the mushrooms, and cook until their juice evaporates and they are browned. Add the garlic and cook for 1 to 2 minutes. Stir in the dressing, artichoke hearts, and cherry tomatoes. Cover and cook over medium heat to five minutes. Add the chicken and cook until heated through. To serve, divide the hot pasta among six plates or pasta bowls, top each serving with sauce and sprinkle with cheese. Serves 6.

Caesar Salad:

2 heads romaine lettuce, torn into bite size pieces, or 2 packages romaine hearts

1/2 - 3/4 cup Newman's Own Caesar Dressing

2 large ripe beefsteak tomatoes, cored and cut into six slices each

3/4 cup freshly grated, shaved or thinly sliced Parmesan

1 package croutons

4 boneless skinless chicken breasts

1 cup Newman's Own Caesar Dressing

Wash and dry chicken thoroughly. Marinate chicken breasts with 1 cup Caesar dressing for several hours or overnight. Remove from marinade and discard marinade. Preheat oven to 350*. Place chicken breasts in baking dish and cook for 15 minutes or until chicken is no longer pink inside. Remove from oven and let cool. Slice the chicken lengthwise into strips. Toss the romaine lettuce in a bowl with about 1/2 cup of the dressing. Arrange the lettuce on plates and add two tomato slices, one chicken breast and a handful of croutons per serving. Sprinkle with cheese or lay the shavings or slices on top. Serve the remaining dressing on the side. Serves 4.

~ from Paul Newman Recipes (found this on Oprah.com)

Madison Avenue Salad with Creamy Roquefort Dressing

Serves 6

Ingredients for the Creamy Roquefort Dressing:
1 pound good-quality Roquefort cheese
½ cup sour cream
½ mayonnaise
¼ cider vinegar
¼ extra-virgin olive oil
¼ half-and-half
1 teaspoon minced shallot
1 teaspoon Worcestershire sauce
Salt and freshly ground white pepper to taste

Ingredients for the Chicken:
3 whole double chicken breasts, bone-in, skin on, about 1¼ pounds each
1 large carrot, peeled and diced
1 large onion, diced
1 celery stalk, diced
1 small bunch fresh flat-leaf parsley
3 sprigs fresh thyme
½ teaspoon white peppercorns

Ingredients for the Salad:
6 bacon slices, chopped
1 large head chicory (or frisée), chopped
1 head romaine, chopped
1 large head radicchio, chopped (or 2 cups chopped red cabbage)
6 deviled eggs, cut in half lengthwise
2 avocados, halved, pitted, peeled, and sliced
12 cherry tomatoes, halved, for garnish

Preparation of the Dressing:
Place the Roquefort in a mixing bowl and lightly mash with a whisk. Add the cream, mayonnaise, vinegar, olive oil, half-and-half, shallot, and Worcestershire sauce, and season with salt and pepper. Combine thoroughly; if the dressing seems too thick, add a little more half-and-half. Let the dressing sit in the refrigerator, covered, for at least 1 hour before serving to allow the flavors to marry.

Preparation of the Chicken:
Place the breasts in a large saucepan and add enough water to cover them by 2 inches. Bring to a boil and skim the surface with a large spoon to remove any floating fat or scum. Turn down the heat to a low simmer and add the carrot, onion, celery, parsley, thyme, and peppercorns. Simmer for 1 hour, skimming the surface occasionally. Remove the cooked chicken from the saucepan and cool. Cut the meat from the bones and dice.

Preparation of the Salad:
Place the bacon in a skillet and set over medium heat. Cook for 5 or 6 minutes, until crisp. Drain the bacon on paper towels and set aside. Place the chicory and romaine in a large wooden salad bowl and add 1 cup of the dressing; toss thoroughly to combine. To serve, arrange the tossed lettuces on serving plates and arrange two deviled egg halves to one side of each serving. Evenly divide the diced chicken among the plates and top with the avocado, cherry tomatoes, and bacon.

The dressing recipe makes about 1½ cups and can be held in the refrigerator, covered tightly, for up to 1 week.

~ from NM http://www.neimanmarcus.com/

Mom's Tabbouleh Salad

3/4 cup fine grain bulgur wheat

3 cups finely minced fresh parsley

2-3 tomatoes, chopped

4-5 green onions, minced

15 fresh mint leaevs chopped or 1 tbsp. dried mint

Classic Lemon Vinaigrette Dressing

Instructions:

1) Rinse bulgur several times and cover with two or three times as much water. Set aside to soak.

2) The parsley should be relatively dry befort it is minced, and it must be chopped very fine. I merely soak the bunches briefly in lots of water and repeat the step as necessary, inspecting carefullyuntil the water is clear. Give each bunch a vigorous shake to remove excess water.

3) Squeeze water out of the bulgur wheat by handfuls and combine with parsley and remaining ingredients.

4) Pour in the lemon dressing and mix well. The dish is best when prepared one hour in advance so that the wheat and parsely can absorb the dressing, the onion flavor will intensify and unbalance the flavors if the Tabbouleh is more than 4-5 hours old.

5) Arabs frequently serve this salad on a platter with an accompanying small tray heaped with crisp inner leaves of romaine.

Dressing:

1/4 cup lemon juice

1/4 cup olive oil

salt

pinch of Mid Eastern Red Pepper (optional)

Combine all ingredients in a jar with a tight fitting lid, cover, and shake to blend.

Notes:

* Add 1/2 cup chopped cucumber and 1/2 cup chopped green bell pepper. * How to cook Bulgur Wheat: Rinse bulgur thoroughly in colander under cold water. Drain well; transfer to medium or large heatproof bowl. Stir in boiling water and salt. Cover; let stand 30 minutes. Drain well.