Mary J's Salad Recipes
J's Chicken Broccoli Salad Recipe
3 cups water
tablespoons lemon juice
1 bay leaf
1 clove garlic, halved
1 pound skinned, boned chicken breasts
7 cups small fresh
3/4 cup chopped red bell pepper
1/2 cup buttermilk
cup sour cream
1/4 cup mayonnaise
1 teaspoon curry powder
1/8 teaspoon coarsely ground pepper
Combine first 5
ingredients in a large saucepan; bring to a boil. Reduce heat and add chicken;
cover and simmer 15 minutes or until done, turning chicken after 8 minutes.
Remove chicken from pan and let cool. Discard cooking liquid. Shred chicken into
bite sized pieces; set aside. Arrange broccoli in a vegetable steamer over
boiling water. Cover and steam 5 minutes or until crisp tender. Combine chicken,
broccoli, and red bell pepper in a bowl. Combine buttermilk and next 5
ingredients in a bowl. Add to chicken mixture, tossing gently to coat.
Mary J's Pea Salad Recipe
1 cup sour cream
3 tablespoons white wine vinegar
32 ounces frozen green peas, thawed and drained
chopped green onions
1 cup shredded chedder cheese
1/2 cup bacon bits
Mix sour cream, vinegar and salt in medium size bowl. Stir in
peas and onions. Place 1/2 pea mixture in a serving bowl. Top with 1/2 the
cheese and bacon. Repeat layers. Cover and chill until served.
Mary J's Macaroni Salad Recipe
cups cooked macaroni
2 eggs, hard boiled, chopped
1/4 cup chopped celery
1/4 cup chopped onion
1/3 to 1/2 cup mayonnaise or salad dressing
2 teaspoons vinegar
1/2 teaspoon salt, or to taste
teaspoon prepared mustard
pepper, to taste
ingredients; stir well. Cover and chill for several hours before serving.
Note: I like to add 1/2 cup flaked salmon to this recipe. It
works well with this recipe.
Mary J's White Bean
Salad with Lemon Mustard Dressing Recipe
Dressing, recipe below
1 cup seedless grapes, red or green
15 ounce can
small white beans, drained
1/2 cup diced celery
1/4 cup minced green
2 tablespoons chopped parsley
Prepare Lemon Mustard Dressing. Set aside. Combine all salad ingredients except
lettuce; mix well. Serve on lettuce leaves with the Lemon Mustard Dressing.
Lemon Mustard Dressing
Combine 2 tablespoons vegetable oil, 2 tablespoons
lemon juice, 1 teaspoon Dijon style mustard, 1/4 teaspoon salt and 1/4 teaspoon
pepper; mix well.
Makes 1/4 cup.
Makes 4 servings.