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Salad and Salad Dressing Recipes

Floribbean Shrimp Salad
Makes 4 Servings

prep 15 min.
cooking 3 min.

1 1/2 lbs. large shrimp, peeled and deveined
3 tbsp. light lime vinaigrette
3 tbsp FRENCH'S® Honey Dijon Mustard
3 tbsp. plain nonfat yogurt
1 large mango, peeled and diced (1 1/2 cups)
1 medium red bell pepper, diced
1 medium Haas avocado, peeled, pitted and diced
1 (5 oz.) pkg. mixed salad greens

COOK shrimp in boiling water to cover about 3 min. until shrimp turn pink. Drain and cool.

MIX vinaigrette, mustard and yogurt in large bowl. Add cooled shrimp, mango, bell pepper and avocado. Toss gently until coated. Chill.

SERVE on salad greens. If desired, garnish with fresh chopped cilantro or basil.
Used with Permission from French's Kitchen
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Asian Chicken & Broccoli Slaw Salad
Makes 4 Servings
prep 15 min.

1/3 cup FRENCH'S® Honey Dijon Mustard
1/3 cup light Asian sesame dressing
2 tbsp. orange juice or water
2 tsp. grated fresh ginger
1 (12 oz.) pkg. broccoli cole slaw
3 cups shredded cooked chicken
1 large red bell pepper, thinly sliced
1/3 cup chopped fresh cilantro
4 tbsp. chopped roasted peanuts

COMBINE mustard, dressing, juice and ginger in large bowl.
STIR in broccoli slaw, chicken and bell pepper.
Cover and chill.
SPRINKLE salad with cilantro and peanuts before serving.
Used with Permission from French's Kitchen
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Apple Ginger Ale Salad

2 (3 oz.) boxes strawberry gelatin
2 c. boiling water
2 c. ginger ale
2 c. shredded apples

Combine gelatin and boiling water. Add ginger ale and apples. Stir while cooling to distribute apples evenly.

Apricot Chicken Salad

2 c. diced chicken or turkey
1-1/2 c. diced puffed apricots*
1/2 c. diced celery (+ a little green onion)
1-1/2 tbsp. lime juice
1 (3 oz.) pkg. cream cheese
1 tsp. salt & white pepper to taste
1/4 c. lite mayonnaise
1/4 c. sour cream

*Can use naval oranges instead of puffed apricots. Cook chicken. Combine chicken, apricots, celery and green onion. Mix together lime juice, cream cheese, salt, pepper, mayonnaise and sour cream until smooth. Add chicken mixture. Chill well.
Serves 6.

Mediterranean Tuna Salad
Makes 4 to 6 Servings

prep 10 min.

1/2 cup reduced-sodium tomato-vegetable juice
4 tbsp. FRENCH'S® Horseradish Mustard or FRENCH'S® Spicy Brown Mustard
2 (6 oz.) cans tuna, packed in water, well drained
2/3 cup chopped roasted red bell pepper
1/2 cup chopped celery
4 tbsp. chopped parsley
2 tbsp. chopped pitted Kalamata olives (about 5)

MIX juice and mustard in medium bowl. Add remaining ingredients and toss to coat well. Cover and chill.
SERVE tuna salad over lettuce, on whole wheat rolls or on toast rounds. tes. Top with chicken and serve with dressing.
Used with Permission from French's Kitchen
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Hot Chicken Salad

2 c. cooked chicken or turkey finely chopped
2 c. celery
1/2 c. blanched almonds (toasted 15 minutes)
1/2 t. salt
2 t. grated onion
1/2 c. sweet pickle relish
1 c. Kraft mayonnaise
Mix ingredients well in casserole.
1 1/2 cup grated cheese
1 c. crushed potato chips

Sprinkle crushed chips on top of cheese. Bake in 400 degree oven for 15 minutes. Serves 6.

Hot German Potato Salad

3 medium potatoes, boiled in skins
3 slices bacon; Slices
1/4 cup onion; chopped
1 teaspoon unbleached flour
2 teaspoons sugar
3/4 teaspoons salt
1/4 teaspoon celery seeds
1/4 teaspoon pepper
3/8 cup water
2-1/2 tablespoons vinegar

Peel potatoes and slice paper thin. Sauté bacon slowly in a fry pan, then drain on paper towels. Sauté onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.
Makes 4 servings

Red Skin Potato Salad
Makes 8 Servings

prep 10 min.
cooking 15 min.

1 1/2 lbs. small red skin potatoes, quartered
1/2 cup Italian salad dressing
1/4 cup French's® Spicy Brown Mustard or French's® Horseradish Mustard
1 cup sliced celery
1/4 cup minced parsley
2 tbsp. minced green onion

COOK potatoes in boiling water for 15 min. until tender. Rinse with cold water; drain.
MIX salad dressing and mustard in large bowl. Add potatoes, celery, parsley and green onion.
Chill, covered, 1 hour.

Used with Permission from French's Kitchen
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