Buffalo Chicken Wedge Salad - INGREDIENTS:1 Rotisserie chicken, shred the breast meat, 1/2 cup Pete's buffalo sauce, 1 tablespoon butter, 1 head Ice-burg lettuce, 1/2 cup sour cream, 1/3 cup crumbled gorgonzola cheese, 2 tablespoons milk, quarter cup red onion-chopped,salt & pepper, celery and carrots-to go on side
Broccoli Crunch Salad -- I have some in my refrigerator right now, the last of it. It's my favorite next to a different slaw that has next to no dressing, has purple cabbage ( green works as well) tomatoes, celery, very fresh smelling.
ngredients: 1 pack slaw green onions finely chopped (approx 1/4 cup or less) 1/2 cup toasted seeds (sunflower or almonds) 2 packs ramen noodles (chicken flavor) broken into small pieces 3/4 cup oil 1 tbsp pepper (scant) 4 tbsp vinegar 4 tbsp sugar 1 of the chicken pack flavorings in ramen noodle package Now for the difficult instructions... Pour, Toss, and Chill!
dressing: ½ cup sugar,1 ½ TBLS poppy seeds,1 ½ TBLS sesame seeds 1 tsp paprika,2 teaspoons dried mustard, 1 TBLS minced sweet onion, 1 tsp sea salt, 1 tsp freshly ground black pepper.½ cup white balsamic vinegar,⅓ cup vegetable oil,⅓ cup extra virgin olive oil
Cobb Salad ~love the red wine vinaigrette dressing for this salad~ 1 ounce blue cheese crumbles 3 tablespoons red-wine vinegar 1 teaspoon Dijon mustard 1 tablespoon extra-virgin olive oil 1/2 teaspoon freshly ground pepper In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately.