Cooking With Jay

Salads

When Michael and I started our diets we committed ourselves to the nightly salad routine. But in time the salads became elaborate and our diets went to, well lets just say, try these salad ideas, Because salads don't have to be boring.

Grilled Chicken Caesar Salad

• 1 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 tsp. oregano
• 1/2 tsp. marjoram
• Salt and pepper to taste
• 4 boneless chicken breasts

Combine all ingredients except chicken together and mix well to create marinade. Place chicken in a large baking dish and place marinade over chicken. Marinate in the refrigerator for several hours. When chicken has marinated for a sufficient time, place on a hot grill and grill for 7 - 10 minutes per side until juices run clear. Place chicken on a platter to cool.

Salad Ingredients:

• 1 - 2 cloves garlic
• 2 large heads Romaine lettuce gently torn into bite-sized pieces
• 1 cup croutons
• 1/4 cup anchovies, diced (optional)
• Freshly grated Parmesan cheese

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Chunky Chicken Salad

• 1 cooked, boneless chicken breast half, chopped
• 2 stalks celery, chopped
• 3 tablespoons mayonnaise
• 1/2 onion, finely diced
• 2 dill pickles, chopped
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Combine the chicken, celery, mayonnaise, onion and pickle. Mix well. Season with the garlic powder, salt and pepper. Serve with lettuce on fresh crusty bread or bun.

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BROCCOLI CAULIFLOWER SALAD

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 2 cups hard-cooked eggs, diced (optional)
• 1 cup shredded Cheddar cheese
• 6 slices bacon
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 T white wine vinegar

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.

In a medium-sized salad bowl, layer, in order, the broccoli, cauliflower, eggs, cheese and bacon.

Prepare the dressing by whisking together the mayonnaise, sugar, and vinegar. Drizzle dressing over top and serve.

Makes 8 servings.

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Chilled Rice And Vegetable Salad With Vinaigrette Dressing

• 2 cups cooked rice
• 1 10 oz. frozen peas, defrosted
• 1 cucumber peeled, seeded and diced
• 2 tomatoes diced
• � cup black olives
• � cup celery, diced
• � cup green onions
• 3 Tbsp. fresh parsley chopped
• Salt and pepper to taste

Dressing:

• � cup olive oil
• � cup red wine vinegar
• 1/2 tsp. dry mustard
• 1/2 tsp. dried tarragon

Combine rice, peas, cucumber, tomatoes, olives, celery, green onions and parsley together and shake well. Pour over rice and toss. Chill for several hours before serving.

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Orange Vinaigrette Salad

• 10 sweet ripe oranges
• 1/2 cup red wine or cider vinegar
• 1/4 cup canola or salad oil
• Salt and pepper to taste
• 1/4 teaspoon powdered ginger
• 1/2 -3/4 cup granulated sugar
• 3 drops almond extract

With a sharp knife cut off all peel and pith from oranges. Slice oranges side ways into little wheels. Discard seeds. Mix all other ingredient together. Stir to dissolve sugar. Toss oranges in vinegar mixture and let sit for 15-20 before serving.

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Greek Pasta Salad

• 1 cup uncooked macaroni
• 1 (19 ounce) can garbanzo beans, drained
• 4 tomatoes, chopped
• 1 onion, chopped
• 1 clove garlic, minced
• 6 ounces feta cheese, crumbled
• 1 cup pitted black olives
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup olive oil
• 1/4 cup fresh lemon juice

In a large pot of salted boiling water, cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine the pasta, chickpeas, tomatoes, onion, garlic, cheese, olives, salt, pepper, olive oil and lemon juice. Toss together and refrigerate until chilled.

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