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April Salad Recipe
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To make April Salad you will need
Ingredients
| | Iceberg lettuce | | | Romaine lettuce | | | Escarole | | | Endive | | | Radicchio | | | Leftover roasted chicken breast; boneless | | | Papaya cubes | | | Raspberry vinaigrette dressing | | | Wheat germ; toasted | | | Refrigerator crescent rolls |
Instructions
Purchase seasonal greens to put together an European salad, about 4 1/2
cups, loosely measured. Coarsely chop the chicken breast and toss it with
the lettuce, blending well. Peel, seed, and cube a ripe papaya. Put 1-1/2
cups of the fruit on top of the salad (store remainder refrigerator). Do
not stir. Drizzle with raspberry vinaigrette dressing (from Sunset's Salads
or commercial: Girard's or S&W's). Chill the salad in freezer while you
preheat oven and bake the cresant rolls. Top salad with crunchy wheat germ.
Serves two dinner or three lunchean portions.
Enjoy your April Salad
How much is in a cup?
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Wed 14 May 2008
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