Dressing
3/4 cup mayonnaise
2 teaspoons Worcestershire sauce
1 tablespoon fresh parsley, chopped
1 tablespoon chives, chopped
1 teaspoon fresh basil
2 tablespoons black olives, chopped
1/4 teaspoon black pepper
salt, to taste
Salad
3 cups cooked chicken, cubed
1 pint cherry tomatoes
romaine lettuce leaves, chopped
Dressing: combine the dressing ingredients, blend well and refrigerate at least 30 minutes.
Salad: tear romaine lettuce into bite sized pieces and place on individual serving plates. Mix cubed cooked chicken with chilled dressing; divide evenly on the lettuce. Cut cherry tomatoes in half and place around edges of salad. Serve with crisp croutons sprinkled on salad if desired.
supersalad
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
reviews & comments
December 22, 2009
i thought ipe was very flavorful and very tasty , i sauteed my chicken insted of boiliing it and it turned out wonderful