Thai Chicken Salad Appetizers

Creamy peanut sauce, cooked chicken, and seasonings atop refrigerated pie crust blend perfectly in this
Asian-inspired appetizer.

Ingredients

1 tablespoon butter, melted

2 teaspoon hot pepper sauce

3 box Pillsbury™ refrigerated pie crusts,

softened as directed on box.

2 1/2 cups finely chopped cooked chicken

1 /3 cup Thai peanut sauce (from 11.5-oz

bottle)

1 /3 cup mayonnaise

1 /3 cup finely chopped green onions

1 /3 cup finely chopped red bell pepper

Fresh thyme leaves, if desired

Steps

1 Heat oven to 450°F. In small bowl, mix

butter and hot pepper sauce. Remove crusts
from pouches; place on work surface. Cut
crusts into 2-inch squares; place on
ungreased cookie sheet.

2 Bake 5 to 7 minutes or until golden

brown. Brush with butter mixture. Cool
completely, about 30 minutes.

3 In large bowl, mix chicken, peanut sauce,

mayonnaise, onions and bell pepper. Top
each pastry square with about 1 tablespoon
chicken mixture; garnish with thyme.
Refrigerate 30 minutes or until cold.
 Hawaiian Cobb Salad
(Accompaniment Salad)

Ingredients

1 pound teriyaki-marinated pork

tenderloin

10 ounces mixed salad

greens (European)

1 cup fresh pineapple (cubed)

1 cup mango (cubed)

1/2cup macadamia nuts (toasted and

chopped)

1/3cup vinaigrette (prepared raspberry

walnut)

Directions

1. Grill pre-marinated pork tenderloin over

medium-high heat for 20 minutes, turning
once, until internal temperature reaches
145 degrees F. Allow pork to set for 5
minutes, then slice into long thin strips.
Place salad greens on 4 dinner plates. Top
with pork slices, pineapple, mangos and
macadamia nuts. Drizzle with vinaigrette.
 BROCCOLI SALAD RECIPE
(SIDE DISH SALAD)

This easy broccoli salad is an old family recipe, loaded with bacon and cheese, and tossed in a creamy
dressing.

INGREDIENTS:
For the Salad

 2 heads broccoli, florets trimmed off and

cut into bite-size pieces (discard stems)
 8 ounces bacon, cooked and coarsely
chopped
 8 ounces cheddar cheese, cubed into ¼-
inch pieces
 1 small onion, finely chopped

For the Dressing

 1 cup (227 grams) mayonnaise

 ½ cup (99 grams) granulated sugar
 3 tablespoons white vinegar

DIRECTIONS:
1. In a large bowl, combine the broccoli, bacon,
cheese and onion.
2. In a medium bowl, whisk together the
mayonnaise, sugar and vinegar. Pour the dressing
over the broccoli mixture and stir together until
everything is evenly coated.
3. The broccoli salad can be served immediately,
but tastes even better if you cover and refrigerate
it for 1 to 2 hours before serving. Leftovers can
be stored in an airtight container in the
refrigerator for up to 2 days.
GRILLED VEGETABLE AND
BARLEY SALAD (MAIN COURSE SALAD)
.
Barley is typically eaten in a pudding for breakfast or dessert in Egypt, but in this recipe from cookbook
author Suzanne Zeidy.

PROCEDURE:
Ingredients In a large bowl, soak the barley in water for 1
hour and then drain. Meanwhile, light a grill.
2 1⁄4 cups pearl barley
Brush the zucchini, eggplant, and peppers
2 large zucchini, cut lengthwise into 1⁄2- with 1⁄4 cup of the olive oil and season with salt
inch-thick slices and pepper. Grill the vegetables, turning, until
tender and charred, 10 minutes. Transfer to a
1 medium eggplant, cut crosswise into 1⁄2- board and cut into 1⁄2-inch pieces.
inch-thick slices
Bring a medium saucepan of salted water to a
2 red bell peppers, stemmed, seeded, and boil and add the barley. Reduce the heat to
halved medium and cook until tender, 45 minutes. Drain
the barley and let cool.
1 ⁄2 cup extra-virgin olive oil
In a large bowl, whisk the remaining 1⁄4 cup olive
Kosher salt and freshly ground black oil with the lemon juice, cumin, coriander, and
pepper garlic, and then stir in the cooked barley, season
with salt and pepper, and transfer to a serving
1 ⁄4 cup fresh lemon juice platter. Arrange the zucchini, eggplant, and
peppers with the feta, arugula, cilantro,
1 tsp. ground cumin
1 ⁄2 tsp. ground coriander

1 clove garlic, minced

2 oz. feta cheese, cut into 1⁄2-inch cubes

1 cup loosely packed arugula

1 cup loosely packed cilantro, roughly

chopped

1 cup loosely packed flat-leaf parsley,

roughly chopped
1 ⁄4 cup pistachios

4 scallions, thinly sliced

1 long red chile, stemmed, seeded, and

finely chopped
 Greek Village Salad (horiatiki salata)
It's as authentic as I can make it.
Ingredients
4 ripe red tomatoes (preferably plum)cut into a
large dice
1 cucumber with peel, halved and sliced
2 slices of onion (preferably red)
4 ounces feta cut into small cubes (you can
use low fat)
8 black olives (preferably kalamata)
1 T olive oil
(Separate Course Salad)
Directions
This all goes into a large flat bowl or plate. Cut
the tomatoes into about 1/2 inch pieces and
place them in the bowl. Halve then slice the
cucumber and arange them in with the
tomatoes. Cut the feta into cubes or make
them into crumbles and arrange them over the
cucumber and tomato. Cut 2 or 3 thin slices of
onion and separate the rings and sprinkle
them over the salad. Now add the olives and
drizzle with olive oil.
Serves 4 as a side or first course.
 Fruit Salad
"You can add other fruits such as mandarin oranges and bananas to this creamy fruit and marshmallow salad."

IngredientsOn

 1 (14 ounce) can sweetened condensed

milk
 1 (8 ounce) container frozen whipped
topping, thawed

 1 (16 ounce) can cherry pie filling Directions
 1 (15 ounce) can pineapple chunks, drained
 1 1/2 cups miniature marshmallows 1. In a large bowl, fold together the
 1/4 cup chopped pecans (optional) condensed milk and whipped
topping.
2. Add the pie filling, pineapple,
marshmallows and pecans (if
desired). Mix well and refrigerate
until chilled.
Antipasto Appetizer Salad
Serve this with a slotted spoon as an appetizer or over torn Romaine lettuce to enjoy as a salad. I like it with
toasted baguette slices on the sid

Ingredients
 1 jar (16 ounces) roasted sweet
red pepper strips, drained
 1/2 pound part-skim mozzarella
cheese, cubed
 1 cup grape tomatoes
 1 jar (7-1/2 ounces) marinated
quartered artichoke hearts,
undrained
 1 jar (7 ounces) pimiento-stuffed
olives, drained
 1 can (6 ounces) pitted ripe
olives, drained
 1 teaspoon dried basil
 1 teaspoon dried parsley flakes
 Pepper to taste
 Toasted baguette slices or
romaine lettuce, torn

Directions
 In a large bowl, combine the first
nine ingredients; toss to coat.
Cover and refrigerate for at least
4 hours before serving.

 Serve with baguette slices or

over lettuce.
Chunky Chicken Salad
(Bound Salad)

Ingredients:
1 pound cooked boneless chicken
1 stalk of celery
2 medium sized onion, finely
chopped
2 dill of pickles, chopped
3-4 tbsp of mayonnaise
salt and pepper to taste

Procedure:
Stew the chicken in a casserole add
a cup of water and a salt for 2- 3
minutes wait until it
simmers.Separate the chicken from
the stock, chopped the chicken meat
combine all the ingredients, the
finely chopped onion, celery, 2 dill
of pickles, 3-4 tbsp of of
mayonnaise mix it evenly, then
season it with salt and pepper.
Served it with toasted bread or with
lettuce now we are ready to plate.
Cranberry-Pineapple Gelatin
Salad Directions
(GELATIN SALAD)
Ingredients
2 (3-ounce) packages raspberry
gelatin
1/2 envelope unflavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) can crushed pineapple
packet in its own juice
1 (15-ounce) can whole cranberry
sauce
1/4 cup finely chopped walnuts
Topping:
1 (8-ounce) package cream cheese
1/4 cup confectioners' sugar
2 tablespoons whipped cream
1/4 cup walnuts
Spray a 4-cup gelatin mold or a 9-inch
square pan with vegetable oil cooking
spray. In a medium glass mixing bowl,
combine the raspberry gelatin and
unflavored gelatin. Add 1 cup boiling water
and stir with a metal spoon continuously for
2 minutes, until the gelatin is completely
dissolved. Stir in 1/2 cup cold water. Add
the pineapple and juice, cranberry sauce,
and walnuts. Stir with a metal spoon until
all ingredients are completely incorporated.
Pour the mixture into the prepared mold,
cover with plastic wrap and refrigerate until
firm.
About 1 hour before serving, invert the
mold onto a serving platter and allow to sit
at room temperature; the salad will release
itself and come clean from the mold.
Combine cream cheese, powdered sugar,
whipped cream and walnuts in bowl. Spoon
into the center of the mold.
Composed Salad with Pickled Beets & Smoked Tofu
This composed salad is an artful arrangement of greens, hard-boiled egg, smoked tofu, beets and snap peas drizzled with
a cool, creamy dill dressing.

Ingredients

 ½ cup reduced-fat sour cream

 ¼ cup chopped fresh dill
 2 tablespoons lemon juice
 ¼ teaspoon salt
 ¼ teaspoon freshly ground pepper
 6 cups torn Boston or Bibb lettuce
 2 cups torn radicchio
 4 hard-boiled eggs (see Tip), peeled
and quartered
 2 medium tomatoes, cut into
wedges
 8 ounces baked smoked tofu, diced
 1 cup diced pickled beets (see
Shopping Tip)
 2 cups sugar snap peas, trimmed
and halved

Preparation

1. Combine sour cream, dill, lemon

juice, salt and pepper in a small
bowl.
2. Combine lettuce and radicchio in a
large bowl; divide among 4 large
plates and top with equal portions
of hard-boiled egg, tomato wedges,
tofu, beets and snap peas. Drizzle
about 2 tablespoons of dressing
over each salad.

Make Ahead Tip: Cover and

refrigerate the dressing (Step 1) for
up to 3 days. Tip: Eggs, how to
hard-boil: Place eggs in a single
layer in a saucepan; cover with
water. Bring to a simmer over
medium-high heat. Reduce heat to
low and cook at the barest simmer
for 10 minutes. Remove from heat,
pour out hot water and cover the
eggs with ice-cold water. Let stand
until cool enough to handle before
peeling.Shopping Tip: Look for
pickled beets in a jar near other
pickled vegetables in most
supermarkets.