0
(0)
CATEGORY CUISINE TAG YIELD
Meats European Salad 3 Servings

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

From: PatH <phannema@wizard.ucr.edu>
Date: Sat, 13 Apr 1996 20:01:45 -0700 (PDT)
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.
NOTES : "Use Fruit Vinaigrettes!" suggested Kathleen Daelemans, chef at
Croce's San Diego restaurant. (See Prevention magazine, Jan 96)
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #42
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Jesus welcomes you back”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?