| 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.
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