| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs | California | Breads, Muffins & r | 6 | Servings |
INGREDIENTS
| 3 | c | Cooked chicken, shredded |
| 1 | c | Baked ham, julienned |
| 1/2 | c | Spiced cheese, Leyden or |
| Kuminost, diced | ||
| 1 | Egg yolk | |
| 1 | T | White wine vinegar |
| 2 | t | Dijon mustard |
| 1 | ds | Cayenne pepper |
| 1/3 | c | Salad oil |
| 1 | Green onion, thinly | |
| Sliced | ||
| Shredded romain | ||
| Tomato and hard-cooked eggs | ||
| For garnish |
INSTRUCTIONS
In a large bowl, combine chicken, ham, and cheese. In a medium bowl beat egg yolk with vinegar, mustard, and cayenne. Using a whisk or fork, gradually beat in oil until thick and creamy. Mix in green onion. Lightly mix dressing with chicken mixture. If made ahead, cover and refrigerate. Serve on shredded romaine on individual salad plates. Garnish with tomatoes and egg wedges. Recipe By : the California Culinary Academy From: Date: 05/28 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 156
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 30mg
Sodium: 398.6mg
Potassium: 383.6mg
Carbohydrates: 4.6g
Fiber: 2.4g
Sugar: 1.7g
Protein: 4.3g