| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Salad | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Mayonnaise |
| 2 | ts | Worcestershire sauce |
| 1 | tb | Fresh parsley; chopped |
| 1 | tb | Chives; chopped |
| 1 | ts | Fresh basil |
| 2 | tb | Black olives; chopped |
| 1/4 | ts | Black pepper |
| Salt; to taste | ||
| 3 | c | Chicken; light meat, cubed |
| 1 | pt | Cherry tomatoes |
| Romaine lettuce leaves; chopped |
INSTRUCTIONS
DRESSING SALAD Date: Tue, 2 Apr 1996 17:32:37 -0500 From: Honey16096@aol.com Recipe By: Jo Anne Merrill To prepare dressing, combine the dressing ingredients, blend well and refrigerate at least 30 minutes. To assemble 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. To prepare ahead of time, refrigerate the chicken, lettuce, tomatoes and dressing in separate covered containers and assemble just before serving. Yield: 4-6 servings. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #94 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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