| 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
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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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