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About JackSalads
Recipes
Chicken with Raspberry Salad
1 4oz chicken breast
4 cups chopped romaine lettuce
½ cup shredded carrots
½ pint fresh raspberries (optional) can use fresh strawberries as a substitute
¼ cup sliced almonds
Red onion - about 3 thin slices
Raspberry vinaigrette (fat free or reduced calorie) to taste
Easy salad - place cut romaine, shredded carrots and slice almonds in a bowl. Add raspberry vinaigrette to taste; Place salad on plate; top with fresh raspberries, thin slices of red onion and finish with sliced chicken breast. Use extra dressing to taste.
Cobb Salad
A classic combination of diced turkey, crisp bacon, blue cheese crumbles, olives, egg and tomato wedges over a blend of special lettuce greens. Served with an assortment of dressings.
3 oz mixed lettuce greens
2 strips crisp crumbled bacon
2 oz diced deli turkey
½ oz sliced black olives
1 diced hard cooked egg
1 oz blue cheese
4 tomato wedges
Shredded carrots as garnish
Mix lettuce green, ½ of the black olives and blue cheese. Place in center of dinner plate. Arrange tomato wedges around the outside of the lettuce greens. Top greens with diced turkey, bacon, hard boiled egg and remaining black olives. Garnish with shredded carrots.
Serve with an assortment of salad dressings.
Chef's Salad
Tender ham, turkey, American and Swiss cheese, hard cooked egg, and chilled tomato on a bed of fresh salad greens with a choice of dressings.
4 oz mixed lettuce greens
1 hard cooked egg, wedged
2 oz ham
2 oz turkey
3 oz cheese (white and yellow sliced)
2 thinly sliced bell pepper rings
2 thinly sliced raw red onion rings
4 tomato wedges
Black olive for garnish
Place lettuce greens in the center of a dinner plate. Arrange on top of salad - in pie shape fashion - sliced turkey, ham and cheese. Place tomato wedges around the outside of lettuce greens. Top with egg wedges. Garnish with onion, pepper rings and place black olive in the center of the salad.
Serve with an assortment of salad dressings.
Oriental Chicken Salad
A blend of lettuce greens, sugared almonds, sunflower seeds, green onions and crisp sliced breaded chicken tender topped with our special oriental dressing blends to make this salad irrespirable.
3 oz lettuce greens mixed with carrots and red cabbage
1 thinly sliced green onion
½ oz sunflower seeds
½ oz sugared almonds
3 oz sliced hot chicken tender
1 oz oriental salad dressing
Place lettuce green on the center of a dinner plate. Top with cooked sliced chicken tender sunflower seeds, sugared almonds and green onions. Drizzle over the top 1 oz oriental salad dressing. Since the chicken tender is served hot, the salad cannot be completed until it is time to be served.
Spinach Salad
4 cups fresh spinach; stems removed
1 cup fresh strawberries
½ cup slivered almonds
1/8 cup sugar
1/4 sliced small red onion
¼ cup bottled raspberry vinaigrette dressing
Toast almonds by mixing together 1/8 cup sugar with 1/8 cup water and toss with almonds. Bake almonds on cookie sheet in 350 degree oven until brown. Clean spinach by removing stems and placing in large bowl. Slice strawberries and red onion. Place these in bowl and top with toasted almonds. Add bottled raspberry vinaigrette and mix. Serve immediately as spinach wilts.
Sunflower Salad
3 Cups mixed greens
1/2 Cup shredded Cheddar Cheese
3 strips bacon, cooked & crumbled
2 oz. pepperoni, cooked & crumbled
1 avocado, peeled & seeded
1 tomato, diced
2 oz. sliced fresh mushrooms
2 Tbs. olive oil
2 Tbs. red wine vinegar
2 Tbs. sunflower seeds
Mix cheese, lettuce, and red wine vinegar together in a large bowl. Set aside.
Dice half of avocado. Slice the other half and reserve.
Mix tomato, mushrooms and diced avocado together in a small bowl and coat with olive oil. Put tomato mixture on top of lettuce. Sprinkle with seeds, bacon and pepperoni. Garnish with sliced avocado so it resembles a flower on top of the salad.
1 package spinach and spring mix salad mix-found in Supermarket produce case
2 cups asparagus tips, cut 1 inch long
1 cups thinly sliced carrots
2 cups sugar snap peas
2 cups sliced strawberries
½ medium red onion, cut into thin wedges
½ cup sliced Almonds, toasted
¾ cups Italian dressing
Bring 4 cups of lightly salted water to a boil.
Blanch the cut asparagus, carrots and snap peas in the boiling water. (By doing this, you are taking the "hard bite" out of the vegetables.) After the water returns to a boil, cook the vegetables for about 1 minute and quickly shock the vegetables by cooling them off rapidly in cold water.
Place all ingredients in a bowl except the dressing. Add dressing and toast lightly.
How to toast the Almonds: Spread the nuts in a single layer in a baking dish and Bake at 350 degrees for about 10 minutes, stirring occasionally.
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