Broccoli, cheese & yogurt: a trifecta of calcium & vitamin D
Combine dressing ingredients in a small bowl. In a large bowl combine 1st 4 ingredients. Mix dressing with broccoli mixture. Chill. Serve within 1 day.
NSF 1/0
The tomato soup in this recipe places this recipe in the midcentury category, but I first made this while preparing salads in the 1970’s at the family owned Strongbow’s Turkey Inn during my college years at Valparaiso University. Chuck & Chuggie’s Sunday Buffet’s were popular!
Place sliced carrots in a ceramic bowl. Arrange onions and green pepper on top.
Marinade
In a medium saucepan whisk together marinade ingredients. Bring mixture to a boil. Pour over carrots. Cool and refrigerate overnight.
6 servings
Combine carrots, pineapple and coconut in a bowl. In another small bowl mix sour cream and lime juice together. Add to carrot mixture. Pour into a serving bowl. Sprinkle more coconut on top. Depending how sweet you’d like, use sweetened or unsweetened p/a and coconut.
Delish with or without the added orzo pasta!
Thank you to my sister Lisa Lyles. This is the best cooking method for cold chicken salads. I often adapt & change recipes each time I make them. Here is my most recent adaption. I doubled this recipe for a piano teacher lunch. When poaching the chicken I added fresh fennel instead of the leeks. Another adaption is to prepare without the chicken and/or adding cubed English style cucumber (not peeled)
Marinade: whisk together 1/2 cup olive oil, 1/3 cup white wine vinegar, 1 teaspoon sugar, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon minced garlic. Reserve for final dressing.
In a large pot as if making soup combine 1 onion, unpeeled & quartered, 1 fennel or leek quartered and leaves cut in 4 inch chunks, bay leaf, several peppercorns, 1 teaspoon salt. Be sure enough water is in pot to cover chicken. Bring to a boil. Cover & turn electric element off or turn gas element to lowest setting. Allow to sit 10 minutes if boneless and 20 minutes if with bones. Remove from heat and let cool slightly. Save the broth for soup or for cooking broth. Continue to simmer with the lid off to reduce volume. Strain and refrigerate or freeze broth.
Remove skin, bones, break up meat when cool enough to handle. Do not cut with a knife. Chicken should be varying sized pieces.
Toss in olive oil until covered lightly. Add remaining ingredients. Toss in Marinade.
Serve cold. One day in frig enhances flavor.
nina in the kitchen 