More Summer Salad Recipes!

CALIFORNIA SHRIMP SALAD

1 lb. shrimp
½ bunch water cress
12 lettuce leaves
12 grapefruit sections
1 avocado
1/4 c. French Dressing

Arrange lettuce leafs and water cress on 4 pre chilled plates. Cut avocado in crescent shaped wedges. Skin grapefruit and pull apart sections. Arrange alternate slices of avocado and grapefruit around the edge of the plate. Place the shrimp in the center of each plate. Drizzle the French dressing over the salad. Sprinkle with Paprika. Serve cold.


YOGURT APPLE SALAD

2 c. chopped unpeeled apples
3/4 c. sliced celery
1/3 c. pitted whole dates, snipped
1/2 c. vanilla yogurt
1/4 tsp. ground nutmeg
dash salt

Combine apples, celery, and dates. Combine yogurt, nutmeg, and salt. Add to fruit; toss.


APPLE WALNUT CHICKEN SALAD

5 ounces cooked chicken breast, cut into chunks
½ cup chopped celery
¾ cup chopped apple
2 ounces chopped walnuts
1 tablespoon raisins
1/3 cup low-sugar Italian dressing
Bibb lettuce

In a medium bowl, gently stir together the chicken, celery, apple, walnuts, and raisins. Pour the dressing over the mixture and toss gently to coat.
Serve on a bed of Bibb lettuce.


CHICKEN SALAD

2 boxes chicken Rice a Roni (cook as directed). Cool.
Add:
2-3 c. cooked chicken or turkey
1 bunch green onions, chopped
grapes, cut in half
sliced almonds
curry powder to taste (1-2 tsp)
Mayo or salad dressing
Optional:
drained pineapple
water chestnuts
cheese

Mix all together and eat.


All recipes submitted by Louise Rounds