Tag: Main Course Salad

Fall Mains

Chicken Or Turkey Salad With Pears

The first time I made this salad was for the chairman of the organization I worked for. Later in the day he made a point of taking me aside and thanking me for “the best salad I have ever had”.

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Fall Mains

Cobb Salad

This is my adaptation of the famous salad.   I absolutely adore Cobb Salad.   From the tang of the blue cheese to the creamy avocado, crunchy lettuce, salty bacon, delicious!  Serve with homemade biscuits** or purchased rolls.  Thinking of starting

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What’s Cooking This Past Week

  Wow…I’ve had a busy week!  Time for a break to let you in on all the stuff that I’ve been cooking and we’ve been eating!  It’s “the season of the braise” and who doesn’t love that and a good

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Marinated Grilled Steak Salad

For a printer friendly version of this recipe, click here. This is such a good salad to have in your repertoire! Just think…sitting outside on a warm night, firing up the grill, glass of wine…does it get any better? The

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Chef Salad

An oldie but goodie! My Dad loved this salad and turned me onto it a long time ago. I think in those days it was dressed with Thousand Island.   It’s the perfect way to use up some of that Christmas

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Waldorf Chicken Salad

This combination of chicken, celery, apples, grapes, walnuts with blue cheese is, in my opinion, a classic main course salad!  You could use cooked, cubed turkey for the salad too. Makes 8 Servings 4 chicken breasts (6 cups) cooked, cut

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Pear And Duck Confit Salad

By now, if you have made some of my salads, you can see I like pears & apples with blue cheeses!  You can get duck confit at Oyama Sausage**. Makes 4 Servings 1 tsp. Dijon mustard 1 Tbsp. Sherry vinegar

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Shrimp Salad

This salad using fresh local shrimp is lovely anytime of the year when you can get fresh seafood. On occasion, I like to make us a treat  & use half shrimp & half crab.  It can be a little $$ but you

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Spinach Salad

For a printer friendly version of this recipe, click here. This is a delicious main course salad.  Makes a wonderful late spring or summer meal using locally grown spinach from a market or from your own garden.  The lemony dressing really adds sparkle

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