April salad - papaya, chicken, raspberry
3 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Iceberg lettuce | ||
| Romaine lettuce | ||
| Escarole | ||
| Endive | ||
| Radicchio | ||
| Leftover roasted chicken breast; boneless | ||
| Papaya cubes | ||
| Raspberry vinaigrette dressing | ||
| Wheat germ; toasted | ||
| Refrigerator crescent rolls | ||
Directions
From: PatH <phannema@...>
Date: Sat, 13 Apr 1996 20:01:45 -0700 (PDT) Purchase seasonal greens to put together an European salad, about 4½ cups, loosely measured. Coarsely chop the chicken breast and toss it with the lettuce, blending well. Peel, seed, and cube a ripe papaya. Put 1-½ 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@...
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