Cinderella salad

Yield: 4 servings

Measure Ingredient
2 \N Heads boston lettuce
1 \N Head red leaf lettuce
1 small Head belgian endive
1 small Head radicchio
1 cup Watercress; stems removed
2 \N Plum tomatoes; sliced
1 cup Button mushrooms; whole
1 small Cucumber, peeled & sliced in half moons
2 tablespoons Olive oil
½ tablespoon Cajun spice
½ cup Water
½ cup Red wine vinegar
½ cup White wine vinegar
¼ cup Lemon-lime soda or ginger ale
1 teaspoon Worcestershire sauce
¼ teaspoon Lemon juice
6 \N Black olives
½ pounds Mozzarella cheese cut in 1/2\" cubes
1 cup Cauliflower; cut in 1/2\" pieces
1 cup Broccoli; cut in 1/2\" pieces
¾ cup Alfalfa sprouts
2 pounds Chicken breast, boneless
2 tablespoons Dijon mustard
¼ teaspoon Sugar
\N dash Salt
\N pinch Pepper
\N dash Vegetable seasoning
2 tablespoons Red onion, diced
2 tablespoons Dill weed, fresh, minced



Recipe by: Cooking With Mickey-Gourmet Mickey Cookbook Vol II Wash Boston and red leaf lettuce, Belgian endive, radicchio, and watercress and pat dry. Tear greens and toss together in a large salad bowl. Arrange tomatoes, mushrooms, cucumber, black olives, mozzarella cheese, cauliflower, broccoli, and sprouts around outside of salad bowl on top of greens. Place stir-fried chicken in center of salad and toss with dill vinaigrette dressing.


Cut chicken breast into ¼-inch strips. Heat olive oil in a large skillet and add chicken. Sprinkle with Cajun spice and saute chicken until tender and fully cooked.

Serve immediately.


In a stainless sttel or glass mixing bowl, combine first 8 ingredients and mix well. Season with salt, pepper, and vegetable seasoning. Add diced red onion and fresh dill and refrigerate until ready to use.

NOTES: From King Stefan's Banquet Hall in Fantasyland in MAGIC KINGDOM

: Park.

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