Recipe of Schnittbohnensalat Salad
1 pound Green Beans -- Fresh *
-- Boiling Salted Water
1/4 cup Stock -- **
3 tablespoons Vinegar
3 tablespoons Vegetable Oil
2 each Onions; Med. -- Thinly Sliced
1/2 teaspoon Dried Dillseed
1 teaspoon Sugar
* Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular
Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest.
Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving.
SESAME CHICKEN SALAD
3 cups Cooked rice
2 cups Cooked chicken breast -- - (slivered)
1/4 pound Fresh snow peas -- trimmed
cut into julienne strips
1 medium Cucumber; peeled, seeded -- - and cut into
1-1/2 x 1/4-inch strips
1 medium Red pepper -- cut into
1-1/2 x 1/4-inch strips
1/2 cup Sliced green onion -- - (including tops)
2 tablespoons Sesame seeds (optional) -- - toasted
-----SESAME DRESSING-----
1/4 cup Chicken broth
1 tablespoon Peanut oil
3 tablespoons Rice or white wine vinegar
3 tablespoons Soy sauce
1 teaspoon Sesame oil
Salad: Combine all ingredients; stir well. Serve at room temperature or slightly chilled.
Sesame Dressing: Combine all ingredients in jar; cover tightly and shake vigorously. Makes about 3/4 cup.
SHREDDED CHICKEN SALAD WITH CILANTRO
3 pounds Whole chicken breasts
Salt
1/4 cup Light vegetable oil
2 cups Chopped Vidalia onions
3/4 cup Walnuts -- lightly toasted
1/4 cup Finely chopped scallions
3/4 cup Finely chopped cilantro
1 1/3 cups Homemade mayonnaise
You may use commercial mayo
Fresh ground black peppe
Place the chicken breasts in a saucepan with enough water to cover.
Bring to a boil, add 1/2 teaspoon salt, reduce the heat, and simmer until the chicken is cooked through, about 15 minutes. Drain the chicken and allow to cool.
Remove and discard the skin. Remove the chicken from the bones and tear
the meat into shreds. Place in a salad bowl and set aside.
Heat the oil in a medium-size skillet over medium-high heat. Saute the
onions, stirring, until deep golden brown, about 20 minutes. Drain the
onions and add them to the chicken. Cool to room temperature.
Add the walnuts, scallions, and cilantro to the chicken. Toss with the
mayonnaise and season with salt and pepper. Serve the salad at room
temperature.
SICILIAN PASTA SALAD PICCATA
2 cups Rotini macaroni -- uncooked
1 pound Chicken breasts -- boneless
skinned
1/2 cup Dry white wine
1/2 cup Water
1/3 cup Olive oil or vegetable oil
2 tablespoons White wine vinegar
2 tablespoons Lemon juice
2 Cloves garlic -- minced
1/2 teaspoon Salt
1/4 teaspoon Coarsely ground black pepper
1 1/2 cups Thinly sliced sweet red -- pepper, cut in 2-inc
1/2 cup Chopped fresh parsley
1/2 cup Sliced green onion
2 tablespoons Capers
Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In a small saucepan, place chicken breasts; cover with wine and water. Simmer, uncovered, about 20 minutes or until done; discard liquid. Set chicken aside to cool. Cut chicken into strips.
In a small bowl, whisk together oil, vinegar, lemon juice, garlic, salt
and pepper. In a large bowl, combine pasta, chicken and oil mixture. Add red pepper, parsley, onion and capers; mix thoroughly. Cover; refrigerate.
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