Ann Sothern's Chef's Salad

Recipe By     :
Serving Size  : 2    Preparation Time :0:00
Categories    : Salads                           Ham
                Celebrity

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Firm head of lettuce
   2                    Hearts of celery
   1      bn            Watercress
   1      small         Chicory
   1      cup           Baked ham -- diced
   3                    Tomatoes -- quartered

Chop lettuce, hearts of celery, watercress, and chicory together
and place in a wooden bowl that has been rubbed with garlic.
Add baked ham. Add tomatoes and toss lightly. Serve with French dressing.

                            Avocado Chef Salad

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----VINAIGRETTE-----
     1/3  cup           Oil
     1/4  cup           Red wine vinegar
   1      tablespoon    Capers; drained -- chopped
     1/4  teaspoon      Salt
     1/4  teaspoon      Paprika
     1/8  teaspoon      Garlic powder
     1/8  teaspoon      Dry mustard
                        -----SALAD-----
   2      cups          Chopped red leaf lettuce
   1      cup           Chopped watercress
     1/2  cup           Thinly sliced mushrooms
     1/2  cup           Pitted black olives
   1      cup           Croutons
   1                    Avocado -- flesh cubed
   2                    Hard-cooked eggs -- sliced
   4      ounces        Swiss cheese -- julienned
  12      ounces        Cooked meat(s) *

*Note: ham, turkey and/or roast beef, julienned
To make vinaigrette, combine oil, vinegar, capers, salt, paprika, garlic powder
and mustard in jar with tight-fitting lid. Shake vigorously. Chill, covered, until ready to serve.

For salad, combine lettuce, watercress, mushrooms, olives
and croutons in large bowl. Toss lightly to mix.
Arrange avocado and eggs on top of salad.
Top with Swiss cheese and meat. Just before serving,
shake dressing, pour over salad and toss.

                         California Chef's Salad

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads                           Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----THOUSAND ISLAND DRESSING-----
   1 1/2  cups          Mayonnaise
     1/2  teaspoon      Salt
     1/4  teaspoon      Black pepper
   1      dash          Red pepper
   1      tablespoon    Lemon juice
   1      tablespoon    Catsup
   1      teaspoon      Worcestershire sauce
     1/2  cup           Chili sauce
                        -----SALAD-----
   2                    Tomatoes -- cut in wedges
   8      cups          Torn salad greens
     1/4  cup           Sliced green onions
   2                    Cucumbers -- sliced
   4      slices        Salami or cooked ham (thin) -- cut in strips
     1/2  cup           Cubed cooked Turkey -- =OR=- Chicken
                        Minced parsley

Combine mayonnaise, salt, black pepper, red pepper, lemon juice, catsup
, Worcestershire and chili sauce. Chill.

To make salad, toss tomatoes, greens, green onions and cucumbers together.
Place in deep salad bowl and top with salami and turkey.
Serve dressing separately in sauce bowl, sprinkled with parsley.

                               Chef's Salad

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      slices        Bacon
   8      cups          Torn salad greens
   2                    Tomatoes -- cut in wedges
   2                    Hard-cooked eggs -- sliced
   4      ounces        Sliced Swiss cheese -- cut in strips
   4      ounces        Sliced cooked ham -- cut in strips
   1      cup           Toasted croutons
                        -----CREAMY MUSTARD DRESSING-----
   2      tablespoons   Bacon drippings
     1/4  cup           Prepared mustard
     1/4  cup           Sour cream
   2      tablespoons   Vinegar
   2      teaspoons     Sugar

Cook bacon until crisp and drain, reserving 2 tablespoons drippings for dressing
. Crumble bacon and combine with greens, tomatoes, eggs, cheese, ham and croutons.

To make dressing, blend drippings, mustard, sour cream, vinegar and sugar until smooth.
Toss salad with dressing at table.

Do-Ahead Chef's Salad

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      cups          Shredded lettuce greens
   3      medium        Carrots -- shredded
   4                    Green onions -- thinly sliced
   3                    Stalks celery -- sliced
   2      cups          Cooked ham -- cut in julienne
   2      cups          Cooked chicken or turkey
                        Cut into 2 or 3" lengths
   1 1/2  cups          Mayonnaise
   3      teaspoons     Dijon mustard
   1 1/2  teaspoons     Instant toasted onion
  10      milliliters   Garlic -- minced
     1/4  teaspoon      Each paprika & Italian herbs
                        Salt and pepper
   1      can           Sliced black olives (4oz)

In shallow 4-qt. serving dish, distribute the shredded lettuce in an even layer.
Top with carrots, green onions, celery, ham and chicken.
Stir togesther the mayonnaise, mustard, onion, garlic, paprika and Italian herbs
. Season with salt and pepper. Spread mixture evenly over the chicken layer
, cover, and refrigerate up to 24 hrs. To serve, scatter the olives on top and
garnish with tomato wedges and egg slices. Let guests serve themselves,
scooping down to bottom of dish and lifting out a portion of all the layers

                             Easy Chef Salad

Recipe By     :
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           frozen green peas
                        Assorted lettuce
                        (to equal 10 cups torn leaves)
  12                    peeled baby carrots
   2      ribs          celery
   1      medium        bell pepper (any color)
     1/4  pound         deli-roasted turkey breast
                         -- or more to taste
     1/4  cup           reduced-fat real bacon bits
     1/2  cup           shredded Cheddar cheese or other
                        cheese
  16                    cherry tomatoes
   1      can           mandarin oranges
                         -- (11-ounce) drained
   1      cup           salad dressing of choice such as
                        fat-free
                        Italian

In a small colander or strainer, rinse peas and set aside to drain.
Wash, dry and tear lettuce and set aside. As you prepare the carrots,
celery, pepper and turkey, place each on a separate paper plate or in
a small bowl. Slice the carrots into thin circles. Wash and coarsely
dice celery. Seed pepper; slice it into thin strips. Slice turkey into long, thin strips.
To compose the salads, place 2 1/2 cups lettuce on each plate.
Allow each diner to add salad toppings as desired.
Top with 1/4 cup dressing; serve at once. Yield: 4 servings.

                           Mexican Chef's Salad

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
500      g             boneless chicken -- diced
500      g             kidney beans
   2 1/2  ml            salt
   5      ml            chili powder
   1                    medium onion -- chopped
   3                    medium tomatoes -- diced
500      g             lettuce -- chopped (about half
100      g             cheddar cheese -- grated
250      ml            thousand island dressing
  50      ml            picante sauce (or more or less, to taste)
   1                    large avocado -- sliced
300      g             corn tortilla chips

1.  Bone and dice the chicken. Heat a small amount of vegetable
oil in a large frying pan until it starts to smoke. Add the chicken
cubes and fry over medium-high heat, stirring frequently, until they are browned (2 or 3 minutes).

2.  To the chicken, add the drained kidney beans, salt, and chili powder.
Reduce heat and simmer 10 minutes.

3.  Chop the tomatoes, onion, and lettuce. Grate the cheese.
Toss them together in a salad bowl with the salad dressing and picante sauce.

4.  Slice the avocado and add to the salad. Break the tortilla chips into flakes
, and add to the salad.

5.  Mix the cooked chicken and beans into the cold salad. Decorate with extra chips
and slices of avocado and tomato.

6.  Serve immediately.

                           Special Chef's Salad

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Cheese
                Vegetables                       Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          Lettuce -- Bite Sized Pieces
   2      cups          Spinach -- Bite Sized Pieces
     1/2  cup           Green Pepper -- Chopped
     1/2  cup           Carrots -- Peeled & Shredded
     1/2  cup           Cucumber -- Halved & Sliced
     1/2  pound         Cooked Ham -- Cut Into 1/2"
                        Strips -- 1 cup
   3      ounces        Cream Cheese; Cubed -- 1 Pk
   2      large         Eggs; Hard Cooked -- Chopped
   1      small         Onion -- Sliced
                        -----OIL AND VINEGAR DRESSING-----
     1/2  cup           Vegetable Oil
     1/4  cup           Vinegar
   1      tablespoon    Ketchup
     3/4  teaspoon      Sugar
     1/4  teaspoon      Salt
     1/2  teaspoon      Garlic Salt
     1/8  teaspoon      Pepper

Combine the lettuce, spinach, green pepper, carrots, cucumber, ham,
cream cheese, eggs and onion in a large bowl; cover and refrigerate.
Prepare the Oil And Vinegar Dressing; cover and refrigerate.

OIL AND VINEGAR DRESSING:

Combine all of the ingredients in a glass jar, cover and shake well.

Makes 3/4 Cup.

TO SERVE:

Pour the dressing over the vegetables, toss gently to coat and serve.