Colettes European Salad Recipes
COLETTE'S EUROPEAN SALAD
This salad is like no other. I "threw" it together one day, using what I had in the refrigerator/pantry. I didn't realizing how big of a hit it would become. I am constantly asked to make it, no matter what the occasion. This salad will go nicely with any sort of meal. I've experimented with other Poppy seed dressings, but Brianna's is the best tasting. I would not recommend using any other dressing for this salad! Enjoy!
Provided by CMLP66
Categories Potluck
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a non-stick frying pan, toast the walnuts on low heat, stirring occasionally (they will be toasted as soon as they give an arroma) Set aside.
- In a large bowl, rinse and drain salad mix and refrigerate.
- Just before serving, drain salad mix again to make sure it is completely dry.
- Toss all ingredients together and serve.
- note: use enough dressing to cover the ingredients, but not too much that the salad will become"mushy".
Nutrition Facts : Calories 447.9, Fat 37.1, SaturatedFat 8.3, Cholesterol 33.4, Sodium 421.3, Carbohydrate 22.7, Fiber 6.9, Sugar 12.7, Protein 13.1
EUROPEAN TOSSED SALAD
Here's a swift salad that Rachel Rosenbaum puts on her Brooklyn, New York dinner table when time is extra tight. The thick sweet dressing easily tops off packaged salad greens and colorful grape tomatoes.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the greens and tomatoes. In a small bowl, whisk the mayonnaise, sugar and lemon juice. Pour over salad and toss to coat.
Nutrition Facts : Calories 114 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 85mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
CHICKEN COTOLETTA AS MADE BY ANNA O'HALLORAN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breast, all-purpose flour, large eggs, bread crumbs, fresh flat-leaf parsley, garlic, milk, kosher salt, black pepper, grated parmesan cheese, unsalted butter, olive oil, lemon wedge
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Slice the chicken breast in half lengthwise to create thinner cutlets. Using the bumpy side of a meat mallet, pound the chicken until ¼-inch (6 mm) thick.
- Add the flour, eggs, and bread crumbs to 3 separate, shallow dishes.
- To the dish with the eggs, add the parsley, garlic, and milk. Season with salt and pepper. Mix with a fork to combine.
- Add the Parmesan cheese to the bread crumbs and stir to combine.
- Working 1 piece at a time, coat the chicken cutlets in the flour, shaking off any excess, then the egg mixture, then the bread crumbs. Set the coated chicken on a baking sheet lined with parchment paper and refrigerate for 1 hour.
- Melt the butter in a large saucepan over medium heat. Add enough olive oil to come ¼ inch (6 mm) up the sides of the pan. Working in batches, fry the chicken until golden brown, about 3-4 minutes per side. Add more oil as needed for subsequent batches. Drain the chicken on paper towels to absorb any excess oil. Season with a pinch of salt.
- Serve the chicken with lemon wedges. The dish pairs well with pan-roasted potatoes and tomato salad.
- Enjoy!
Nutrition Facts : Calories 852 calories, Carbohydrate 82 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 6 grams
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