Country Club Salad Recipes
CLUB SALAD
"I first made this tossed chicken salad for my cousin's baby shower, and everyone loved it," remarks Beth Martin Sine of Faulkner, Maryland. "It was special enough for my youngest daughter's baptism luncheon, yet it's easy enough to put together for dinner."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.
Nutrition Facts :
COUNTRY CLUB SALAD
Steps:
- Add water & reserved juice to the lemon Jell-O. Refrigerate until it becomes the consistency of egg whites.
- Beat in softened cream cheese to pea size. Add fruit cocktail, marshmallows & sliced bananas & fold in the whipped cream.
- Place in a 9"x13" Pyrex dish or a mold. Refrigerate 2-3 hours until firm.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHICKEN SALAD CLUB
"My sister and I made this wonderfully light chicken salad for our sister-in-law's bridal shower," says Nan Janecke of Kalamazoo, Michigan. "It's easy to fix for a large crowd." TIP: "It's also delicious on croissants or oatmeal bread," Nan suggests.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the chicken, celery and onions. In a small bowl, combine the mayonnaise, yogurt, parsley, lemon juice, salt and pepper. Pour over chicken mixture and mix well. Serve on bread rolls with a strip of bacon.
Nutrition Facts : Calories 315 calories, Fat 9g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 771mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 29g protein. Diabetic Exchanges
EASY CLUB SALAD
This easy-to-make salad puts a spin on the traditional club sandwich.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Toss lettuce, chicken and tomato in large salad bowl; refrigerate.
- Just before serving, toss with dressing and bacon flavor bits. Garnish with hard-cooked egg slices.
Nutrition Facts : Calories 220, Carbohydrate 8 g, Cholesterol 50 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 460 mg
COUNTRY SALAD
This hearty salad makes a healthy and delicious lunch with a few slices of ham
Provided by Emma Lewis
Categories Lunch, Main course, Side dish
Time 18m
Number Of Ingredients 7
Steps:
- Cook the eggs in a pan of boiling water for exactly 8 mins. Lift from the pan, cool under the cold tap, then peel and halve.
- Whisk together the lemon juice, olive oil, capers and spring onions. Toss together most of the dressing with the leaves. Place on a serving dish, top with the halved eggs and drizzle over the remaining dressing. Serve on its own or with slices of ham.
Nutrition Facts : Calories 175 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.56 milligram of sodium
CLUB PASTA SALAD
Make and share this Club Pasta Salad recipe from Food.com.
Provided by Vseward Chef-V
Categories Salad Dressings
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta.
- Gently boil uncovered 15 minutes, stirring occasionally, until tender.
- Drain pasta. Rinse with cold water. Shake to drain well.
- Combine Hidden valley ranch mix, onion powder and bacon bits with mayonnaise in large bowl. Stir in chilled pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers (if desired, moisten with a few teaspoons milk before servings).
Nutrition Facts : Calories 443, Fat 17.9, SaturatedFat 5.4, Cholesterol 62.4, Sodium 346.8, Carbohydrate 43.9, Fiber 2.2, Sugar 3.6, Protein 25.9
BIG COUNTRY SALAD
Here is a salad to evoke late-night meals at the restaurant Odeon, in downtown Manhattan, in the era of "Bright Lights, Big City." There the country salad is somewhat smaller, and serves as a fine introduction to a plate of steak frites. But made larger, and piled high on a plate, it makes for a delicious dinner best accompanied by a glass of slightly chilled red wine. Need more protein? Put an egg on it!
Provided by Sam Sifton
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fry the bacon over medium heat until almost crisp. Remove with a slotted spoon and set aside. Reserve a splash of bacon fat.
- Return bacon pan to heat and add the bread crumbs, tossing until just golden. Remove from pan and reserve.
- Combine the lemon juice, vinegar, garlic and mustard in a small bowl. Slowly whisk in the olive oil and reserved bacon fat until dressing emulsifies. Add a tablespoon of blue cheese and whisk again. Season to taste.
- Roughly chop the lettuce and put in a salad bowl. Add bread crumbs and remaining cheese, then the dressing. Toss to mix. Serve immediately.
Nutrition Facts : @context http, Calories 394, UnsaturatedFat 23 grams, Carbohydrate 17 grams, Fat 33 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 8 grams, Sodium 557 milligrams, Sugar 3 grams, TransFat 0 grams
COUNTRY SALAD
Provided by Marian Burros
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In salad bowl place greens, scallions and cucumber.
- Rinse cheese and crumble over salad.
- Add olives and capers.
- Whisk oil with vinegar and beat in cinnamon, mustard and pepper. Drizzle over salad and toss.
CALIFORNIA CLUB SALAD
This is a recipe that I got from my California cuisine cookbook. We have had this often in the spring & summer months. It is oh so good! The cook time is for the hard boiled egg and bacon slices.
Provided by Just Cher
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 3 ingredients, stirring well.
- Cover and chill thoroughly.
- Place shredded lettuce on a large serving platter.
- Arrange chicken, tomatoes, avacado, bacon and egg over lettuce.
- Spoon chilled dressing over salad just before serving.
CLASSIC CAESAR SALAD(COOK'S COUNTRY)
Make and share this Classic Caesar Salad(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Greens
Time 20m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve 1/4 cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
- 2. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
- 3. Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.
Nutrition Facts : Calories 384.4, Fat 31.6, SaturatedFat 7.2, Cholesterol 23.4, Sodium 539.5, Carbohydrate 17, Fiber 6.7, Sugar 5.5, Protein 12.2
COUNTRY POTATO SALAD
I felt as though my usual potato salad recipe was missing something. So I experimented with some different ingredients, and the result was this tangy delight! -Ramona Hook Wysong, Barlow, Kentucky
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- In a large salad bowl, combine the first 11 ingredients. Set aside. Combine dressing ingredients; pour over potato mixture and toss to coat. Cover and refrigerate for up to 24 hours.
Nutrition Facts : Calories 150 calories, Fat 8g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 210mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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- In a food processor, combine all of the ingredients except the mayonnaise, salt and pepper; pulse until very finely chopped. Add the mayonnaise and puree until nearly smooth and pale green. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until the flavors meld and the dressing is well chilled, at least 1 hour.
- In a food processor, combine all of the ingredients except the parsley, chives, salt and pepper; pulse until nearly smooth. Add the herbs and pulse to incorporate. Scrape the dressing into a bowl and season with salt and pepper. Cover and refrigerate until chilled, about 30 minutes.
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