Marshall Fields Lemon Pasta Salad Recipes

MARSHALL FIELD'S LEMON PASTA SALAD

Marshall Field's Lemon Pasta Salad image

From Chicago Tribune Good Eating section. This summery salad is packed with basil. And yes, it is 1/4 cup dried basil! Wow now that is a lot!

Provided by Marz7215

Categories < 4 Hours

Time 2h20m

Yield 1 pasta bowl, 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb rotini pasta
2 lemons, zest of, grated
1/2 cup olive oil
1/3 cup fresh lemon juice
1 teaspoon salt
1 teaspoon ground pepper
3 tomatoes, cored and chopped
1 bunch fresh basil leaf, chopped
1 cup shredded parmesan cheese
1/4 cup dried basil (optional)

Steps:

Cook pasta according to package directions.
Meanwhile, combine the lemon zest, olive oil, lemon juice, salt and pepper in a bowl. Set aside.
Drain pasta and transfer to a large bowl. Pour lemon oil mixture over warm pasta. Toss cover and refrigerate for at least one hour.
Stir in the tomatoes, fresh basil, cheese and dried basil. Cover and refrigerate for an additional hour.

Nutrition Facts : Calories 396.2, Fat 18, SaturatedFat 4.2, Cholesterol 11, Sodium 487.4, Carbohydrate 45.9, Fiber 2.5, Sugar 2.6, Protein 12.7

MARSHALL FIELD'S CHICKEN SALAD (WITH SANDWICH VARIATIONS)

Marshall Field's Chicken Salad (With Sandwich Variations) image

Love the combination of flavors and textures in this savoury salad. Delicious also as a sandwich (leaving out the grapes). Try it cold or a yummy hot variation: on one slice of sweet, whole-grain bread, spread 1/2 cup of chicken salad and put under broiler until heated, but not bubbly; top with 3 slices of bacon and 1 slice of provolone cheese. Return to broiler until cheese is melted. Yum!

Provided by SharleneW

Categories Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon white pepper
2 1/2 teaspoons lemon juice
1 1/2 cups shredded boneless skinless chicken breasts (cooked(see note below)
1/2 cup celery, finely chopped
2 tablespoons green onions, finely chopped
1/4 cup pecans, toasted and chopped
1/4 cup thompson seedless grapes, halved (optional)
lettuce leaf, for serving

Steps:

Mix all dressing ingredients together in large bowl.
Add chicken, green onion, pecans, and grapes if you are using them. Mix well. Cover and refrigerate for at least 2 hours.
Arrange lettuce leaves on plates and top each with a scoop of salad.
Chef's Note: Cook up your chicken breast nice and tender by poaching or boiling. I shred my chicken the easy way using the plastic blade in my food processor and just giving it a few short pulses.

Nutrition Facts : Calories 200.1, Fat 17.7, SaturatedFat 3.5, Cholesterol 15.1, Sodium 418.9, Carbohydrate 10.6, Fiber 1.1, Sugar 4.1, Protein 1.5

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