Traditional Sunset Salad 21 Club Recipes

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CLUB SALAD



Club Salad image

"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

1 package (10 ounces) ready-to-serve salad greens
1 package (6 ounces) ready-to-use grilled chicken breast strips, cubed
10 to 15 cherry tomatoes, halved
8 bacon strips, cooked and crumbled
3/4 cup Italian salad dressing

Steps:

  • In a salad bowl, combine the greens, chicken, tomatoes and bacon. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts :

EASY CLUB SALAD



Easy Club Salad image

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

1 bag (16 ounces) lettuce lettuce or 1 small head lettuce, torn into bite-size pieces (6 cups)
1 1/2 cups cut-up cooked chicken (9 ounces)
1 tomato, cut into eighths
1/3 cup Thousand Island dressing
1/3 cup Betty Crocker™ Bac~Os® bacon flavor bits or chips
Hard-cooked egg slices, if desired

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

TRADITIONAL SUNSET SALAD '21' CLUB



Traditional Sunset Salad '21' Club image

Categories     Salad     Beef     Chicken     Leafy Green     Quick & Easy     Lunch     Bacon     Fall     Cabbage     Watercress     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4 as a first course or light main course

Number Of Ingredients 14

2 cups finely shredded green cabbage (from about 1/2 medium head)
2 cups finely shredded iceberg lettuce (from about 1/2 head)
1 1/2 cups 1/2-inch cubes smoked beef tongue (about 3/4 pound)
2 cups 1/2-inch cubes poached chicken breast (about 1 pound)
3/4 cup Lorenzo dressing
For the Traditional Lorenzo Dressing '21 Club':
2 tablespoons red-wine vinegar
1/2 teaspoon dry mustard dissolved in 1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
2 tablespoons bottled chili sauce
2 tablespoons finely chopped watercress leaves
2 tablespoons chopped cooked bacon (about 3 slices)

Steps:

  • To make the salad:
  • In a large bowl combine all ingredients and toss to coat salad with dressing.
  • To make the dressing:
  • In a bowl whisk together vinegar, mustard mixture, salt, and pepper and add oil in a stream, whisking until emulsified. Whisk in chili sauce, watercress, and bacon.
  • Make about 1 cup.

SUNSET SALAD



Sunset Salad image

I used to eat this all the time as a kid and just ran across the recipe again in a church recipe collection cookbook. I'm not a huge fan of gelatin salads,(they always sound kinda funky) but this one, I like. A little tart, a little sweet.

Provided by Kim127

Categories     Gelatin

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 5

1 package orange Jell-O
1 cup boiling water
1 (8 ounce) can crushed pineapple with juice
1 teaspoon lemon juice
1 cup grated carrot

Steps:

  • Dissolve jello in boiling water.
  • Add pineapple, with juice, and lemon juice.
  • Add carrots.
  • Chill until set.

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