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| Salads |
Chef Salad
Ingredients
9 cups greens
3 ounces Honey Ham, in strips
3 ounces Roast Beef, in strips
3 ounces Oven Roasted Turkey Breast, in strips
34 cup sliced red and yellow bell pepper
1 12 cups sliced tomatoes
34 cup sliced cucumbers
38 cup raspberries
38 cup basil vinaigrette
Arrange ingredients on a salad plate or bowl; drizzle with basil vinaigrette.
Makes 2 Servings.
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Greek Salad
Ingredients
1 cucumber, sliced thin
1 large ripe tomato, cut in wedges
1 oz. feta cheese, crumbled
1 tablespoons Kalamata olives, pitted and chopped
12 tablespoon extra virgin olive oil
18 cup balsamic vinegar
1 tablespoons fresh oregano, chopped
Preparations
Mix all ingredients in large bowl. Let stand twenty minutes, then toss and serve.
Makes 2 Servings.
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Mediterranean Pineapple Pasta Salad
6 ounces canned pineapple chunks, drained
6 ounces cooked and drained cheese tortellini
3 ounces turkey sausages, sliced, cooked and drained
38 cup diced red bell peppers
1 12 tablespoons chopped parsley
1 12 tablespoons olive oil
2 14 teaspoons balsamic vinegar
14 teaspoon salt
18 teaspoon pepper
1. In large bowl, combine pineapple, tortellini, sausage, bell pepper and parsley.
2. Combine remaining ingredients for salad dressing. Add dressing to salad; toss until mixed.
Makes 2 Servings. |
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Flowers need sunshine, violets need dew, all angels in heaven know I need you. Years may fly, tears may dry, but my friendship with you will never die.
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