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Mama Savoldi's

RECIPES

Salads

Asian Sesame Chicken Salad

Asian Sesame Chicken Salad (Panera)

 

1 bag pre-washed romaine lettuce
1 bag pre-washed baby spinach
4 medium chicken breasts

 

For the chicken marinade:                                         For the dressing:
3 Tb soy sauce                                                         1/2 c. rice vinegar
2 tsp brown sugar (or honey)                                     1/4 c. sugar
1 tsp sesame oil                                                       2 Tb canola oil
1/2 tsp ground ginger                                                1-1/2 tsp sesame oil (toasted in pan)
1/2 tsp garlic powder                                                 1/2 tsp salt                                                                                                                          pepper

                                                                              1/2 tsp sesame seeds, toasted

Salad toppings:
Chopped cilantro
11oz can mandarin oranges packed in water or 100% juice (rinse in water if packed in syrup)
1/4 cup sliced almonds
Baked or fried wonton strips
Sesame seeds

 

For the chicken: Whisk together chicken marinade ingredients, and marinate chicken for 15 minutes. Grill, or cook in a non-stick sprayed skillet until done, then let the chicken rest for 5 minutes. Cut into slices.

For the dressing: Bring vinegar to a boil in a small saucepan. Turn off the heat, then add in the sugar and stir until dissolved. Let cool. Combine with the rest of the dressing ingredients in a jar, and shake to combine.

Divide lettuce and spinach between four plates. Top with sliced chicken, salad dressing, and toppings.

Bulgar Wheat Salad

Bulgar Wheat Salad​

 

1/2 cup lentils cooked in 1 1/2 cups water (bring to boil and simmer until just tender, 15-20 minutes) cool

1 1/2 cups boiling water poured over 1 cup Bulgar. Cover and set aside til water is absorbed. Fluff with fork and cool.

Whisk together:

   3 TB lemon juice

   3 TB olive oil

   1 clove garlic, crushed

   1/2 med. red onion, chopped

   1/2 cup roasted red pepper (dice and roast under the broiler)

   1/4 cup parsley, chopped

 

Combine lentils and Bulgar and mix in the dressing. Add 2 med. tomatoes, diced and 1/2 cup feta cheese. Salt and pepper to taste.

Chopped Thai Chicken Salad

Chopped Thai Chicken Salad​

 

Dressing:

  • 1/2 c. rice vinegar

  • 1/3 c. creamy peanut butter

  • 2 Tb. apple cider vinegar

  • 2 Tb. honey

  • 1 Tb. hot sauce

  • 2 tsp. soy sauce

  • Juice from 2 limes (about 1/4 cup)

  • 3 cloves garlic

  • 2 tsp. grated fresh ginger root

  • 1/4 cc. fresh cilantro

Salad:

  • 1 1/2 c. chopped cooked chicken

  • 4 c. romaine lettuce, chopped

  • 2 c. cabbage, thinly sliced

  • 3 whole carrots, thinly sliced

  • 1 english cucumber, thinly sliced

  • 3 green onions, thinly sliced

  • 1 red bell pepper, chopped

  • 6 oz. cooked spaghetti

  • Handful of fresh cilantro leaves for garnish

  • Chopped peanuts for garnish

 

  1. In your food processor, combine all dressing ingredients until well combined. 

  2. In a small bowl, combine 1 and 1/2 cups cooked chicken with a few tablespoons of dressing. Chill in the fridge.

  3. Cook 6 ounces of whole wheat spaghetti, according to package directions. When cooked, drain, then toss the cooked spaghetti with about 6 tablespoons of dressing. Chill in the fridge.

  4. Chop up 4 cups lettuce, 2 cups cabbage, 3 carrots, 1 english cucumber, 3 green onions, 1 red bell pepper, a handful of cilantro, and peanuts for garnish.

  5. Arrange the salad in a large bowl as follows: romaine lettuce, cabbage, pasta tossed with dressing. Arrange carrots, red bell pepper, green onions, and cucumber.

  6. Top with chicken tossed with dressing.

  7. Sprinkle cilantro and chopped peanuts over the top of the salad.

  8. Immediately before serving, toss the salad with more dressing (use as much or as little as you’d like) or serve the dressing alongside the salad.

Christmas Green Salad

Christmas Green Salad​

 

1 head green leaf lettuce                      2 (11 oz.) cans mandarin oranges, drained

1 head Romaine lettuce                        1 med. or lg. pomegranate, seeded

2 c. thinly sliced celery                        3/4 c. sliced honey coated or sugared almonds

4 whole green onions, thinly sliced        1/3 cup sugar

 

Dressing:

          3/4 tsp. salt                                        Dash of pepper

          1/4 c. sugar                                        1/4 c. rice vinegar

          '6 drops Tabasco sauce                      1/2 c. vegetable oil

          2 T. parsley leaves

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Mix all the dressing ingredients in a blender until parsley is finely chopped and dressing is green in color. Chill. Mix lettuces, celery and onion

Elegant Chicken Salad

Elegant Chicken Salad

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 Do NOT double this!  It really does make 15 servings!

 

2 c. uncooked shell pasta                      ½ c. pimento, chopped

1 c. coleslaw dressing (Kraft)                 2 (no. 2 cans) chunk pineapple

2 c. water chestnuts, diced                    2 c. fresh green grapes

1 c. mayonnaise                                                2 c. diced apples

2 c. cooked chicken pieces                  2 c. diced celery

½ tsp. grated onion                               1 ½ c. cashew nuts

 

Cook pasta and cool.  Mix coleslaw dressing and mayo together and toss with pasta.  Refrigerate several hours or overnight.  Prepare other ingredients and toss with pasta mixture (lightly).  Refrigerate until ready to serve

Ginger Sesame Chicken Salad

Ginger Sesame Chicken Salad

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Dressing:

1/4 c. soy sauce                                 3 Tb fresh ginger, peeled and finely chopped

1/4 c. canola oil                                 2 Tb hoisin sauce

1 Tb sesame oil                                 1 tsp sriracha sauce

1 tsp kosher salt                                2 large chicken breasts, boneless and skinless

1/4 cup red wine vinegar                    1/4 cup finely chopped green onions

Salad:

1 lb Napa cabbage, very thinly sliced

2 carrots, grated 

3 green onions, thinly sliced and cut on the diagonal

2/3 cup freshly cut cilantro leaves, coarsely chopped

1/2 cup slivered almonds, dry toasted

1 tsp white sesame seeds, toasted

1 tsp black sesame seeds, toasted.

 

Marinade: Whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt to make the marinade.  Put the two chicken breasts in a gallon sized zip-top bag and add 3-4 Tbsp of the marinade over the chicken.  Reserve the rest of the marinade for the dressing.  Squeeze the air out of the bag so that the marinade comes into contact with the meat.  With a meat pounder (or heavy pan, or empty bottle), pound the breasts to a uniform thickness.  This will allow them to cook more evenly and also help tenderize the meat.  Allow the flattened chicken breasts to marinade 30 minutes.

 

Dressing: To the reserved marinade, add in the vinegar and green onions.  Now we have the dressing.


Grill the chicken: To a hot grill pan (yes, an outdoor grill or 'regular' pan is fine), add the marinated chicken breasts.  cook them about 4 minutes per side or until there is no signs of pink and juices run clear when pierced with a small, sharp knife.  Transfer the chicken to a cutting board and allow them to rest 15 minutes.  Please don't cut them right away... all the juices will run out leaving you with dry meat!  After the 15 minutes, you will cut them crosswise into 1/4" inch thick slices.


Salad: In a large bowl, add the cabbage, carrots, green onions, cilantro, half of the sesame seeds, and half of the almonds.  Add the chicken and mix together.  Add just enough of the dressing to coat the salad lightly and toss together.


Serve: Distribute salad to 4 - 6 plates.  Re-whisk the dressing and drizzle a little over each salad.  Garnish with the remaining almonds and sesame seeds on each salad.   

Grilled Lemon Herb Mediterranean Chicken Salad

Grilled Lemon Herb Mediterranean Chicken Salad

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Marinade/Dressing:

  • 4 tablespoons olive oil

  • juice of 2 lemons (½ cup fresh squeezed lemon juice)

  • 4 tablespoons water

  • 4 tablespoons red wine vinegar

  • 4 tablespoons fresh chopped parsley

  • 4 teaspoons dried basil

  • 4 teaspoons garlic , minced

  • 2 teaspoon dried oregano

  • 2 teaspoon salt

  • cracked pepper, to taste

  • 2 pounds (1Kg) skinless, boneless chicken thigh fillets (or chicken breasts)

Salad:

  • 4 cups Romaine (or Cos) lettuce leaves, washed and dried

  • 1 large cucumber diced

  • 2 Roma tomatoes diced

  • 1 red onion sliced

  • 1 avocado sliced

  • 1/3 cup pitted Kalamata olives (or black olives), sliced (optional)

  • Lemon wedges to serve

INSTRUCTIONS

  • Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.

  • Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.

  • Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.

  • Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

  • NOTES

  • Add 1/2 cup crumbled feta to give the salad an even better flavor!

  • NUTRITION

  • Calories: 336kcal | Carbohydrates: 13g | Protein: 24g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 271mg | Potassium: 385mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4745IU | Vitamin C: 18.4mg | Calcium: 84mg | Iron: 2.8mg

Jello Cream Cheese Salad

Jello Cream Cheese Salad

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1 lg. Pkg. Jello (strawberry or raspberry)

2 c. hot water

2 10 oz. pkg. frozen strawberries (thawed)

   Dissolve jello in water.  When jello is partially set, add strawberries. Mix and chill until thickened.

 

2 c. pretzels lightly rolled & crushed

¾ c. butter melted

3 Tbsp. Sugar

   Mix and put in 9x13” pan.  Bake at 400 degrees for 10 mins.

 

10 oz. cream cheese

1 lg. Tub Cool Whip

¾ c. sugar

Mix cream cheese and sugar, then fold into Cool Whip.

 

Layer mixture: 1st layer: pretzels, 2nd layer: Cool Whip mixture, 3rd layer: jello

Southwestern Salad

Southwestern Salad with Cilantro Lime Dressing

 

5 c. chopped romaine lettuce
1/2 c. cherry tomatoes, halved
1/2 c. canned corn kernels, drained
1/2 c. canned black beans, drained and rinsed
2 Tb chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 c. tortilla strips, for garnish

Cilantro Lime Dressing
1 cup loosely packed cilantro, stems removed
1/2 cup Greek yogurt <-- vegans sub raw cashew dressing 
2 cloves garlic
Juice of 1 lime
Pinch of salt
1/4 cup olive oil <-- extra virgin, cold pressed
2 tablespoons apple cider vinegar

Spinach Salad

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2 pounds spinach                                                    1 purple onion

1 small head lettuce                                                ¾ pound fresh mushrooms

¾ lb. grated swiss cheese                                        1 c. drained cottage cheese

½ lb. bacon, cooked & crumbled

 

Poppy Seed Dressing

 

¾ tablespoons poppy seed                                     ¾ c. oil

¾ tablespoons grated onion (fresh)                         1/3 tablespoons prepared mustard

1/3 c. white vinegar                                               ½ c. sugar

¾ tablespoons salt

 

Pour over salad and toss just before serving.

Spinach Salad

Winter Fruit Salad​

 

Dressing:

½ c. sugar                                1/3 c. lemon juice

2 tsp. finely chopped onion       1 tsp. mustard (Dijon is best)

½ tsp. salt                                 2/3 c. oil

1 Tbsp. poppy seed

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Salad:

1 head lettuce (about 10 cups) torn into bite-sized pieces

1 c. shredded Swiss or Mozzarella cheese

1 c. cashews                             ¼ c. Craisons

1 apple, cubed                         1 pear, cubed (optional)

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Process all dressing ingredients in blender adding oil in slow steady stream until thick and smooth.  Pour desired amount of dressing over salad; toss to coat.

Winter Fruit Salad
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