Mediterrean Orzo Salad

You can use any small pasta for this recipe.

Mediterranean Pasta Salad

12 oz. orzo pasta cooked, drained and rinsed with cold water

2 T olive oil

1 large yellow pepper, diced

1 med tomato seeded and diced

1 cucumber seeded and diced

1 medium carrot shredded

1 8oz. package feta cheese (optional)

3 T toasted pine nuts

3 T  fresh chopped basil

2 T capers

½ c. olive oil

1/3 cup lemon juice

3 green onions chopped

6 cloves garlic, minced

1 t. cumin

1 t. Dijon mustard

1 t. dried mint or 2 t fresh

salt and Pepper

Stir together orzo and 2 T  olive oil in large bowl.  Stir in bell pepper and next 7 ingredients.

Whisk together ½ cup olive oil and next 8 ingredients.  Pour over orzo and mix.  Refrigerate until serving. 

Shrimp Salad

Another recipe that I had forgotten about until a friend called and asked me to make it for a birthday luncheon.  The ingredients are a little different than most, but it's delicious.

3 cups cooked shrimp, diced
1 cup diced celery
4 hard boiled eggs, chopped
1/2 cup sliced stuffed olives
1/4 cup green onions, sliced
1/4 cup chopped dill pickle
1 cup mayonnaise
2 T chili sauce or cocktail sauce
2 t horseradish
1 t salt
Combine shrimp, celery, and eggs. Blend other ingredients and add to shrimp mixture.  Toss lightly and serve chilled.  Yield: 6-8 servings

Shrimp Salad

I must give credit to my friend Denise for this recipe.  It is actually from The Barefoot Contessa, but whatever, it is delicious and so easy to make.

Shrimp Salad

2 pounds shrimp, I use large, 16-20 thawed and warmed in a skillet to remove the excess water.

2 cups Hellman's mayonnaise

1 t. dijon mustard

2 T white wine vinegar or white wine

1 t fresh ground pepper

6 T fresh dill, minced

1 cup red onion, finely diced

3 cups minced celery (6 stalks)

Whisk together mayonnaise, mustard, wine or vinegar, pepper, salt and dill.  Combine with the shrimp, red onion, celery.  Check seasonings.  Cover and refrigerate to enhance flavors.

12 servings

Broccoli Salad

I'm sure this salad was in our delicase everyday that we were open.  It varied daily, depending on who happen to make it.  I was light handed on the mayo, but I will say if it wasn't right our customers would be sure to relay that to whom ever was at the cash register.

Broccoli Salad

8 slices bacon

2 heads fresh broccoli, small pieces

1 1/2 cups Cheddar cheese, shredded

1/2 large red onion, diced

1/4 cup red wine vinegar

2 T sugar

2 t black pepper

1 t salt

2/3 cup mayonnaise

1 t fresh lemon juice

Place bacon in skillet and cook over medium heat until evenly browned and crisp.  Drain and crumble.

In a large bowl, combine broccoli, cheese, onion and bacon. 

Prepare the dressing in a small bowl bu whisking together the red wine vinegar, sugar, pepper, salt, mayonnaise, and lemon juice.  Combine dressing with salad.  Cover and refrigerate until ready to serve.  This is much better if allowed to sit 2 hours before serving.

12 servings

Some people like raisins, but I don't care for them in this recipe, but each to his own.

Chicken Club Salad

If you like a club sandwich, you will love this chicken club salad. 



Chicken Club Salad

4 chicken breasts, I use boneless, skinless

1 T olive oil

1 t kosher salt

1/2 t. freshly ground pepper

4 sliced smoked bacon

1 ripe avocado, peeled and diced

3 T fresh lemon juice

1/2 cup mayonnaise

1/4 cup green onions, sliced

2 t Dijon mustard

2 T chopped fresh flat leaf parsley

Preheat oven 400.  Place the chicken in a baking dish, drizzle with olive oil and season with salt and pepper.  Roast until cooked throughout, about 20-30 minutes.  Cool to touch and cut into chunks.

Cook bacon until crispy; drain and crumble.

In a large bowl, combine avocado and lemon juice.  Add chicken, bacon, mayo, green onions, mustard, parsley, 1t. salt and pepper.  Stir until combined.  Serve on bed of lettuce and garnish with tomato wedges.

Serves 6



Mexican Cornbread Salad

 My mouth is watering just remembering how good it is, but I hardly ever make it.  It's one of those dishes that is best made the day before serving.  Great for a salad supper or potluck dinner.

Mexican Cornbread Salad

2 packages Martha White Mexican Cornbread Mix

2 cans pinto beans, drained

2 cans whole kernel corn, drained

4 Roma tomatoes, seeded and diced

1 green pepper diced

1 bunch green onions, chopped

3 cups grated Cheddar Cheese

1 (4ounce) jar of bacon pieces, Hormel (NOT BACOS)

1 cup sour cream

1 package Ranch dressing mix

1 cup mayonaise

Make cornbread according to package directions.  Cool and crumble in a large bowl.  Add next seven ingredients.  Mix sour cream, Ranch dressing packet and mayonnaise.  Lightly toss with cornbread mixture.  Chill.

Trader Vic's Chicken Salad

A customer shared this recipe with me shortly after I opened The Invisible Chef and it quickly became a favorite.  I have not made it since I close the store, but plan to make it very soon. I believe Trader Vic's was a popular resturant in San Francisco. Not sure if it's still open and not sure this salad was ever made, but that is the story I was told when given the recipe.

Trader Vic's Chicken Salad



5 cups cooked diced chicken breast

1 can sliced water chestnuts

2 cups pineapple tidbits, drained

1 cup sliced celery

1/2 cup sliced green olives

Dressing:

1/2 (heaping) cup sour cream

1/2 (heaping) cup mayonnaise

1 T curry powder

4 T Major Grey Chutney

Garnish:

1/2 cup toasted almonds, sliced

Mix all ingredients; add dressing and chill.  Top with sliced almonds.  I ususally mixed my almonds in with the other ingredients.

South of the Border Potato Salad

Another great recipe for the 4th of July.  This is one of my favorites, but I understand some don't care for cilantro (my husband for one), so just omit it.

South of the Border Potato Salad



2 pounds new potatoes, unpeeled

1 large tomato, peeled, seeded, and diced

1/4 cup finely chopped red onion

1/4 cup chopped green onions

1/4 cup chopped cilantro

1/4 cup canned diced green chiles

2 cups mayonnaise

2 T fresh lime juice

2 T Dijon mustard

1 clove garlic, minced

1/4 t ground red pepper

Cook potatoes in boiling water to cover for 20 minutes or until tender.  Drain and let cool.  Cut into pieces.  Combine potatoes, tomatoes and next four ingredients in a large bowl.  Toss gently.  Combine mayonnaise, and remaining ingredients. Toss gently.  Cover and chill thoroughly. 

Makes 12 servings.

Chicken Cheddar Pasta Salad

Another great favorite, especially for a salad supper.  Serve this along with fresh fruit and muffins and you have an easy meal. If you plan to double or triple this recipe, I must warn you that it multiplies. This can be served without the spring mix, but it makes a beautiful salad for a buffet table.

Chicken Cheddar Pasta Salad

8 ounce package of grilled chicken strips (fajita chicken)

6 ounce fettucine noodles, broken into pieces

3 ounce Cheddar Jack grated or cubed cheese

1/2 red pepper, diced or strips

1/2 green pepper, diced or strips

1/2 yellow pepper, diced or strips

4 ounces pepperoni, cut into strips

8 ounce bottle of Italian dressing

5 cups spring mix

1 cup cherry tomatoes, halved

Cook fettucine as directed and drain and rinse in cold water. Cut chicken strips into smaller pieces.  Combine ingredients thru pepperoni and toss.  Add dressing and adjust seasoning.  Cover and chill 2 hours or overnight.  Shortly before serving, add spring mix and tomatoes. 

Serves 10

Vermicelli Salad

Sorry I haven't posted  in a while, but I have been preoccupied with my grandchildren.  With the 4th of July coming up, I have been thinking about dishes to take to the lake for the weekend.  This cold salad will keep for several days in the refrigerator and is delicious.

Vermicelli Salad

10 ounce pkg. Vermicelli pasta

2 T fresh lemon juice

1 T olive oil

Cook vermicelli as directed on package.  Drain, but do not rinse.  Cool for 30-45 minutes while occasionally separating with a fork.  While still warm, stir in lemon juice and oil.  Season heavily with seasoning salt ( I prefer Cavender's Greek Seasoning)

Add the following:

1/2 cup of each:

green onions, diced

celery, diced

bell pepper, diced

pimento, diced

black olives, sliced

Mix and add 1/2 to 1 cup of mayonaisse.  This depends on how creamy you prefer it. 

Also adjust seasonings and refrigerate over night to enhance flavors.

Strawberry Green Salad

This was a recipe given to be by one of my good friends, Becky Jordan. Great Salad

Strawberry Green Salad

Dressing

1 cup oil (veg or olive)                                    ¾ cup sugar

½ cup red wine vinegar                                 2 garlic cloves minced

½ t salt                  ½ t. paprika         ¼ t. white pepper

Mix in blender.

Salad Mix or Romaine

Strawberries or blueberries or any fruit

1 cup cheddar jack or parmesan (fresh)

1 cup toasted   pecans (I use the toasted pecans from The Invisible Chef House Salad

Or :
Watermelon cubes
Thinly sliced red onion
Grilled chicken breast slices
Feta cheese
Pecans, optional



Cranberry Chicken Salad

This became the favorite chicken salad for some. I must admit, it is my favorite.  And don't let the amount of dry mustard frighten you.  The Honey Mustard will keep in the refrigerator for weeks.

Cranberry Chicken Salad

8 cups cooked diced chicken breasts

3 celery ribs, thinly sliced

5 green onions, sliced

1 1/2 cups toasted pecans (I saute them in butter)

1 (6 ounce) package Craisins

1 cup mayonaise

1/2 cup Sweet Hot Mustard

I think I use a little more mayonaise and Sweet Hot Mustard, depending on how creamy you prefer.

Mix together.  Cover and chill for up to 3 days.

Sweet Hot Mustard

2 cups sugar

1 1/2 cup dry mustard (Coleman's or store brand is ok)

3 large eggs, beaten

2 cups white viengar

1/4 cup honey

Mix sugar and dry mustard together; whisk in eggs, then vinegar.  Cook over medium heat, stirring constantly about 10 minutes until thick and smooth.  Add honey and cool.  Refrigerate in airtight container for up to 1 month.



The Invisible Chef Salad

This was our "house" salad at the Invisible Chef.  We used spring mix for the greens.  The pecans can be made and stored in the freezer and chop as needed.  I know many people who "dislike" bleu cheese, but this salad is an exception. 

The Invisible Chef "House" Salad

Dressing:

2/3 cup sugar

1 t. dry mustard

1 t. salt

2/3 cup white vinegar

3 T apple cider vinegar

4 ½ t. onion juice

2 T Worcestershire

1 cup salad oil

Mix dry, add vinegars and remainder except oil.  Add oil slowly whisking or mixing with mixer.

Spicy Pecans

2 large egg whites                          2 T paprika                  

1 ½ t. salt                                         1 ½ t. cayenne

¾ cup sugar                                    4 ½ c. pecan halves

2 T Worcestershire                         6 T melted butter

Preheat oven to 325. Beat egg whites and salt till foamy.  Add all except butter and pecans and mix well.  Stir in pecans and melted butter. Spread on large baking sheet and bake 30-40 minutes stirring every 10 minutes.  Remove and cool.  Chop coarsely.  Keep in airtight container in freezer.  Use along with spring mix, apple, green onions, and bleu cheese.

Chicken Salad

This was the signature chicken salad from The Invisible Chef. It was the first salad we served when we opened in October 2000.

The Invisible Chef Chicken Salad

4 cups cooked diced chicken 

1 cup finely chopped celery

1 cup sliced white grapes or red

½ cup chopped green olives

½ cup toasted almonds sliced

2 T parsley

1 t. Salt (we used Cavenders Greek Seasoning)

1 cup mayonnaise

2 t. dill weed

3 green onions chopped

Mix and refrigerate. 


Serves4-6