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Kelaguin (Guamanian Chicken Salad)
Ingredients:
1 chicken
3-4 lemons for juice
1/4 green onions,
chopped
1/2 fresh coconut,
grated
2 small hot peppers
salt to taste
Instructions:
1. Clean chicken, barbeque or bake (Store prepared
chicken works well, too.)
2. Remove bones and
chop.
3. Mix chopped chicken
with grated coconut, pepper, lemon juice, green onions and salt to taste. Mix
thoroughly and place in serving dish. Typically served in a homemade tortilla with
Finadene sauce.
This recipe is from "Leblon
Finatinas Para Guam".
Glenn's Taco Salad
Ingredients:
1
head of iceberg lettuce, shredded
1
large bag of Doritos nacho chips
1
bag of shredded cheddar cheese
1
bottle of Catalina salad dressing
2
cups of white seedless grapes
2
lbs of ground beef
2
cans of baked beans
4
large tomatoes, seeded and cubed
1
small white onion, chopped
Instructions:
In a skillet, brown the ground beef. Drain off the excess fat. Add the baked
beans. Remove from heat and place in the refridgerator to cool.
In a large bowl, combine lettuce, onions, cheese, and tomatoes. Add the grapes and
meat/bean mixture. Toss lightly. Add half of the bottle of Catalina dressing
and half of the bag of Doritos chips. Toss well. Add the remaining Catalina
dressing and Doritos (to taste). Toss well and serve.
NOTE: This makes a large quantity. For
smaller quantities, keep the ingredients separate and mix in individuals bowls. The
ingredients will last for several days in the refridgerator without the dressing.
--This recipe is from my brother, Glenn L. Paulk,
III.
Strawberry and Spinach Salad
Ingredients:
2 bunches fresh spinach (or 1 bag
of baby spinach), washed and torn
2-3 cups fresh strawberries, sliced
1 large red onion, chopped
1/2 cup walnuts, chopped
1/2 cup sugar
2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/4 teaspoon paprika
1/4 tsp Worcestershire sauce
1/2 cup vegetable oil
1/4 cup raspberry vinegar
Instructions:
Layer 1/2 of spinach, 1/2 of strawberries, 1/2 of onion, and 1/2 of nuts in a salad
bowl. Repeat layers. Chill for several hours. Combine all of the
remaining ingredients to make the dressing, mixing well. Just before serving, pour
over salad and toss.
Adapted from Holy Smoke
- The Peachtree Road United Methodist Church cookbook, 1994
This is terrific in the summertime!
Asparagus Salad
Ingredients:
2 bunches fresh
asparagus, washed and cut into 1-inch pieces
1 large red bell pepper, diced
2 green onions
10 kalamata olives, pitted and diced
1/4 cup fat free italian salad dressing
2 tbsps crumbled feta cheese
(*Optional)
Instructions:
Steam
asparagus for approximately 7 minutes, or until slightly tender. Rinse aparagus
under cool water (to stop the cooking process). Mix asparagus, red pepper, green
onion, olives, and cheese. Toss with salad dressing and refrigerate for at least 4
hours. Makes approximately 12 servings.
This recipe was thrown together for a
church picnic based on what was in my refrigerator! It was a hit!
For a truly low fat, low calorie dish, omit the feta
cheese. |
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This page
was last updated on 06/29/04