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Listing of Kathy's Favorite Salads:

 

 

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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