Granny's Salads


Bacon Lettuce and Tomato Salad

Ingredients

• 1 pound bacon
• 3/4 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• salt to taste
• 1 head romaine lettuce - rinsed, dried and shredded
• 2 large tomatoes, chopped
• 2 cups seasoned croutons

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat, turning frequently, until evenly browned. Drain, crumble and set aside.
2. 2 In a blender or food processor, combine mayonnaise, milk, garlic powder and black pepper. Blend until smooth. Season the dressing with salt.
3. 3 Combine lettuce, tomatoes, bacon and croutons in a large salad bowl. Toss with dressing, and serve immediately.

Oriental Chicken Salad

Ingredients

• 2 tablespoons brown sugar
• 2 teaspoons soy sauce
• 1 tablespoon sesame oil (optional)
• 1/4 cup vegetable oil
• 3 tablespoons rice vinegar
• 1 (8 ounce) package dried rice noodles
• 1 head iceburg lettuce- rinsed, dried and chopped
• 4 boneless chicken breast halves, cooked and shredded
• 3 green onions, chopped
• 1 tablespoon sesame seeds, toasted

Directions

1. Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.
2. 2 To prepare the Chinese rice noodles, heat a skillet with a few tablespoons of oil and break off a little bit of the noodles and add them to the skillet and fry them. They will puff up in the skillet, so only add a few at a time. As they begin to puff up, remove and drain them on paper towels. Be sure to cook long enough as the under cooked noodles will be like eating needles. Once cooked, add them to the salad mixture.
3. 3 In a large bowl combine the iceberg lettuce, cooked and shredded chicken, green onions and toasted sesame seeds. Let chill about 10 minutes, and just before serving add the cooked rice noodles. Serve in salad bowls and offer the dressing in a pourable container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Asparagus Endive and Orange Salad

Ingredients

• 2 1/2 cups diagonally sliced asparagus
• 2 cups rinsed, dried and torn endive leaves
• 2 large oranges, sliced into rounds
• 1 red onion, thinly sliced
• 1/3 cup raspberry vinegar
• 2 tablespoons canola oil
• 1 tablespoon orange juice
• 1 tablespoon white sugar
• salt and pepper to taste

Directions

1. To a large pot of boiling water, add the asparagus. Blanch for 1 minute; drain, and plunge asparagus into a bowl of cold water. Drain again and dry.
2. In a large bowl, combine the asparagus, endive, oranges, and red onion.
3. Whisk together the raspberry vinegar, canola oil, orange juice, sugar and salt and pepper. Add dressing to the asparagus endive mixture; toss well and serve.