Salad Recipes: Homemade Roquefort Salad Dressing, Middle East Pear Salad, Italian Tortellini Salad
If you love salads and homemade salad dressings, this article is for you. Select from recipes for your own Homemade Roquefort Salad Dressing, which can be stored in the refrigerator in a covered jar, Middle East Pear Salad, using fruit and yogurt, or Tortellini Broccoli Salad. Now how’s that for variety?
ROQUEFORT SALAD DRESSING
1 cup mayonnaise
1 cup buttermilk
1/4 tsp garlic powder
1 tsp vinegar
2 tbsp lemon juice
3-oz crumbled Roquefort cheese
Place all ingredients in blender container. Blend together for 1 minute. Stir mixture well. Store in the refrigerator in a covered container or jar.
MIDDLE EAST PEAR SALAD
1 can (29-ounce) pear halves, chilled & drained
1 cup plain yogurt
1/4 cup sugar
Ground cinnamon for garnish
Lettuce leaves
Place lettuce leaves on serving plate and top with pear halves, cut side up. Combine the yogurt and sugar together in a small bowl; mix well. Spoon yogurt mixture into the pear cavities. Sprinkle cinnamon over the top.
ITALIAN TORTELLINI SALAD
1 pkg (7-oz) cheese filled spinach tortellini
8 oz provolone cheese, cubed
1 small tomato, coarsely chopped
1/2 small green bell pepper, cut into thin strips
1/2 cup sliced pitted ripe olives, drained
4 green onions, sliced
1/2 cup Italian salad dressing
1/4 cup grated Parmesan cheese
Cook tortellini according to package directions. Drain tortellini in a colander. Place colander in a massive bowl of cover cold water. Let stand for 5 minutes. Drain well. Transfer tortellini to a serving bowl. Add cubed provolone cheese, tomato, pepper strips, olives, and green onions. Pour dressing over the mixture. Toss gently to coat. Top with grated Parmesan and toss lightly.
Enjoy!
Salad Recipes: Homemade Roquefort Salad Dressing, Middle East Pear Salad, Italian Tortellini Salad
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Italian Chicken Cutlets
Ingredients
2 whole chicken breasts, skinned, boned, halved
1/4 c. flour
3/4 c. dry bread crumbs
1 tsp. dried oregano leaves
1/4 tsp. salt
1 egg, beaten
1 tbsp. water
1 (8 oz.) can tomato sauce
1/4 tsp. dried basil leaves
1/8 tsp. garlic powder
1/4 c. oil
4 slices (4 oz.) Mozzarella cheese
1/4 c. grated Parmesan cheese
Preparation
Place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper.
Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken pieces, making 4 cutlets. Coat chicken cutlets with flour.
In shallow dish, combine bread crumbs, oregano and salt. In another shallow dish, combine egg and water.
Dip apiece cutlet in egg mixture; coat with crumb mixture. In small saucepan, combine tomato sauce, basil and garlic powder.
Cook over low heat until thoroughly heated, stirring occasionally.
Meanwhile, heat oil in massive skillet over medium high heat until it ripples. Add cutlets; cook until crisp and golden brown on one side, 6 to 8 minutes. Turn; cook other side about 2 minutes or until chicken is no longer pink.
Top apiece cutlet with cheese slice. Cover skillet to melt cheese, about 1 minute.
Place cutlet on serving plate. Serve with sauce and Parmesan cheese. 4 servings.
Tips for keeping your Chicken tender
Avoid freezing whenever you can to eliminate additional moisture loss during thawing, which results in less tender meat.
Stop the chicken from drying out in the refrigerator by keeping it tightly wrapped. If the chicken dries out, it will become tough.
Leaving the skin on the chicken, when cooking it, helps to hold in juices, which increases tenderness.
To keep the breast area of chicken from drying out during roasting, place a piece of foil over this area. Remove it during last 30 minutes of roasting time to grant the skin to brown properly.
Italian Chicken Cutlets
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